aem wrote:
> Browsing through the recipe drawer I ran across an old one I
> immediately wanted to make: rabbit in mustard sauce. From a
Patricia
> Wells book, posted in rfc years ago I think by Alan Zelt. At any
rate,
> the problem is the markets around me don't have rabbit any more. Any
> Southern Californians out there happen to know a source? -aem

You'd be hard pressed to distinguish rabbit from chicken thighs... and
vice versa... important because I've substituted both ways. An awful
lot of southerner hillybilly good ole mountain boys swore they could
tell but could not.

Sheldon