Wash and joint the rabbit and dredge each piece with flour. Put the good trimmings and a few scraps of meat with 2 large onions, 1 carrot, sliced, a small pinch of herbs, 6 pepper corns, and 1 tablesp curry powder in a saucepan with enough cold water to cover, and simmer for 1 1/2 hours, and then strain off the liquor. Fry 1 small minced onion a light brown in 1 tablesp drippings, add 1 tablesp curry paste, and stir over the fire about 10 minutes, then add the stock, and when it has come to a boil, draw it to the side and let it simmer. The sauce may be thickened with a little flour. While this is simmering prepare the rabbit as follows. Fry the flour-dredged joints brown in a little drippings, with 1 onion, then add to the curry sauce, and let stand on the back of the range to simmer very slowly about 1 hour. Just before serving add a little lemon juice, and pepper and salt to taste, and serve hot, with boiled rice and red currant jelly.- [M. L. D., Scotland.