Curried Rabbit
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Archive recipe
A historic Victorian British dish of rabbit, butter, onions, stock and curry powder. Adapted from Curried Rabbit, from The Book of Household Management (1861).
Adapted from Curried Rabbit, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/curried-rabbit.md.
The dish
3 of 9 items checked
www.gutenberg.org
3 of 9 items checked · 5 aisles
Empty, skin, and wash the rabbit thoroughly, and cut it neatly into joints
Put it into a stewpan with the butter and sliced onions, and let them acquire a nice brown colour, but do not allow them to blacken
Pour in the stock, which should be boiling; mix the curry powder and flour smoothly with a little water, add it to the stock, with the mushroom powder, and simmer gently for rather more than 1/2 hour
Squeeze in the lemon-juice, and serve in the centre of a dish, with an edging of boiled rice all round
Where economy is studied, water may be substituted for the stock; in this case, the meat and onions must be very nicely browned
A little sour apple and rasped cocoa-nut stewed with the curry will be found a great improvement
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)