Simmer gently for thirty minutes or more, until the rabbit is tender.
Add the cream and let it boil in the sauce.
Squeeze in the lemon juice and add salt.
If a dry curry is liked, remove the rabbit when tender, and boil and reduce the sauce to half the quantity, leaving only sufficient to coat the pieces of rabbit well.
Serve nicely cooked rice with the curry (see [Rice for Curry]).
Curried Chicken.
Make according to the directions in the preceding recipe, using white stock or boiled milk.
Mutton Cutlets à la Milanaise.
- Ingredients—7 or more mutton cutlets.
- 2 eggs, white bread-crumbs.
- 3 oz. Parmesan cheese, grated.
- A little boiled macaroni.
- ½ pint brown sauce.
- Some mashed potatoes.
- 2 oz. clarified butter, or the fat skimming of the stock-pot.
Method.—Trim the cutlets neatly.