Scots Rabbit Curry

• rabbit
• streaky bacon
• onions
• butter
• flour
• curry-powder

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