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untitled ... Page One Page Two Page Three SCOTLAND ABERDEEN FINNIES (or Finnan Haddies ) The origin of the smoked and cured haddock is said to be as follows:- A fire broke out in one of the fish-curing ...
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ABERDEEN FINNIES (or Finnan Haddies )
The origin of the smoked and cured haddock is said to be as follows:-
A fire broke out in one of the fish-curing houses in Findon, near Aberdeen, and when the fire had subsided the maister pulled out a haddock, smelt it, ate it and went on eating more. The news spread and all the fishermen came to taste them. From that time the little village, and now the big fishing village Findon, a mile away, always cures the haddocks by smoking them over burning seaweed.
Smokies are haddocks which have not been cut in half.
The most popular way of cooking smoked haddock is to soak them overnight if they are salt. (Lightly cured haddocks are not too salt; they are very pale in colour.) Place in a shallow tin with a little milk and water and cook till tender. Drain off the liquor and serve with a little butter. A little cornflour can be added to the liquor, boiled for a minute, and poured over the haddock.

Ingredients : -
3 ounces oatmeal ; a little butter; 1 pint water; sour or fresh milk; a little salt.

Put the oatmeal into a bowl, add salt and butter. Pour boiling water over it and stir well. Serve with sour or fresh milk.

Ingredients : -
4 dessert spoonfuls heather honey; whisky to make up one quart; 3 ounces prepared oatmeal; water.

Prepare the oatmeal by mixing it with cold water to a thick paste, and leave to stand for 30 minutes. Pass through a strainer and use the creamy liquor for the brose. Mix the liquor and honey thoroughly with a silver spoon. Put into a quart bottle and fill up with whisky. Shake well before serving. If the brose is to be kept, bottle and cork tightly.

Ingredients : -
6 eggs; 1 quart milk ; about ½ ( half ) a pint rum, whisky or brandy; 8 ounces sugar; nutmeg or lemon.

Beat yolks and whites separately, add sugar and milk to yolks and the rum, whisky or brandy. Stir well and add the whites. Place in a china bowl and mix gently. Nutmeg or lemon essence can be added.

Ingredients : -
4 ounces rice flour;4 ounces flour ( plain ) ; 4 ounces butter; 2 ounces castor sugar; 1 egg ; 1 tablespoonful cream.

Rub the butter into the rice and plain flour, then mix in the sugar. Place the egg and cream into a well made in the centre, mix all together, knead and roll out on a board three-quarter inch thick and cut into rounds with a glass. Bake on greased paper on n baking sheet for about 10 to 15 minutes in a moderate oven. Sprinkle well with castor Sugar.

Ingredients : -
7 good-sized potatoes; 1 egg yolk ; a pinch sweet herbs, parsley; pepper and salt to taste; ½ ( half ) a pint milk ; 1ounce butter ; 3 ounces bread-crumbs.

Beat the butter to a cream, add egg yolk, herbs, bread-crumbs, salt and pepper to taste, and milk. Mix well. Wash the potatoes and brush them, flatten them by cutting at one end, cut off top to form a lid, scoop out the inside and fill with the mixture. Bake in a hot oven for 'hour and serve hot in a napkin.

BANNOCKS
Bannocks and scones are the same except for size. A bannock is as large as a meat plate, a scone is the size of an after-dinner coffee saucer, or a section of a bannock.
Bannocks should be made with buttermilk and are always baked on a girdle, as are scones.
They can be made with flour, barley, whole-meal or potatoes, but usually with a mixture of any one with flour.

Ingredients : -
1 lb. flour; three-quarters of a teaspoonful bi-carbonate soda; ½ ( half ) a teaspoonful tartaric acid; ½ ( half ) a teaspoonful salt; buttermilk to mix (or thick sour milk).

Mix the dry ingredients together and make into a soft dough with milk. Roll out on a board half an inch thick. Cut into bannocks with a plate. Bake them whole or cut into sections, on a fairly hot floured girdle. Turn them after 5 minutes, turn to low and bake on the other sides for another 5 minutes.

