How To Make Curried Rabbit

1 rabbit, 1/4 lb. butter, 1 apple, 2 onions, 2 tablespoonfuls curry powder, 1/4 pint of cream, 1 pint stock, 1 lemon, a salt-spoonful of salt.

Melt the butter over the fire, peel and chop the onions as finely as possible, then put them into the melted butter to fry a light brown. After the rabbit has been properly prepared for cooking, wash well and dry in a cloth, cut in pieces of equal size. After straining the butter from the onions, return the former to the stewpan, put in pieces of rabbit, and allow to fry for ten or fifteen minutes, turning occasionally. Peel and core the apple, and chop as finely as possible. When the meat is done add to it two tablespoonfuls of curry powder and the salt, stirring for five minutes, then add the fried onion, chopped apple and a pint of good stock. Allow to simmer for two hours, at the end of the time add the cream, squeeze the juice from the lemon into the stewpan. It is then ready to serve.

N.B.- Veal or chicken can be used, if preferred.

Curry of Mutton

Mutton, 1 onion, butter the size of an egg, curry powder, a little salt, a cup of cream.

Slice a medium-sized onion, and put it with a large lump of butter in a saucepan; let it cook slowly for five minutes. Cut the mutton in neat pieces; sprinkle curry powder over them, also a little salt, and just before putting in the saucepan pour a part of a cup of sweet cream over them. Let this all simmer gently for half an hour, so that the ingredients will become thoroughly mixed.

Curry (Dry)

A few onions, 1/4 lb. butter, 1 1/2 lbs. steak, a little flour and curry powder, salt to taste, juice of 1 lemon.

Slice up a good-sized onion, and fry it a golden color in 1/4 lb. of butter; cut up 1 1/2 lbs. of fresh steak into pieces the size of dice. Dredge them well with flour and curry powder, add a little salt, and squeeze the juice of a lemon over them, then fry them lightly in the butter in which the onions have been previously cooked. Add all together, and stew gently in a saucepan for 1/4 hour.

Curried Lobster

Lobster, cream, rice.

Take the flesh of a lobster (or a tin of lobster does very well for this dish), make curry gravy with plenty of cream; pour into a saucepan with the lobster, warm it just to boiling point; serve with rice round.

Boiled Bice for Curry

Put the rice on the stove in cold water, and allow it to come to a boil for a minute or two. Strain, dry and put in stewpan without lid at the back of the stove, to allow the steam to evaporate; shake into dish very hot; a few drops of lemon juice put in directly after it boils will make the grains separate better.

Curried Eggs

6 eggs, 2 onions, butter, a tablespoonful of curry powder, 1 pint of broth, a cup of cream, arrowroot.

Slice the onions and fry in butter a light brown, add curry powder, and mix with the broth, allowing to simmer till tender; then put in cream, and thicken with arrowroot; simmer for five minutes, then add 6 hard-boiled eggs, cut in slices.

Curried Beef

Beef, 2 oz. butter, 2 onions, a tablespoonful of curry powder, 1/4 pint milk, lemon juice.

Slice the onions and fry in butter a light brown, mix well with the curry powder, adding the beef, cut into small pieces about an inch square, pour in milk and allow to simmer for thirty minutes, stirring frequently; when done add lemon juice. It greatly improves the dish to build a wall of mashed potatoes or boiled rice around it.