|
Page Three |
SCOTLAND
SCOTS MARMALADE PUDDING
Ingredients : -
6 ounces bread-crumbs; 3 eggs; 1 tablespoonful marmalade;
hot custard sauce; ½ ( half ) a pint of milk; 3 ounces sugar; a few stoned raisins.
Boil milk and pour over the bread-crumbs. While it is cooling, beat
the yolks with sugar and add marmalade, and then stir into the milk. Beat the whites and add to the pudding. Butter
a mould and decorate with raisins. Pour the pudding into the mould. Cover tightly and steam for 1 hour and 30 minutes.
Let it stand for a minute with the lid off, turn out and serve with hot custard sauce.
SCOTS MUTTON PIES
Ingredients : -
12 ounces lean mutton (enough for 6 pies); a little
salt, pepper, and mace or nutmeg; a little hot gravy.
Pastry: 4 ounces beef dripping; ½ ( half ) a pint of water; 1 lb. flour; 1 teaspoonful salt.
Remove gristle from the meat and season with salt, pepper, mace or nutmeg. Cut into very small pieces.
Pastry: Put the dripping into
a saucepan with the water and bring to the boil. Sieve flour with salt into a basin, make a well in the centre,
and pour the hot liquid in it. Mix well with a fork and then with the hands on a board. Put aside a little pastry
to cover the pies. Form the rest into six pieces. Line 6 pie dishes with it, put the meat in and cover with the
rest of the pastry, wetting the edges and press down to seal the pies. Make a hole in the centre, trim the edges
and bake in a moderate oven for 35 minutes. Pour a little gravy into the pies and serve hot.
SCOTS PANCAKES
Ingredients : -
3 ounces flour; 3 eggs; 3 tablespoonfuls milk; a little sugar; a little butter or lard ; jam or marmalade; a little cream; a little ratafia and grated lemon peel; a little salt.
Mix the flour with the milk and add 3 yolks, cream and flavouring, mix to a smooth paste and leave to stand for a little. Whip up the whites and mix with the batter. Melt a little butter in the frying-pan, drop in enough batter to spread to the edges of the pan and when done on one side cook the top under a grill or with a salamander. Take off when slightly browned, cover with a little jam or marmalade and roll them up. Sprinkle a little sugar over them and serve hot.
SCOTS POTATO PIES
Ingredients : -
Potatoes; onions; dripping; scraps of cooked meat;
a little pepper and salt; tomato sauce.
Peel some large potatoes, all about the same size and cut off the
tops. Hollow out the centre and fill with minced meat and finely chopped onions mixed with a little salt and pepper
and a little sauce to bind. Put back the tops, place the potatoes in a greased baking-tin and cook for about an
hour, basting them with dripping every now and then. Serve with tomato sauce.
SCOTS RABBIT PIE
The same as Kingdom
of Fife Pie .
Ingredients : -
8 ounces flour ( finest pastry flour ) ; 8 ounces
butter; 4 ounces rice flour; 4 ounces castor sugar.
All ingredients should he as dry as possible and the pastry should
be prepared in a cool place.
Mix the sugar and butter on a board with the hands. Mix the flour with the rice flour and gradually mix in the
butter and sugar. Press into two flat cakes with the hands into 2 oiled or floured wooden shortbread moulds or
on to a sheet of baking paper, about three-quarter of an inch thick and 8 inches in diameter. Pinch the edges and
prick with a fork all over. Place in a hot oven and then turn down a little. Shortbread should be of a pale golden
colour.
SCOTS TABLETS
Ingredients : -
12 ounces sugar; 1 tea cupful milk or cream; flavouring
as desired.
Put the sugar and milk in a thick saucepan and gradually bring to
the boil, stirring all the time. Boil for a few minutes. Test the mixture by dropping a little into cold water.
If the consistency is of a soft dough, take off the fire and pour on a greased slab. If too liquid it will stick,
if too thick it will not pour. When it has cooled down a bit cut into slabs with a knife or into rounds with a
glass or metal form.
SEAWEED SOUP ( Hebrides )
Ingredients : -
Sloke; milk; vinegar; butter; salt and pepper to
taste.
Take the sloke off the rocks and wash in cold water to remove salt
and sand. It loses its bitterness by lying in water with a little bi-carbonate of soda. Stew in a little milk,
and rub with a wooden spoon. When it is tender, strain or serve with the soup. A little vinegar, butter, salt and
pepper may be added to taste.
SEED CAKE
Ingredients : -
7 ounces flour; 4 ounces sugar; 2 ounces almonds; 1 ounces orange peel; a little ground cinnamon; 1 teaspoonful baking powder; 3 eggs; 4 ounces butter; 2 ounces citron peel; 1 ounce lemon peel; a little ground nutmeg; a few caraway seeds.
