Curried Rabbit

Ingredients

• One Rabbit
• Quarter of a pound of Fat
• Two Onions
• One Apple
• One tablespoonful of Curry Powder
• Half pint of good Stock
• One Lemon
• Half a teaspoonful of Salt

Method

1. 1

   Put the fat into a stewpan to melt; peel and chop up the onions, and drop them into the melted fat, and fry a light brown.

2. 2

   Wash and dry the rabbit, and cut it in pieces of an equal size.

3. 3

   When brown, strain the onions, and put the fat back into the stewpan, and put the pieces of rabbit in to fry for ten minutes: then add the curry powder and salt, and stir well over the fire for five minutes.

4. 4

   After that time put in the fried onions, the chopped apple, and the stock, and let the whole simmer for two hours, then stir in the lemon juice.

5. 5

   When done, arrange the rabbit neatly, and pour the sauce round it.

6. 6

   Serve with boiled rice.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 42. The excerpt below is the record exactly as published.

Curried Rabbit. Ingredients. One Rabbit. Quarter of a pound of Fat. Two Onions. One Apple. One tablespoonful of Curry Powder. Half pint of good Stock. One Lemon. Half a teaspoonful of Salt

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