BREEDING AND CARE OF RABBITS 



fry brown, then sprinkle with flour and keep turning 

 until flour is browned; then add hot water, pepper 

 and salt, and let boil till gravy is smooth, serve on a 

 hot deep platter. 



Spanish Style. 



Cut into pieces and stew with onions and two dried 

 red peppers, a tablespoonful of olive oil and salt; add 

 a can of tomatoes and half cup of dried mushrooms 

 soaked in water a few minutes ; thicken gravy with 

 corn starch. Cook all together with red Spanish beans 

 or plain boiled rice, and one onion cut up fine. 



Baked Rabbit en Casserole. 



Can be boned or not as desired ; lay alternate layers 

 of rabbit and thin slices of bacon, season with thyme, 

 sage, and thin slices of onions. Fill the dish with 

 water, bake in a slow oven for one and one-half hours. 

 A deep covered baking pan can be used instead of 

 casserole. 



Roasted Rabbit. 



Lay rabbit in salt water while you prepare the 

 following dressing: Mince a slice of fat salt pork and 

 mix sufficient bread crumbs to fill the cavity. Season 

 it with salt, pepper, thyme, and minced onions. Stuff 

 rabbit, cover with thin slices of bacon, pour a cup of 

 water in the pan and bake one hour, basting frequent- 

 ly; add a little lemon juice or vinegar to the gravy 



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