Every evening, Wilmington daily commercial., 1918-03-21
PATRIOTIC
RODENTS
One OF the Meats That Aren't Meat
According TO the Hoover Ad
minstraton. We May Ea.
Rabbits on Tuesday.

what good eating rabbits are few
of ms have known that they are a
tempting food. hut on the whole there
has been almost an aversion 10 the
French habit OF accepting rabbits as
one of the staple meats. and II takes
Mr.. Hoover. Who classiiics rabbits as
:. mcatiess meat t. convince us of
their goodness.
The French have alwavs eaten rah-
hts. AMI the English, too. have for
wears paid a good deal of attention t.
thcm. There was a tim" when British
rabbits were considered the host in
tho market hut later on tho EclEian
hare was recognized as superior TO the
English type and harcs were bred in
Belgium in great quantities and eN-
ported. The British Isles. especially.
use quantities Of them. Belgian stock
was likewise exported and Belgian
hares arc now commodity that is
sold IN increasing quantities in this
country. Tho Food Administration
has recognized that hares and rabbits
OF all sorts are very easy to raise and
that they might. therefore. form an
economical source Of meat in our diet.
Hence their classification as meat
fos true patriots. even on meatless
Tuesdays.
Every country boy who has taken a
shot at wild rabbits and brought them
home 10 be cooked knows that they
have an entirely different flavor from
that Of tame rabbits. In England the
wild rabbit is preferred by many per-
sons because Of its flavor and because
or the additional fact that II is often
moro tender than the tame rabbit
Sometimes the tame rabbits have q
rather rank taste. produced hy the
cabbage on which they are largely fed.
but this can be overcome hy careful
dieting.
IF Mr.. Hcrver's police force which.
according to his statement, is COM
posed OF all the housewives Of the land
docs as good work IN taking up the
suggestions in the use Of rabbits as
they have done in saving wheat and
the other foods the administration has
requested them 70 save. we shall prob
ably before long have a big supply of
rabbits always in the market 70 meet
the demands OF patriotic housewives
Even now Il IS possible to get good
rabbits at a low price. The only thing
that remains for most of us IS 10 learn
10 cook them in enough WAYS So that
we may use them often without firing
OF them. In choosing a rabbit he sure
10 see that the fat on the inside Is
white, and that the rabbit smells
sweet. II is always well to steep or
soak a rabbit for some time, varying
from one 10 three hours. in a hasin or
water some use II cold. and some use
il Just luke warm. Sometimes. indeed.
milk and water are used together.
Boiled Rabbit Soak a Young rabbi;
for two and a half hours in several
changes of water. Put II in a sauce
pan Of boiling water The rabbit mSy
he dIsjointed or left whole. Cover and
let boil for thirty-fye or forty minutes
a small bunch of sweet herbs may be
added 70 the water in which a rabbit
IS cooked. When tender serve with
onion cause. made 1,y fryinE onions iii
butter and adding white sauce 10
them.
Rabbit Fricasee.-D -Disjoint a rahlit
by removing the four legs and cuttinc
nc body into four pieces. steep il
for an hour ir cold salt water. drain
and dry Il. Brown all the pieces in
bustcr and then barely cover with
white stock. Add small bunch 81
sweet herbs and two sliced onions and
cook ger-ly until tender Season We'll
with salt and pepper and thicken tho
stock with -four and water; or else add
a beaten egg yolk and the juice Of half
q lemon. II you thicken the gravy
with the egg yolk remove the gravy.
very hot. from the fire and add the egg
yolk Immediately thereafter.
Baked Rabbit-soak good-size
rabbit IN water for an hour drain and
dry. stuff with bread crumbs mixed
with chopped onions and we'll seasoned
with pepper and salt. A little chopped
salt pork may also be added 10 the
crumbs. Moisten them with hot
water and add d pinch Of sweet mar
lorun. Sew up the opening i'm the
rabbit and lie the legs together. Then
place II back up in a pan; add q cup
and half OF water. cover nd bike for
threc-qurters Of an hour. Uncover the
pan. dredge the rabbit with flour and
brown il hot oven. lasting frequent
lv. Then 1hicllen the gravy and serve
i. adding a tablespoon of current
jelly just before taking il 70 the table
Boiled Rabbit. -Disjoint rabbit
that has been STEPPED for an hour in
water and DRY each piece Sprinkle
them with salt and pepper and fry for
q few minutes Drain on Paper ana
DIP each piece in boatcn Eggs and fine
crubs. Then broil on q creased grid
die on both sides untiI cycniuiy ana
very well done
Fried Rabbits Disjoint rabbit
that has been stepped in the usual way
and sprinkle each piece with -four
seasoned with salt and pepper. Have
ready a skillet in which there is hot
bacon fat and fry each piece for df
teen minutes uutil light brown The
pieces should he turned often so that
they VIII brown evenly. Serve With
mushroom kctchIn or with stcwcd
Inuch rooms
Jussed Rabbits Jugged rabbits ard
q famous English dish ana this is an
English recipe for cooking them. Dis
joint a rabbit and let The joints stand
IN milk and water mixed i'm equ4l rro-
portions over night The next day
place thin slices Of salt pork In the
bottom of the casserole. then place
pieces Of rabbit. sprinkle with parsley