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Scottish Rabbit Curry

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      Title: SCOTTISH RABBIT CURRY
 Categories: Ethnic, Meats
      Yield: 6 Servings
 
      1    Fresh Rabbit
      6 oz Streaky Bacon
      6    Button onions
      4 tb Butter
      1 tb Flour
      1 tb Curry-powder
      1 ts 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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