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Recipe by: sassier
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See below ingredients and instructions of the recipe
1 Fresh Rabbit
6 oz Streaky Bacon
6 Button onions
4 tb Butter
1 tb Flour
1 tb Curry-powder
1 ts 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
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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