Scottish Recipes

Steph998

'Mince Tattie' Soup is a great winter warmer. (It was never called 'Mince AND Tattie' soup, for some reason....we had it all the time when I was a kid.)

500g steak mince, three/four Knorr chicken stock cubes (has to be chicken, makes it taste right) one onion, one leek, 3 chopped carrots, one chopped small turnip and four large potatoes (diced). Brown the mince in a big soup pan, add everything else and two and a half pints of water, and simmer for an hour. Mash it all down, add a knob of butter, adjust the seasoning and serve. (If its too thin, add some instant mashed potato mix, or Delias favourite, frozen mash)

Steph998

ailuro2 wrote: »

Oh no.....he's gone and started the STOVIES ARGUMENT!!

some folk use mince, some use corned beef out a tin, some don't use any meat at all, others use the leftover from yesterday's tea..

Some mash the tatties, some half squish them, some just cut them in half

some add onions, some do leeks, some add other veggies(.e.g. peas), others don't add anything other than the tatties to the meat.

many add a slosh or brown sauce or lea and perrins

some add a bit of stock to make the mix a bit wetter, some don't.

someone I knew added a tin of baked beans to the mix



But - we ALL call it stovies, afaik:rotfl:

I grew up on Stovies in Glasgow and it was only made with beef dripping, onions and potatoes. I moved to Aberdeen, where they make it with huge chunks of left over roast beef or lamb and let it stew down to a dark brown sludge. Someone I know even makes it with chicken...not sure about that one.....or corned beef...yeuck.

Now that you can't buy decent beef dripping anywhere, I make it with the saved drippings from grilled bacon! It's the best.

jackieb

lexie55 wrote: »

I am going to buy from Amazon, but was wondering what the recipes are in the main book (not BUT n BEN)...Can anyone help?

You're lucky. I had the book sitting right behind my desk.

These are from Maw Broon's Cookbook for every days and special days. Horace's index is at the back and it's 8 pages long so excuse me if I don't write everything down.

From porridge, breid and mince and tatties (and how to make mince spin out), it goes to stovies, potted haugh, tatties soup, and beef tea.

It's probably easier if I just list some...

Feather Fowlie
Lentil soup, !!!!-a-leekie soup, Scotch broth. fried haddock, Arbroath smokies, kedgeree, Betty's fish cakes, fish pie.
Roast venison, jugged hare(!), stewed rabbit, roast grouse, Highland hotpot amd Kingdom of Fife Pie.
Forcemeat balls, chicken pie, roast chicken, roast beef, fillet of beef, devilled beef.
Hot water pastry, sausage rolls, Scotch pies, Hogmanay Steak pie, Clapshot, skirlie.
Rumbledthumps, champit tatties with sibies, Arran potato salad, potato croquettes, vegetarian haggis.
Lemon meringue pie, basic recipe for suet pudding, clootie dumpling, cream custard, trifles, rice pudding, breid and butter pudding, currant loaf.
There are loads of recipes for pastry.
Dropped scones, raspberry buns, doughnuts, Dundee cake, Daphne's chocolate cake , Black bun, butteries, Abernethy biscuits.
Mint sauce, apple sauce, rhubabrb and ginger jam, tomsto chutney, orange marmalade.
Tablet, Macaroon bars, peppermint creams and Edinburgh rock.

That's just a small selection to give you an idea. I'd recommend it. There are loads of recipes for your money (185 pages).

somewhere_sunlight

I have never heard of puttting sausages into stovies . NOOOOOOOOOOOOOOO :eek:

sweetcarer

I always made stovies as a vegetarian meal. I got the recipe from my late husbands mother.

Cut up carrots, potatoes, onions and turnip. (root vegetable dice, roughly chop) Put some lard in pan (heavy based - I used the pressure cooker bottom half). Melt lard and all vegetables till softish. Then top up with some water - enough to cover. Cook until water asorbed and veg is cooked (if veg not cooked add more water). Beat down with wooden spoon. Then serve. It was always served with tomato ketchup.

Hope this helps.

Kind wishes

sweetcarer

ScotsLass

Our stovies are always made with left over roast beef, tatties, onions, meatjuices/gravy. Mum always served them with oatcakes and pickled beetroot! (she's from the northeast). I always make stovies for Hogmanay, helps soak up the alcohol!!