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Curried Rabbit.
Ingredients.
A Rabbit. Salt. Apple. Two dessertspoonfuls of Curry Power.
A Lemon. Small Onions. Butter. Cream or Good Milk.
Method.
1. Take a young rabbit properly prepared for cooking, and cut it
into pieces the size for carving. 2. Wash each piece of rabbit
separately in cold water, and change the water if necessary. 3. Remove
the pieces on to a sieve to drain. 4. Melt in a clean stewpan three
ounces of sweet butter without burning or browning. 5. Take two small
onions, peel them and chop them up finely. 6. Fry the onions to a pale
brown in the butter with constant stirring. 7. Take a slice and
carefully remove the onions on to a piece of kitchen paper to absorb the fat,
or they may be strained from the butter, in which case return the butter to
the stewpan. 8. Put the pieces of rabbit into the stewpan and let them
brown, turning them occasionally so as to take colour on both sides; this will
take, over a brisk fire, about ten minutes, and requires constant attention.
9. Take an apple, peel it, core it, chop it up finely, and put it aside.
10. When the rabbit is sufficiently fried, add two dessertspoonfuls of
good curry powder, half a teaspoonful of salt, and stir for five minutes so as
to thoroughly mix. 11. Add the onions, the apple, and a pint of good
stock, free from fat. 12. Cover the stewpan and stand it aside for the
contents to simmer slowly for two hours, with an occasional shake. 13.
Stir in gradually a gill of good cream. 14. Squeeze in the juice of a
lemon through a strainer. 15. Arrange the pieces of rabbit neatly on a
hot dish, and pour the sauce over.
PRECAUTIONS. - Curries require frequent stirring and shaking-they should
never be allowed to boil. The lid of the stewpan should not be removed more than
is necessary, or the fine aroma of the curry is partly lost.
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