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Rabbit

There are two sorts--the tame and the wild. Tame rabbits are the larger of the two, with the flesh white and delicate. Of these the Ostend rabbits are most highly valued. Wild rabbits are considered to possess the finer flavour. Rabbits are highly esteemed for food, and are valuable because they can be served in so many ways. As the meat is rather dry, bacon is generally served with them. When used for the table, they should be young, and should not have been kept more than a day or two. They have been more highly prized of late years than they used to be, probably because in their wild state they are less plentiful than formerly, in consequence of the advance of agriculture, and the employment of light lands for more profitable purposes than rabbit-warrens. M. Ude gives some additional particulars on this head:--"It is to be observed," he says, "that warren rabbits only ought to be sent up to a good table, tame rabbits in general having but little flavour; and you must be particular in using for table only young rabbits. Whether they are so may be ascertained by breaking the jaw between the thumb and finger; if they are old, they resist the pressure. Also by feeling in the joint of the paw for a little nut; if it is gone, the rabbit is old and not fit for fine cookery. In such cases use them to make rabbit puddings or pies."