Mix the spices and baking powder with the flour. Blanch the almonds and cut up in fine pieces. Shred the peel very fine. Beat the eggs and add to the flour creamed with the butter, then add the almonds and peel. If the batter does not drop from the spoon easily add a little milk. Place in a well-greased cake tin, sprinkle some caraway seeds over it and bake in a moderate oven for 1 hour.
SKEACHAN ( Treacle Ale )
Ingredients : -
4 lbs molasses; a handful of hops; 6 to 8 gallons
water; 1 pint brewer's yeast or 4 to 6 quarts of fresh worts from the brewer's vat.
Boil the molasses in the water with the hops tied in a bit of muslin.
When cool add the yeast or worts. Cover the pan with a cloth and leave for one day. Then strain and bottle the
ale.
SKINK ( Cullen Skink )
Ingredients : -
1 Findon haddock ; 1 pint milk; a little butter;
1 onion; mashed potatoes; salt and pepper to taste.
Skin the haddock and boil lightly with sufficient water to cover and
add a chopped onion. Take out when cooked and remove all the bones and flake the haddock. Return to the saucepan
with the bones and boil for 1 hour. Strain the soup and bring to the boil again. Boil the milk separately and add
to the stock with the fish, salt and pepper. Add enough mashed potatoes and a little butter to make the soup a
good creamy consistency.
SKIRLIE
Ingredients : -
2 ounces suet; 2 onions; oatmeal.
Melt the suet in a frying-pan and make it very hot. Add the onions
very finely chopped and fry until browned. Add enough oatmeal to absorb the fat and stir well until cooked. Serve
with potatoes.
SLOKAN ( Isle of Barra )
Ingredients : -
Sloke; a little butter; salt and pepper; mashed potatoes.
Treat the sloke as in seaweed soup; put the sloke on the fire with
a little seawater, beat it when hot and repeat this process until the sloke is reduced to a pulp. Do not boil.
Add a little butter, salt and pepper and serve hot in a dish with mashed potatoes around it.
Ingredients : -
1 lb. beef; 1 onion; ox gut ; 6 ounces suet; a little
salt and pepper.
Salt the beef for 2 days. Mince it and mix well with the suet and
finely chopped onion. Fill an ox gut with it. Plait it in links and hang in the chimney to dry. When wanted, boil
for 1 hour, either all together or as a single link.
SNOW CAKE
Ingredients : -
8 ounces butter; 4 ounces sugar; lemon or vanilla
essence; 8 ounces arrowroot ; 3 whites of egg.
Cream the butter. Mix into the butter gradually the arrowroot and
sugar and beat well. Beat the whites until very stiff, add to the mixture, add the flavouring and beat for 20 minutes.
Put in a buttered tin and bake in a moderate oven.
STOVED HOWTOWDIE WITH DRAPPIT EGGS
Ingredients : -
1 young chicken ( howtowdie = pullet ); ½
lb. ( half ) pearl onions ; 6 eggs; 1 pint water or stock; 2 cloves, a few black peppercorns; salt and pepper;
4 ounces butter; 1 rasher bacon; 2 lbs spinach; 1 teaspoonful mixed herbs; 1 bay leaf.
Prepare the chicken and stuff it (see below). Place it in a casserole
with the butter, pearl onions, seasoning and herbs. Cover lightly and cook in a hot oven for 15 minutes. Take out
and pour the water or stock over and cook in a moderate oven for another 40 minutes, according to the size of the
pullet. Parboil the liver in a little stock. Poach the eggs in the stock the liver was cooked in. Cook the spinach
in the usual way. Dress the fowl on a large dish with the spinach around it and eggs on the spinach. Rub the liver
down in the gravy the pullet was cooked in to thicken it, pour it over and serve.
Stuffing: 2 parts bread-crumbs to 1 of water ; marrow or suet ; a little finely shredded parsley; 1 egg to bind
and seasoning such as salt, pepper, nutmeg, allspice, lemon peel as desired.
Oysters, celery, mushrooms, ham and tongue may be added to the casserole if desired.
TATTIES AN ' HERRIN '
Ingredients : -
2 lbs potatoes ; a little salt; 1 herring ; water.
Peel or scrub the potatoes and boil them in a saucepan with water
and a little salt until ½ ( half ) cooked. Place the
herring over the potatoes, put the lid back and it will cook over the steam. When the herring is cooked, put it
on a hot plate and steam the potatoes until they are mealie
TREACLE CANDY ( or Black' Man )
Ingredients : -
4 lbs treacle; 1 tot vinegar; a little baking soda;
lemon, peppermint or almond essence to flavour.
Bring the treacle and the vinegar to the boil very slowly; stir all
the time and boil slowly for 20 minutes. Drop a little of the treacle into cold water, if it snaps it is done.
