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Scots Rabbit Curry
- Difficulty
Easy
Published 2015
(Meg Dods’s Recipe)
Ingredients
- rabbit
- streaky bacon
- onions
- butter
- flour
- curry-powder
Method
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
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