The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1892-01-06
HOW TO r RABBITS,

The low estimate placed upon this
game, writes Mrs. E. R. Parker in the
Courier-Journal, causes many cooks to
consider it useless to 20 to any trouble
to serve with variety. This il a mis-
take. as rabbits mar be made into very
acceptable dishes, and as they are cheap
and abundant at this season of the year,
housekeepers will find them economical,
and, if properly cooked, quite as accept
able to the family as other game. In
soups and other dishes they may be made
to take the place of fowls. To be good,
rabbits should be tat and plump, and
freshly killed. sThey should be we'll
cleaned and wiped dry as soon as killed.
The following recipes will be found ex-
cellent for cooking rabbits:
Grenadines of Rabbits-Take the
backs of two rabbits, cut away the ribs,
leaving the backbone with the solid flesh
on each side; which divide into sections,
two Joints in each. Lard them with
thin strips of fat bacon, and braise for
one hour. Take up, arrange in a circle,
and pour over and around the joints q
pint of brown sauce.
Fillet of Rabbit-Take a fat rabbit,
half roast it, and remove the solid flesh
from each side of the backbone in long
fllets. Cut two cucumber pickles, add
one onion in slices; lard the fillets OF
rabbit, season and lay in q saucepan,
cover with a pint of white stock; lay
over the onions and cucumbers. Let
simmer for half an hour, take up, lay on
a dish in a circle, put the onion in the
center, and pour white sauce over; gar
nish with fried bits of bread.
A Civet-Cut q fat young rabbit in
pieces; cut half a pound of fat bacon
into slices, and fry in a saucepan; when
brown lay in the rabbit and fry for ff-
teen minutes; drain off the fat, add a
glass of cu,rant jelly, a bunch Of sweet
herbs, half a dozen mushrooms, with O
little salt and pepper; let simmer one
hour; pour in a pint of brown sauce. add
half a dozen onions, and simmer half an
hour longer; strain the gravy, add tea
cup of tomato sauce, two tablespoonful
of Jelly, and a tablespoonful of walnut
catsup; arrange the pieces of rabbit in a
pile, pour the gravy over, and garnlsh.
Stewed Rabbit-Cut in pieces. Soak
in salt and water, put in a saucepan
with two or three slices of fat salt pork,
let simmer until tender. Drain off the
water and add to the rabbit o teacup of
rich rilk. with a chopped onion.
Thicker with grated cracker, let come
to a boil and serve.
Stuffed Rabbit-Make a rich bread
stufing, put into the body of the rabbit
and sew up, dredge with flour and haste
with lard. Set in a very hot oven until
done. Serve with fried parsley ar
butter sauce.
jagged Rabbit-Skin and wipe dry
with a towel and cut in pieces; season
with salt and pepper. Put in broiling
fat and fry brown with two s~nchovies,
a sprig or thyme, some nutmeg, mlnce
and cloves with lemon juice. Put a
layer of the seasoning in the bottom of
a wide jar, then a layer of very thinly
sliced bacon alternately with the season.
ing until all is used, pour over half a
pint of water, set the jug in cold water
and boil three hours. Take the Jug out
of the kettle, skim out the scraps of
bacon, add a little butter, -four and a
teacupful of tomato catsup and a table
spoonful of currant jelly. Pour e the
rabbit and serve.
Barbecued Rabbit-Grease the rabbit
all over with butter and sprinkle with
pepper and salt. Lay on a gridiron, turn
over and cook done. Put in a pan.
spread with butter and set In the oven
for ten minutes. Take two tablespoons
of mustard, two of currant jelly, four OF
vinegar and the juice OF a lemon, mix
and pour over the rabbit and serve hot.