The Book of Household Management Part 117

[Ill.u.s.tration: ROAST RABBIT.]

_Mode_.--Empty, skin, and thoroughly wash the rabbit; wipe it dry, line the inside with sausage-meat and forcemeat made by recipe No. 417, and to which has been added the minced liver. Sew the stuffing inside, skewer back the head between the shoulders, cut off the fore-joints of the shoulders and legs, bring: them close to the body, and secure them by means of a skewer. Wrap the rabbit in b.u.t.tered paper, and put it down to a bright clear fire; keep it well basted, and a few minutes before it is done remove the paper, flour and froth it, and let it acquire a nice brown colour. Take out the skewers, and serve with brown gravy and red-currant jelly. To bake the rabbit, proceed in the same manner as above; in a good oven, it will take about the same time as roasting.

_Time_.--A young rabbit, 35 minutes; a large one, about 3/4 hour.

_Average cost_, from 1s. to 1s. 6d. each. _Sufficient_ for 4 persons.

_Seasonable_ from September to February.

THE HUTCH.--Hutches are generally placed one above another to the height required by the number of rabbits and the extent of the room. Where a large stock is kept, to make the most of room, the hutches may be placed in rows, with a sufficient interval between for feeding and cleaning, instead of being, in the usual way, joined to the wall. It is preferable to rest the hutches upon stands, about a foot above the ground, for the convenience of cleaning under them. Each of the hutches intended for breeding should have two rooms,--a feeding and a bed-room. Those are single for the use of the weaned rabbits, or for the bucks, which are always kept separate. The floors should be planed smooth, that wet may run off, and a common hoe, with a short handle, and a short broom, are most convenient implements for cleaning these houses.

STEWED RABBIT.

984. INGREDIENTS.--1 rabbit, 2 large onions, 6 cloves, 1 small teaspoonful of chopped lemon-peel, a few forcemeat b.a.l.l.s, thickening of b.u.t.ter and flour, 1 large tablespoonful of mushroom ketchup.

_Mode_.--Cut the rabbit into small joints; put them into a stewpan, add the onions sliced, the cloves, and minced lemon-peel. Pour in sufficient water to cover the meat, and, when the rabbit is nearly done, drop in a few forcemeat b.a.l.l.s, to which has been added the liver, finely chopped.

Thicken the gravy with flour and b.u.t.ter, put in the ketchup, give one boil, and serve.

_Time_.--Rather more than 1/2 hour. _Average cost_, 1s. to 1s. 6d each.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from September to February.

[Ill.u.s.tration: LOP-EARED RABBIT.]

FANCY RABBITS.--The graceful fall of the ears is the first thing that is looked to by the fancier; next, the dewlap, if the animal is in its prime; then the colours and marked points, and, lastly, the shape and general appearance. The ears of a fine rabbit should extend not less than seven inches, measured from tip to tip in a line across the skull; but even should they exceed this length, they are admitted with reluctance into a fancy stock, unless they have a uniform and graceful droop. The dewlap, which is a fold of skin under the neck and throat, is only seen in fancy rabbits, after they have attained their full growth: it commences immediately under the jaw, and adds greatly to the beauty of their appearance. It goes down the throat and between the fore legs, and is so broad that it projects beyond the chin.

The difference between the fancy and common rabbit in the back, independent of the ears, is sufficient to strike the common observer. Fancy rabbits fetch a very high price; so much as five and ten guineas, and even more, is sometimes given for a first-rate doe. If young ones are first procured from a good family, the foundation of an excellent stock can be procured for a much smaller sum. Sometimes the ears, instead of drooping down, slope backwards: a rabbit with this characteristic is scarcely admitted into a fancy lot, and is not considered worth more than the common variety. The next position is when one ear lops outwards, and the other stands erect: rabbits of this kind possess but little value, however fine the shape and beautiful the colour, although they sometimes breed as good specimens as finer ones.

The forward or horn-lop is one degree nearer perfection than the half-lop: the ears, in this case, slope forward and down over the forehead. Rabbits with this peculiarity are often perfect in other respects, with the exception of the droop of the ears, and often become the parents of perfect young ones: does of this kind often have the power of lifting an ear erect. In the ear-lop, the ears spread out in an horizontal position, like the wings of a bird in flight, or the arms of a man swimming. A great many excellent does have this characteristic, and some of the best-bred bucks in the fancy are entirely so. Sometimes a rabbit drops one ear completely, but raises the other so neatly horizontally as to const.i.tute an ear-lop: this is superior to all others, except the perfect fall, which is so rarely to be met with, that those which are merely ear-lopped are considered as valuable rabbits, if well bred and with other good qualities.

