The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-11-23
The Home Method of Cookipg,

The Home Method of Cooking.
Whatever may be the reason it is a
fact that rabbit meat is undervalued as
food by most housekeepers. And yet it is
prime condition it is quite as appetizing
as other game and the cheapness of this
and supplies many poor people with good
fresh meat of better and more wholesome
Young rabbit compares very favorably
with chicken and may well do duty for
can be so dressed and prepared that the
difference is scarcely noticeable, and fire.
EASILY DIGEsTED.
The flesh of rabbit is loose in texture
and has little fat distributed through. the
lean parts It is easily digested and on
digestibility it may be eaten by the con
valescent as well as the healthy. AS
meat would soon provoke safety and is
therefore to be enjoyed rather. as a
Whiie the . Jews were prohibited from eat
ing rabbit and hare It is not clear that
in their wild state, are certainly a cleaner
meat than almost any other we eat
that Of fowls Wis which are Ven known scav-
engers. History also informs us that our
bits and hares for religious reasons. It
is possible that some faint trace of
taste of many of the present day. but
more likely the reason is to be attributed
fuences US in regard to other foods con.
fix o' our Standard ST. Of duality too often BY
the available supply of our foods not the
Many people who imagine they have
never tasted rabbit, enjoy this meat with
dishes. and especially in canned and
potted chicken 90 soups and meat pies
benefited in spite of any unreasonable
prejudice or underlined objection they may
have.
CHOOSING RABBITS.
Careful selection. has MUCH to do with
to Tor regard an1S It IN the ght Of de-
known by their smooth, soft claws and
the cleft in the lip not being much spread
y # the ahG is t Reyng and the BODY
must be stiff to be in good condiflon;
never buy a limp rabbit or hare hare, they ei
lowed to hang a few days Do not skin
them until ready to cook or they. will be- e,
them until they are skinned. but it is
that they r 9 f5e inside every day
with a little pepper and ginger to pre-
vent the musty taste which h, may IA Tob be , 1o
RABBIT A LA CREOLE.
Skin wash and joint a young rabbit;
put it into a saucepan with two slices
of white onion. a root of celery BLADE ,,;7;
Cover with good stock and set it over the
fire and let it come to boil. SKIN care
until the meat is done. Then arrange the
pieces on heated dish. cover each piece
range a border of fried celery and pars-
PANIED RABBIT.
Skin, clean and wash a fat young ran
fatten, it, out; lay it in a baking par, pan
with butter; season with pepper and salt
and bake for one hour in a quick oven:
basting every ten minutes. When it is
done take it up on a heated dish. Serve
with brown gravy. made from dripping
anu ~ GATEAU OF RABBIT.
roast sts abbit. Remove all the meat from
the bones. rejecting all skin and grlstie,
Chop the meat fine, then pound It IN a
and add to the meat Take half the
soak these for ten minutes in little
stock and then mix with the meat; sea,
Sage. thyme. parsley and mixed spices
to taste Add two beaten eggs Line a
mold with very thin slices of fat bacon
set in a moderate oven to bake Tor nan
an hour Then turn out on hot d I.;t
grated butter crumbs and slip in the
oven a few minutes to brown Serve with
SPICED RABBIT C1ASENPFEFFER)
Thoroughly clean young rabbit ana ana
cut into joints. Pour vinegar over it and
let remain in the pickle over night: Then
stewpan: add a sliced onion. one bay lear.
a dozen pepper corns. a stalk OF celery
and four cloves: Ley the pieces 81 ra a,1at
was soaked in and enough water to cover
Stew until tender. When done brown two
spoonfuls OF flour and add to the gravy
Season to taste with salt and add more
should be Salted before it is cooked