Scottish Rabbit Curry

Directions

Choose a fat, fresh rabbit. (To test it, examine the kidney.) Cut it into at least twelve pieces; brown these in butter, with onions.

When browned, if you wish delicate cookery, pour off the butter and add three-quarters of a pint of well-seasoned stock, one large spoonful of curry powder and one of flour, six ounces of streaky bacon cut into half inch cubes, and also half a dozen button onions. Season with a teaspoonful of mushroom powder.

Simmer this slowly for half an hour at least, stirring it. Add more seasoning as required, such as cayenne pepper, tumeric, or some acid.

Pile up the pieces of rabbit and pour the sauce, which should be thick as all curry dishes, over them. Serve with plain boiled rice in a seperate dish.

Fresh coconut is an excellent ingredient in mild curries. Rasp and stew it the whole time. We do not like green vegetables in curries, though they are sometimes used. Mushrooms are an enrichment, celery is good, and onion is indispensable.