Dry Curry of Rabbit from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Cleanse and cut up a rabbit in joints, season with coriander powder, a little salt and ginger; cut up in fine slices six small or three large onions and two sour apples, and tie up a bunch of herbs...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- lemon juice
- red peppers
- curry powder
- flour
- boiled rice
- basil
- marjoram
- thyme
- bayleaf
- parsley
- butter
- cocoanut
- milk
- rabbit
- coriander powder
- salt
- ginger
- onions
- sour apples
- herbs
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