Text 29665, 81 rader
Skriven 2012-09-16 16:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: It's me
===============
 -=> BURTON FORD wrote to JIM WEELER <=-

 DD> ??? Who he?

It's a common error; I get it a lot. Where I grew up Wheeler was a
common surname and I got that a lot too.

 BF> You aren't going to believe this but then I [me] sliced it thin
 BF> [1/4 to 1/2 inch thick] and cooked it

 DD> There goes your amateur status.

Indeed.

 BF> And the meat was nearly faultless...
 BF> a tango taste.

That's so esoteric, I don't even know what it means. [g] Burt must
be some sort of secret super chef. [g]

Now that I finished off the Danish recipes I am going over your
flatbread list. I skipped over the common ones which we have all
heard of, probably eaten and possibly made and checked out the
unfamiliar ones. Some were already in my MM data base and I'll be
posting them from time to time. Others, I am researching on the net,
downloading and will post them eventually after they're formatted.

This one is really a pastry or a pie and not a bread, by my
definition of bread.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rabbit Hoggan
 Categories: Pies, British, Rabbit, Game, Potatoes
      Yield: 6 servings
 
           PASTRY:
      1 lb Plain flour
      6 oz Lard
           Salt
      1 dr Lemon juice
           FILLING:
      1 lb Rabbit meat, young, fresh,
           -chopped into small pieces
      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.
  
  Recipe from: the Celtic Cookbook by Helen Smith-Twiddy.
  
  MM Format by John Hartman Indianapolis, IN 22 August 1997
  
  From: Ghislaine Dumont Date: 26 Aug 97 Gourmet Cooking Ä
  
  Hoggan is the Cornish word for Pasty- JW
 
MMMMM
                     

Cheers

YK Jim


... Bread can lead to harder stuff like baguettes and croissants?

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