Identifier: ladieshomejourna65janwyet (find matches)
Title: The Ladies' home journal
Year: 1889 (1880s)
Authors: Wyeth, N. C. (Newell Convers), 1882-1945
Subjects: Women's periodicals Janice Bluestein Longone Culinary Archive
Publisher: Philadelphia : (s.n.)
Contributing Library: Internet Archive
Digitizing Sponsor: Internet Archive

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ofsheer unfamiliarity. And that unfamiliarity certainly should becorrected in these times of meat shortages, especially since theanimal that supplies this meat is not a grain eater. If you have an ardent hunter in the family, you probably are ac-quainted with the excellent quality of wild rabbit. And many Amer-icans know and appreciate the robust flavor of hasenpfeffer. But I want you to try the delicate—yes, exquisite—sort of thing a Frenchchef might do with rabbits that are raised, like our steers, turkeysand chickens, for food. Even if you havent eaten rabbit before, Ithink youll be enthusiastic about my Uevres aux champignons. Therabbits I use are Angoras, which have an extremely delicate whitemeat. The meat is leaner than chicken, but tastes very much like it;so if rabbit isnt available you can substitute chicken, treat it in ex-actly the same way and get a wonderful result. And then youd haveanother—and special—chicken casserole. (Continued on Page 246) PHOTOS BY STUART
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