"The real lop has ears that hang down by the side of the cheek, slanting somewhat outward in their descent, with the open part of the ear inward, and sometimes either backwards or forwards instead of perpendicular: when the animals stand in an easy position, the tips of the ears touch the ground. The hollows of the ears, in a fancy rabbit of a first-rate kind, should be turned so completely backwards that only the outer part of them should remain in front: they should match exactly in their descent, and should slant outwards as little as possible."

The same authority a.s.serts that perfect lops are so rare, that a breeder possessing twenty of the handsomest and most perfect does would consider himself lucky if, in the course of a year, he managed to raise twelve full-lopped rabbits out of them all.

As regards variety and purity of colour an experienced breeder says:--

"The fur of fancy rabbits may be blue, or rather lead-colour, and white, or black and white, or tawny and white, that is, tortoisesh.e.l.l-coloured. But it is not of so much importance what colours the coat of a rabbit displays, as it is that those colours shall be arranged in a particular manner, forming imaginary figures or fancied resemblances to certain objects.

Hence the peculiarities of their markings have been denoted by distinctive designations. What is termed 'the blue b.u.t.terfly s.m.u.t' was, for some time, considered the most valuable of fancy rabbits. It is thus named on account of having bluish or lead-coloured spots on either side of the nose, having some resemblance to the spread wings of a b.u.t.terfly, what may be termed the groundwork of the rabbit's face being white. A black and white rabbit may also have the face marked in a similar manner, const.i.tuting a 'black b.u.t.terfly s.m.u.t.'

"But A good fancy rabbit must likewise have other marks, without which it cannot be considered a perfect model of its kind. There should be a black or blue patch on its back, called the saddle; the tail must be of the same colour with the back and snout; while the legs should be all white; and there ought to be dark stripes on both sides of the body in front, pa.s.sing backwards to meet the saddle, and uniting on the top of the shoulders at the part called the withers in a horse. These stripes form what is termed the 'chain' having somewhat the appearance of a chain or collar hanging round the neck."

"Among thorough-bred fancy rabbits, perhaps not one in a hundred will have all these markings clearly and exactly displayed on the coat; but the more nearly the figures on the coat of a rabbit approach to the pattern described, the greater will be its value, so far, at least, as relates to colour. The beauty and consequent worth of a fancy rabbit, however, depends a good deal on its shape, or what is styled its carriage. A rabbit is said to have a good carriage when its back is finely arched, rising full two inches above the top of its head, which must be held so low as for the muzzle and the points of the ears to reach almost to the ground."

STEWED RABBIT, Larded.

985. INGREDIENTS.--1 rabbit, a few strips of bacon, rather more than 1 pint of good broth or stock, a bunch of savoury herbs, salt and pepper to taste, thickening of b.u.t.ter and flour, 1 gla.s.s of sherry.

_Mode_.--Well wash the rabbit, cut it into quarters, lard them with Blips of bacon, and fry them; then put them into a stewpan with the broth, herbs, and a seasoning of pepper and salt; simmer gently until the rabbit is tender, then strain the gravy, thicken it with b.u.t.ter and flour, add the sherry, give one boil, pour it over the rabbit, and serve. Garnish with slices of cut lemon.

_Time_.--Rather more than 1/2 hour.

_Average cost_, 1s. to 1s. 6d. each.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from September to February.

[Ill.u.s.tration: THE HARE-RABBIT.]

THE HARE-RABBIT.--There has been lately introduced to French tables an animal called the "Hare-rabbit," partaking of the nature, characteristics, and qualifications of both the hare and the rabbit. It is highly spoken of, both as regards flesh and flavour; and it is said to be the only hybrid which is able to perpetuate its race. We hope that some enterprising individual will soon secure for English, tables what would seem to be a really valuable addition to our other game and poultry dishes; although it will be rather difficult to exactly a.s.sign its proper position, as within or without the meaning of "game," as by law established. Only a few specimens have been seen in England at present, but there is no reason to doubt that our rabbit-fanciers will prove equal to the occasion, and cope successfully with our neighbours across the Channel in introducing a new animal serviceable in the kitchen.

[Ill.u.s.tration: ANGORA RABBIT.]

THE ANGORA RABBIT.--This is one of the handsomest of all rabbits. It takes its name from being an inhabitant of Angora, a city and district of Asia Minor. Like the well-known Angora goat and cat, both of which are valuable on account of the fineness of their wool and fur, this rabbit is prized for its long, waved, silky fur, which, as an article of commerce is highly esteemed. We are not aware whether it is eaten by the inhabitants, and but few specimens have been introduced into England, where, doubtless, the beauty of its coat would materially suffer from the more humid and less genial character of the climate. To the rabbits of the ancient and mountainous district of Angora the words of the wise man would seem most to apply, "The conies are but feeble folk, yet make they their houses in the rocks."

