Rabbit Curried

Ingredients

• two fresh young rabbits
• half a pound of streaky bacon
• two ounces of butter
• three or four sliced onions
• two sour apples finely minced
• a dessert-spoonful of curry paste
• a dessert-spoonful of curry powder
• half a tea-spoonful of flour
• a pint of stock

Method

1. 1

   Fry bacon in butter, remove when browned.

2. 2

   Brown rabbit pieces, then fry onions and apples.

3. 3

   Rub through a sieve, mix with curry paste, powder, flour, and stock.

4. 4

   Simmer rabbit and bacon in gravy until cooked.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1434. The excerpt below is the record exactly as published.

Rabbit, Curried. — Take two fresh young rabbits and half a pound of streaky bacon. Cut the bacon into small squares, and divide the rabbit into pieces convenient for serving. Fry the bacon in two ounces of butter. As the pieces of bacon brown take them out and lay them on a separate dish ; put in the pieces of rabbit, brown them also, and lift them out : then fry in the fat three or four sliced onions and two sour apples finely minced. ^Vhen these are soft, rub them patiently through a sieve, and mix the pulp very smoothly with a dessert-spoonful of curry paste, a dessert- spoonful of cun-y powder, half a tea-spoonful of flour, and a pint of stock

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