This recipe comes to us courtesy of Sally Dowling, who got it from her friend Wendy Simpson, who got it from her grandmothers WMU Book. It is over one hundred years old, and no doubt still as tasty today as it was way back then!
Ingredients:
- 2 young rabbits
- ½ lb of bacon
- 2 teaspoons butter
- 2 onions
- 1 large sour apple
- 1 dessert spoon good curry powder
- 1 dessert spoon flour
- 1 ½ breakfast-cups water
- Salt to taste
Cur rabbit into pieces, wash well in salt water, and dry. Put butter into a stew pan and allow it to become hot. Cut bacon into small pieces and fry in the butter. When fried, remove to a plate and fry the pieces of rabbit. Once they are nice and brown, remove to a separate dish. Chop onions and apple and fry. When they are soft, crush into a pulp with a wooden spoon and carefully mix in the curry powder and flour. Return the rabbit and bacon to the stewpot, pour in the water, and simmer gently for two hour. Add a little lemon juice and serve with boiled rice.
My name: Sally Dowling
My location: St George
