St. Tammany farmer. [volume] (Covington, La.) 1874-current, 1904-01-30
RABBITS IN SEASON.
Good Substitute for Chicken and May
BE Prepared In Various
Ways, r

A very acceptable change for the
meat-eater and a food that has the adj
vantage of being cheap as well as good,
is the common wild rabbit, says the
Washington Star.
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 is best eating in the fall
and early winter. Then the young rab-
bit is well t1eshed and has reached an
age and condition of savoriness. while
the meat is still tender and of delicate
flavor &s=
The young rabbit may well substi-
tute chicken, and be prepared in vari-
GUS 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 II served
too frequently. 1t satiates more
quickly than most other meats.
The fact that the meat Of the young
rabbit compares so favorably with
chicken has led to its being employed
very frequently in preparations where
its detection is difficult. In soups.
purees, canned and ported 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
passed since the rabbit was regarded
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 equivocal position is not quite
clear, as it is strictly vegetarian an
imal and creature Of most particular
and Clearly habits, in sharp contrast
to the natural propensities of the COM
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 plague to the
farmers by despoiling growing crops
and fruit trees. IL it were scarce and
required careful guarding and foster
ing, the market value of its meat
would probably also increase the quail
ity and place it among the Injuries.
Authorities tell us that the rabbit
must not be too young or too old. 1t
Is safe, however, to conclude that after
the frost season has well set In
the rabbit cannot be too young for
most methods of preparation for the
table. Beware of rabbits old and rab-
bits tough, unless you intend to use
them for broth or soup. The meat il
stringy and indigestible
Unless the young rabbit is In good
condition 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 to supply the deficiency OF
carbohy drates. 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 entrees, such as fillets, patties, or
minces or salpicons, all kinds Of que-
nelles and boudins, ragouts. fricasseed
pies, etc. A rabbit PANIED or larded
and praised and served with a PURGE Of
turnip and giblet sauce, glazed sweet
potatoes, apple and celery salad, and q
creamy Old-fashioned baked rice pud-
ding, makes dinner that will not
only satisfy waiting appetite. but kim
die the tagging one rs we'll