(See Mulligatawny.) - A white sou]) can be made from rabbit by rubbing the white meat through a wire sieve after boiling the rabbit in stock, reducing this (see No. 26) by boiling, and adding some boiling milk. (See White Soup).

Choosing Of Rabbits

When purchasing a rabbit, see that the animal is fresh and young. If fresh the body will be stiff, the flesh white and dry in appearance, and of a sweet smell. If stale the flesh would be slimy and blue, with a tainted odour. If young the claws and the coat will be smooth, the nose sharp-pointed, and the ears tender and easily torn; if old the wool will be mixed with grey hairs, and the claws long and rough. Rabbits ought not to be kept more than a day or two after they are killed. In order to distinguish wild rabbits from tame ones, examine the paws and the tail. Wild rabbits have hair on their paws, and the under part of the tail is of a reddish colour.

Trussing Of Rabbits

To truss a rabbit for boiling: - Draw the fore-legs backwards, and the hind-legs forwards, bring the head round to the side, and fasten it there with a skewer run through it and the body. To truss a rabbit for roasting: - Skewer the head firmly between the shoulders. Draw the legs close to the body, and pass a skewer through them.