Curriefc IRabbtt (Lapin d Vlndienne)

Ingredients

• Cut a large, skinned rabbit into neat joints
• two ounces of well heated butter
• a table-spoonful of mild curry powder
• a clove of crushed garlic
• half a teaspoonful of ground cinnamon
• half a teaspoonful of ground ginger
• Moisten with enough brown stock to well cover the meat
• add six to eight button mushrooms, peeled

Method

1. 1

   Cut the rabbit into joints, dip in seasoned flour, and fry in heated butter until browned.

2. 2

   Remove rabbit, fry onion with curry powder and garlic, then add rabbit back with cinnamon, ginger, and stock.

3. 3

   Bring to boil, skim, add mushrooms, and simmer for 1.5 hours.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 33. The excerpt below is the record exactly as published.

Curriefc IRabbtt [Lapin d Vlndienne.) Cut a large, skinned rabbit into neat joints, dip each piece into seasoned flour, that is, flour mixed with salt and pepper to taste. Fry the rabbit in a large casse- role contain- ing two ounces of well heated butter or dripping. When nicely browned remove the rabbit and add to the fat in the pan a finely chopped onion, fry this with a table-spoonful of mild curry powder (Madras or Laxami), add also a clove of crushed garlic. Fry for a few minutes only, then put in the par-fried pieces of rabbit and half a teaspoonful of ground cinnamon, half a tea- spoonful of ground ginger and a little ground mace. Moisten with enough brown stock to well cover the meat. Bring it to the boil, stirring occasion- ally. Skim well, add six to eight button mush- rooms, peel

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