No. 863 Rabbit Currie.
Cut up two rabbits as before, and cook them as for sauté aux truffes (No. 861); when done and nicely browned pour off as much butter as possible and pour a quart of currie sauce (No. 46) over, add twenty button onions, previously stewed in a little broth, and twenty pieces of cooked streaky bacon cut in small diamonds, stand them over a slow fire twenty minutes, keeping it stirred occasionally; then build the pieces up in your dish, sauce over and serve with rice (No. 129) in a separate dish; should the sauce be too thick moisten it with a drop of broth, but it requires to be thick enough to adhere to the rabbit.