BREEDING AND CARE OF RABBITS 



mixture. Now slowly broil them a light color, and 

 serve garnished with croutons and a little of the dev- 

 iled mixture made hot and poured. 



Twentieth Century Style Rabbit. 



Joint the rabbit, and cut large pieces in two. 

 Brown well in hot butter, or fryings. Place in fire- 

 less cooker dish with just enough water to cover. Add 

 four small onions minced fine and a handful of bay 

 leaves in a bag or holder. Season to taste with 

 salt, cayenne and black pepper crushed or freshly 

 ground. Boil gently for thirty minutes, then place 

 in cooker six hours. Delicious served with whole 

 wheat dumplings. 



Rissoles, Carnellons, and Croquettes served with 

 Curry, Italian, Tomato sauce or Soubise sauce are very 

 fine. 



Rabbit heads and front quarters make good soup 

 stock. Season with any desired spices and add -ve^or 

 tables, barley or rice. Rabbit meat is used for minoe 

 meat on the Pacific Coast. Bone it and prepare the 

 same as you would beef. Rabbit meat is also canned in 

 Oregon and Washington. To tell a young rabbit 

 from an old one, press the lower jaw; the jaw of the 

 young one will snap very easily. 



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