Rabbit hoggan
1 Hoggan
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| **********PASTRY************ | ||
| 1 | pounds | Plain flour |
| 6 | ounces | Lard |
| Salt | ||
| 1 | drop | Lemon juice |
| **********FILLING*********** | ||
| 1 | pounds | Rabbit meat, chopped into small pieces The rabbit must be young and fresh |
| 6 | smalls | Potatoes |
| 2 | Carrots | |
| 2 | smalls | Turnips |
| Seasonings | ||
| 2 | Onions | |
| Little amount of stock | ||
| SMITH-TWIDDY, Helen | ||
| Celtic Cookbook | ||
| Y Lolfa Cyf. | ||
| Talybont, Wales, 1979 | ||
| ISBN: 0 904864 50 2 | ||
Directions
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 1-1½ 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@... on Aug 22, 1997