Part 34 (1/2)

1 pint of second stock.

2 tablespoonfuls of cream.

2 oz. of b.u.t.ter.

2 dessertspoonfuls of flour.

Salt.

A few drops of lemon juice.

_Method._--Cut the rabbit into neat joints and fry them in the b.u.t.ter.

Then remove them and fry the onion and apple, sliced.

Mix the curry powder and flour smoothly with the stock.

Put it into a stewpan; stir and boil three minutes.

Put in the rabbit and add the onion and apple, which should be rubbed through a hair sieve.

Simmer gently for thirty minutes or more, until the rabbit is tender.

Add the cream and let it boil in the sauce.

Squeeze in the lemon juice and add salt.

If a dry curry is liked, remove the rabbit when tender, and boil and reduce the sauce to half the quant.i.ty, leaving only sufficient to coat the pieces of rabbit well.

Serve nicely cooked rice with the curry (_see_ Rice for Curry).

Curried Chicken.

Make according to the directions in the preceding recipe, using white stock or boiled milk.

Mutton Cutlets a la Milanaise.

_Ingredients_--7 or more mutton cutlets.

2 eggs, white bread-crumbs.

3 oz. Parmesan cheese, grated.

A little boiled macaroni.

pint brown sauce.

Some mashed potatoes.

2 oz. clarified b.u.t.ter, or the fat skimming of the stock-pot.

_Method._--Trim the cutlets neatly.

Brush them with egg and cover them with bread-crumbs mixed with 2 oz. of the grated cheese.

Fry them for about five minutes in a cutlet pan.