I30 PRACTICAL RABBIT KEEPING 



the carcasses packed in this way reach their 

 destination in an attractive state instead of 

 being in the messy condition so often seen in 

 the wild rabbits marketed in America. Cer- 

 tain it is that a good business cannot be built 

 up unless domestic rabbits are sent t,o market 

 in a much more attractive condition than the 

 wild rabbits, which always appear in large 

 numbers in winter, and which look far from 

 attractive. 



Any cook who is accustomed to prepare 

 chicken or fowl will be able to cook rabbits, 

 and can easily devise many excellent dishes, 

 although the necessity of retaining the juices 

 as far as possible must be borne in mind as 

 already mentioned. Most of the recipes given 

 apply to rabbits which are nearing maturity. 

 Less cooking may be needed for those which 

 are under five months or which are light in 

 weight. It is always well to use plenty of fat 

 pork or bacon in cooking rabbits, as they im- 

 prove the flavor. As with poultry the meat 

 should hang for at least twenty-four hours 

 before it is eaten. Some people like to have 

 the meat get much riper than that, but there 

 is such a thing as letting it become too ripe. 



