OCR Text |
Show t Domestic Rabbit Meat Is White J ! and Delicately Flavored f Domestic Rabbit Is Delicately Flavored. (Prepared bv the United States Department of At:i k-ulture.) The meat of a domestic rabbit Is so superior in color and flavor to that of wikl rabbit as to make i( seem an entirely different article of food. All the meat on a domestic rabbit is white and delicately flavored throughout. In food value, rabbit falls in the class with poultry and other meals as a source of ellicient protein. Domestic rabbit may be eaten at any season. While a great many of the domestic rabbits are marketed at eight to ten weeks of age and are termed "fryers." the more mature unimals are also good. They need longer, slower cook ing. as In fricassees, casserole dishes, and rabbit pie. and may be used In croquettes, salads, chop suey nd other dishes made ot previously cooked meat. The bureau or home economics of the United States Department of Agriculture suggests the following v-u.i ot cooking a mature rabbit en casserole : Wipe the rabbit tneal with a damp cloth, cut into pieces for serving, sprinkle with salt and pepper, and roll in flour. Srown lightly in hot fat In a skillet, transfer to a casserole, add some of the fat from the skillet and one-hnir cupful of hot water. Cover and cook In a moderate oven (350 degrees de-grees Fahrenheil) for one and one-half one-half to two hours, or until the meat is tender. Remove the meat, and thicken the gravy slightly. To each cup of liquid allow one tablespoonful of flour, mix with a few tablespoonfuls of cold water, add to the meat drippings, drip-pings, return to the oven, and stir occasionally oc-casionally until thickened. Season with salt and pepper and finely chopped parsley, replace the meat, and when thoroughly hot serve In the cas serole. |