Curry (Indian) of Rabbit

Ingredients

• 1 rabbit
• Half an ounce of coriander seed
• 2 cloves of garlic
• 1 dessertspoonful of turmerick
• 8 berries of red pepper
• 2 inches of the stick of cinnamon
• 6 cardamums
• A small piece of green ginger, about the size of a nut
• 5 small onions
• Salt
• 3 ounces of fresh butter
• Half a pint of cream
• The juice of half a lemon

Method

1. 1

   Cut the rabbit into pieces.

2. 2

   Pound coriander seed, garlic, turmerick, red pepper, cinnamon, cardamums, ginger, and onions in a mortar.

3. 3

   Mix with water and add to melted butter in a stew-pan.

4. 4

   Brown the rabbit pieces, add water, cover, and cook for about an hour.

5. 5

   Stir frequently and add cream gradually.

6. 6

   Serve with fried onions and lemon juice.

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 22. The excerpt below is the record exactly as published.

Curry (Indian) of Rabbit" &c. INGREDIENTS. 1 rabbit, is. gd., or chicken, etc Half an ounce of coriander seed 2 cloves of garlic 1 dessertspoonful of turmerick 8 berries of red pepper I 2 inches of the stick of cinnamon / 6 cardamums A small piece of green ginger, about the size of a nut ' 5 small onions ) Salt j 3 ounces of fresh butter 4 Half a pint of cream The juice of half a lemon

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