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INGREDIENTS
Serves: 2 people or 1 hungry pensioner
A strapping young whippet (optional)
1 Skinned Rabbit
Curry Powder
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THE GORY DETAILS
1. Put rabbit in cast iron pan. You can either put it in whole, or get the butcher to chop it up for you
2. Cover with curry powder. This will flavour it
3. Dinnae put in an onion or any water
4. Cover and cook until the juices run clear when you stick a fork in it
5. Eat the bloody thing
If you like, you can make a dumpling and stick that in as well. A rabbit can taste as good as a chicken. Just after my son Morris lost his father, I got a rabbit and stuck it in and he enjoyed it and I enjoyed it. A few years ago maximitosis put the rabbits off a wee bit. They used to hing them up outside a bloody shop in the Soothside with their skins and whiskers still on. The best way to get a rabbit is to get yourself a whippet and go oot to the hills and the whippet will get you a rabbit
FOR MORE FROM SARAH:
Interview with SarahSarah talks about her childhood, life and growing old disgracefully in Edinburgh
Fascinating look into Sarah’s geneology, dating back to 1834
Sarah's now immortal Stovies recipe. The recipe from which this entire section originally sprung
2. Cover with curry powder. This will flavour it
3. Dinnae put in an onion or any water
4. Cover and cook until the juices run clear when you stick a fork in it
5. Eat the bloody thing
If you like, you can make a dumpling and stick that in as well. A rabbit can taste as good as a chicken. Just after my son Morris lost his father, I got a rabbit and stuck it in and he enjoyed it and I enjoyed it. A few years ago maximitosis put the rabbits off a wee bit. They used to hing them up outside a bloody shop in the Soothside with their skins and whiskers still on. The best way to get a rabbit is to get yourself a whippet and go oot to the hills and the whippet will get you a rabbit
FOR MORE FROM SARAH:
Interview with SarahSarah talks about her childhood, life and growing old disgracefully in Edinburgh
Fascinating look into Sarah’s geneology, dating back to 1834
Sarah's now immortal Stovies recipe. The recipe from which this entire section originally sprung