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 recipes employing Abats presented on this site, with 511 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 511 recipes in total:
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| Mutton Pie Origin: British | Patinam de rosis (A dish of roses) Origin: Roman | Risotto alla Milanese Origin: Italy |
| Mutton Pudding Origin: British | Patinam ex Lacte (Milk Casserole) Origin: Roman | Roast Lamb Offal Sausages Origin: Albania |
| Mutton Toad-in-the-Hole Origin: Britain | Patty Meats Origin: British | Roast Ptarmigan Origin: Greenland |
| Nane Flor (Pig's Feet Stew) Origin: Ghana | Pelmeni (Kyrgyz Mutton Dumplings) Origin: Kyrgyzstan | Rollóg bhricfeasta (Irish Breakfast Roll) Origin: Ireland |
| New noumbles of dere (Fresh Deer Offal) Origin: England | Pety parnant (Small Patties) Origin: England | Rougaille Boudin (Black Pudding in Tomato Sauce) Origin: Mauritius |
| Nigerian Fried Rice II Origin: Nigeria | Pied de Veau aux Pois Chiches (Calf's Feet with Chickpeas) Origin: Burkina Faso | Sült (Estonian Brawn) Origin: Estonia |
| Nigerian Spiced Mixed Meat Pepper Soup Origin: Nigeria | Pieds de zébu et haricots blancse (Zebu Feet with White Beans) Origin: Madagascar | Sage and Onion Stuffing Origin: Britain |
| Noumbles (A Stew of Intestines) Origin: England | Pig's Liver Origin: British | Saint Vincent Pig Feet Souse Origin: Saint Vincent |
| Nwa Mee Hinga (Oxtail and Watercress) Origin: Myanmar | Pig's Pettitoes Origin: British | Sala Cattabia (Potted Salads) Origin: Roman |
| Nyama ya Figo (Beef and Kidneys) Origin: Tanzania | Pintade avec Farcie à la Française (Guineafowl with French-style Stuffing) Origin: Burkina Faso | Sala Cattabia Apiciana (Apician Potted Salads) Origin: Roman |
| Obe Ata Dindin (Nigerian Red Sauce) Origin: Nigeria | Pipis de Galinha (Portuguese Chicken Giblets) Origin: Portugal | Salade de tripes (Tripe Salad) Origin: Chad |
| Ofadà (Green Soup) Origin: Nigeria | Pisam Adulteram Versatilem (Peas Turnover) Origin: Roman | Salsum Sine Salso (Saltfish without Saltfish) Origin: Roman |
| Ogbono Soup Origin: Nigeria | Pisam Farsilem (Pressed Peas) Origin: Roman | Salt Pork Origin: Antigua |
| Omentata ita Fiunt (Smoked Liver Meatballs) Origin: Roman | Pistachio Nut Pâté Origin: Spain | Sandwiches for Ball-suppers Origin: British |
| Osban (Offal Sausages) Origin: Libya | Plain Plum Pudding Origin: British | Sanger Yena (Offal Sausages) Origin: Aruba |
| Otong Soup Origin: Nigeria | Podin Henlys (Helston Pudding) Origin: England | Sarapatel Origin: India |
| Oven-baked Jollof Rice Origin: Nigeria | Porcellum Farsilem Duobus Generis (Suckling Pig, Stuffed in Two Ways) Origin: Roman | Sarazener (Saracen) Origin: Germany |
| Ox Tongue Origin: British | Porcellum Hortulanum (Suckling Pig Stuffed with Garden Vegetables) Origin: Roman | Sauce noyre for capons y rosted (Black Sauce for Roast Capons) Origin: England |
| Ox-heart Black Curry Origin: Sri Lanka | Porcellum Liquaminatum (Suckling Pig in Sauce) Origin: Roman | Sauce noyre for malard (Black Sauce for Malards (or ducks)) Origin: England |
| Ox-heart Haggis Origin: Scotland | Porcellum Liquaminatum (Boiled, Stuffed, Suckling Pig) Origin: Roman | Sauce Rouille (Rouille Sauce) Origin: France |
| Ox-tail Soup Origin: British | Pork Ciste Origin: Ireland | Savoury Duck Origin: English |
| Oyster Stuffing for Turkey Origin: Britain | Pork Menudo Origin: Philippines | Scots Kidney Collops Origin: Scotland |
| Pâté Nadolig (Christmas Pâté) Origin: Welsh | Poularde à la D'Albufera (Chicken Albufera) Origin: Spain | Scottish Fruit Pudding Origin: Scotland |
| Packet and Tripe Origin: Ireland | Poulet en Cocotte (French Chicken Casserole) Origin: France | Scottish Jugged Hare Origin: Scotland |
| Pan Haggis Origin: Scotland | Pourcelet farci (Stuffed Suckling Pig) Origin: France | Scottish Lentil Soup Origin: Scotland |
| Pan-fried Venison Liver with Onions and Mustard Mash Origin: Britain | Powsowdie Origin: Scotland | Scottish Potted Rabbit Origin: Scotland |
| Pasta Soup with Chicken Livers Origin: Britain | Pressure Cooker Steak and Kidney Pudding Origin: Britain | Şeftali kebabı Origin: Northern Cyprus |
| Pastei Arennau ac Eidion (Steak and Kidney Pie) Origin: Welsh | Pressure Cooker White Stock Origin: Britain | Serabe (Boiled Offal) Origin: Botswana |
| Pastourmas Loucanico (Beef and Garlic Sausages) Origin: Cyprus | Putóg bhán (Irish White Pudding) Origin: Ireland | Shako (Gizzard and Tripe Stir-fry) Origin: Nigeria |
| Patellam tyrotaricham ex quocumque salso volueris (A Dish of Cheese and Whichever Salt Fish you Wish) Origin: Roman | Queues de Cochon salées (Salted Pigtails) Origin: Martinique | Sheep's Brains en Matelote Origin: British |
| Patina Cotidiana (Everyday Dish) Origin: Roman | Rabo Encendido (Spicy Dominican Oxtail Stew) Origin: Dominican Republic | Sheep's Feet or Trotters Origin: British |
| Patina de Pisce Lupo (A Dish of Service-berries) Origin: Roman | Ragu alla Bolognese (Traditional Bolognese Sauce) Origin: Italy | Sheep's Head Galimaufried Origin: British |
| Patina ex Lagitis et Cerebellis (A Dish of Salt Lizard-fish and Brains) Origin: Roman | Richlieu Sauce Origin: Britain | |
| Patina Fusilis (A Fluid Dish) Origin: Roman | Rieslingspaschtèit (Riesling Wine and Meat Pie) Origin: Luxembourg |
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