Rabbit, Curried
INGREDIENTS for dish for 4 or 5 persons. -1 rabbit, 2 oz. of butter, 3 onions, 1 pint of stock, 1 tablespoonful of curry-powder, 1 tablespoonful of flour, 1 tablespoonful of mushroom-powder, the juice of lemon, lb. of rice. AVERAGE COST, 2s.
Empty, skin and wash the rabbit thoroughly, and cut it neatly into joints. Put it into a stewpan with the butter and sliced onions, and let them acquire a nice brown colour, but do not allow them to blacken. Pour in the stock, which should be boiling; mix the curry-powder and flour smoothly with a little water, add it to the stock, with the mushroom-powder, and simmer gently for rather more than 1/2 hour squeeze in the lemon-juice and serve in the centre of a dish, with an edging of boiled rice all round. Where economy is studied, water may be substituted for the stock; in RABBIT, FRIED. this case, the meat and onions must be very nicely browned. A little sour apple and rasped cocoa-nut stewed with the curry will be found a great improvement, as in other curries.
TIME.--Altogether, & hour.
SEASONABLE in winter.
