Publisher's Synopsis
This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1859 edition. Excerpt: ... small onions, cut them up and put them into a mortar with a tea-spoonful of ground ginger, the juice of a whole lemon, a little of the rind, a tea-spoonful of powdered cloves, and the same quantity of cardamoms; beat these ingredients until they form a smooth jastc. Cut up your rabbit, rub it thoroughly with the pounded onion, spices, etc. Put a quarter of u pound of fresh butter into a fryingpan; when quite hot, lay in your meat, fry it of a fine brown; remove it into a stewpau; have ready three-quarters of a pound of rice, which should be boiled in stock until it is rather more than halfdone; join it with your rabbit; pour in half a pint of cream, and let it stew until the rice is perfectly tender. When you send it to table put the rabbit in the middle of the dish, surround it with the rice, and let it be accompanied with a good vegetable curry, composed of onions, celery, shallots, mushrooms, tomatoes, cucumbers, apples, broccoli, artichokes, capsicums, or any other suitable vegetables, fried in butter mixed with two dessert-spoonfuls of curry-powder, and afterwards stewed in gravy until done. 98. llabbll a la Chinoinc. Cut off all the meat from an undressed rabbit; mince it rather small; add to it a shred lettuce, two onions, a pint of green peas, a salt-spoonful of Cayenne pepper, a quarter of a pound of fresh butter, a tea-spoonful of salt, and a pint of water. Put it into a stewpan, cover it closely and simmer it for two hours. Serve it in a dish with a thick border of plain boiled rice. 99. Stewed Rabbit and Celery. Truss a fine rabbit, and let it soak in cold water for half an hour to blanch it; lay it in your stewpan with a quart of strong stock, four heads of celery cut into very short lengths, two finely-shred shallots, some...
