Scottish Rabbit Curry
Ingredients| 1 fresh rabbit |
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|---|
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
Servings: 6
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