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Show COOK RABBIT TO RESEMBLE FOWLS Those Raised Especially for Food Are More Tender Than Those Running Wild. COST OF LIVING IS REDUCED They May Be Served in Any Way Chicken Is Liked and Add Variety to Table Menu Recipes Given Offer Suggestions. (Prepared by the United Slates Department of Agriculture.) During the winter months rabbits ore on sale in many markets at a fairly reasonable price. Wild rabbits are often relished, but those especially raised for food are apt to be more tender. A rabbit which, after being skinned, drawn, and prepared for conking, conk-ing, weighs 2 pounds 14 ounces will have almost the same weight of cooked meat as a chicken similarly prepared weighing 3 pounds 15 ounces, according to Farmers' Bulletin 1090. Rabbit Rais- In which chicken Is liked. The recipes below offer suggestions: Baked Rabbit. 1 rabbit. 3 nips eream or a thin white sauce. 8 slides hacon. Flour foi-dredging. Skin, clean, and wash the rabbit, nnd split it into two pieces, cutting along the backbone. Rub with salt and a little pepper, place, in a roasting pan, and dredge with flour. Lay strips of hacon across the rabbit. Pour over and around It 3 cups of the white sauce or 3 cups of cream. Bake iy2 hours, basting frequently. Serve hot with the cream gravy. The liver may be boiled until tender, chopped, and added to the gravy before serving. Rabbit Croquettes. Vh cups milk or half milk and half rabbit broth. 6 tablespoons flour. 1 teaspoon salt 2 teaspoons butter. 1 teaspoon onion juice or finely chopped onion. 1 teaspoon finely chopped green pepper. Few grains pepper. 2 cups ground or chopped rabbit Hake a white sauce of the milk, flour, butter, and seasonings. When it is thoroughly cooked remove from fire and add the ground rabbit. Cool and shape into croquettes'. Roll in egg and bread crumbs and fry in deep fat or bake in a hot oven until well browned. 1 Spiced Rabbit. 1 rabbit. 6 slices bacon. 1 medium-sized onion. 2 teaspoons salt. Yt teaspoon pepper. 1 tablespoon cloves. Brcwn sauce: 1 tablespoon sugar. Vz cup of water. 1 tablespoon flour. Skin, draw, and wash rabbit and cut it into pieces. Put it into stewpan with bacon cut into small pieces, onion cut fine, salt, pepper, and whole cloves in a bag. Cover with boiling water and cook slowly until tender. Caramelize the sugar and add water thickened with flour well blended with 2 tablespoons of water. Pour this brown sauce over the spiced rabbit and allow the whole to simmer 2 hours. Savory Rabbit. Skin, draw, and wash the rabbit and cut it into pieces. Dredge with 4 tablespoons of flour, 2 teaspoons of salt, and teaspoon of pepper. Brown in tablespoons of bacon or other fat. 'Remove meat to stewpan and cover with boiling water, and add 1 medium-sized medium-sized onion cut in small pieces and 2 hay leaves. Cook slowly until nearly tender. To the fat that was used to brown the rabbit add 2 tablespoons of flour, mix thoroughly, and add 1 cup of vinegar. Pour this sauce over the meat and simmer until it is very tender. Serve with dumplings. Rabbit Croquettes and Casserole Rabbit Are Delicious. Ing, Issued by the United States Department De-partment of Agriculture. A rabbit of the above weight was cooked in 1 hour 15 minutes, and the chicken in 2 hours 30 minutes, hut the rabbit meat was the more tender. The flavor and use of rabbit Is com-narable com-narable with chicken, and the meat may b prepared in most of the ways |