Читать книгу The New Galt Cook Book - Various - Страница 118

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One rabbit, one-fourth pound of butter, a little flour, one pint boiling water, a little grated onion, salt, pepper and celery. Skin and clean the rabbit, cut into pieces, put the butter into a stew-pan with the pint of water, the pieces of rabbit and several pieces of celery cut up fine; when this is cooked tender take half pint of cream or milk, make a paste of the spoonful of flour with a little of the cold milk and add this to the stew (the onion grated should be put in half an hour before). Season, let it boil up well and serve hot. A little curry powder may be added.