Curried Rabbit

Ingredients

• 1 rabbit
• 1/2 lb. butter
• 1 apple
• 2 onions
• 2 tablespoonfuls curry powder
• 3/4 pint of cream
• 1 pint stock
• 1 lemon
• a saltspoonful of salt

Method

1. 1

   Melt the butter over the fire, peel and chop the onions as finely as possible, then put them into the melted butter to fry a light brown.

2. 2

   After the rabbit has been properly prepared for cooking, wash well and dry in a cloth, cut in pieces of equal size.

3. 3

   After straining the butter from the onions, return the former to the stewpan, put in pieces of rabbit, and allow to fry for ten or fifteen minutes, turning occasionally.

4. 4

   Peel and core the apple, and chop as finely as possible.

5. 5

   When the meat is done add to it two tablespoonfuls of curry powder and the salt, stirring for five minutes, then add the fried onion, chopped apple and a pint of good stock.

6. 6

   Allow to simmer for two hours, at the end of the time add the cream, squeeze the juice from the lemon into the stewpan.

7. 7

   It is then ready to serve.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 37. The excerpt below is the record exactly as published.

Curried Rabbit — l rabbit, }^ lb. butter, 1 apple, 2 onions, 2 tablespoonfuls curry powder, 3^ pint of cream, 1 pint stock, 1 lemon, a^ salt- spoonful of salt. Melt the butter over the fire, peel and chop the onions as finely as possible, then put them into the melted butter to fry a light brown. After the rabbit has been properly prepared for cook- ing, wash well and dry in a cloth, cut in pieces of equal size. After straining the butter from the onions, return the former to the stewpan, put in pieces of rabbit

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