The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-12-12

as chicken if served too frequently. It
satiates more quickly than most other
meats.
The fact that the meat of the young
rabbit compares SO favorably with chick
en- has led to its use being employed very
frequently in preparations where its de-
lection is difficult. In soups, purees, can
ned and potted chicken, in croquettes and
like mixtures, and in chicken and meat
pies it may easily masquerade for the
more expensive young and tender poui-
try
Not so very many generations have
passed since the rabbit regarded as
unfit for food, the ancient Briton refus-
ing to eat hares from religious objections
to them. Presumably the same reason
prohibited the Jews from eating them.
position is not quite clear, it is
strictly vegetarian animal and creature
of most particular and clearly habits, in
sharp contrast to the natural propensities
of the common hen. Perhaps one reason
why the rabbit is not regarded in higher
favor as a table delicacy is because of
its cheapness, being so plentiful in some
sections as to become plague to the far
mers by despoiling growing crops and
fruit trees If it were scarce and re-
CURED careful guarding and fostering the
market value of its meat would probably
also increase the quality and place 1t
among the luxuries.
Authorities tell US that the rabbit must
however, to conclude that after the frost
season has well set in that the rabbit
preparation for the table. Beware of
rabbits old and rabbits tough, unless you
intend to use them for broth or soup.
The meat is Stringy and sipdigestible.
Unless the young rabbit is in good con-
dition it will become hard and dry and not
very savory when cooked In fact, rab-
bits are best served in some manner
which calls for extra fat such as bacon
or salt pork plenty. Of butter or cream
supply the deficiency of carbohydrates.
Many are the modes of preparing the rab-
cry variety of form in which fowls or
, neutrality-suspicious. cut into small joints
they make nice entrees. such as hllets,
patties; or ninces or salpicons; all kinds
of squenelIes and boudinzs ragouts. fric-
asseed pies. etc. A rabbit PANIED or
| larded and praised and served with q
puree of turnip and giblet sauce, glazed
and a creamy oId-fashioned baked rice
pudding makes a dinner that will not
| only satisfy waiting appetite, but kindle
the ~, Tagging one as well well 49,, ,,,z
Skin, clean and cut two rabbits into
| joints same chicken. Put two table
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, table,
| spoonful of chopped parsley and quarter
! of sweet red pepper minced fine. When
arrange the cooked rabbit on a hot dish
and strew the bacon and the fried onions
over the top. Serve with white cream
PANIED RABBIT
This is very IN, nice way S,,b to serve fat
young rapPi.s, Sul lns rappas IN naIeSs
| ing 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, measure the fat in the pan
and to two tablespoonful add two table
spoonfuls of flour. Stir until smooth and
] then add cup of stock or water. Season
to suit the taste with salt and pepper,
stir and cook until it boils, pour around
the rabbit and serve with currant jelly on
the side.
RAGOUT OF RABBIT
Wash and clean a good sized rabbit and
/ cut it into joints. Dry each piece with a