Amethyst

For your convenience, each recipe has been printed on a separate page.

• Rabbit Stew
• Candied Flowers

Rabbit Stew

• 1 rabbit, jointed
• seasoned flour
• 2 tbls butter
• 1 cup (½ pint) beef stock
• 1 cup (½ pint) ale or stout
• ½ teacup (?!) mushroom ketchup
• nutmeg to taste
• lemon peel
• 1 onion stuck with 1 or 2 cloves

Set oven to 350° F (180° C). Wash and dry the joints. Roll them in flour and fry in the butter until brown. Add the stock, ale, ketchup, lemon peel and onion. Sprinkle some nutmeg over all. Cook 1–2 hours, according to the age of the rabbit. Alternatively this could be simmered on top of the stove for a similar time.

Lauren's notes: They don't sell rabbit meat in Southern California supermarkets, but I've made this with other meats, and it's easy and delicious. It's especially good with veal, which takes less time to cook (30–45 minutes). I serve this with rice, to take advantage of all the yummy gravy. If you can't find mushroom ketchup, tomato ketchup works fine!

Candied Flowers

• flowers (roses or other edible flowers)
• egg white
• granulated sugar

Gently wash the flowers and shake them off. Brush with egg white. Sprinkle generously with sugar. Let dry.

Lauren's notes: Do this the day before you want to decorate your cake—they take some time to dry. Yes, they are edible, assuming you use edible flowers. Some flowers are toxic, so please be careful!

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