Salt Lake Telegram | 1918-02-23 | Page 7 | Two Ways to Cook Rabbit

Two Ways to Cook Rabbit By Biddy ByeOn Bye ByeOn On meatless days we are still under the unwritten food law permitted permitted permitted per per- to eat the flesh of fowl and game Families that boast a hunter sometimes some- some times imes enjoy a squirrel or duck dinner din ner and on rare red letter days a quail on toast but the only game that hat is obtainable in any great quantities quan- quan titles and still moderate in price is our friend the cotton tan tall rabbit In Iii one ono rabbit of average size there theres Is s enough meat for two meals for forthe forthe the he average family the first meal In Inthe Inthe the he roast or stewed rabbit and the second in the left over meat stewed with ve vegetables or rice made into croquettes or hash For this reason rabbit abbit meat is very cheap Hero are two ways to cook cook- rabbit taking aking for granted that the dressed and cleaned rabbit has lias been brought from rom the tue market Fried Wash Wash the rabbit well and cut off oft tho the legs logs Cut the body In four pieces piece and soak all tho the i I water water- meat ni salted water overnight ight to re remove remove re- re ro-I ro move excess gamey flavor The fOllowing following fol fOl- tol- tol lowing day stew the rabbit in enough water to cover adding to the tire water one sliced onion and salt and pepper I to taste Stew slowly for forty five minutes until the meat is tender but firm Dip ea each h piece of stowed stewed rabbit rabbit rab rab- rab-I rab bit in cornmeal al or cracker crumbs and fry in hot vegetable fat I. I Roast Rabbit Prepare Prepare a dressed rabbit by toy washing thoroughly inside and out and rubbing with salt A properly dressed rabbit Is slit open down the breast from throat to tail Make a dressing of stale bread broad mixed with chopped onion sage and thyme adding a little grated cheese It if do- do sired Stuff the rabbit with this dressing and sew it up or wrap it with twine so as aa to retain the dressI dress dress- I ling log ing Place breast broast UI up in a deep baking I pan with two or three cupfuls of I I water and one tablespoonful of vegetable vegetable vege vege- table fat Roast like fowl basting I with gravy from time to time and a aI afew few rew minutes before serving draw from the oven and fasten thin strips of I bacon or salt saIt pork to the sides with toothpicks and return to to the oven I until the tho pork cooks and enriches the rabbit meat