THE RIGHT RECIPE

Evening Star, Issue 20310, 19 October 1929, Page 25

THE RIGHT RECIPE

'THE SCOTS KITCHEN. I camo on a most interesting book recently called ‘The Scots Kitchen,’ in which are presented in most attractive style the old national dishes of Scotland. In the preliminary sketch is shown the growth of the_ art from the romantic semi-savagony in the Highlands, through the period of elegance in “ Edinburgh’s golden age ” and the “ kail and brose ” period, that succeeded the Reformation, down to modern times. Truly the pageant of Scottish history is shadowed in the kitchen. HAGGIS (Traditional Cottage Recipe). “ In the peasant’s home it was sot in the centre of tho table, all gathering round with their horn spoons, and it was ‘ deil-tak ’ tho hindmost.” Ingredients: The largo stomach hag, the smaller of knight’s-hood bag, the pluck, beef suet, oatmeal, onions, black pepper, salt, water. Brown and birstle (dry or toast) a breakfast cupful of oatmeal in front of the fire. Clean the great bag thoroughly, and soak it overnight in cold salted water. In the morning put it aside with the rough side turned out. Wash the small bag and the pluck, and put .them on to boil in cold water, leaving tho wind-pipe hanging out over the pot, to let out any impurities. Let them boil for an hour and a-half. Then cut away the nines and any superfluities of gristle. Mince the heart and lights, and grate half the liver. (Tho rest of the liver is not reuuired.) Put them into a basin, with half a pound of minced suet, one or two finely chopped onions, and the oatmeal, and season highly with black pepper and salt. Over the whole pour as much of tho liquid in which the pluck was as wall make the composition sappy. Fill the great bag rather more than half full, say. five-eighths, as it requires plenty of room to swell. Sew it .securely, arid put it into a large pot of hot water (to which half a pint of milk is often added). As soon as it begins to swell, prick it all ovei with a large needle To prevent its bursting. Boil steadily, without the lid, for throe hours. Serve very hot, without any garnish. OATCAKES. Put into a bowl four ounces of oatmeal, a pinch of baking soda,, and a pinch of salt. Melt a teaspoonful of fat (bacon or poultry fat, dripping or butter), make a well in the centre 01 the oatmeal, and add the melted fat with just enough hot water to make a stiff dough. Hub plenty of meal on to the baking board, turn out the mixture, and form into a smooth ball, knead with gradually spreading Iviiuckles, and then roll out as thinly as possible—say an cithth of an inch. The process is not quite easy to one unfamiliar with the work, owing to the stickiness of the dough and the tendency of the edges to break. The dough must be kept from sticking by constant rubbing over with dry meal. Place on a moderately hot girdle over a clear fire, and bake steadily until the edges .curl. Remove and rub a little more meal over them and toast slightly before a clear fire. HIGHLAND SLIM CAKES. Used in the Highlands for breakfast or tea. To a pound of flour allow from two to four ounces of butter, as much hot milk as will make a dough, and two beaten eggs. Handle quickly and lightly roll out, and stamp out with a basin or saucer. Bake on a girdle, serve hot, as they become tough with keeping. These recipes have been chosen to give some little idea of tho interesting nature of the book.