| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Cornish, Game, Pies | 1 | Hoggan |
INGREDIENTS
| lb Plain flour | ||
| oz Lard | ||
| dr Lemon juice | ||
| lb Rabbit meat, chopped into | ||
| sm Potatoes | ||
| Carrots | ||
| sm Turnips | ||
| Onions |
INSTRUCTIONS
1997 -- **********PASTRY************ : Salt : -- **********FILLING*********** : -- small pieces : -- The rabbit must be young : -- and fresh : Seasonings : Little amount of stock 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. SMITH-TWIDDY, Helen Celtic Cookbook Y Lolfa Cyf. Talybont, Wales, 1979 ISBN: 0 904864 50 2 MM Format by John Hartman Indianapolis, IN 22 August 1997 Posted to MM-Recipes Digest V4 #222 by cro-magnon@juno.com on Aug 22,
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