The Forrest City times., 1903-12-25
RABBITS Ilj SEASON.
1ooa substs ute for Chicken and May He Prepared in Various
 Ways.

A very acceptable change for the meat-eater and food that has the ad- vantage of being cheap as we'll as good. is the common wild rabbit, says the Washington Star.
 When young. fat and tender. they are hne eating. and the peculiar gamy flavor of the flesh recommends 1t to the lover of wild meats" Like other Wild game. 1t is best eating in the fall and early winter Then the young rab- Dit is we'll fleshed and has reached an age and condition of savoriness. while the meat is still tender and of delicate l flavor
 The young rabbit may well substi- tute chicken, and be prepared in vari- ous similar Ways. if done by skillful hands. The flesh is mostly lean and similar to the dark meat in chicken. and while young is very digestible. It has the same fault as chicken if S rved ! too frequently. It satiates moro quickly than most other meats The fact that the meat of the young rabbit compares so favorably with
 
 very frequently in preparations where its detection Is difficult. Tn soups. purees, canned 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 poultry.
 Not so very many generations have SCp6 hn {, as unfit for food the ancient Briton refusing to eat hares from religious objections to them. Presumably the same reason prohibited the Jews from eating them. Why it should occupy such a equivocal position is not quite clear, as 1t is strictly vegetarian an- imal and creature of most particular and cleanly habits, in sharp contrast to the natural propensities of the con- mon hen Perhaps one reason why the | rabbit is not regarded in higher favor as a table delicacy is because of it's | cheapness, being so plentiful in some sections as to become a plague to the farmers by despoiling growing crops and fruit trees. If it were scarce and
 
 ing, the msrket value of its meat would probably also increase the quail ity and place it among the luxuries Authorities tell us that the rabbit must not be too young or too old It is safe, however. to conclude that after | the frost season has we'll set in the rabbit cannot be too young for nf rat e, tb m 1 table. Beware of rabbits old and rab- bits tough. unless you intend to use | them for broth or soup. The meat is | stringy and indigestble
 Unless the young rabbit is in good | condition it will become hard and dry and not very savory when cooked Tn | 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 to supply the deficiency of carbohydrates. Many of the modes ol | preparing the rabbit. and they may be served in almost every variety of form | in which fowls or chickens-previousl cut into small joints-are directed to be cooked We'll dressed they make nice entrees, such as fillets. patties, or minces or salpicons, all kinds of que nelles and boudins. ragouts. frcasseed | pies. etc. A rabbit banned or larded and praised and served with puree of turnip and giblet sauce, glazed sweet potatoes, apple and celery salad and a creamy old-fashioned baked rice pud- ding. makes a dinner that will not only satisfy waiting appetite, but kin dle the tagging one as well.