Cut one rabbit which has been prepared for cooking into neat pieces, dip them into melted dripping, and cover them thickly with one tablespoonful of curry powder which has been mixed with two tablespoonfuls of flour. Put three ounces of clarified dripping into a stewpan with one large and two small onions finely minced, and fry for three minutes; then add the pieces of meat and let them fry quickly for fifteen minutes, turning them now and then. Peel an apple and chop it into very small pieces; add it to the curry, also one teaspoonful of sweet chutney and one saltspoonful of salt; then pour in the stock (or water) which has been flavored with vegetables; stir the curry, cover the pan and place it in a moderate oven for three hours. When ready, take the stewpan from the oven, arrange the meat on a hot dish, and stir the milk into the sauce; let it simmer for a minute or two, add a squeeze of lemon juice, and strain it over the meat. Serve with boiled rice on a separate dish.