RABBITS FOR THE TABLE 129 



the liver and should be carefully taken off. 

 The lungs, liver, heart and kidneys are left in 

 place. After being cleaned the carcass should 

 be left hanging for a few hours before it is 

 shipped away. It isn't best to soak the carcass 

 in salted water at this time, as is sometimes 

 done, but there is no objection to doing this 

 for half an hour just before the rabbit is to be 

 cooked. No water should be used in cleaning 

 the rabbit, but a damp cloth may be employed 

 to remove any spots of blood which may 

 appear. 



The appearance of a dressed rabbit some- 

 times prejudices people against it when they 

 see it for the first time. Doubtless this preju- 

 dice will disappear in the course of a few 

 years, but in the meantime it often pays to 

 cut the rabbit into smaller pieces before de- 

 livering it to customers. In his Government 

 Bulletin, Mr. Lantz recommends that rabbits 

 when packed for market should be placed in 

 a basket or hamper having movable slatted 

 trays so that the carcasses may be kept packed 

 in separate layers. Such a hamper permits 

 the free circulation of air, not only on the 

 edge, but also throughout the package, and 



