RABBITS FOR THE TABLE 127 



in some other way to remedy this difficulty. 

 Because this point is not recognized is the rea- 

 son that rabbit meat is often set down as tough 

 and unpalatable. 



It stands to reason that the relatively young 

 rabbit is better than one which is old. At the 

 same time they may be used up to the age of 

 two years. Rabbits three or four months old 

 are especially good when served as friers. 



When it comes to killing a rabbit for the 

 first time, the amateur must keep the matter 

 out of his thoughts as much as possible, for 

 the job is not a pleasant one. After a little ex- 

 perience, though, it can be done quickly and 

 without making such an unpleasant impres- 

 sion. If possible kill the animal in the morn- 

 ing before feeding. The best plan is to grasp 

 the animal by the hind legs and then to deal 

 it a sudden sharp blow just behind the ears 

 with the side of the hand or, better still, with 

 a short stick. The point mentioned is partic- 

 ularly vulnerable, so that a very hard blow is 

 not needed. Immediately the jugular vein 

 should be cut, which is done by driving the 

 knife into the side of the neck just below the 

 ear, and the animal hung head down to bleed. 



