Curried Rabbit,

Tuapeka Times, Volume XXIV, Issue 1813, 18 July 1891, Page 2 (Supplement)

Curried Rabbit,

1 rabbit, 1 small onion, 1 tablespoonful of bnttex, 1 tableepoonful of flour, 1 teaoupful of boiling water, 1 teaoupful of strained tomatoes, 1 teaspoonful of curry-powder, 1 teaoupfnl of flour, seasoned with pepper and salt. Dress the rabbit, wash it well and out it up at the joints. Bub each piece well with salt and then roll them in the seasoned flour. Pat the butter into the frying-pan, and when it is hot, put is the rabbit and let it fey until it is slightly browned. Remove the rabbit to a kettle and add to the butter in wbioh it was fried, the onion chopped fine. Let the onion fry, stirring it until it is yellow, then add the curry-powder and the tablespoonful of flour and stir until smooth; then add the cup of boiling water and oup of tomatoes. Let this just come to the boiling point, then pour it over the rabbit in the kettle and let it cook slowly until it is tender — about an hour, unless the rabbit is very young. Serve on a large platter and garnish with boiled rice and sprigs of parsley.