Curried Rabbit

Ingredients

• a rabbit
• a slice of onion
• butter
• flour
• a dessertspoonful of curry powder
• a glass of claret

Method

1. 1

   Skin and clean rabbit, divide into pieces.

2. 2

   Fry onion in butter, add rabbit pieces salted and peppered, dredged with flour.

3. 3

   Cook quickly, cover with cold water, add herbs, pepper, and salt.

4. 4

   Make gravy with butter, flour, catsup, and curry powder, adding claret at the end.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 60. The excerpt below is the record exactly as published.

curried rabbit, in a brown suit, turned up with lemon." — Celaeles Dickens ("Sketches by Boz"). SKIN the rabbit, clean it and divide in convenient pieces. Fry a slice of onion in butter ; when brown put into the pan the pieces of rabbit, salted, peppered, and dredged with flour. Cook quickly for a few minutes, turning over often so that all parts may be seared. Cover with cold water, add parsley, sage, or any other herb whose flavor is liked, pepper and salt. When cooked tender 220 take from the pan and keep hot while a gravy is made by adding butter, flour, catsup, and a dessertspoonful of curry- powder. Mushrooms are an improve- ment also. At the end add a glass of claret

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