RABBIT, Curried.
Ingredients.—1 rabbit, 2 oz. of butter, 3 onions, 1 pint of stock, 1 tablespoonful of curry powder, 1 tablespoonful of flour, 1 tablespoonful of mushroom powder, the juice of ½ lemon, ½ lb. of rice. Mode.—Empty, skin, and wash the rabbit thoroughly, and cut it neatly into joints. Put it into a stewpan with the butter and sliced onions, and let them acquire a nice brown colour, but do not allow them to blacken. Pour in the stock, which should be boiling; mix the curry powder and flour smoothly with a little water, add it to the stock, with the mushroom powder, and simmer gently for rather more than ½ hour; squeeze in the lemon-juice, and serve in the centre of a dish, with an edging of boiled rice all round. Where economy is studied, water may be substituted for the stock; in this case, the meat and onions must be very nicely browned. A little sour apple and rasped cocoa-nut stewed with the curry will be found a great improvement. Time.—Altogether ¾ hour. Average cost, from 1s. to 1s. 6d. each. Sufficient for 4 persons. Seasonable in winter.