| 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 cro-magnon@juno.com on Aug 22, 1997
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