• Welcome to the Receipts of the Blue & Gray. - The receipts you will find here are original Antebellum, and Civil War period receipts, as originally published between the years 1796 and 1880. One exception, is: Newspaper Clippings & Periodical Receipts are limited to a publishing period from 1858 to 1866.

    Some receipts from this era attempted to give medicinal advice. Many dangerous, and in some cases, deadly, "cures" were given, reflecting the primitive knowledge of that time period. Don't assume everything you read here is safe to try! Recipes and Receipts posted here are for Historic Research Purposes, enjoy them, learn from them, discuss them!

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Wild Game Curry of Rabbit

curry of rabbit
(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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This recipe is from 1861 and included in "Civil War Recipes, Receipts from the Pages of Godey's Lady's Book".

Curry of Rabbit

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.
Never had curry of rabbit, but i am a fan of Curried Goat.it is a popular dish in the Carribeian so it is found a lot in South Florida,very tasty.
 
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