Curry of Rabbit
Ingredients
Directions
Soak the rabbit in water.
Trim off the skin.
Cut the legs from the body and in half.
Cut the back into three fillets.
Cook and serve as you would Curry of Chicken.
Recipe from a historical cookbook (Internet Archive).
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.
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