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 341 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 341 recipes in total:
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| Milanese Sauce Origin: France | Patina Cotidiana (Everyday Dish) Origin: Roman | Sage and Onion Stuffing Origin: Britain |
| Minutal Apicianum (Ragout à la Apicius) Origin: Roman | Patina de Pisce Lupo (A Dish of Service-berries) Origin: Roman | Saint Vincent Pig Feet Souse Origin: Saint Vincent |
| Minutal ex Iecineribus et Pulmonibus Leporis (Hare's Liver and Lights Ragout) Origin: Roman | Patina ex Lagitis et Cerebellis (A Dish of Salt Lizard-fish and Brains) Origin: Roman | Sala Cattabia (Potted Salads) Origin: Roman |
| Mixed Grill Skewers Origin: Britain | Patina Fusilis (A Fluid Dish) Origin: Roman | Sala Cattabia Apiciana (Apician Potted Salads) Origin: Roman |
| Miyan Wake (Beans soup) Origin: Nigeria | Patinam de rosis (A dish of roses) Origin: Roman | Salsum Sine Salso (Saltfish without Saltfish) Origin: Roman |
| Mogatla (Oxtail Casserole) Origin: Botswana | Patinam ex Lacte (Milk Casserole) Origin: Roman | Salt Pork Origin: Antigua |
| Mollag (Manx Christmas Haggis) Origin: Manx | Pelmeni (Kyrgyz Mutton Dumplings) Origin: Kyrgyzstan | Sanger Yena (Offal Sausages) Origin: Aruba |
| Montserratian Souse Origin: Montserrat | Pety parnant (Small Patties) Origin: England | Sarapatel Origin: India |
| Mortrews of Fysche (Mortar-paste of Fish) Origin: England | Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas) Origin: Burkina Faso | Sarazener (Saracen) Origin: Germany |
| Mrs Beeton Herodotus Pudding Origin: Britain | Pieds de zébu et haricots blancse (Zebu Feet with White Beans) Origin: Madagascar | Sauce noyre for capons y rosted (Black Sauce for Roast Capons) Origin: England |
| Mû Elamūtum (Elamite Broth) Origin: Mesopotamia | Pipis de Galinha (Portuguese Chicken Giblets) Origin: Portugal | Sauce noyre for malard (Black Sauce for Malards (or ducks)) Origin: England |
| Mutton Paya Origin: India | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman | Sauce Rouille (Rouille Sauce) Origin: France |
| Mutton Toad-in-the-Hole Origin: British | Pisam Farsilem (Pressed Peas) Origin: Roman | Savoury Duck Origin: English |
| New noumbles of dere (Fresh Deer Offal) Origin: England | Pistachio Nut Pâté Origin: Spain | Scots Kidney Collops Origin: Scotland |
| Nigerian Fried Rice II Origin: Nigeria | Podin Henlys (Helston Pudding) Origin: England | Scottish Fruit Pudding Origin: Scotland |
| Nigerian Spiced Mixed Meat Pepper Soup Origin: Nigeria | Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman | Scottish Jugged Hare Origin: Scotland |
| Noumbles (A Stew of Intestines) Origin: England | Porcellum Hortulanum (Suckling Pig Stuffed with Garden Vegetables) Origin: Roman | Scottish Lentil Soup Origin: Scotland |
| Nyama ya Figo (Beef and Kidneys) Origin: Tanzania | Porcellum Liquaminatum (Suckling Pig in Sauce) Origin: Roman | Scottish Potted Rabbit Origin: Scotland |
| Obe Ata Dindin (Nigerian Red Sauce) Origin: Nigeria | Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig) Origin: Roman | Şeftali kebabı Origin: Northern Cyprus |
| Ofadà (Green Soup) Origin: Nigeria | Poularde à la D'Albufera (Chicken Albufera) Origin: Spain | Shako (Gizzard and Tripe Stir-fry) Origin: Nigeria |
| Ogbono Soup Origin: Nigeria | Poulet en Cocotte (French Chicken Casserole) Origin: France | Sherried Chicken Liver Brochettes Origin: Britain |
| Omentata ita Fiunt (Smoked Liver Meatballs) Origin: Roman | Pourcelet farci (Stuffed Suckling Pig) Origin: France | Sic Farcies eam Sepiam Coctam (Stuffed and Cooked Cuttlefish) Origin: Roman |
| Osban (Offal Sausages) Origin: Libya | Powsowdie Origin: Scotland | Sint Maarten Roe Accras Origin: Sint Maarten |
| Otong Soup Origin: Nigeria | Pressure Cooker Steak and Kidney Pudding Origin: Britain | Sisig Origin: Philippines |
| Ox-heart Black Curry Origin: Sri Lanka | Pressure Cooker White Stock Origin: Britain | Small Raised Mutton Pies Origin: Scotland |
| Ox-heart Haggis Origin: Scotland | Queues de Cochon salées (Salted Pigtails) Origin: Martinique | Sokossoko de Rognon (Sokossoko with Kidneys) Origin: Burkina Faso |
| Oyster Stuffing for Turkey Origin: Britain | Rabo Encendido (Spicy Dominican Oxtail Stew) Origin: Dominican Republic | Somali-style Liver Origin: Somaliland |
| Pâté Nadolig (Christmas Pâté) Origin: Welsh | Ragu alla Bolognese (Traditional Bolognese Sauce) Origin: Italy | Somali-style Liver Origin: Somalia |
| Packet and Tripe Origin: Ireland | Richlieu Sauce Origin: British | Sopa de Hígado de Pollo (Chicken Liver Soup) Origin: Peru |
| Pan Haggis Origin: Scotland | Rieslingspaschtèit (Riesling Wine and Meat Pie) Origin: Luxembourg | Sopi Mondongo (Soul-food Soup) Origin: Aruba |
| Pan-fried Venison Liver with Onions and Mustard Mash Origin: Britain | Risotto alla Milanese Origin: Italy | Sorpotel Origin: India |
| Pasta Soup with Chicken Livers Origin: British | Roast Lamb Offal Sausages Origin: Albania | Soupe d'Illane (Ilan Soup) Origin: Morocco |
| Pastei Arennau ac Eidion (Steak and Kidney Pie) Origin: Welsh | Roast Ptarmigan Origin: Greenland | |
| Patellam tyrotaricham ex quocumque salso volueris (A Dish of Cheese and Whichever Salt Fish you Wish) Origin: Roman | Rougaille Boudin (Black Pudding in Tomato Sauce) Origin: Mauritius |
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