3 level dessertspoons curry
2 pkts cream of chicken soup
1 dessertspoon sugar
2 heaped tablespoons cornflour
Method: Boil 3 rabbits until meat nearly leaves the bone. Pull apart into bite size pieces.
Curried Sauce: Slowly add 3 pints water to sauce ingredients. Simmer 20 minutes. Add rabbit pieces. Half an hour before serving, boil sliced cauliflower, cabbage, celery, onion and capsicum till just tender. Strain and mix into rabbit sauce.
To serve: boil 3 cups rice, pile in large ovenproof dish. Pour curried mixture over and serve while still steaming hot.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p. 53.