Select two fine rabbits, cut them into neat pieces; put into an earthen crock a thin slice of bacon, add a few slices of rabbit, sprinkle over it a little of J. P. Smith's Curry Powder, salt, fresh grated cocoanut, and a dozen raisins; put in another layer of rabbit meat, and season it as the first layer, repeat until the rabbit is all used, and you have also used the juice and meat of one fresh, or half a pound of dry cocoanut; moisten the whole with Rhine wine; let this stand twenty-four hours, then place the crock in a pot of water and simmer three hours. While cooking, the crock must be tightly covered. Serve with hot boiled rice and over the meat squeeze the juice of a lime.
Curry of Hare.
Skin, clean, and quarter the hare and rub each piece well with J. P. Smith's Curry Powder. Put into a saucepan a tablespoonful of beef drippings, a sliced onion, the pieces of meat, half a teaspoonful of salt, and a gill of claret. Cover and simmer an hour; add another gill of claret, two heaping tablespoonfuls of currant jelly, two squares of sugar, and simmer two hours longer. Serve with boiled rice, over which sprinkle a little orange juice.
Curry of Beef.
The best piece of meat for this dish is the lean part of the flank, which, being cross-grained, allows the Curry to thoroughly assimilate with every particle of the meat. Cut up one pound of the meat into neat square pieces. Put into the frying pan one ounce of Antonini's Olive Oil, or butter, and fry in it a minced onion, stirring until brown; add the beef and stir to prevent burning; now add a teaspoonful of J. P. Smith's Curry Powder and half a pint of rich gravy, salt, simmer, squeeze out the juice of one Florida orange, sweeten it a little, add it to the dish, add a heaping teaspoonful of apple sauce, stir and simmer nearly an hour.
Curry of Beef, No. 2.
Fry an onion brown with two tablespoonfuls of Antonini Olive Oil, add a heaping tablespoonful of J. P. Smith's Curry Powder, a pint of hot water, a tablespoonful of Maggi Bouillon, a tablespoonful of Epicurean Sauce, a teaspoonful of Manioca, half a teaspoonful of salt and a tablespoonful of tomato catsup. Simmer three-quarters of an hour, and in this sauce warm up slices of cold roast beef.
