The Epicure's Almanac or Diary of Good Living
October 16th : RABBITS
Many persons are in the habit of eating rabbits that have been fed in some wretched cellar or garret, off any vegetable offal the proprietors could afford to give the poor animals. Let such feeders once try the flesh of the wild one, that has bounded over downs redolent of wild thyme, and “other sweet meats,” and they will never attempt to eat the flabby, tasteless, unwholesome mess called a tame rabbit.
The wild is easily known by the small quantity of fat, its firmness, and the closeness of its flesh.
For boiling, take out the liver and dress it separately; and to insure the desirable whiteness of flesh, let the rabbits soak for ten minutes in lukewarm water. Half an hour's boiling will be sufficient for those of moderate size, more if they are larger. Smother with onion sauce, chop the liver very fine, and serve it in a sauce boat; if you place the sauce round it, it may prevent those who dislike the flavour from partaking of the dish.