New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-01-01
RABBITS.
HOW TO COOK THEM.


Strictly speakng there are no hares in this country
ovcen, in n few OF the Pacific States. The Canadiah
crav hares have been pronounced by haturahs's "
he nothing but rabbits, and even tue mueh''"u".u
Sor,harp hare is only rabbit Now rabbit Is quite
an inferior creature in a culinary way W s'"u".
hare A Young and tender rabbit MAKES very eooO
m.,I Int one over yea old Is tough and unh lor use.
Tho young rabbit like the young hare Is ds'ih2uH"''.
>, ne soft tender DAVIS that have not been harceheo
Inv travel and by Its tender ears, whica may De os'y
form II Is a waste OF time TO COOK OF or'ss any am
nal OF this kind that is not young An oid io"i may
~, cooked tender In time, but an Old rabmt Is soou
for pothinc The old English custom OF bringing the
nr or tho rabbit OH the table entire with tie head
- T., , ,norner 10 suggest the animal when alive, Is
onvthnr Int agreeable and Is never done by people Oh
Good taste to-day. The best French COOKS use ue
hind legs for roasting, and the 0re legs Ior s'e"S'
ciyes and other dishes: but they seldom attemp. "
serve the animal whole except under special oruers'
The flesh OF this animal Is often mailhated-,ha. 49,
II f., STEPPED In seasoning herbs and wine for certain
,,r hefor. II IS roasted \ rabbit to be In periec-
,,op must bc from six to twelve months Oh. ana
must be- hung like venson. mill 1t Is trihe hieh
MT NOT until Is spoiled TIE all al shond De artaoy
,kluped and the head removed when IL arrives i'oh
the market II is we'll enough also to let the mar
IL tman draw il and separate the fore and hind quar-
ters The hind quarters aic the portion most dc'
sIro,e for roasting. In o,"r to stnH them they muss
,o,oa with q slender bnnng knife. This takes a con
siderable time but X pays. " i not necessary 10 TO-
move the short bone IN the lcr. though inns may DC
DONE Select rabbits for u family meal.
pnt the boned meat I'm earihcn pot. Peel ana
slice an onion thin aud lay with the meat Iheh rus
The meat thoroughly with salt and pepper using about
TABLESPOONFUL OF sat. Throw over 1t glass OF pale
sherry rubbing 1t II every part. slice lemon over
a. Add three or four cloves. sprig OF thyme. ana
bay leaf Cover the meat well and let II stand IN
cold place (bu where it will rot freeze for Twelve
hours When You ready to roast these SADDLES,
mnce about three teopng tablespoonuls OF lean veal
until they are fine paste. Add about half an onlon'
minced fine and fried SIX mushrooms spray OF pars-
lev q traspO0nlul OF SALT and saltspooniui Oh
manner Mix all these Ingredients together, pound
Them 10 a paste and rub them through n sieve. Aod
Ole egg and mix II thoroughly through this forcemeas'
some cooks add four apples. cored peeled ana par
boiled with half glcsS o; Wire II you do not ado
Tho oun,es add thrc, able.r OF soft bread
crumbs. This forcomeat Will he enough to stun OUT
the hind quarters OF TIE rabbits and make them
Plump and we,Lhavord.
Remove Che quarters from tile marinade. wipe them
on and lard tn IN. after stiing them ana tying them
I'm Good shape 10 keep the stuifng In. Lay them %
n roasting rack side by side pour TWO cups OF white
stock over them, slice onicn and about hall car
ro, Into the dipping pan. and put them In very nov
oven II VIII tale from thee quarters OF an hour to
an hour 10 roast them Ttcy should be- basted every
fifteen minutes. Keep little Rot stock ON the stove
10 add 10 the gravy f. IL, dripping pan as II boa
AWAY Have ready TX small slices OF bread, freed
from the crust cut In Lcart shape. They should
be dried. free from moisture. dipped In butter snu
drowned IN the Ov, till they are nne yellow. He
NOV. the string, fOm the roasted rabbits, lay them 90
hot platter and decorate them with the nean sApeo
pieces o! bread
The Grelishter illustrated In former number "a
The Tribune Is English invention which can easily