| 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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