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Our Recipes - P
| Title | Pate, Rat |
| Ingredients | 1 Large rat 1 Large onion 227g Streaky bacon 113g Mushroom stalks 1 Clove garlic 2 good teaspoons chopped fresh thyme Salt and pepper to taste A little nutmeg and grated lemon rind 1/2 Pint aspic jelly |
| Instructions | Cook the rat and, when cold, mince the flesh with the bacon, mushroom stalks, onion and the rats liver. Season well. Put the mixture in a fireproof dish, moistening with some of the stock in which the rat was cooked. Pour the melted aspic over. Bake, standing in a tin of hot water, for half an hour in a slow oven. When cold cover with a little more aspic. Serve the pate with hot buttered toast. |
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| Title | Pie, Rat |
| Ingredients | 1 Rat A few slices ham or bacon Salt and white pepper to taste 2 Blades pounded mace 7˝tsp Grated nutmeg A few forcemeat balls 2 Hard-boiled eggs 300ml Gravy Puff pastry crust |
| Instructions | Cut up the rat (which should be young), remove the breast-bone and bone the legs. Put the rat, slices of ham, forcemeat balls and hard-boiled eggs, by turns, in layers, and season each layer with pepper, salt, pounded mace and grated nutmeg. Pour in about 300ml/˝pt water, cover with a pastry crust, and bake in a well-heated oven for about 1˝hour. Should the crust acquire too much colour, place a piece of paper over it to prevent it from burning. When done, pour in at the top, by means of the hole in the middle of the crust, a little good gravy, which may be made of the breast and leg bones of the rat and 2 or 3 shank-bones, flavoured with onion, herbs and spices. |
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| Title | Pot, Rat in the |
| Ingredients | 2 Rats 30g Butter 2 Rashers fat bacon 8 Small onions 250ml - 350ml stock 60g Raisins Salt and pepper |
| Instructions | Heat the butter and brown the rat all over in it. Soak the raisins in a little warm water. Remove the rat and cook the onions and bacon rashes cut into large squares in the same fat. Put the onions and bacon into the warmed casserole with the rat split in half down the backbone. Pour in enough stock to come three-quarters of the way up the sides of the rats. Season and cook in a moderate oven 160 deg C for 1 - 1 1/2 hours according to the size and age of the rats. Half an hour before the rats are done add the soaked raisins. |
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