Very common on Ticino tables, rabbit was often served with polenta and cooked in a stew or roast. Like other meats, it could also be prepared boiled, marinated, fricassee, spit-roasted and in various other ways, sometimes more or less deliberately replaced by some unfortunately passing cat. Rabbit broth was recommended as a remedy against inflammatory diseases and replaced veal and chicken broth, which were often too expensive for the less wealthy classes.