Curry of Rabbit

Ingredients

• three large Spanish onions
• one pint of milk
• one pint of cream
• a little lemon juice
• two tablespoonfuls of the best Indian curry powder
• half a teaspoonful of tamaric powder
• young rabbit

Method

1. 1

   Fry finely chopped onions in oil or butter until light brown.

2. 2

   Add milk, cream, and lemon juice, then strain.

3. 3

   Mix in curry and tamaric powders, return to pan.

4. 4

   Cut rabbit into joints, soak in cold water, wipe, and cook in the sauce until tender.

5. 5

   Serve with boiled rice.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 39. The excerpt below is the record exactly as published.

CURRY OF RABBIT PEEL and cut very finely three large Spanish onions, or twelve small onions, and fry them in a vegetable pan — either in oil or in butter — a light brown colour. When cooked, add one pint of milk and one pint of cream and a little lemon juice ; cook all together. When ready, pass through a wire sieve ; then add two tablespoonfuls of the best Indian curry powder and half a tea- spoonful of tamaric powder. Mix well and return it to the same pan. 110 POULTRY AND GAME DISHES Take a young rabbit

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