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 trcipes employing Abats presented on this site, with 357 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 357 recipes in total:
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| Masaledaar Bakre ki Kaleji Gurda Phepsa (Lamb Offal Curry) Origin: India | Ox-heart Haggis Origin: Scotland | Pressure Cooker White Stock Origin: Britain |
| Matura and Mahu Origin: Burundi | Oyster Stuffing for Turkey Origin: Britain | Putóg bhán (Irish White Pudding) Origin: Ireland |
| Mayiritsa (Easter Soup) Origin: Greece | Pâté Nadolig (Christmas Pâté) Origin: Welsh | Queues de Cochon salées (Salted Pigtails) Origin: Martinique |
| Me'orav Yerushalmi (Jerusalem Mixed Grill) Origin: Israel | Packet and Tripe Origin: Ireland | Rabo Encendido (Spicy Dominican Oxtail Stew) Origin: Dominican Republic |
| Meat Steamed in Rumen Origin: Montenegro | Pan Haggis Origin: Scotland | Ragu alla Bolognese (Traditional Bolognese Sauce) Origin: Italy |
| Microwave Christmas Pudding Origin: Britain | Pan-fried Venison Liver with Onions and Mustard Mash Origin: Britain | Richlieu Sauce Origin: Britain |
| Microwave French Country Pâté Origin: Britain | Pasta Soup with Chicken Livers Origin: Britain | Rieslingspaschtèit (Riesling Wine and Meat Pie) Origin: Luxembourg |
| Microwave Jam Roly-poly Pudding Origin: Britain | Pastei Arennau ac Eidion (Steak and Kidney Pie) Origin: Welsh | Risotto alla Milanese Origin: Italy |
| Milanese Sauce Origin: France | Patellam tyrotaricham ex quocumque salso volueris (A Dish of Cheese and Whichever Salt Fish you Wish) Origin: Roman | Roast Lamb Offal Sausages Origin: Albania |
| Minutal Apicianum (Ragout à la Apicius) Origin: Roman | Patina Cotidiana (Everyday Dish) Origin: Roman | Roast Ptarmigan Origin: Greenland |
| Minutal ex Iecineribus et Pulmonibus Leporis (Hare's Liver and Lights Ragout) Origin: Roman | Patina de Pisce Lupo (A Dish of Service-berries) Origin: Roman | Rollóg bhricfeasta (Irish Breakfast Roll) Origin: Ireland |
| Mixed Grill Skewers Origin: Britain | Patina ex Lagitis et Cerebellis (A Dish of Salt Lizard-fish and Brains) Origin: Roman | Rougaille Boudin (Black Pudding in Tomato Sauce) Origin: Mauritius |
| Miyan Wake (Beans soup) Origin: Nigeria | Patina Fusilis (A Fluid Dish) Origin: Roman | Sage and Onion Stuffing Origin: Britain |
| Mogatla (Oxtail Casserole) Origin: Botswana | Patinam de rosis (A dish of roses) Origin: Roman | Saint Vincent Pig Feet Souse Origin: Saint Vincent |
| Mollag (Manx Christmas Haggis) Origin: Manx | Patinam ex Lacte (Milk Casserole) Origin: Roman | Sala Cattabia (Potted Salads) Origin: Roman |
| Montserratian Souse Origin: Montserrat | Pelmeni (Kyrgyz Mutton Dumplings) Origin: Kyrgyzstan | Sala Cattabia Apiciana (Apician Potted Salads) Origin: Roman |
| Mortrews of Fysche (Mortar-paste of Fish) Origin: England | Pety parnant (Small Patties) Origin: England | Salade de tripes (Tripe Salad) Origin: Chad |
| Mrs Beeton Herodotus Pudding Origin: Britain | Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas) Origin: Burkina Faso | Salsum Sine Salso (Saltfish without Saltfish) Origin: Roman |
| Mû Elamūtum (Elamite Broth) Origin: Mesopotamia | Pieds de zébu et haricots blancse (Zebu Feet with White Beans) Origin: Madagascar | Salt Pork Origin: Antigua |
| Mutton Paya Origin: India | Pintade avec Farcie à la Française (Guineafowl with French-style Stuffing) Origin: Burkina Faso | Sanger Yena (Offal Sausages) Origin: Aruba |
| Mutton Toad-in-the-Hole Origin: Britain | Pipis de Galinha (Portuguese Chicken Giblets) Origin: Portugal | Sarapatel Origin: India |
| New noumbles of dere (Fresh Deer Offal) Origin: England | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman | Sarazener (Saracen) Origin: Germany |
| Nigerian Fried Rice II Origin: Nigeria | Pisam Farsilem (Pressed Peas) Origin: Roman | Sauce noyre for capons y rosted (Black Sauce for Roast Capons) Origin: England |
| Nigerian Spiced Mixed Meat Pepper Soup Origin: Nigeria | Pistachio Nut Pâté Origin: Spain | Sauce noyre for malard (Black Sauce for Malards (or ducks)) Origin: England |
| Noumbles (A Stew of Intestines) Origin: England | Podin Henlys (Helston Pudding) Origin: England | Sauce Rouille (Rouille Sauce) Origin: France |
| Nwa Mee Hinga (Oxtail and Watercress) Origin: Myanmar | Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman | Savoury Duck Origin: English |
| Nyama ya Figo (Beef and Kidneys) Origin: Tanzania | Porcellum Hortulanum (Suckling Pig Stuffed with Garden Vegetables) Origin: Roman | Scots Kidney Collops Origin: Scotland |
| Obe Ata Dindin (Nigerian Red Sauce) Origin: Nigeria | Porcellum Liquaminatum (Suckling Pig in Sauce) Origin: Roman | Scottish Fruit Pudding Origin: Scotland |
| Ofadà (Green Soup) Origin: Nigeria | Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig) Origin: Roman | Scottish Jugged Hare Origin: Scotland |
| Ogbono Soup Origin: Nigeria | Poularde à la D'Albufera (Chicken Albufera) Origin: Spain | Scottish Lentil Soup Origin: Scotland |
| Omentata ita Fiunt (Smoked Liver Meatballs) Origin: Roman | Poulet en Cocotte (French Chicken Casserole) Origin: France | Scottish Potted Rabbit Origin: Scotland |
| Osban (Offal Sausages) Origin: Libya | Pourcelet farci (Stuffed Suckling Pig) Origin: France | Şeftali kebabı Origin: Northern Cyprus |
| Otong Soup Origin: Nigeria | Powsowdie Origin: Scotland | |
| Ox-heart Black Curry Origin: Sri Lanka | Pressure Cooker Steak and Kidney Pudding Origin: Britain |
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