Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-05
Table and Kitchen.
When Rabbits Are in Season.


mon wild rabbit.
When young, fat and tender they are
fine eating. and the peculiar gamy flavor
Of the flesh recommends It to the lover Of
wild meats" Like other wild game. 1t Ia
best eating in the fall and early winter.
Then the young rabbit Is well heshed and
has reached an age and condition Of SAVIOR
mess, while the meat 10 still tender and of
delicate flavor.
The young rabbit may well substitute
chicken and be prepared in various SINH
lar ways, If done by skillful hands. The
flesh Is mostly lean and similar to the dark
meat in chicken, and while young IL very
digestible 1t has the same fault as chicken
If served too frequently. 1t satiates more
quickly than most other meats.
The fact that the meat of the young RAD
bit compares so favorably with chicken
has led to its being employed very IRE
ouently in preparations where it's detection
Is difficult. In soups. purees, canned ana
ported chicken, In croquettes and IKE mix.
lures, and in chicken and meat pies i.
may easily masquerade for the more ex-
pensive young and tender poultry.
Not SO very many g. ierauons nave pass
ed since the rabbit was regarded as unft
for food, the ancient Briton refusing 10
eat hares from religious objections to them.
Presumably the same reason prohibited the
Jews from eating them. Why 1t Should
occupy such an equivocal position ls not
quite clear, as 1t strictly vegetarian
animal and a creature Of most particular
and Clearly habits in sharp contrast 10
the natural propensities of the common
hen. Perhaps one reason why the RABBIT
is not regarded in higher favor as tapIe
delicacy is because of its cLeapness, being
SO plentiful in some sections as to become
a plague to the farmers by despo1ling
growing crops and fruit trees. If 1t were
scarce and required careful guarding ano
fostering the market value OF Its meat ,ea..
ole
and place it among the luxuries.
Authorities tell US that the rabbit must
not be too young or too old. II. Is SAFE,
however. to conclude that after the frost
season has we'll set in that the rabbit can
not be too young for most methods OF
preparation for table. Beware OF rab-
bits old and rabbits tough, unless you In
tend to use them for broth or SOUP Inc
meat Is strlngy and indigestible
Unless the young rabbit is in good cond1-
ton it will become hard and dry and not
very savory when cooked. In TACT, RADIUS
are best served in some manner which calls
for extra fat, such as bacon or salt pork,
plenty Of butter or cream, or accompanied
with plain boiled rice to supply the def
cheney Of carbohydrates. Many OF the
modes of preparing the rabbit, and they
may be served in almost every variety OF
form in which fowls or chickens-previously
cut into small joints-are directed to be
cooked. Well dressed they make nice en-
trees. such as f1llets, patties or minces or
salpicons. all kinds of quenelles and bou-
dins. ragouts, fricasseed pies. etc. rabbit
PANIED or larded and praised and served
with a PURGE of turntp and giblet sauce,
glazed sweet potatoes, apple and celery
salad and a creamy old-fashioned baked
rice pudding, makes a dinner that Will not
only satisfy waiting appetite. but kindle
the tagging one as well.
Fried Rabbit, Creole Style.
Skin. clean and cut two rabbits into joints
same as chicken. Put two tablespoonful
Of bacon fat into frying pan. and when
hot slice in two small onions and fry them
for FIVE minutes without browning much.
Add three slices Of fat bacon and the pieces
OF rabbit. tablespoonful Of chopped pars-
ley and quarter OF sweet red pepper.
minced fine. When done cut the bacon In
two or three pieces: arrange the cooked
rabbit on hot dish and strew the bacon
and the fried onions over the top. Serve
with white cream sauce.
Planned Rabbit
This Is very nice way to serve fat young
rabbits Cut the rabbits In halves and
place them in a baking pan. spreading them
well with butter and busting with salt and
pepper. Bake for an hour in quick oven.
When done take up on a hot platter; meas
ure the fat in the pan and to two table,
spoonfuls add two tablespoonful Of flour.
Stir until smooth and then add a cup of
stock or water. Season to suit the taste
WITH SAT- ana pepper, StlE ana COOK until II
boils: pour arond the rabbit and serve with
currant Jelly on the side.
Ragout Of Rabbit.
Wash and clean a good-sized rabbit and
cut 1t into joints. Dry each piece with
towel. Cut up a pound of bacon into slices
and fry it in stewpan; then put in the
rabbit and fry each piece brown; take out;
stir an ounce of -four in the fat; add a
quart Of water and stir until 1t boils; then
add a scraped and sliced carrot and an
onion cut in quarters. Season the stock
with salt and pepper to taste; add the rab-
bit, cover and let 1t cook gently for an
hour and a half. Serve with a garnish of
cress and the carrot and onion. Reduce
the liquor to a nice gravy and strain Serve
In a separate dish.
Rabbit la Parisienne.
Cut the rabbits up into small Joints:
dredge with salt and pepper and fry them
light brown. Then add a cup of par
boiled button onions. half a cup of button
mushroomssand a grating Of nutmeg. Toss
over the fire five minutes; then add cup
OF French white wine and let boil briskly
until reduced one-half; add about half
cup OF white sauce and let the whole SIM
mer together ten minutes longer Just be-
fore removing from the fire add the beaten
yolks of four eggs. the juice of half a
lemon and level tablespoonful of chopped
parsley. Arrange the rabbits in pyramid
form on a hot platter and garnish with
curly parsley. the onions and mushrooms
place in groups around the base. Serve the
gravy In a separate dish.
Rabbit in Aspic.
Slice four medium-sized white onions
and fry them in butter; put them into a
stewpan; add two large rabbits, three
pints of water, half pint of vinegar,
teaspoonful Of SALT half a teaspoonful
of peppercorns and half a lemon sliced.
Cook until the meat is tender-about an
hour. Pour Off the liquor strain and
measure. If necessary add sufficient good
stock to make two quarts of the LIQUOR.
Add box of gelatin softened in a cup
of cold water. Let 1t boil UP once, strain
and set away to COOL Chop a pound of
cooked calfs liver. half pound of boiled
ham,. very fine. mix with a cup of bread
crumbs. salt and pepper to taste, a table,
spoonful of parsley and two eggs Pack
into buttered baking tin and bake for
half an hour. When done turn out and
cut into dice. Line plain, oblong mold
with thin layer of the jelly and when
set arrange a layer Of hard-boiled egg
slices and the diced forcemeat on the
jelly then add more jelly then layer