Ingredients. - One rabbit, or one and a half pound of veal cutlet. One-fourth of a pound of butter. Two onions. One apple. Two tablcspoon-fuls of curry powder. One pint of good stock. One gill of cream. One lemon. One-half a teaspoonful of salt.

Time required, about two hours and a half.

To make a Curry of Rabbit or Veal:

1. Put a quarter of a pound of butter into a stewpan, and put it on the fire to melt.

2. Peel two onions, put them on a board, and chop them up as finely as possible.

3. Put the chopped onions into the melted butter, and let them fry a light-brown.

N. B. - You must be careful that they do not burn.

4. Take a rabbit (which has been skinned and properly prepared for cooking), wash it well, and dry it in a cloth.

5. Put the rabbit on a board and cut it up in pieces of equal size.

6. If veal is used, put it on a board and cut it into equal-sized pieces.

N. B. - If preferred, chicken can be used instead of rabbit or veal.

7. When the onions are fried, strain them from the butter.

8. Put the butter back into the stewpan.

9. Now put in the pieces of meat, put the stewpan . over a quick fire, and let it fry for ten minutes.

10. Watch it, and turn the pieces of meat occasionally, so that they will be fried on both sides alike.

11. Peel an apple, cut out the core, and chop it up as finely as possible on a board.

12. When the meat is fried, add to it two tablespoonfuls of curry powder and half a teaspoonful of salt, and stir well over the fire for five minutes.

13. Then put in the fried onions, the chopped apple, and one pint of good stock.

14. Move the stewpan to the side of the fire, and let it simmer gently for two hours.

15. After that time, stir in one gill of cream.

16. Wipe a lemon clean with a cloth, and peel it as thinly as possible with a sharp knife. (The peel should be put aside, as it is not required for present use.)

17. Cut the lemon in half, and squeeze the juice of it through a strainer into the stewpan.

18. For serving, take the pieces of meat out of the stewpan, and arrange them nicely on a hot dish, and pour the sauce over the meat.

N. B. - Boiled rice should be served with the curry.