Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ethnic Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Fresh Rabbit
6 oz Streaky Bacon
6 Button onions
4 tb Butter
1 tb Flour
1 tb Curry-powder
1 t Mushroom-powder
Celery (optional)
Coco-nut (optional)
Salt and cayenne to taste
1 pt Well seasoned stock
Choose a fat, fresh rabbit. (To test it, examine the
kidney.) Cut it into at least twelve pieces; brown
these in butter, with onions. When browned, if you
wish delicate cookery, pour off the butter and add
three-quarters of a pint of well-seasoned stock, one
large spoonful of curry-powder and one of flour, six
ounces of streaky bacon cut into half inch cubes, and
also half a dozen button onions. Season with a
teaspoonful of mushroom powder. Simmer this slowly for
half an hour at least, stirring it. Add what more
seasonings you think required, as cayenne, a little
turmeric, or some acid. Pile up the pieces of rabbit
and pour the sauce, which should be thickish as in all
curry dishes, over them. Serve with plain boiled rice
in a separate dish.
Fresh coco-nut is an excellent ingredient in mild
curries. Rasp and stew it the whole time; we do not
like green vegetables in curries though they are
sometimes used. Mushrooms are an enrichment, celery
is good, and onion is indispensable.
From: The Scots Kitchen With Old-time Recipes Shared
By: Pat Stockett
