Basic information

Name: Scottish rabbit curry

Yield: 6

Categories ethnic, meats

User: matiaspalomec@gmail.com

Ingredients

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

Instructions:

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

Back