1 Stick of butter or
1 Onion, chopped
1 c Chicken broth
1 tb Curry powder
1 Young rabbits, cut into pieces
1/2 c Flour
1 Tart apple, chopped
2 c Sour cream
2 ts Orange peel, grated
Brush rabbit pieces with melted butter. Dredge in flour. Salt and pepper
pieces. Bake on rack, turning at least one, until rabbit is tender. Cool and
Saute onion and apple in remaining butter or margarine. Add 1/4 cup of flour.
Stirring until lumps are smoothed out. At chicken broth and sour cream slowly,
stirring constantly. Simmer over well heat until blended. Add lemon peel, curry
powder, deboned rabbit and heat thoroughly. Serve over rice.