Curried Rabbit

Ingredients

• 1 rabbit
• quarter of a pound of butter
• 2 onions
• 1 apple
• 2 tablespoonsful of curry powder
• 1 pint of good stock
• 1 gill (quarter of a pint) of cream
• 1 lemon
• half a teaspoonful of salt

Method

1. 1

   Melt butter in a stewpan, fry chopped onions until light brown.

2. 2

   Cut rabbit into pieces, fry in the butter for 10 minutes.

3. 3

   Add curry powder and salt, stir for 5 minutes.

4. 4

   Add onions, chopped apple, and stock, simmer for 2.5 hours.

5. 5

   Stir in cream and lemon juice before serving.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 33. The excerpt below is the record exactly as published.

CURRIED RABBIT. Average cost of " Curried Rabbit or Veal" INGREDIENTS. s. d. 1 rabbit or if lb. of veal cutlet i 9 -4 lb. of butter o 4 2 onions ) . 1 apple J 0 Tt 2 tablespoonsful of curry powder o 4 1 pint of good stock o 7J 1 gill (J pint) of cream o 6 1 lemon ) x J a teaspoonful of salt j 0 12 3 9j Time required, about two hours and a half. Now we will show you how to make a Citrry of rabbit or veal. 1. We put a quarter of a pound of butter into a stewpan and put it on the fire to melt. 2. We take two onions, peel them, put them on a board, and chop them up as finely as possible. 3. We put the chopped onions into the melted butter, and let them fry a light brown. N.B. — We must be careful that they do not burn. 4. We take a rabbit (which has been skinned and pro- perly prepared for cooking), wash it well, and dry it in a cloth. 5. We put the rabbit on a board and cut it up in pieces of equal size. 6. If veal is used we should put it on a board and cut it into equal sized pieces. N.B. — If preferred chicken can be used instead of rabbit or veal. 7. When the onions are fried we strain them from the butter. Cooking Meat. — (Entrdes) — Curried Rabbit 83 8. We put the butter back into the stewpan. 9. We now put in the pieces of meat, put the stewpan over a quick fire, and let it fry for ten minutes. 10. We must watch it and turn the pieces of meat occa- sionally, so that they are fried on both sides alike. 11. We take an apple, peel it cut out the core, and chop it up as finely as possible on a board. 12. When the meat is fried we add to it two tablespoons- ful of curry powder, and half a teaspoonful of salt, and stir well over the fire for five minutes. 13. We then put in the fried onions, the chopped apple, and one pint of good stock. 14. We move the stewpan to the side of the fire and let it simmer gently for two Jiours. 15. After that time we stir in one gill (quarter of a pint) of cream

Cook this with the app: pantry check, scaling, and the assistant.