curry of rabbit
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
(from Godey's Ladies Magazine, edited by Sarah J. Hale, 1861.)
Ingredients:
1 rabbit
6 onions
butter
curry powder
flour
salt
vinegar
port wine
rice
Instructions:Cut six onions in very thin rings, fry them in butter till quite brown; put them in a warm stew pan. Cut the rabbit in small joints, fry it brown but quickly; put it on the onions; mix a tablespoonful of curry powder with a teaspoonful of flour and a teaspoonful of salt, a quarter of a pint of vinegar, and a quarter of a pint of port wine; mix all thoroughly and smoothly, and pour it over the rabbit. then stew very slowly for one hour; dish it up with rice round it.
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