Rabbit Curry Recipe
Choose a tender rabbit or hare, which will cost at the
market about twenty cents, and which if young will be plump, and have a
short neck, thick knees, and fore paws whose joints break easily; hang
it by the hind legs, and skin it, beginning at the tail, and ending at
the head, wipe it carefully with a damp cloth to remove the hairs; take
out the entrails, saving the brains, heart and liver, rinse out the
carcass with a cup of vinegar, (cost two cents,) which you must save,
and cut it in joints; lay the rabbit in a deep frying pan, with two
ounces of drippings, (cost two cents,) one cent's worth of onion sliced,
a teaspoonful of salt, ten whole cloves, and quarter of a level
teaspoonful of pepper; fry it gently for twenty minutes; then add one
cent's worth of parsley, the vinegar, half a level tablespoonful of
curry, and one tablespoonful of flour mixed with half a teacupful of
water, and simmer all gently for fifteen minutes, keeping the pan
closely covered. When the rabbit is first put upon the fire, put quarter
of a pound of rice, (cost four cents,) into two quarts of boiling water
with one tablespoonful of salt, and boil it until the ends of the grains
begin to crack open; turn it from the pot into a colander, drain it,
shake it back into the pot, and cover it to keep it hot until the rabbit
is done; then send it to the table with the rabbit, but on a dish by
itself. The RABBIT CURRY AND RICE will cost about twenty-eight cents.
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