By Rabbit Salad
2 roast rabbits, French dressing, 3 heads of lettuce, 1 teaspoon French mustard, 1 pint mayonnaise dressing.
Cut up the meat; place in a bowl and cover with a French dressing; let it stand for four hours. Place the lettuce in a salad bowl; drain the meat and add to the lettuce. Put into a plate 1 teaspoon of French mustard; thin with 1 tablespoonful of the dressing taken from the meat, and add slowly to this 1 pint of mayonnaise dressing, and pour over the salad.
Beef Salad
Cold cooked beef, lettuce, cooked dressing No. 2, 4 tablespoons horse radish.
Cut the cold cooked beef into thin slices and then into pieces about an inch square. Arrange them neatly on lettuce leaves. Stir into the cooked dressing No. 2, 4 tablespoons of horse radish, and pour it over the beef and serve at once.
Oh no not BUNNIES as well!
I'm with Bunny lover on this. I was afraid the book would describe the process of removing the meat from the rabbit, but I morbidly read the post anyway. Also, I was surprised to see the cookbook included a recipe for "cold cooked beef" without any explanation of where to get original beef from. Which cut is the most delicious in this meal?
I personally don't like the flavor of wild cotton tails, but I seem to remember finding domestic rabbit tasty. I know for sure I like squirrels. They are very flavorful. But, if you can't abide eating Thumper, you probably aren't interested in squirrels. And you probably shouldn't watch Bizarre Foods with Andrew Zimmern (http://www.travelchannel.com/TV_Shows/Bizarre_Foods)
As for what cut the cold cooked beef comes from, I haven't any idea. These period recipes seemed to be written with the assumption that readers would be familiar with the ingredients.