SC - Re: rabbir/hare

[Ian van Tets]

Good my Lords and Ladies
With respect to rabbit meat, we in Australia have a rampant 
population of feral 'English' rabbits (my preferred method of cooking 
is stuffed with mushrooms sauteed in butter, then covered with bacon, 
then roasted), and the flesh is always white.  I had an interesting 
time with this at one stage.  When we ate my husband's honours 
experiment (pigeons) we made a stew and stretched the pigeon meat 
with rabbit, thinking to mollify those who were uncertain about 
eating pigeons they had known...  Um.  Pigeon meat is stark black when 
cooked and rabbit very very white...
Also, with respect to the Pappardelle.  A modern Italian book refers 
to the recipe as pasta with a thin sauce made from the stock.  It 
also states that the pappardelle (at least now) are the flat scraps 
left over from cutting out all the normal shapes.  No, I don't 
remember the reference.  All my books are in storage.  HOWL.
Cairistiona


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Dr. Ian van Tets
Dept. of Zoology
University of Cape Town
Rondebosch 7701 RSA

ph: +27 +21 650 3641 (w), 650 3301 (fax), 47 5324 (H)
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