No. 104, 1 tablespoonful of curry powder, 1 tablespoonful of flour, 1
teaspoonful of mushroom powder, the juice of 1/2 lemon, 1/2 lb. of rice.
_Mode_.--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.
_Time_.--Altogether 3/4 hour.
_Average cost_, from 1s. to 1s. 6d. each.
_Sufficient_ for 4 persons.
_Seasonable_ in winter.
[Illustration: WILD RABBITS.]
THE COMMON OR WILD RABBIT.--Warrens, or inclosures, are
frequently made in favourable localities, and some of them are
so large as to comprise 2,000 acres. The common wild rabbit is
of a grey colour, and is esteemed the best for the purposes of
food. Its skin is valuable as an article of commerce, being used
for the making of hats. Another variety of the rabbit, however,
called the "silver-grey," has been lately introduced to this
country, and is still more valuable. Its colour is a black
ground, thickly interspersed with grey hairs; and its powers as
a destroyer and consumer of vegetable food are well known to be
enormous, especially by those who have gardens in the vicinity
of a rabbit-warren.
FRIED RABBIT.