Curried Rabbit and Dry Boiled Rice
Ingredients
Directions
Prepare
Wash the rabbit thoroughly and cut it into small joints, splitting the head in two parts.
Chop the onions and fry them in the dripping until brown.
Make and cook the curry
Mix half the flour and the curry powder evenly in a pint of stock (or water) and fry them with the onions until thick.
Dip the rabbit joints into the rest of the flour, and add them to the gravy.
Let it cook slowly, at the side of the fire, uncovered, for an hour, stirring occasionally. It must not boil.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Rabbit (in the method)
- Provides the meat, which becomes tender during the long, gentle simmer.
- Onions
- Browning them adds sweetness and a deeper savoury flavour to the gravy.
- Flour (in the method)
- Thickens the gravy as its starch swells in the liquid, and coats the rabbit.
- Curry powder (in the method)
- Frying it with the onions releases aromatic spice compounds into the gravy.
The step that matters
Simmer slowly and never let it boil. Gentle heat keeps the rabbit tender, while a rolling boil toughens the meat and can break the thickened gravy, making it grainy or thin.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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