[Ill.u.s.tration: HIMALAYA RABBITS.]

THE HIMALAYA RABBIT.--Amidst the mighty Himalaya mountains, whose peaks are the highest on the globe, the pretty rabbit here portrayed is found; and his colour seems to be like the snow, which, above the alt.i.tude of from 13,000 to 16,000 feet, perpetually crowns the summits of these monarchs of the world.

It is, at present, a very rare animal in England, but will, doubtless, be more extensively known in the course of a few years. From the earth-tunnelling powers of this little animal, Martial declares that mankind learned the art of fortification, mining, and covered roads.

BOILED TURKEY.

986. INGREDIENTS.--Turkey; forcemeat No. 417.

_Choosing and Trussing_.--Hen turkeys are preferable for boiling, on account of their whiteness and tenderness, and one of moderate size should be selected, as a large one is not suitable for this mode of cooking. They should not be dressed until they have been killed 3 or 4 days, as they will neither look white, nor will they be tender. Pluck the bird, carefully draw, and singe it with a piece of white paper, wash it inside and out, and wipe it thoroughly dry with a cloth. Cut off the head and neck, draw the strings or sinews of the thighs, and cut off the legs at the first joint; draw the legs into the body, fill the breast with forcemeat made by recipe No. 417; run a skewer through the wing and the middle joint of the leg, quite into the leg and wing on the opposite side; break the breastbone, and make the bird look as round and as compact as possible.

[Ill.u.s.tration: BOILED TURKEY.]

_Mode_.--Put the turkey into sufficient _hot_ water to cover it; let it come to a boil, then carefully remove all the sc.u.m: if this is attended to, there is no occasion to boil the bird in a floured cloth; but it should be well covered with the water. Let it simmer very gently for about 1-1/2 hour to 1-3/4 hour, according to the size, and serve with either white, celery, oyster, or mushroom sauce, or parsley-and-b.u.t.ter, a little of which should be poured over the turkey. Boiled ham, bacon, tongue, or pickled pork, should always accompany this dish; and when oyster sauce is served, the turkey should be stuffed with oyster forcemeat.

_Time_.--A small turkey, 1-1/2 hour; a large one, 1-3/4 hour.

_Average cost_, 5s. 6d. to 7s. 6d. each, but more expensive at Christmas, on account of the great demand.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ from December to February.

THE TURKEY.--The turkey, for which fine bird we are indebted to America, is certainly one of the most glorious presents made by the New World to the Old. Some, indeed, a.s.sert that this bird was known to the ancients, and that it was served at the wedding-feast of Charlemagne. This opinion, however, has been controverted by first-rate authorities, who declare that the French name of the bird, _dindon_, proves its origin; that the form of the bird is altogether foreign, and that it is found in America alone in a wild state. There is but little doubt, from the information which has been gained at considerable trouble, that it appeared, generally, in Europe about the end of the 17th century; that it was first imported into France by Jesuits, who had been sent out missionaries to the West; and that from France it spread over Europe. To this day, in many localities in France, a turkey is called a Jesuit. On the farms of N. America, where turkeys are very common, they are raised either from eggs which have been found, or from young ones caught in the woods: they thus preserve almost entirely their original plumage. The turkey only became gradually acclimated, both on the continent and in England: in the middle of the 18th century, scarcely 10 out of 20 young turkeys lived; now, generally speaking, 15 out of the same number arrive at maturity.

CROQUETTES OF TURKEY (Cold Meat Cookery).

987. INGREDIENTS.--The remains of cold turkey; to every 1/2 lb. of meat allow 2 oz. of ham or bacon, 2 shalots, 1 oz. of b.u.t.ter, 1 tablespoonful of flour, the yolks of 2 eggs, egg and bread crumbs.

_Mode_.--The smaller pieces, that will not do for a frica.s.see or hash, answer very well for this dish. Mince the meat finely with ham or bacon in the above proportion; make a gravy of the bones and tr.i.m.m.i.n.gs, well seasoning it; mince the shalots, put them into a stewpan with the b.u.t.ter, add the flour; mix well, then put in the mince, and about 1/2 pint of the gravy made from the bones. (The proportion of the b.u.t.ter must be increased or diminished according to the quant.i.ty of mince.) When just boiled, add the yolks of 2 eggs; put the mixture out to cool, and then shape it in a winegla.s.s. Cover the croquettes with egg and bread crumbs, and fry them a delicate brown. Put small pieces of parsley-stems for stalks, and serve with, rolled bacon cut very thin.

_Time_.--8 minutes to fry the croquettes.