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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. When 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 curry powder, half a tea-spoonful of flour, and a pint of stock, or, failing this, a pint of water and half a tea-spoonful of Bovril. Put the gravy into a stewpan with the rabbit and bacon, and let all simmer very gently together until the rabbit is sufficiently cooked, which it will be when the flesh leaves the bone easily. Pile the rabbit on a dish, pour the gravy over, and serve with rice, boiled as for curry, on a separate dish. The flavour of this dish, which is a common one and a general favourite, may be varied in many ways. A little celery or a few mushrooms may be simmered with the gravy, or a clove of garlic may be added when the flavouring is liked, or a little fresh cocoa-nut may be rasped and stewed with it, or a cupful of milk or cream may be added to the sauce. If the apples are not at hand the juice of a lemon may be substituted for them. Time to stew the rabbit in the curry sauce, two hours. Probable cost, 2s. 8d. Sufficient for four or five persons.