This recipe comes from The Cookery Book of Lady Clark of Tillypronie (née Charlotte Coltman), a large, comprehensive volume of Victorian recipes, all of them tested by the ladyship herself. Many of the recipes note from whom and when she collected them. This dish, which lists the source as Mr. Baker in the year 1891, appears in the chapter dedicated to curries, and although it is made with rabbit, it is equally good prepared with chic
