[Sca-cooks] rabbit eggs

[Philippa Alderton]

--- Stefan li Rous <stefan at texas.net> wrote:
 When you get your money back from
> the government,
> are you saying that that is the government's money
> that you are
> getting?
> :-)

They seem to think so ;-)

> Stefan

> I now have a frozen rabbit and will be looking up
> period recipes
> to select one to try with it.

As a general rule, Stefan, you can use rabbit just as
you would skinless chicken.

I might also buy some
> of that raw
> sugar cane and see just what it takes to get sugar
> from it.

Stick it in your mouth, and chew ? ;-)

Otherwise, you need to find some way to crush it and
drain the juice off, which you then dry.

> The rabbit was $2.49 a pound. Maybe not too bad for
> a feast item.

It's cheaper to buy it from a farmer or hobbyist-
generally you can get them dressed or alive (and
sometimes both ;-) for about $500 apiece.

They're also very easy to raise and butcher. You want
them fairly young though- older rabbits can get pretty
tough, just as older chickens can.

Phlip, who can raise them, or butcher them, but can't
raise them to butcher.....


=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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