Ingredients : -
1 lb. flour; 2 ounces lard; 1 teaspoonful sugar; 1 coffee-spoonful salt; 1 ounce yeast; ½ ( half ) a pint milk and water.

Mix flour and salt in a warmed bowl and rub in the lard. Cream the yeast separately with sugar until liquid. Slightly warm milk and water and add to the yeast, then add the flour gradually. Make into a soft dough, cover, and let it rise in a warm place for an hour. Knead carefully and divide into equal oval pieces about 2 inches wide and 3 inches long. Brush over with milk or water, or if required to be floury, dust over with flour after glazing them, and again before baking. Place them in a warm place for 10 minutes to prove, then bake on a greased and floured tin. To avoid blistering, dip a finger slightly in the middle. Bake in a hot oven for about 20 minutes. They should be served warm.

Ingredients : -
A little barley; 1 stick liquorice; 1 lb. sugar; 1 white of egg; a little butter or oil; a little water.

Boil a little barley with water. Pour off the water and boil with some fresh boiling water. Add a stick of liquorice and boil till the strength is out of it. Pour off the liquor and let it stand in a dish to settle. Then take half a pint of the liquor to a pound of sugar. Clarify it with the white of an egg. Boil it until the sugar crackles and only stir a very little. Have a stone ready greased with a little butter or olive oil. Pour the sugar on it, double the barley sugar over and cut very quickly with a pair of scissors, giving it a little twist.

Ingredients : -
1 hare; 1 turnip; a sprig parsley, thyme; a few peppercorns, a little cayenne; 2 ounces dripping; a little mushroom ketchup ; 4 quarts water ; 1 wine-glassful of port; 3 carrots; 1 celery stick; ½ ( half ) a bay leaf, a blade mace; 2 ounces oatmeal.

Skin and wash the hare and take out its lungs, do not break the inside of the hare. Hang it over a basin and let all the blood drip into it. Cut the good meat from the back, shoulders and rump. Place the hare in a deep dish, cover with water and leave overnight. Place the hare in a large saucepan with water and bring slowly to the boil. Add the cut-up vegetables, seasoning and herbs (the latter in a muslin bag) and simmer for 3 hours according to age and size of the hare. Strain the soup and mash the vegetables and put back in the saucepan. While the soup is cooking, keep the meat flat, season with salt and pepper, dip into a little flour and fry in a little hot dripping. Slightly boil the liver and cut very fine. Place everything in the saucepan and add the oatmeal - cook gently for about 30 minutes. A glass of port may be added. A floury potato can be served with each plateful.

BELTANE BANNOCKS
These are oatcakes prepared in the usual way, with square knobs raised on them, each dedicated to some particular thing, the preserver of the flocks and herds or to some particular animal. Each person turns his face to the fire, breaks off a knob, flings it over his shoulder and says: "This I give to thee, preserve thou my sheep," and so on. After that the same is done to the beasts which destroy their flocks. "This I give to thee, spare my lambs." According to Sir James Frazer in The Golden Bough, Beltane Bannocks are Bannocks washed over with cream and a little oatmeal.

Ingredients : -
Filling:1 lb. brambles;4 ounces sugar; water.
Dough: 2 ounces butter; a on castor sugar; 1 egg; 4 ounces flour; a little bi-carbonate of soda; a pinch of salt; 2 tablespoonful milk; grated lemon rind.

Cook the brambles until soft with a little water. Place in a pie-dish and sprinkle with sugar.Cream the butter and sugar, add the beaten egg. Then add flour and milk with the bi-carbonate of soda and grated lemon rind. Mix well and spread the mixture over the fruit. Bake in a moderate oven for 20 minutes.

Ingredients : -
1 lb. flour; 1 oz sugar; 1 oz butter; a pinch of salt; ½ ( half ) a pint buttermilk or thick sour milk; 1 teaspoonful bi-carbonate of soda; 1 teaspoonful cream of tartar.

