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Wednesday, 11 March 2009

Kail Fife Scotland

Kail, Fife, Scotland.

1 young rabbit approx 1 and a quarter lb (625 g)
Salt and pepper
1 lb greens, cabbage and or kail, finely chopped (500 g)
1 lb bacon in a piece (500 g)
2 pts water (1 L)

Clean the rabbit well and cut into pieces. Put into a large pot with the bacon.
Cover with water, bring to the boil, skim and simmer for 2-3 hours.
When the meat is cooked, add the greens and simmer for another 10-15 minutes.
Remove the rabbit and pork and serve separately.
Dice a little of the meat and return it to the soup for garnish.
Check seasoning, adjust consistency and serve with oatcakes. Scottish Cooking.

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