IMG_0512Stewed sparrows, boiled rabbits, barbecued opossum…game recipes like these are common in 18th-century cookbooks, but I tend to avoid reading them. And I can’t look at the skinning illustrations in Joy of Cooking without feeling queasy. Since it’s illegal to sell wild game in New York City, these animals also aren’t easy to come by here. That was my excuse for a while not to try. But I started thinking about how ridiculous my mindset would be to 18th-century Americans, for whom a brace of rabbits was a welcome meal. Continue reading