The tame rabbit is rarely if ever eaten. The "old hare" of the South is the same as the rabbit of the North, and when fat and tender, may be made into a variety of dishes. The wild rabbit of America is almost equal in flavor to the English hare and may be dressed in the same way.

Jugged Rabbit

Have the rabbit skinned by the butcher, draw it, and wash quickly. Cut it into pieces and roll each piece in flour. Heat half a cupful.of butter in a frying-pan, and put in the meat to brown well on all sides. Then remove the meat, and place it in a sauce-pan. Put in the fat in the frying-pan two table-spoonfuls of flour, stir until brown, add three cupfuls of water, cook ten minutes and pour the gravy over the meat in the stew-pan. Now add salt, pepper, a little spice and a small onion, uncut. Cover closely, simmer an hour and a-half, and add a table-spoonful of lemon-juice, a table-spoonful of mushroom ketchup (or any other kind that may be at hand) and four table-spoonfuls of sherry wine. Serve at once, and send with it to the table a dish of boiled rice. The wine may be omitted, but it adds greatly to the flavor.

Fricasseed Rabbit

This is prepared the same as fricasseed chicken, either white or brown.

Fried Rabbits

Cut the rabbits in pieces, as for fricassee, dip each piece in beaten egg and then in cracker dust, and fry brown in plenty of hot fat.