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Show -... Frying or Broiling Young Rabbits Best I ' " -T - r JS J Tender Young Domestic Rabbit Fried Like Chicken. (Prepared by tlie United States Department of Agriculture.) Most domestic rabbits are marketed at eight to ten weeks of age, and are then termed "fryers." The bone3 of these quickly grown rabbits are very brittle, and in preparing the meat for cooking care should be taken to break them in such a way that they do not stiver. Like young chickens and fender fen-der chops and steaks, young rabbits can be cooked by the quick methods of frying or broiling. The bureau of home economies of the United States Department of Agriculture Ag-riculture gives the following recipe for frying domestic rabbit: Fried Rabbit. Choose a plump young rabbit, wipe tlie dressed meat with a damp cloth, and cut into pieces for serving. Beat one egg yolk, add one-half cupful milk and three-fourths teaspoonful salt, and stir into one-half cupful flour to make a smooth tatter. In a heavy skillet, heat four tablespoonfuls of fat until very hot, so that it will set the batter quickly. Dip the pieces of rabbit Into In-to the batter until well coated and drop into the hot fat. As soon as browned, reduce the heat and cook at moderate temperature for 25 to 30 minutes, or until the meat is tender Serve on a hot platter and garnish with parsley. For each cupful of gravy desired, use two tablespoonfuls of the pan drippings drip-pings and one and one half tablespoonfuls table-spoonfuls of Hour. Blond fat and flour thoroughly in the skillet, add one cupful cup-ful of milk, and stir until thickened Add chopped parsley, salt, and pep-per pep-per to season. |