E

For rabbit sausage and mince-meat only the backs and legs of the
carcass are used, discarding the sinews.

Grind together equal parts of rabbit and fat pork (or at least 1/4 fat
pork). The pork may be salt pork if all salt is omitted from the
mixture.

To every ten pounds of the above add 6 teaspoonfuls salt, 1
teaspoonful of pepper, 2 teaspoonfuls powdered sage. Mix thoroughly.
Shape in flat cakes and fry till nicely browned. Pack tightly in jars,
pour over the fat in which the sausage was fried, and sterilize.

RABBIT MINCE-MEAT

Rabbit mince-meat is used a great deal on the plains and large
quantities of it are canned. The mince-meat may be made by simply
substituting the rabbit meat for beef in your favorite recipe. The
following is an inexpensive recipe:

1 Cup of rabbit meat which has been parboiled in salted water and
drained, then chopped finely.

1 Cup chopped apple.

1/2 Cup finely chopped suet.

1/2 Cup seeded raisins.

1/2 Cup currants.

1 Cup molasses or syrup.

2 Tablespoonfuls sugar.

1 Tablespoon cider, lemon juice, fruit juice or vinegar.

1/4 Cup chopped watermelon pickles or green tomato pickles.

1 Teaspoon of cinnamon or nutmeg.

1 Teaspoon of salt.

1/2 Teaspoon cloves, mace or other spice.

Mix together all ingredients except the meat, add the meat broth and
simmer for about 1 hour. Add the meat. Pour into jars, and sterilize.
Remove and seal.

STEPS IN CANNING MEAT AND GAME

For all meat, poultry or game canning the following general
instructions should be kept in mind.

1. Sterilize the jars, caps and rubbers.

2. Grade the meat for size.

3. Cut up into convenient portions for cooking or canning.

4. Saute, fry or bake, broil or stew as desired. This step can be
omitted if you are an experienced canner.

5. Pack in sterilized, hot jars or tin cans.

6. Add 1 level teaspoonful salt per quart of meat for seasoning if not
already seasoned.

7. If glass jars put on rubber and seal, not too tight. Seal tin cans.

8. Process in boiling water or steam under pressure.

9. Remove, completely seal the jar.

10. Invert to cool and test the joint.

11. Label and store.

If you can in tin use the enamel or lacquered cans. A slight amount of
water in the bottom of the jars of prepared meat will insure quicker
sterilization of the air remaining in the jar. Where meat has been
stewed the liquor can be poured into the jar for filling. If you use a
steam-pre