Mix the flour with the sugar, salt, bicarbonate of soda and cream of tartar. Then rub in the butter and make into a soft dough with milk. Place in a floured bread tin and bake in a moderate oven for 45 minutes.

3 lbs fresh cod; a few sprigs of parsley; a little red pepper; a little horse-radish; salt and pepper to taste; 1 pint egg sauce.
Clean, skin and dry the cod. Rub salt on the inside and outside. Hang it outside in the shade until a little high ( 1 day or more as desired ) Then boil the cod with parsley and scraped horse-radish until tender. Take the fish off the bone and cut into small pieces. Place in a flat dish with mashed potatoes all round the fish, pour the egg sauce over it and sprinkle with red pepper.
Egg Sauce: 2 eggs; a little milk; a little brine from the fish.
Whisk the egg with a little milk and fish brine and heat gradually, stirring all the time until the sauce thickens. Pour over the fish which should be kept warm in the oven .

1 boiling fowl; 4 lbs scraggy beef; 8 ounces prunes; 5 lbs leeks; 1 teaspoonful pepper; 1 teaspoonful salt; 4 quarts water.

Truss the fowl. Cut the meat in small pieces and the leeks into thin slices. Place in a large saucepan with the salt and pepper. Simmer for 4 hours. Then add the prunes and boil for 1 hour longer. Take out the fowl and meat and cut into pieces, removing sinews of the meat. Return to the soup and serve.

COD-LIVER BANNOCK ( Bonnach Gruan ) (Isle of Barra)
1 cod's liver; a little bi-carbonate of soda ; a little pepper and salt; 1 tablespoonful oatmeal.
Lie the liver in cold water overnight. Cut into small pieces removing the stringy bits.
Mix in a bowl with oatmeal, bi-carbonate of soda, salt and pepper. Form into a bannock, put on a plate and steam over a saucepan with water for about 45 minutes.

Ingredients : -
Potatoes; cabbage; a little butter or dripping; salt and pepper to taste.

Boil equal quantities of cabbage and potatoes. Mash the potatoes and mince the cabbage. Melt the butter in a saucepan and add the vegetables. Mix them all together thoroughly and serve when hot.

CRAPPIT HEIDS
3 haddock heads; 3 haddock livers; oatmeal; a little milk; salt and pepper to taste.
Cut the liver into small pieces and mix with an equal quantity of oatmeal; add salt and pepper and bind with the milk. Stuff the heads with the mixture and put the crappits or stuffed haddock heads in a saucepan. Pour over a little fish brine and simmer for 30 minutes.

Ingredients : -
3 ounces oatmeal; a little water; 1 haddock liver; pepper and salt to taste.

Make a dumpling with the oatmeal and water. Put the haddock's liver in the middle and season with pepper and salt. Boil for 30 minutes. Serve hot.

Ingredients : -
4 ounces butter; 4 eggs; a little lard or syrup; 4 ounces castor sugar; flour.

Cream the butter and sugar and the well-beaten eggs. Add just enough flour to roll out. Roll out on a board and cut into oblong pieces about 4 or 5 inches long. Divide the centre into three or four strips. Moisten the edges and plait one strip over the other so as to meet in the centre. Fry in very hot lard or suet until lightly browned, drain them and serve in a napkin with a little sugar sprinkled over them.

DEER'S PUDDING
Deer tripe skins ; 3 ounces suet; 1 onion; 8 ounces venison; 3 ounces oatmeal; salt and pepper to taste.

Ingredients : -
Wash the tripe skins and turn inside out. Do not remove the fat on the inside. Mix together the finely chopped venison and onion, suet, oatmeal, salt and pepper and fill the skins loosely with the mixture and prick the skins. Boil for about 45 minutes. When wanted for use, fry them in a little hot fat until nicely browned or grill for 15 minutes and serve hot.

