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Rabbit Hoggan

Yield: 1 Hoggan

Ingredients and directions for this recipe

**********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

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

See also:
Previous recipe Rabbit Hasenpfeffer.
Next recipe Rabbit In Brandied Wine Sauce

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