Name: Rabbit Hoggan
Ingredients: **********PASTRY************; 1 lb Plain flour; 6 oz Lard; Salt; 1 dr Lemon juice; **********FILLING***********; 1 lb Rabbit meat, chopped into small pieces The rabbit must be young and fresh; 6 sm Potatoes; 2 Carrots; 2 sm Turnips; Seasonings; 2 Onions; Little amount of stock; SMITH-TWIDDY, Helen; Celtic Cookbook; Y Lolfa Cyf.; Talybont, Wales, 1979; ISBN: 0 904864 50 2

CATEGORY	CUISINE	TAG	YIELD
Meats	Cornish	Game, Pies, Cornish	1	Hoggan

INGREDIENTS

		********PASTRY**********
1	lb	Plain flour
6	oz	Lard
		Salt
1	dr	Lemon juice
		********FILLING*********
1	lb	Rabbit meat, chopped into small pieces The rabbit must be young and fresh
6	sm	Potatoes
2		Carrots
2	sm	Turnips
		Seasonings
2		Onions
		Little amount of stock
		SMITH-TWIDDY, Helen
		Celtic Cookbook
		Y Lolfa Cyf.
		Talybont, Wales, 1979
		ISBN: 0 904864 50 2

INSTRUCTIONS

Make the pastry and roll out to a round.  Cut up the meat and vegetables
into small cubes.  Place the vegetables and meat in the middle of the
pastry round.  Season and just put a little stock over. Seal the pastry and
stand it on its base on a baking tray.  Crimp the edges and brush with
milk.  Bake for about 1-1 1/2 hours in a moderate oven, or as the contents
are uncooked, maybe a little longer. This amount makes one huge hoggan or 6
smaller ones.
MM Format by John Hartman Indianapolis, IN 22 August 1997
Posted to MM-Recipes Digest V4 #222 by [email protected] on Aug 22, 1997

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