The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-12-06
WHEN RABBITS ARE IN SEASON.

A veryac ceptable change for the meat
eater and a food that has the advantage
OF cling cheap as well as good is the
common wild rabbit.
When young, fat and tender, they are
fine eating and the peculiar gamy favor
of the flesh recommends it to the lover
Of 'wildm eats" Like other wild game,
it is best eating in the fall and early win
ter. Then the young rabbit Is well
ieshed and has reached an age and con-
dition OF sovoriness, while the meat is
still tenderan dof 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 inc hiclen. and while young
is very digestible. 1t has the same fault
as chicken if served too frequently 1t
satiates more Guicklyt han most other
meats.
The fact that the meat of the young
rabbit compares so cavorably with
chickenh as led to its being employed
very frequently in preparations where its
detection is sunicient. In soups, purees,
canned and potted chicken, in croquettes
meat pies it may easily masquerade for
the more expensive young and tender
poultry.
Not so very many generations have
passed since the rabbit was regarded as
unfit for food, the ancient Briton refus-
ing to eat hareS from religious objec-
tons tot hem. Presumably the same rea-
son prohibited the Jews from eating them.
Why it should occupy such an equivocal
position is not quite clear, as 1t is
strictly vegetarian amman and creature
of most particular and Clearly habits. in
sharp contrast o the natural propensi-
ties of the common hen. Perhaps one rea-
son why the rabbit is not regarded in
higher favor as a table delicacy is because
o. it's cheapness, being so plentiful in
the farmers by despoiling growing crops
and fruit trees If it were scarce and
required careful guarding and fostering.
the market value of its meat would prob
ably also increase the quality and place
it among the luXuries.
Authorities tell Us that the rabbit mus
not be too young or too old. 1t is safe,
however, to conclude that after the frost
season has we'll set in that the rabbit
cannot be too young for most methods of
preparation for the table. Beware of rab-
bits tough. unless you intend 10 use for
broth or soup. The meat is s;riEgy and
indigestible.
Unless the young rabbit is in good con-
dtion, it will become hard and dry and
not very savory when cooked. In fact,
rabbits 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 10
supply the deficiency of carbohydrates.
Many are the modes of preparing the rab-
bit, and they may be served in almost
every variety of form in which fowls
or bickens-previously cut into small
joints-are directed To be cooked. Well
dressed. they make nice entrees. such
as fillets, patties: or mInces or sa1picons;
all kinds of quenelles and boudins; rag
outs. ricasseed pies. etc. y rabbit
planned or larded and praised and served
with a PURGE of turnip and giblet sauce,
salad and creamy oldfashioned baked
rice pudding makes u dinner that will
not only satisfy waiting appetite, but
kindle the tagging one as well.