RABBITS.— Jack=rabbit is the term
usually applied to the wild rabbit of the
United States. They are plentiful in
some parts of the country, and in the
fall, when the boys bring them in from
gunning excursions, they are fat and most
various ways, either roasted, fried or boiled,
soup or pot-pie. If the bones are strong and
are old, and are better boiled whole and served with white or cream
sauce. If young, the skin is tender and the ears tear easily, in which
case they are nice cut in pieces, pounded flat and broiled over a clear
fire in the same way as chickens are broiled. They can be roasted
whole, if young, after being filled with a bread and butter dressing,
with a large slice of fat salt pork spread over the rabbit, and it should
be frequently basted. If large, it should
be in the hot oven from 1| to 2 hours, and
well browned, and served with a brown
gravy made in the dripping=pan after the
meat is put on the platter.
OPOSSUM — Scald like a hog, clean,
and expose to a frosty air about 2 days.
Then parboil, and bake like pigs' meat, in
a moderate oven, basting often. Peel and
split sweet potatoes and place them in the
pan to bake with the meat.
164 GAME
SQUIRRELS The old ones may be known by their greater size,
and by the greater strength of the bones. After dressing and clean-
ing, they are cut in quarters; those that are old are better stewed.
Put them over the fire in a kettle, with water enough to cover them;
stew gently until the meat starts from the bones, then season with
salt, pepper, and herbs, if liked; add a little corn- starch for thicken-
ing, with a lump of butter. The young squirrels can be cut in quar-
ters, and either broiled or fried, as you would chickens.
Squirrel Pie. — Clean, and soak | hour in salt water; take out and
stew with a little salt pork until half done. Line the sides of the
dish with pastry, lay in the squirrel, put in the gravy, put on an
upper crust, cut a cross in it to let out the steam✪ Squirrel Pie and gases, and
bake. Time, about ^ hour.
BUFFALO AND BEAR — Bear and
bufPalo meat is either baked, boiled, fried
or broiled, in the same ways as beef.
RACCOONS AND WOODCHUCKS —
Kaccoons and woodchucks, are stewed or
baked, and served after the manner of
pigs' meat, and are considered a delicacy
by hunters. Old animals can be parboiled
before cooking — with young ones it is not necessary.
VENISON — Venison is easily digested. As the hairs often
cling to the meat, it should be cleaned carefully before cooking. The
best cuts for steaks or roasting come from the loin or saddle. The
rules given for cooking beef or mutton apply equally to venison.
Stew the tougher parts. Currant jelly is considered the best thing
to serve with venison, or garnish with slices of lemon.
Page 124 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
RABBITS.— Jack-rabbit is the term usually applied to the wild rabbit of the United States. They are plentiful in some parts of the country, and in the fall, when the boys bring them in from gunning excursions, they are fat and delicious, cooked in various ways, either roasted, fried or boiled, soup or pot-pie. If the bones are strong and they are old, and are better boiled whole and served with white or cream sauce. If young, the skin is tender and the ears tear easily, in which case they are nice cut in pieces, pounded flat and broiled over a clear fire in the same way as chickens are broiled. They can be roasted whole, if young, after being filled with a bread and butter dressing, with a large slice of fat salt pork spread over the rabbit, and it should be frequently basted. If large, it should be in the hot oven from 1 1/2 to 2 hours, and well browned, and served with a brown gravy made in the dripping-pan after the meat is put on the platter.
OPOSSUM — Scald like a hog, clean, and expose to frosty air about 2 days. Then parboil, and bake like pigs' meat, in a moderate oven, basting often. Peel and split sweet potatoes and place them in the pan to bake with the meat.
SQUIRRELS.— The old ones may be known by their greater size,
and by the greater strength of the bones. After dressing and cleaning, they are cut in quarters; those that are old are better stewed. Put them over the fire in a kettle, with water enough to cover them; stew gently until the meat starts from the bones, then season with salt, pepper, and herbs, if liked; add a little corn- starch for thickening, with a lump of butter. The young squirrels can be cut in quarters, and either broiled or fried, as you would chickens.
Squirrel Pie. — Clean, and soak 1/2 hour in salt water; take out and stew with a little salt pork until half done. Line the sides of the dish with pastry, lay in the squirrel, put in the gravy, put on an upper crust, cut a cross in it to let out the steam and gases, and bake. Time, about ^ hour.
BUFFALO AND BEAR — Bear and buffalo meat is either baked, boiled, fried or broiled, in the same ways as beef.
RACCOONS AND WOODCHUCKS — Raccoons and woodchucks are stewed or baked, and served after the manner of pigs' meat, and are considered a delicacy by hunters. Old animals can be parboiled before cooking — with young ones it is not necessary.
VENISON — Venison is easily digested. As the hairs often cling to the meat, it should be cleaned carefully before cooking. The best cuts for steaks or roasting come from the loin or saddle. The rules given for cooking beef or mutton apply equally to venison. Stew the tougher parts. Currant jelly is considered the best thing to serve with venison, or garnish with slices of lemon.
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Squirrel Pie