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Show BROILED HUTCH-RAISED RABBIT IS FINE - - " r . . . 1 a iiiw Tender, Sweat-Fleshed Domestic Rabbit Broiled. (Pftparad by tha Unltad Stataa Departmant af AfTlcultura.) Broiled chicken why not broiled rabbit T Perhaps you have seen lately In your local market some of the do-mestlc do-mestlc or hutch-raised rabbits that are being extensively produced from West to East. You have wondered whether the family would like them; the "gamy" flavor of wild rabbit was not especially popular. Without hesitation you can experi- suit the meat Is delicate In flavor and tender In texture. They may be eaten at any time of the year. The bureau of home economics of the United States Department of Agriculture Agri-culture gives the following directions for broiling a rabbit: Wipe the rabbit with a clean damp cloth, sprinkle It with salt pepper and flour. Place whole, back down, on a rack in a flat baklnr Dan. Place awi. meni witn some or tnese tender, sweet-fleshed sweet-fleshed domestic rabbits. The meat can best be compared to that of chicken, chick-en, and It Is cooked In all the ways chicken Is cooked. Get a young rabbit rab-bit to try. and broil it Put It on the table without comment and some members of the family will suppose they are eating chicken. These hutch-raised hutch-raised rabbits eat rolled cereals, alfalfa alfal-fa hay and leafy vegetables. As a re- erous pieces of butter In the hollow places. Cook in t moderately hot oven (37C to 400 degress Fahrenheit) for 40 to 60 minutes, or until tender. Turn the rabbit over, baste with pea drippings and place under the flame of the broiling oven to brown. Cut and serve the broiled rabbit on a hot platter plat-ter and pour over it the drippings mixed with one tablespoonful of finely chopped parsley. |
