The Bonanza rabbitry manual; a practical treatise presenting tested and approved methods for the mating, feeding, management, exhibiting and marketing of the Belgian hare, noblest of the rabbit family . un-attractive in appearance. Most peopleprefer that hares for the table should bekilled one day before being eaten. Hares intended for the table shouldbe rather close penned for ten daysor two weeks before killing and shouldbe fed on cured grass, rolled oats, rice,a little sugar and scalded milk. If fedon coarse and dry food the delicate flavorwill be lacking. Young bucks caponizedwhen two or t
The Bonanza rabbitry manual; a practical treatise presenting tested and approved methods for the mating, feeding, management, exhibiting and marketing of the Belgian hare, noblest of the rabbit family . un-attractive in appearance. Most peopleprefer that hares for the table should bekilled one day before being eaten. Hares intended for the table shouldbe rather close penned for ten daysor two weeks before killing and shouldbe fed on cured grass, rolled oats, rice,a little sugar and scalded milk. If fedon coarse and dry food the delicate flavorwill be lacking. Young bucks caponizedwhen two or three months old makethe best eating. The more rapidly thehare is fattened for food the better theflavor. Great attention is paid to thesefine points in the Old World where theBelgian has long been the delight ofepicures. To our minds the best way of cookingthe hare is to steam it in a double cook-ing-dish such as those used for makingdelicate puddings, mushes, etc. Add justsufficient water to fairly cover the let it steam for about three hoursin its own juices, seasoning while cook-ing with pepper and salt to taste. Buttermay be added or the gravy may be 60 THE BONANZA RABBITRY >>^ P^ c ii o - Ml ^ O PL, ^ 3 W) 5 6 ^ 3 5 N ^< ^ o ^ 5 ja THE BONANZA RABBITRY MANUAL. 61 thickened with flour or cream; the lattermakes a delicious dressing. Serve hot ontoast. Prepared in this way the meatis very tender and appetizing. This isthe best way of cooking for invalids,as all of the juices are preserved in thegravy and the meat is so delicate andtender that it is readily digested. Noother meat dish can be so appetizingand at the same time so harmless asthis one. A lady friend of ours has recentlygiven us an attractive variation of theabove by frying the meat, after ithas been steamed as above directed, toa delicate brown in a batter of eggand bread crumbs. HARE pie is fully as satisfactory aschicken pie. Boil for perhaps an hour,or until the meat is fair
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectbelgian, bookyear1900
