British Potted Shrimp & Buck Rabbit

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            FOOD FUNNY
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Thanks to Anna Welander for these:

Q: Do you know what to call a cow with only two legs?
A: Lean beef.

Q: Do you know what to call a cow with no legs?
A: Ground beef.

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            TODAY'S RECIPES
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Back in the old days, meats and seafood were cooked and stored
under a layer of fat as a means of preserving them, but nowadays
we do it simply because it tastes so good. Use the tiny "salad"
shrimp if you can find them, and if not, chopped shrimp of any
size can be used for this extravagant spread.

Potted Shrimp

1/2 lb (225 g, 2 stick) butter
1/2 lb (225 g) cooked shrimp, peeled and chopped
Salt and freshly ground pepper to taste
A pinch of ground mace
Cayenne pepper to taste (optional)
Sprigs of fresh dill for garnish
Thinly sliced bread, toasted if desired, crackers,or melba toast
Lemon wedges for garnish

Heat half the butter in a saucepan over moderate heat, skimming
off and discarding the foam as it rises to the top. Add the shrimp,
salt, pepper, mace, and optional cayenne and heat without boiling.
Spoon the mixture into 4 to 6 ramekins or custard cups. Melt the
remaining butter, skimming off and discarding the foam as it rises
to the top, and spoon over the shrimp, leaving the sediment behind.
Cool until the butter is almost set and place a small sprig of dill on
the surface of the butter. Chill in the refrigerator and let sit at room
temperature for 30 minutes before serving. Serve with bread or toast
points and lemon wedges. Serves 4 to 6.

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Astute readers will recognize this traditional British dish as Welsh
rabbit with an egg on top.

Buck Rabbit

8 oz (225 g) grated sharp Cheddar cheese
1/4 cup (60 ml) brown ale, beer, or milk
2 Tbs (30 ml) butter at room temperature
1 tsp (5 ml) English mustard powder
A few drops Worcestershire sauce
Salt and freshly ground pepper to taste
4-6 thick slices bread, crusts removed, toasted
4-6 eggs, poached or fried

Mix together the cheese, ale, butter, mustard powder, Worcestershire
sauce, salt, and pepper to make a thick paste. Place the pieces of
toasted bread on a baking sheet and divide the cheese mixture among
them. Place under a preheated broiler and cook until the cheese is
melted and bubbling. Top each with an egg and serve immediately.
Serves 4 to 6.
Received on Mon Jun 18 07:04:18 2007