Rabbit Curry

Ingredients

• two fine rabbits
• a thin slice of bacon
• a little curry powder
• salt
• fresh grated cocoanut
• a dozen raisins
• half a pound of dry cocoanut
• a mild Catawba or Rhine wine

Method

1. 1

   Select two fine rabbits, cut them into neat pieces; put in an earthen crock a thin slice of bacon, add a few pieces of rabbit, sprinkle over it a little curry powder, salt, fresh grated cocoanut, and a dozen raisins; put in another layer of rabbit, and season it as the first layer; repeat until the rabbit is all used, and you have also used the juice and meat of one fresh or half a pound of dry cocoanut.

2. 2

   Moisten the whole with a mild Catawba or Rhine wine; let this stand twenty-four hours; then place the crock in a pot of water, and let it simmer two hours, keeping it well covered.

3. 3

   When done serve it on a flat dish, and serve rice separately.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 31. The excerpt below is the record exactly as published.

RABBIT CURRY. 77 the tail ; stuff the head and body like a turkey, and roast it before a brisk fire. Opossums are never eaten hot. — The Unrivalled Cook-Book. (By per. Harper & Brothers.) De frosts dun come, an’ de ’possum is ripe, Oh, Jurangy, ho ! Better’n any beefsteak, better’n any tripe, Oh, Jurangy, ho ! Arkansan) Traveller. Rabbit Curry. Select two fine rabbits, cut them into neat pieces ; put in an earthen crock a thin slice of bacon, add a few pieces of rabbit, sprinkle over it a little curry- powder, salt, fresh grated cocoanut, and a dozen raisins ; put in another layer of rabbit, and season it as the first layer ; repeat until the rabbit is all used, and you have also used the juice and meat of one fresh or half a pound of dry cocoanut. Moisten the whole with a mild Catawba or Rhine wine

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