WAYS OF USING RABBITS

Evening Star, Issue 21721, 16 May 1934, Page 4

WAYS OF USING RABBITS

(Contributed by the Home Science Ex tension Service.)

In some countries rabbit flesh is sold at a high price, and consequently is considered a great delicacy. Here, where we are able to get rabbits at so reasonable a price, wo do not make half the use of them that we might, and yet there are so many ways by whicli they might be served. A very few oi the possible ways are: — Fricasseed Rabbit. Rabbit, one; fat, two tablespoonfuls; egg, one; fine dry breadcrumbs, one cup; onion, one. vSeasoning: Celery', salt, pepper. For Sauce.—Fat, two tablespoonfuls; flour, three tablespoonfuls; stock, two cups. Method: Dismember the rabbit. Put odd pieces—liver, heart, etc., in a pel and cover with cold water and simmer slowly. Sear pieces of rabbit tillbrown in the fat. Cover with strained stock from the liver, heart, etc., add seasonings and vegetables and cookvery gently till soft. Drain. Dip tin pieces of rabbit in the egg and breadcrumbs and fry them in shallow fat. Keep hot on a dish, and pour over them a brown sauce made from the fat, flour, and stock. Garnish with strips of bacon. Stewed Rabbit. Rabbit one, fat two tablespoonfuls, onions two, flour two tablespoonfuls, salt and pepper, vinegar two tablespoonfuls, stock or water. Method: Wipe the rabbit with a damp cloth and dismember. Saute the chopped onions in the hot fat, and when light brown in colour remove. Roll tin pieces of rabbit in the flour mixed will the pepper and salt, and saute til brown. Remove to the stewpan o, casserole, add the onions, vinegar stock or water, and cook till tendei (one and a-half-two hours). If cooker in a stewpan temperature should hi 185 deg Fahrenheit (simmering point).. oven temperature for casserole cookery 350 deg Fahrenheit. Serve hot on r platter surrounded by rice if desired. Curried Rabbit. Rabbit one, dripping two tablespoonfuls, water or stock one cup, oniom two, apple one. currants one table spoon!ul, vinegar two tablespoonliils salt and pepper, curry powder tv,tablespoonfuls, lemon juice ’half lemon, sugar one tablospoonful, lion; two tablespooiifuls. Method: Wipe rabbit with a damj cloth and dismember. Fry the chopped onion in the fat, remove from pan, and add pieces of rabbit rubbed in flour. Saute until seared and slightly brown. Sprinkle in the curry powder, add the onions, apple (chopped), sugar, currants, pepper, salt, and vinegar. Add stock or water and cook one and a-half-two hours. _ Add the lemon juice just before serving on a platter surrounded by a border of rice. Smothered Rabbit. Method: Cut the rabbit into pieces for serving. If the rabbit is not young and tender, cover with hot water ano simmer for about one hour. Transfci the meat to a shallow baking dish and cover with a sauce made of one cup oi the stock and one enp of milk, fom tablespooiifuls fat, and two tablespoon fuls flour, salt and pepper to season. Bake in a moderate oven 350 deg Fahrenheit for about half an hour, or until the meat is tender. Young rabbit to be cooked in this way needs no par-boiling, but may be put directly into the baking dish, covered with two cups of thin white sauce, made with milk and baked til: tender. Rabbit Pie. One rabbit, half-teaspooiifnl salt, one chopped onion, two tablespooiifuls chopped parsley, three tablespooiifuls fat, one and a-half tablespoonfuls flour for each cup of broth, dash of sauce (Worcestershire). Method: Wipe the rabbit with a damp cloth, dismember and cut into several pieces. Place in a pot. barely cover with i hot water, add salt, and simmer till tender. Drain and measure the stock, remove the meat from thy bones in large pieces, fry the onion in the fat. For each cup of stock measure one and a-half tablespooiifuls of flour and mix with the fat and seasonings. Add the stock and stir till thickened. Add the sauce. .Mix all well with the rabbit meat and pour into a baking dish. Cover with pastry, and hake in a moderate oven till the Crust is golden brown. “