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 292 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 292 recipes in total:
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| Patina Cotidiana (Everyday Dish) Origin: Roman | Sala Cattabia (Potted Salads) Origin: Roman | Steak and Kidney Kebabs Origin: Britain |
| Patina de Pisce Lupo (A Dish of Service-berries) Origin: Roman | Sala Cattabia Apiciana (Apician Potted Salads) Origin: Roman | Steak and Kidney Pudding Origin: Britain |
| Patina ex Lagitis et Cerebellis (A Dish of Salt Lizard-fish and Brains) Origin: Roman | Salsum Sine Salso (Saltfish without Saltfish) Origin: Roman | Stwffin Saeta a Nionyn (Sage and Onion Stuffing) Origin: Welsh |
| Patina Fusilis (A Fluid Dish) Origin: Roman | Salt Pork Origin: Antigua | Sumen (Sow's Belly) Origin: Roman |
| Patinam de rosis (A dish of roses) Origin: Roman | Sanger Yena (Offal Sausages) Origin: Aruba | Sumen Plenum (Stuffed Sow's Belly) Origin: Roman |
| Patinam ex Lacte (Milk Casserole) Origin: Roman | Sarapatel Origin: India | Superlative Mincemeat Origin: British |
| Pety parnant (Small Patties) Origin: England | Sauce noyre for capons y rosted (Black Sauce for Roast Capons) Origin: England | Suya Beef Heart Curry with Beans and Wild Greens Origin: Fusion |
| Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas) Origin: Burkina Faso | Sauce noyre for malard (Black Sauce for Malards (or ducks)) Origin: England | The Publisher's Pudding Origin: Britain |
| Pieds de zébu et haricots blancse (Zebu Feet with White Beans) Origin: Madagascar | Sauce Rouille (Rouille Sauce) Origin: France | To Cure Tongues I Origin: British |
| Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman | Savoury Duck Origin: English | To Cure Tongues II Origin: British |
| Pisam Farsilem (Pressed Peas) Origin: Roman | Scots Kidney Collops Origin: Scotland | To make a florentine of veal Origin: British |
| Pistachio Nut Pâté Origin: Spain | Scottish Fruit Pudding Origin: Scotland | To make a Haggas Pudding. Origin: Britain |
| Podin Henlys (Helston Pudding) Origin: England | Scottish Jugged Hare Origin: Scotland | To roast rabbits Origin: Britain |
| Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman | Scottish Lentil Soup Origin: Scotland | Toad-in-the-Hole Origin: British |
| Porcellum Hortulanum (Suckling Pig Stuffed with Garden Vegetables) Origin: Roman | Scottish Potted Rabbit Origin: Scotland | Torresmo (Brazilian Pork Rinds) Origin: Brazil |
| Porcellum Liquaminatum (Suckling Pig in Sauce) Origin: Roman | Shako (Gizzard and Tripe Stir-fry) Origin: Nigeria | Torresmo (Portuguese Pork Rinds) Origin: Portugal |
| Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig) Origin: Roman | Sherried Chicken Liver Brochettes Origin: Britain | Tripe Soup Origin: Britain |
| Poularde à la D'Albufera (Chicken Albufera) Origin: Spain | Sic Farcies eam Sepiam Coctam (Stuffed and Cooked Cuttlefish) Origin: Roman | Tuh’u (Mesopotamian Lamb and Beetroot Stew) Origin: Mesopotamia |
| Pourcelet farci (Stuffed Suckling Pig) Origin: France | Sint Maarten Roe Accras Origin: Sint Maarten | Veal Stock Origin: Britain |
| Pressure Cooker Steak and Kidney Pudding Origin: Britain | Small Raised Mutton Pies Origin: Scotland | Venison Haggis Origin: Scotland |
| Pressure Cooker White Stock Origin: Britain | Sokossoko de Rognon (Sokossoko with Kidneys) Origin: Burkina Faso | Venison Liver Pâté Origin: Britain |
| Queues de Cochon salées (Salted Pigtails) Origin: Martinique | Somali-style Liver Origin: Somaliland | Ventrem Plenum (Stuffed Pig's Stomach) Origin: Roman |
| Rabo Encendido (Spicy Dominican Oxtail Stew) Origin: Dominican Republic | Somali-style Liver Origin: Somalia | Vulvae Steriles (Sterile Sows' Wombs) Origin: Roman |
| Ragu alla Bolognese (Traditional Bolognese Sauce) Origin: Italy | Sopa de Hígado de Pollo (Chicken Liver Soup) Origin: Peru | Vulvae [et] Steriles (Sterile Sow's Womb) Origin: Roman |
| Rieslingspaschtèit (Riesling Wine and Meat Pie) Origin: Luxembourg | Sopi Mondongo (Soul-food Soup) Origin: Aruba | Vulvae [et] Steriles (Sterile Sow's Womb) Origin: Roman |
| Risotto alla Milanese Origin: Italy | Sorpotel Origin: India | Vulvam ut Tostam (Grilled Sterile Sow's Womb) Origin: Roman |
| Roast Lamb Offal Sausages Origin: Albania | Soupe d'Illane (Ilan Soup) Origin: Morocco | Wastels yfarced (White Bread, Stuffed) Origin: England |
| Roast Ptarmigan Origin: Greenland | Special Efo Riro Origin: Nigeria | Zalatina (Pork in Lemon and Vinegar Jelly) Origin: Cyprus |
| Rougaille Boudin (Black Pudding in Tomato Sauce) Origin: Mauritius | Special Nihari Origin: Pakistan | Zimbabwean Sorpotel Origin: Zimbabwe |
| Sage and Onion Stuffing Origin: Britain | Spotted Dick Origin: Britain | Zùlt (Pickled Pigs' Ears) Origin: Aruba |
| Saint Vincent Pig Feet Souse Origin: Saint Vincent | St Helena Black Pudding Origin: St Helena |
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