The Butterick Cook Book

The pattern company's cookbook, 1911 — thirty-two chapters from appetizers to the fireless cooker.

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No Skin a Rabbit or Hare

Cut off the fore feet at the first joint; cut the skin around the first joint of the hind leg, loosen it and then with a sharp knife slit the skin on the under side of the leg to the tail. Loosen the skin and turn it back until it is removed from the hind legs. Tie the hind legs together and hang the rabbit to a hook by this rastening. Draw the skin down over the head, slipping out the fore legs when they are reached. Cut off the end of the nose and thus remove the entire skin. Wipe with a damp cloth, remove the entrails, saving the heart and liver, wipe carefully inside, and, if it requires washing, use water made acid with vinegar.

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