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Dorset Apple Cake half a pound of flour
quarter pound of butter/margarine
quarter pound of sugar
one beaten egg
half a pound of apples
two tablespoons milk
pinch of spices eg. mixed, allspice etc.
1-2 teaspoons baking powder
Some dried fruit if you like
Rub the flour into the fat, add the salt. Add the baking powder. Stir the sugar into the chopped apples, adding to the flour/fat. Mix in the egg and milk to make quite a firm dough. Grease a cake tin and fill; the size should be quite large so the dough is no more than a large tablespoon-width (4cm) deep. Bake the cake for up to an hour in a quite hot oven (330-360F).
Dorset apple cake is a recipe to work on and develop over the years.
Rabbit Custard 1 young rabbit, skinned, jointed
half a pound of breadcrumbs
an onion (chopped)
1 large egg or 2 small ones
about a half a pint of milk
some fresh or dried herbs eg. sage, marjoram, thyme
some unwaxed lemon/orange peel if you like
some flour to roll the rabbit in
Roll the rabbit pieces in seasoned flour then mix everything else saving the beaten egg and milk to the end. Soak the rabbit with this mixture, covering thoroughly and cook for at least 2 hours. It's best to put the cooking dish in another pan with water in it and have the oven at 300-360F, this way the flavours are preserved.