Wash the dulse well and simmer in a little water until tender. Strain and cut up in little pieces. Melt a little butter in a saucepan and heat the dulse thoroughly in it. Add salt and pepper and serve.
Dulse can also be eaten raw or boiled or cooked over peat embers, or be dried and eaten as a savoury or with potatoes, or be made into jelly like carrageen.

DUNLOP CHEESE
It derives its name from the village of Dunlop in Ayrshire. Dunlop cheese is regarded as the national cheese of Scotland. It is like Cheddar.

Ingredients : -
1 lb. crushed loaf sugar; a pinch of cream of tartar; ½ ( half ) a pint of water; flavouring: lemon, vanilla, raspberry, rose, ginger, orange or tangerine.

Dissolve the sugar in a saucepan with water and bring to the boil, adding cream of tartar, and go on boiling without stirring until it forms a hard lump in cold water. Then put in the required flavouring and pour on a marble slab. As it cools, push the edges towards the middle with a buttered knife. Dust with a little icing sugar and pull until the sugar looks dull. Cut in pieces with a pair of scissors. Let it stand in a warm place for at least a day. The rock should then be powdery and soft. same as Bramble Pudding., stewed apples being substituted for brambles.

Ingredients : -
Ribs of pork; 2 lbs potatoes; 1 tea cupful barley; salt and pepper.

Bring the pork and barley slowly to the boil, simmer for 3 hours. Peel potatoes and cut into slices and add to the broth 30 minutes before serving. Add salt and pepper as desired.

Ingredients : -
8 ounces butter; 4 ounces sugar; 8 ounces black treacle; ½ ( half ) an ounce ground ginger ; a little ground cloves; 2 eggs ; 1 lb. flour; 4 ounces Currants; 4 ounces sultanas; 1 teaspoonful bi-carbonate of soda; 3 ounces ground almonds; 3 ounces chopped candied peel; ½ ( half ) an ounce mixed spice ; a little cinnamon; ½ ( half ) a pint of beer.

Cream the butter with the sugar. Add the slightly warmed treacle, break in the eggs and beat the mixture well. Mix the flour with all the dry ingredients. Dissolve the bi-carbonate of soda in the beer and mix everything together thoroughly. Put into a large greased cake tin and bake in a slow oven for 2 hours.

Ingredients : -
1 trout ; 2 onions; salt; a little mixed spices ; flour and stock f or the gravy; one or two cloves; a little mace; 2 wineglasses claret or hock; I boned anchovy; 1 lemon; a little butter; black peppercorns and cayenne.

Clean the fish and rub with salt and spices. If it is a very big trout split it in half. Place in a stew pan and just cover with stock adding the onions, peppercorns and mace. Cook the fish gently for a few minutes, then add the wine, anchovy, juice of the lemon and a little cayenne; go on cooking until the fish is done. Take out and keep warm. Meanwhile thicken the sauce with butter mixed with brown flour, add a little mushroom ketchup and pickled oysters, if liked. Cook for a minute or two stirring well all the time and pour the sauce over the fish and serve hot.

Stir the oatmeal with the buttermilk, using as much buttermilk as will make a very thin batter and serve.
Fuarag comes from the Gaelic fuar, cold. In the Lowlands it is called Crowdie. It was at one time the universal breakfast dish in Scotland. It was applied generally to all porridge varieties. Hence Crowdie-time (breakfast time).
Other varieties of porridge are Cream Crowdie, Butter Crowdie, Crowdie Mowdie. See also Gogar, and Meal-and-Ale .

Ingredients : -
Venison; flour; bacon fat or beef dripping; salt and pepper to taste.

Cut the meat into small square pieces and dip in flour mixed with salt and pepper. Fry the venison in about 1 inch deep brown fat or beef dripping until nicely browned. Then cover the pan and fry gently for 1 hour. Pour off the fat and make some gravy in the usual way. An onion can be added to fry with the meat as well as a rasher or two of bacon, also a clove or two, a few chestnuts and a glass of port. The dish should be served with potatoes.

