Dry Curry of Rabbit

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

a rabbit ↝ Rabbit [Lamb, goat, game]
coriander powder
a little salt ↝ Salt, table, iodized [Spices and Herbs]
ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
six small or three large onions ↝ Onions, raw [Vegetables and Vegetable Products]
two sour apples ↝ Apple, raw [Apples]
a bunch of herbs (basil, marjoram, thyme, bayleaf, parsley)
a quarter of a pound of butter or dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a large or one small grated cocoanut
the milk from the nut
one and a half ounces of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
one tablespoonful of Marshall’s curry powder ↝ Spices, curry powder [Spices and Herbs]
three crushed red peppers ↝ Peppers, bell, red, raw [Vegetables and Vegetable Products]
the juice of two lemons ↝ Lemon, raw [Citrus fruits]
one ounce of glaze ↝ Carrots, glazed, cooked [Carrots]
half a pint of stock
a little grated cocoanut
boiled rice ↝ Rice, cooked, NFS [Rice]

Instructions (11)

Cleanse and cut up a rabbit in joints, season with coriander powder, a little salt and ginger;
cut up in fine slices six small or three large onions and two sour apples, and tie up a bunch of herbs (basil, marjoram, thyme, bayleaf, parsley);
put them to fry in a quarter of a pound of butter or dripping till a nice golden colour,
then add the joints of the rabbit, cover the pan down, and let them fry with the onions &c. for about ten minutes;
then sprinkle in half a large or one small grated cocoanut (or use Linton’s concentrated fresh cocoanut) and the milk from the nut, and one and a half ounces of fine flour that has been passed through a sieve,
add one tablespoonful of Marshall’s curry powder, three crushed red peppers, the juice of two lemons, one ounce of glaze, and half a pint of stock;
mix well, and let it simmer for about one hour, keeping it skimmed;
take up the pieces of meat and keep them hot, and rub the sauce through the tammy.
Form a border of boiled rice on the dish, and within it dish up the joints,
sprinkle each piece with a little grated cocoanut, and pour the sauce over.
This can be served hot or cold for dinner or luncheon.

Original Text

Dry Curry of Rabbit.
(Kari sec de Lapereau.)
Cleanse and cut up a rabbit in joints, season with coriander powder, a little salt and ginger; cut up in fine slices six small or three large onions and two sour apples, and tie up a bunch of herbs (basil, marjoram, thyme, bayleaf, parsley), and put them to fry in a quarter of a pound of butter or dripping till a nice golden colour, then add the joints of the rabbit, cover the pan down, and let them fry with the onions &c. for about ten minutes; then sprinkle in half a large or one small grated cocoanut (or use Linton’s concentrated fresh cocoanut) and the milk from the nut, and one and a half ounces of fine flour that has been passed through a sieve, add one tablespoonful of Marshall’s curry powder, three crushed red peppers, the juice of two lemons, one ounce of glaze, and half a pint of stock; mix well, and let it simmer for about one hour, keeping it skimmed; take up the pieces of meat and keep them hot, and rub the sauce through the tammy. Form a border of boiled rice on the dish, and within it dish up the joints, sprinkle each piece with a little grated cocoanut, and pour the sauce over. This can be served hot or cold for dinner or luncheon.

Notes

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