*  Exported from  MasterCook  *
 
                           SCOTTISH RABBIT CURRY
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Ethnic                           Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Fresh Rabbit
    6       oz           Streaky Bacon
    6                    Button onions
    4       tb           Butter
    1       tb           Flour
    1       tb           Curry-powder
    1       t            Mushroom-powder
                         Celery (optional)
                         Coco-nut (optional)
                         Salt and cayenne to taste
    1       pt           Well seasoned stock
 
   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 what more
   seasonings you think required, as cayenne, a little
   turmeric, or some acid. Pile up the pieces of rabbit
   and pour the sauce, which should be thickish as in all
   curry dishes, over them.  Serve with plain boiled rice
   in a separate dish.
   
   Fresh coco-nut 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.
   
   From: The Scots Kitchen With Old-time Recipes Shared
   By: Pat Stockett
  
 
 
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