Add the flavouring and baking soda and stir well. Take off the fire and pour over buttered dishes. Butter or oil
the hands and pick up the candy when cool enough to touch and pull apart quickly without breaking. It will become
light in colour and tender. When hard cut into strips with scissors.
TURNIP PURRY
Ingredients : -
Turnips; salt and pepper to taste; a little butter;
a little ginger if liked.
Clean and peel the turnips. Boil them for an hour according to age
and size. Drain and mash them. Return to the saucepan with a little warm butter and stir over a low heat, and add
the salt, pepper and ginger. Serve hot.
URNY PUDDING
Ingredients : -
4 ounces butter; 4 ounces flour; 2 ounces Sugar;
2 eggs; 4 ounces strawberry jam; a little bi-carbonate of soda; a little milk.
Cream butter and sugar. Beat the eggs and add to the mixture alternately
with the flour and lastly the jam. Dissolve the bi-carbonate of soda in a little milk and add. Mix everything well
together and place in a pudding bowl which should be half full. Cover with greased paper and a cloth and steam
for 1 hour and 30 minutes. Serve hot with custard sauce.
VEAL FLORY (
or Florentine Pie )
Ingredients : -
4 veal chops; 4 bacon rashers; 2 eggs or z sweetbreads;
8 ounces mushrooms or truffles or morels; puff pastry ; a little water or stock; salt and pepper to taste; mixed
herbs and mixed spices.
Trim the chops and take off the bones. Simmer the bones in a little
water or stock for the gravy. Season the chops with salt, pepper, herbs and spices, and lay in a pie-dish with
the bacon and boiled yolks of eggs, or sweetbreads, mushrooms, truffles or morels. Add a little of the gravy and
cover with puff pastry. Bake in a moderate oven for 1 hour and serve hot.
This dish hails from the Auld Alliance and may have come from Florence via Paris. According to an older recipe
this pie can be made with sweet ingredients - currants, raisins, mace, nutmeg, butter, cloves, the squeeze of a
lemon. When the pie is done pour a gravy over it, made with white wine, nutmeg, thickened with the yolks of eggs
and a little sugar.
Another recipe says that oysters, hard-boiled eggs and artichoke bottoms can be used.
VENISON COLLOPS
Ingredients : -
Venison slices from a haunch, neck or loin; a little
butter; a little flour; a little lemon or orange juice; 1 sherry glass of claret; a little pepper, salt, cayenne
and nutmeg; fried bread-crumbs.
Cut the venison into oblong slices. Make a gravy with the stock drawn
from the bones and left-overs from the venison and mix into a little butter browned with flour. Place in a saucepan
and add the juice, claret and spices. Let it boil for a few minutes. Meanwhile fry the collops on both sides until
done and serve on a dish. Pour the gravy over it and garnish the dish with fried bread-crumbs. Serve hot with red-currant
jelly.
VENISON PASTY
Ingredients : -
1½ lbs. ( one and a half lbs.) venison (such
meat as is not fine enough for roasting or frying); a little allspice; a little mace; salt and pepper to taste;
1 sherry glass of claret or port; 1 sherry glass of eschalot vinegar; a little walnut pickle; 2 onions; puff pastry.
The meat should be well hung. Take off the bones and beat. Rub allspice,
mace, salt and pepper in and pour a little cooked mutton fat over. Roll the meat up and tie it. Sprinkle a little
more of the spice over it and place in a saucepan with gravy made by boiling the bones and left-overs. Bring to
the boil slowly and simmer for about 4 hours with the onions. Undo the meat and leave the saucepan in a cool place
overnight. Remove the layer of fist on the top next day. Cut up the meat into little pieces and place in a pie-dish
together with some of the gravy with the port and vinegar added. Place a funnel in the middle. Cover with puff
pastry and bake in a moderate oven for 30 minutes. Take out and pour the remainder of the gravy through the funnel.
Serve hot.
WAFRANS A variety of bread -
wafers, Wafrowns ( Lanarkshire ).
WHIP SYLLABUBS
Ingredients : -
1 pint thick cream; ½ ( half ) a pint white
wine; 1 lemon; a little sugar.
Grate the rind of the lemon and squeeze the juice from the lemon.
Mix with cream and white wine and add sugar if liked. Whip it up well and put through a sieve. Put a little more
wine, red or white, in the bottom of glasses, and a little sugar, and pour the mixture into the glasses. Serve
with teaspoons.
WHITE CAUDLE
Ingredients : -
2 heaped tablespoonful finely ground oatmeal: 1 sherry
glass wine; a little sugar; a little nutmeg or lemon juice; a little water to mix
Mix the oatmeal with a little water and leave to stand for about 2 to 3 hours. Strain it and boil up. Add the wine,
sugar and seasoning and Serve.
