Recipe For Cooking Curry Of Chicken, Belgian Hare, Etc

Cut a cleaned chicken or hare into pieces at the joints and season with salt, paprika and ginger. Let stand while three onions and two sour apples, with a kitchen bouquet, are fried in half a cup of butter or dripping to a golden brown; then put in the joints; cover the pan and let sauté eight or ten minutes. Sprinkle in half a grated cocoanut, add the milk from the nut (or use a cup of almond milk) stirred gradually into three tablespoonfuls of flour, and one of curry powder, two red-pepper pods, cut in shreds; a pint of stock, or hot water, and the juice of a lemon, and let simmer one hour. Take up the joints of meat and keep them hot; pass the sauce through a very fine sieve. Form a border of boiled rice on a serving-dish and within it dispose the meat with the sauce poured over.