Abats, or offal as represented by a lamb's pluck (tongue,oesophagus, lungs, heart and liver).
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Abats along with all the Abats containing recipes presented on this site, with 258 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Abats recipes added to this site.
These recipes, all contain Abats as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Abats held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Abats Culinary Term entry on this site.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Abats recipes added to this site.
These recipes, all contain Abats as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Abats held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Abats Culinary Term entry on this site.
The alphabetical list of all Abats recipes on this site follows, (limited to 100 recipes per page). There are 258 recipes in total:
Page 2 of 3
| Herodotus' Pudding Origin: Britain | Magatla (Oxtail Casserole) Origin: Botswana | Pan-fried Venison Liver with Onions and Mustard Mash Origin: Britain |
| Highland Game Soup Origin: Scotland | Manos de Cerdo a la Peruana (Peruvian-style Pig's Trotters) Origin: Peru | Pasta Soup with Chicken Livers Origin: British |
| Hotch Potch Origin: Scotland | Manx Lamb Liver and Onions Origin: Manx | Pastei Arennau ac Eidion (Steak and Kidney Pie) Origin: Welsh |
| Howtowdie Stuffing Origin: Scotland | Maroumbo ya Nadzi (Tripe with Bananas) Origin: Mayotte | Patellam tyrotaricham ex quocumque salso volueris (A Dish of Cheese and Whichever Salt Fish you Wish) Origin: Roman |
| Iecinera Haedina vel Agnina (Liver of Kid Goat or Lamb) Origin: Roman | Marrow Patties Origin: British | Patina Cotidiana (Everyday Dish) Origin: Roman |
| In ficato oenogarum (Livers of Animals Fattened on Figs, Another Way) Origin: Roman | Masaledaar Bakre ki Kaleji Gurda Phepsa (Lamb Offal Curry) Origin: India | Patina de Pisce Lupo (A Dish of Service-berries) Origin: Roman |
| In ficato oenogarum (Wine Sauce for the Livers of Animals Fattened on Figs) Origin: Roman | Matura and Mahu Origin: Burundi | Patina ex Lagitis et Cerebellis (A Dish of Salt Lizard-fish and Brains) Origin: Roman |
| In Vulva [et] Sterili ([Sauce] for Sterile Sow's Womb) Origin: Roman | Mayiritsa (Easter Soup) Origin: Greece | Patina Fusilis (A Fluid Dish) Origin: Roman |
| Irish Kidney Soup Origin: Ireland | Microwave Christmas Pudding Origin: Britain | Patinam de rosis (A dish of roses) Origin: Roman |
| Isicia de Cerebellis (Brain Dumplings) Origin: Roman | Microwave French Country Pâté Origin: Britain | Patinam ex Lacte (Milk Casserole) Origin: Roman |
| Isicia Ova et Cerebella (Egg and Brain Sausages) Origin: Roman | Microwave Jam Roly-poly Pudding Origin: Britain | Pety parnant (Small Patties) Origin: England |
| Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout) Origin: Roman | Milanese Sauce Origin: France | Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas) Origin: Burkina Faso |
| Jozi Chicken Feet Curry Origin: South Africa | Minutal Apicianum (Ragout à la Apicius) Origin: Roman | Pieds de zébu et haricots blancse (Zebu Feet with White Beans) Origin: Madagascar |
| Kangchu Tsoem (Pig's Trotter Tshoem) Origin: Bhutan | Minutal ex Iecineribus et Pulmonibus Leporis (Hare's Liver and Lights Ragout) Origin: Roman | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman |
| Kerrie Sult (Curried Brawn) Origin: South Africa | Mixed Grill Skewers Origin: Britain | Pisam Farsilem (Pressed Peas) Origin: Roman |
| Khao Pune (Chicken Curry Noodles) Origin: Laos | Mogatla (Oxtail Casserole) Origin: Botswana | Pistachio Nut Pâté Origin: Spain |
| Kontomire Stew (Cocoyam Leaf Stew) Origin: Ghana | Mollag (Manx Christmas Haggis) Origin: Manx | Podin Henlys (Helston Pudding) Origin: England |
| Kuddelfleck (Tripe) Origin: Luxembourg | Mortrews of Fysche (Mortar-paste of Fish) Origin: England | Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman |
| Kukulhu Kurandi Riha (Maldives Chicken Gizzard Curry) Origin: Maldives | Mrs Beeton Herodotus Pudding Origin: Britain | Porcellum Hortulanum (Suckling Pig Stuffed with Garden Vegetables) Origin: Roman |
| Le Me Tsolola Origin: Comoros | Mû Elamūtum (Elamite Broth) Origin: Mesopotamia | Porcellum Liquaminatum (Suckling Pig in Sauce) Origin: Roman |
| Leber Knödelsuppe (Liver Dumpling Soup) Origin: Liechtenstein | Mutton Paya Origin: India | Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig) Origin: Roman |
| Leche Lumbard (Lombardy Cream) Origin: England | Mutton Toad-in-the-Hole Origin: British | Poularde à la D'Albufera (Chicken Albufera) Origin: Spain |
| Leek and Tripe Soup Origin: England | New noumbles of dere (Fresh Deer Offal) Origin: England | Pourcelet farci (Stuffed Suckling Pig) Origin: France |
| Leporem farsilem (Stuffed Roast Hare with White Sauce) Origin: Roman | Nigerian Fried Rice II Origin: Nigeria | Pressure Cooker Steak and Kidney Pudding Origin: Britain |
| Leporem Farsilem (Stuffed Hare) Origin: Roman | Noumbles (A Stew of Intestines) Origin: England | Pressure Cooker White Stock Origin: Britain |
| Let lardes (Milk and Lard) Origin: England | Nyama ya Figo (Beef and Kidneys) Origin: Tanzania | Queues de Cochon salées (Salted Pigtails) Origin: Martinique |
| Liewerkniddelen (Liver Dumplings) Origin: Luxembourg | Omentata ita Fiunt (Smoked Liver Meatballs) Origin: Roman | Rabo Encendido (Spicy Dominican Oxtail Stew) Origin: Dominican Republic |
| Lincolnshire Haslet Origin: England | Osban (Offal Sausages) Origin: Libya | Ragu alla Bolognese (Traditional Bolognese Sauce) Origin: Italy |
| Liver and Heart Kofta Curry Origin: India | Ox-heart Black Curry Origin: Sri Lanka | Rieslingspaschtèit (Riesling Wine and Meat Pie) Origin: Luxembourg |
| Liver and Mushrooms with Fusilli Pasta Origin: Italy | Ox-heart Haggis Origin: Scotland | Risotto alla Milanese Origin: Italy |
| Liver and Onion Kebabs Origin: Britain | Oyster Stuffing for Turkey Origin: Britain | Roast Lamb Offal Sausages Origin: Albania |
| Liver Oxyrhynchus Origin: Roman | Pâté Nadolig (Christmas Pâté) Origin: Welsh | Rougaille Boudin (Black Pudding in Tomato Sauce) Origin: Mauritius |
| Lumbuli assi ita fiunt (Stuffed Kidneys or Testicles) Origin: Roman | Packet and Tripe Origin: Ireland | |
| M'Chuzi wa Nyama (Zanzibar-style Beef Curry) Origin: Britain | Pan Haggis Origin: Scotland |
Page 2 of 3