244 THE RABBIT 



must of course pay attention to the colouring, which 

 ought to be soft Vandyke brown or glowing amber. 

 When the colouring is achieved, add a pint of the stock, 

 let it simmer for a quarter of an hour, throw in the 

 curry powder with a spoonful of flour, and stir them 

 into the sauce. When the curry is ready add another 

 glass of cream, with a strong squeeze of the lemon. A 

 clove of mild garlic will not be out of place, and for 

 Indians who prefer a curry strongly spiced add a few 

 capsicums or a lively chili. 



Mr. Jawleyford was not far wrong in his praise of 

 a good pie, V)ut much of the excellence depends on a 

 judicious use of adjuncts. Mushrooms are almost 

 indispensable, and even the freshest truffles are not 

 wasted. Slices of egg are a decided improvement, 

 and some people advocate forcemeat balls, though 

 that is more open to question. At any rate, there 

 can be no doubt about eschalots, anchovies, or 

 Norwegian sprats, with butter or shred suet. But, 

 above all, the pie should be paved with slices of fat 

 bacon, and bacon should be interpolated through the 

 pieces of rabbit. Strain the gravy, which should be 

 boiled to a jelly. Crown with a rich puff-paste, and 

 bake the pie according to size. Patties follow pie in 

 natural sequence, and they make a convenient entree 

 for the economical housekeeper. Mince the best 



