Curried Rabbit
From The book of plain cooking, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 23. The excerpt below is the record exactly as published.
Curried Rabbit Disjoint the rabbit or rabbits, and place in a stewpan with some finely-sliced onions. Let this come to a nice brown, then pour over them sufficient stock to cover, adding a sprinkling of curry powder and mixed herbs
Cook this with the app: pantry check, scaling, and the assistant.