Scots Rabbit Curry

Preparation info

    • Difficulty

      Easy

Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

(Meg Dods’s Recipe)

Ingredients

  • Rabbit, streaky bacon, onions, butter, flour, curry-powder, mushroom-powder,1 celery (optional), coconut (optional), salt and cayenne

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