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> Potted Beef, more then hagis
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Shadows 
Posted: 21-Jun-2003, 07:57 PM
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ZodiacHolly

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Recipe Name: POTTED BEEF
Category: 18TH CENTURY
Serves: 2

SOURCE ORIGINAL SCOTTISH RECIPES

1 Pound stewing steak
1/2 Cup stock or water
4 Tblsp (2 oz.) butter
1 clove
pinch of mace
salt and pepper to taste

Remove skin and as much fat as possible from meat.
Cut meat into cubes.
Place in ovenproof dish with stock or water, clove and mace, season.
Cook for 1 1/2 - 2 hours in oven at 350°F (180°C).
Drain liquid, remove clove, finely mince or blenderize meat.
Melt butter, mix half into beef.
Spoon into sterilized jars, seal with rest of melted butter.
Refrigerate, use fairly soon.
Serve on toast or bread.


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IMAGINATION - the freest and largest nation in the world!


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“Beasts feed; man eats; only the man of intellect knows how to eat well.”

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free2Bme 
Posted: 22-Jun-2003, 10:08 AM
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I remember eating potted meat when I was a kid! Thanks for the recipe.

Now tell me, do you have any really good Scottish Spam recipes?


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Catriona 
Posted: 22-Jun-2003, 04:21 PM
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The traditional name for this was Potted Hough - and was made from shin of beef on the bone..

My Mum used to make it - but I didn't like it at all as a kid....... even now, I look at it on deli counters and think 'NAAAAH' biggrin.gif

Janet - SPAM wasn't introduced into the UK until the second world war (I believe) - so our recipes are probably the ones that came on the cans! The Monty Python team did a great spam sketch...

Set in a cafe, you could have anything you wanted as long as it was spam!
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Shadows 
Posted: 22-Jun-2003, 05:48 PM
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ZodiacHolly

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Not Spam! But try this one!

Recipe Name: Cock-A-Leekie
Category: 18TH CENTURY
Serves: 8

1 boiling fowl chopped in sections
Large veal or beef marrow bone chopped
water to cover
12 leeks chopped
1 Cup cooked prunes pitted
3 Slice bacon, chopped
salt and pepper to taste
some fresh parsley
1 bay leaf
some fresh thyme
optional beef shank bone

This soup is one of the most famous Scottish dishes and is called Cock-A-Leekie without the addition of the word Soup because every Scot knows it's a soup. It has been part of Scottish cooking for over 300 years and is thought by many to be the finest Scottish soup of all. The origin of the name is presumed to be from cock a male hen and the leeks which give the dish part of its delicious flavour.

1. Reserve two chopped leeks.
2. Put fowl pieces, herbs ,bacon, bone, and leeks in large saucepan with water.
3. Simmer for 2-3 hours covered with lid until meat is cooked.
4. If necessary top up sparingly with water.
5. Salt and pepper to taste then strain.
6. Remove optional beef shank bone.
7. Cut chicken meat into serving pieces.
8. Add back into soup along with prunes and remaining two chopped leeks.
9. Simmer very gently for maximum 15 minutes.
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Shadows 
Posted: 22-Jun-2003, 05:50 PM
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ZodiacHolly

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Now this one is of the liquid type:

Recipe Name: HET PINT (SPIRITS)
Category: 18TH CENTURY
Serves: 6

SOURCE ORIGINAL SCOTTISH RECIPES
4 Pint mild ale
1 Tsp. grated nutmeg
1/2 Cup (4 oz) sugar
3 eggs
1 Cup (1/2 pint) Scotch whisky

The het (hot) pint was a traditional form of punch, bought at the public house and carried home through the streets at Hogmanay (New Year's Eve) in large copper toddy kettles several hours before midnight to help family and friends "bring in the New Year".


Put ale into a thick saucepan
Add nutmeg, bring to just below boiling-point. Do not boil! *
Stir in sugar, let it dissolve.
Beat eggs very well, add gradually to beer, stir all the time to avoid curdling.
Add whisky, heat up. Do not boil! *
Pour liquid from saucepan into heated tankards, back and forth.
Serve when pouring drink back and forth enough makes it clear and sparkling.
Het pint can also be made with white wine and brandy instead of ale and whisky.


* If you boil liquor, the alcohol vaporizes into thin air...
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Catriona 
Posted: 23-Jun-2003, 02:52 AM
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Shadow
I posted my family Cock a Leekie recipe a while ago... I went looking for it and you can see that it differs from the one you have posted - but that's the thing about traditional dishes, every family has its own variation on the tradition!

Here's my family recipe.

COCK A LEEKIE SOUP

Cock a leekie soup is a thin broth. Some people add potatoes as well as rice - but my family never did! I believe that the classic 16th century soup also included a handful of prunes - again, my family recipe does not use them!

Medium sized chicken
5 pints of water
3 bay leaves
Large sprig of thyme
10 black peppercorns - whole, don't crush
4 large leeks, cut into slices about an inch long
4 large carrots - three cut into sticks, not too thin - one coarsely grated
1 oz rice
Salt and pepper to season

Put chicken into water and bring to boil. Add carrots and leeks, peppercorns, bay leaves, thyme and season to taste and simmer for 1.5 hours or until chicken is well cooked.

Remove chicken and eat with veg as a main course. (Or, to make a thicker soup, just take meat off the bone and put back into soup.)

Sprinkle in the washed rice and continue simmering until rice is cooked.

I have a family receipt book, handed down to me - very worn now - and started, as best we can tell in about 1810 ish....

I'm from Edinburgh and it's amazing to me that some of the dishes that I cook now are almost the same as cooked nearly 200 years ago... Granted, I go a little lighter on the fats and salt than in days of yore wink.gif
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Shadows 
Posted: 23-Jun-2003, 03:04 PM
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ZodiacHolly

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If ye be of those that labor and toil all day the fat and salt are a needed thing! The human race has become fat and lazy and the things need for heathy living have changed. If you sit at a desk all day then the foods from the past are not to your betterment, but if you still sweat and labor during your week they are most benificial!
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