Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Fresh Rabbit 1 ts Mushroom-powder
6 oz Streaky Bacon Celery (optional)
6 Button onions Coco-nut (optional)
4 tb Butter Salt and cayenne to taste
1 tb Flour 1 pt Well seasoned stock
1 tb Curry-powder

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

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