Kilmeny kail



  • A young rabbit chopped in convenient pieces and a piece of bacon of about the same weight simmered in water for 2 to 3 hours. When the meat is cooked it is removed and finely chopped cabbage or kale, equal in weight to the rabbit, is added and cooked a further 15 minutes. Some of the meat is diced and returned to the soup, which is served with oatcakes; the rest is served separately as a main course.