Ingredients : -
8 ounces sugar; 6 ounces butter; 8 ounces flour; a little ground ginger; 8 ounces black treacle.

Cream sugar and butter. Add flour, ground ginger and treacle, which should be slightly warmed beforehand, Mix thoroughly and leave to stand in a warm place until the mixture is creamy. Spread thinly on a greased baking sheet. Bake in a hot oven for about 20-30 minutes, Brush over with a little sugar water just before taking the snaps out of the oven. Keep in an airtight tin.

Blanch the tripe and cut into pieces. Rub with salt and pepper and roll up, tie with a thread and put in a fireproof dish with the knuckle. Cover and put in a saucepan with water. Boil for about 9 hours at least, adding water to the saucepan. Leave the tripe in its jelly and use as required. Re-heat and serve with onion or tomato sauce or fry in batter. It can also be eaten cold.

Ingredients : -
4 ounces flour; 4 ounces butter; 4 ounces sugar; a little bi-carbonate of soda; 2 tablespoonfuls marmalade; a little lemon juice; 2 eggs.

Cream butter and sugar and beat in with beaten-up eggs and flour. Dissolve the bicarbonate of soda in a little water and add. Then mix in marmalade and lemon juice. Put into a greased pudding bowl, tie with a cloth and boil for 2 hours.

GOGA R ( Roxburghshire )
Gogar is oatmeal cooked with whey. It is called whillins in Fifeshire.

GOLDEN PLOVER
The best of the plover species. Prepare in the same way as for grouse.

GROUSE
Young grouse is shot between 12th August and the end of December in the year it was born. It should have soft downy feathers on the breast and wings, rounded spurs, and pointed wings. Old grouse is best for stewing and for soup. For recipe see Roast Grouse a la Rob Roy .

Ingredients : -
1 lb. brown sugar; 2 ounces butter; a little golden syrup or treacle; a little aniseed or cinnamon.

Boil sugar, butter and treacle until thick. Add a little aniseed or cinnamon. Pour on a buttered slab or tin and break up into pieces when cold.

Ingredients : -
The large and the small stomach bag, liver, heart and lights of lamb (the pluck); 8 ounces suet; 3 onions; 1 breakfast cupful fine oatmeal; salt, pepper and cayenne.

Wash the large stomach bag and put in boiling water. Leave overnight to soak in salt water. Then take out and turn the rough side out. Wash the small bag, liver, heart and lights, and boil for 1 hour and 30 minutes in enough water to cover, leaving the windpipe hanging out to let out any impurities. Cut any the gristle and the pipes. Mince the heart and lights and grate half the liver. Mix together with suet, finely chopped onions, oatmeal, pepper, cayenne and salt. Pour the liquid over it, as much as will make it into a good pliable mixture. Place into the large stomach bag a little more than half the mixture. Sew up the bag and boil it for 3 hours in a large pan. When it begins to swell, prick the bag with a fork so it does not burst. Serve hot. If not required immediately, it can be re-heated by boiling it in water for 1 hour and 30 minutes. Put the rest of the mixture in the small bag and follow same procedure.

Ingredients : -
2 quarts buttermilk; 2 pints milk; a little sugar; nutmeg or cinnamon to flavour.

Warm the buttermilk slightly. Carry the basin to the side of the cow, milk a pint into it. Stir the milk and buttermilk well. Milk another pint into it at the next milking and mix well together. It will then gather a "hat." Take the "hat" off and drain into a sieve. Put the milk into a mould for about 30 minutes. Turn out into a dish and serve with sugar and nutmeg or cinnamon and some thick cream.

Ingredients : -
2 lbs piece or granulated sugar; 4 ounces butter; a little vanilla essence; a medium-sized tin of condensed milk; ½ ( half ) a pint of water.

Melt sugar and butter with the water in a saucepan. Then add the milk and simmer for 40 minutes, stirring all the time. Take off the fire and add vanilla essence and mix in well. Pour into a greased shallow tin, and cut into squares when cool. Half a walnut can be put in each piece.