No. 20. RABBIT OR YOUNG HARE CURRY. |
N.B.—I think the Rabbit made into a gleeced brown stew much nicer than putting it in a jar, and prepare like a jugged hare, as it takes away all the flavour, and the gravy tastes nice, and the meat almost like the soup meat or plain boiled meat; but the Curried Rabbit is not a bad recipe, if properly made, to use as an ordinary entree. Take a small rabbit; skin it; and cut up in small pieces as large as two inch square; flour it, and fry in butter or lard, just underdone, and brown it outside; keep it to a side. Now place a stew-pan on fire, and add the remaining butter or lard you fried the rabbit with; when this lard is nice and hot, slice one onion, and brown in the stew-pan. Now add Curry powder same as Madras Curry, No.4. When all these are nice and brownish gold, add a pint of gravy or milk, and let it simmer gently on slow fire; and quarter of an hour before sending to table, add the fried rabbit to the Curry sauce, and let it simmer for 15 minutes. When serving add few drops of lemon juice, and a spoon of cream. The above Curry for boiled rice; if for an “entree,” just cut the rabbit in joints, and prepare same as the above Curry. When serving add a glass of claret in place of lemon juice. |
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