Scottish Recipes

Ingredients

• 2.5 to 3 qts white stock or water
• 1 boiling fowl (trussed)
• 2 lb. leeks
• 3/4 lb onions, finely chopped,
• fagot of herbs
• Optional:
  • 2oz rice
  • Prunes
  • Salt and Pepper

1. Split the leeks in four length-wise, wash and cut into 1/2 inch lengths.
2. Put the white part of the leeks and the onions into the stock with the fowl.
3. Bring to a boil, skim and simmer till the fowl is cooked.
4. The prunes may be added towards the end of the cooking time.
5. Remove the fowl, dice some of the meat and return to the soup with the green of the leek,
6. Heat through and serve with a cooked prune in each plate.

These are made with a filling of roughly diced raw beef mixed with finely chopped onion, shredded suet, salt, and black pepper.

A variety of pastes may be used to encase the filling though the traditional one was simply made of flour and water. The paste is rolled out to a large oval shape, folded over the filling to make a flat semi-circular pasty.

Equal quantities of boiled cabbage and potatoes are mixed with chopped chives or cooked onions and butter.

The mixture is sometimes put in a pie dish, covered with grated cheese and browned under the grill or in the oven.

• 4lb middle cut salmon
• fish stock
• white wine
• chopped shallots or chopped chives
• chopped parsley
• ground mace
• 2-3 oz butter
• salt and pepper.

1. Poach salmon in fish stock for about five minutes.
2. Remove, skin, and bone salmon and cut roughly into 2 inch pieces.
3. Return salmon pieces to the stock.
4. Add some white wine, seasonings and mace.
5. Poach gently for about 10 minutes.
6. Remove fish and place in serving dish.
7. Reduce liquor by two-thirds.
8. Add shallots or chives and parsley and blend in butter.
9. Adjust seasoning and pour over the fish.
10. Serve with boiled new potatoes and new peas.

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