Tamarind Curry of Rabbit

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

2 rabbits ↝ Rabbit [Lamb, goat, game]
a handful of flour, mixed with a tablespoonful of curry powder ↝ Flour, 00 [Cereal Grains and Pasta]
a tablespoonful of curry powder ↝ Spices, curry powder [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 qt. of good stock
2 onions ↝ Onions, raw [Vegetables and Vegetable Products]
1 carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
2 apples or some rhubarb ↝ Apple, raw [Apples]
2 apples or some rhubarb ↝ Rhubarb, raw [Fruits and Fruit Juices]
salt ↝ Salt, table, iodized [Spices and Herbs]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
4 onions ↝ Onions, raw [Vegetables and Vegetable Products]
1 tablespoonful of curry powder ↝ Spices, curry powder [Spices and Herbs]
1 tablespoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little chutney ↝ Chutney [Mustard and other condiments]
1 tablespoonful of tamarind sauce ↝ Tamarinds, raw [Fruits and Fruit Juices]

Instructions (10)

Clean 2 rabbits, cut them into small joints and sprinkle over them a handful of flour, mixed with a tablespoonful of curry powder.
Fry with butter till browned.
Put into a stewpan with 1 qt. of good stock, 2 onions, 1 carrot, 2 apples or some rhubarb, salt and the juice of a lemon.
Let all boil gently for 2 hours.
Take the meat out of the gravy and keep both apart.
In another pan, fry 4 onions, 1 tablespoonful of curry powder, 1 tablespoonful of flour, a little chutney, 1 tablespoonful of tamarind sauce, all together to a nice brown colour.
Add to this the curried gravy you had set aside, and cook for 1 hour.
Pass it all through a hair sieve.
Add the joints of rabbit to make hot.
Serve the rice apart.

Original Text

Tamarind Curry of Rabbit. (Mr. Baker. 1891.)
Clean 2 rabbits, cut them into small joints and sprinkle over them a handful of flour, mixed with a tablespoonful of curry powder, fry with butter till browned, then put into a stewpan with 1 qt. of good stock, 2 onions, 1 carrot, 2 apples or some rhubarb, salt and the juice of a lemon; let all boil gently for 2 hours, then take the meat out of the gravy and keep both apart.
Have ready in another pan, 4 onions, 1 tablespoonful of curry powder, 1 tablespoonful of flour, a little chutney, 1 tablespoonful of tamarind sauce, already fried all together to a nice brown colour. Add to this the curried gravy you had set aside, and cook for 1 hour, pass it all through a hair sieve, then add the joints of rabbit to make hot. Serve the rice apart, please.
This curry is said to improve by keeping it for 3 days and boiling it up every day.

Notes

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