Recipes from When an Earl Meets a Girl

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

Rabbit Stew

(Which Amy cooks for Colin)
Source: Favourite Sussex Recipes by Pat Smith

Season flour with salt and pepper. Roll meat in flour and fry in the butter until brown. Place browned meat in stockpot. Add the ale, stock, ketchup, lemon peel, and nutmeg. Mix everything together. Add the clove-studded onion. Cover and simmer 1–2 hours, until rabbit is tender. Uncover for the last 15 minutes, to allow sauce to thicken.

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

(Which were on Amy and Colin's wedding cake)
Source: The New World Encyclopedia of Cooking by Culinary Arts Institute

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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