Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Curried Rabbit

1/2 teaspoon onion juice 1 teaspoon curry powder cup chopped cold rabbit j 1 cup brown sauce Add the rabbit meat to the brown sauce; cook until thoroughiy heated; season and serve in a border of rice. • •

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