How To Select Rabbits Or Hares

The body should be rather stiff, free from any unpleasant odor, and the flesh of a reddish appearance. If young, it will have soft paws and ears; if old, the ears will be stiff and the edges rough, the paws hard and worn. Tame rabbits, as a rule, are not fit to use.

Fricassee Of Rabbit

Skin the rabbit; singe it. Remove the entrails, if it has not been previously cleaned. Wipe it well inside and out with a wet cloth, then dry. Do not wash or soak, as the blood of the rabbit is a great improvement to the flavor. Cut it first down the back, splitting it into halves; then cut each half into four pieces. Finish precisely the same as Fricassee of Chicken, either brown or white.

Broiled Rabbit

The rabbit must be very young and tender for this purpose. Clean as directed in preceding recipe. Cut into halves only, and broil the same as a spring chicken. Serve on a hot dish; dredge with pepper and salt, and butter liberally.

Panned Rabbit

Clean and cut into halves as directed. Place in a baking-pan, spread lavishly with butter, dust with salt and pepper, and bake in a quick oven one hour, basting every ten minutes. When done, lay on a heated dish. Add one table-spoonful of flour to the fat in the pan; mix well; add a half-pint of boiling water, stir until it boils, add salt and pepper to taste, pour it over and around the rabbit, and it is ready to serve.

Rabbit Pie

Make the same as Chicken Pie, using two rabbits instead of one chicken.

The English hares may be cooked the same as our common wild rabbits.

Squirrels

Squirrels may be fricasseed, broiled, and panned precisely the same as rabbits.