Curried Rabbit

Ingredients

• 1 rabbit
• 2 oz butter
• 3 onions
• 1 pint stock No. 104
• 1 tablespoonful curry powder
• 1 tablespoonful flour
• 1 teaspoonful mushroom powder
• the juice of 1/2 lemon
• 1/2 lb rice

Instructions

1. Empty, skin, and wash the rabbit thoroughly, and cut it neatly into joints.
2. 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.
3. Pour in the stock, which should be boiling;
4. 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;
5. squeeze in the lemon-juice, and serve in the centre of a dish, with an edging of boiled rice all round.
6. Where economy is studied, water may be substituted for the stock; in this case, the meat and onions must be very nicely browned.
7. A little sour apple and rasped cocoa-nut stewed with the curry will be found a great improvement.