1    Fresh Rabbit

      6 oz Streaky Bacon

      6    Button onions

      4 tb Butter

      1 tb Flour

      1 tb Curry-powder

      1 ts Mushroom-powder

           Celery (optional)
           Coco-nut (optional)
           Salt and cayenne to taste
      1 pt Well seasoned stock

  Choose a fat, fresh rabbit.  (To test it, examine the kidney.)  Cut it into
  at least twelve pieces; brown these in butter, with onions.  When browned,
  if you wish delicate cookery, pour off the butter and add three-quarters of
  a pint of well-seasoned stock, one large spoonful of curry-powder and one
  of flour, six ounces of streaky bacon cut into half inch cubes, and also
  half a dozen button onions.  Season with a teaspoonful of mushroom powder.
  Simmer this slowly for half an hour at least, stirring it.  Add what more
  seasonings you think required, as cayenne, a little turmeric, or some acid.
  Pile up the pieces of rabbit and pour the sauce, which should be thickish
  as in all curry dishes, over them.  Serve with plain boiled rice in a
  separate dish.
  Fresh coco-nut is an excellent ingredient in mild curries.  Rasp and stew
  it the whole time; we do not like green vegetables in curries though they
  are sometimes used.  Mushrooms are an enrichment, celery is good, and onion
  is indispensable.
  From: The Scots Kitchen With Old-time Recipes Shared By: Pat Stockett