To Curry Rabbit

Ingredients

• a rabbit
• one onion
• one apple
• half a lb. butter
• one tablespoon curry powder
• one pint stock
• one gill of cream
• half a lemon

Method

1. 1

   Cut rabbit into pieces, fry onion in butter until brown, strain, return butter to pan, fry rabbit until light brown.

2. 2

   Add curry powder, stock, apple, and salt; simmer for 30 minutes.

3. 3

   Remove rabbit, reduce gravy, strain, add cream and lemon juice, pour over rabbit, and serve with boiled rice.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 49. The excerpt below is the record exactly as published.

To Curry Rabbit. — Cut up a rabbit into small pieces. Chop up one onion and one apple ; put ^ lb. butter into the stew-pan and fry the onion in it ; when the onion is a nice brown, strain it out, put on a plate, and return the butter to the stew-pan. Put in the rabbit and fry a light brown; add one tablespoon curry powder, one pint stock, the chopped apple, and a little salt ; let it simmer for half an hour. Take out the rabbit, reduce the gravy by boiling fast, strain it ; add one gill of cream, the juice of half a lemon

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