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Show THE ZEPHYR OCTOBER 1993 PAGE 16 Glossary: Fair fa' - good luck to Willie Flocko's Sonsie- - jolly Pud din - pudding or sausage Aboon - above Painch - paunch Thairm - intestines Wordy - worthy lang - long Haggis is traditionally served with champit tatties and bashed neeps (mashed potatoes and mashed turnips). Some cooks will mix the mashed turnips and mashed potatoes together, which, as mentioned in a recipe some years ago in a recipe in this paper, my family has been I remember. doing for Christmas dinner for as long as can the following is served: to a dinner, a as haggis prelude Generally 1 COCK-A-LEEKI- SOUP E boiling fowl (212-- 3 12 IbsJ giblets 4 pints water 6 leeks, cleaned and diced 1 1 Country Kitchen This column is dedicated to Officer Neil MacDougall, e Strath-Clyd- Police, Lochgilphead, Argyll, Scotland. As Stiles reported in the August issue of The Zephyr, I took a brief sojourn to Scotland this summer. I've always wanted to go to Scotland and it was everything I expected and more. I searched out and found Crusader graves and ruined cathedrals, castles and abbeys. If the same were in the United States, they not only would have been designated National Parks, but "theme parks" would have been built around them with the accompanying hordes of tourists and fast food restaurants selling cathedral burgers. In Scotland, however, with only a few exceptions, I e roads for up to 20 was absolutely alone in my visits to these monuments. I drove on miles to reach some of them and often never passed another vehicle. The emptiness of it all reminded me of the way the Canyonlands were when I moved here twenty some years ago, though rolling and green, rather than angular and red. In Scotland I indulged my gastronomic proclivities at every turn. Every inn at which I stayed provided a "full Scottish Breakfast" included in the price of the room. This breakfast included any or all of the following: porridge, stewed fruit, toast, eggs, bacon, ham, sausage, black pudding, white pudding, smoked kippers, finnan haddie (smoked haddock in milk), kedgeree (fish soup), oatcakes with heather honey and marmalade, cheese, tea and juice. For lunch and dinner, I sampled much of the varied fare of Scotland. Scottish cuisine has been much maligned throughout the world, however, I found it to be wonderful. An example of this maligning is the national dish of Scotland, haggis. Haggis is essentially a pudding (sausage) made of oatmeal, the heart, liver and lungs of a sheep, stuffed into a sheep's stomach. This "national dish" has been such a point of derision, even among some Scots, that now an event in Scotland of the "Highland Games" is the "haggis throw, wherein athletes toss a fully haggis-stuffesheep stomach for distance. The following is a recipe for haggis that is, perhaps, more attuned to an American palate. I had haggis several times in Scotland and loved it in all of its different varieties. one-lan- d STEAMED HAGGIS lb. beef heart 1 lb. liver 1 12 14 lb. steak 1 salt and pepper Put the fowl and giblets into a large pan and cover with water. Add leeks, bouquet for 212 hours or garni and seasonings. Bring to the boil, skim the surface, cover and simmer until the bird is tender. Remove the fowl, discard giblets and bouquet gami, skim any fat from the surface. Add prunes, cook for a further 30 minutes, check seasonings and serve. The chicken can be used as a separate course or served cold later. Serves 6-- 8 Other dishes I enjoyed in Scotland are: HIELAN' (HIGHLAND) STEAK 4 fillet steaks 2 oz. butter 2 Asp. cream 2 tbsp. Scottish whiskey 3 oz. Cheddar cheese parsley or watercress Fry steak on both sides in melted butter until cooked. Remove from pan. Pour cream and whiskey into pan and heat gently. Pour over steaks. Garnish with grated cheese and parsley or watercress. Serves 4 As a sweet dessert or snack, try the following: ATHOLE BROSE 4 oz. medium oatmeal 12 pt. water 2 Asps, heather honey 14 pt. Sottish whiskey 14 pt. heavy cream Soak the oatmeal in a bowl with the water for 1 hour. Drain off the liquid and blend in the whiskey and honey, and lastly the cream. Finally, the one Scottish delicacy that most everyone is familiar with is shortbread. or lamb lb. suet SCOTTISH SHORTBREAD 2 t. salt, 14 bouquet gami 8 prunes (soaked overnight) 1. pepper, breakfostcup oatmeal Mince heart, liver, steak or lamb, mix all together with salt, pepper oatmeal; put all into a bowl, lightly pressed, cover with greased paper. Steam 2 12 or 3 hours. Turn out and serve hot The haggis is so revered in Scotland, that Robert Bums, the poet, wrote a poem entitled, ToAHaggjs. This poem is recited during the celebration of Bums' birthday on January 25th, which is celebrated worldwide as Bums Night The haggis is ceremoniously carried into the dining room accompanied by a piper piping. The first verse of To A Haeris is as follows: Fair fa ' your honest, sonsie face Great Chieftain o' the Puddin-racAboon Aem o' ye tak your place Painch, tripe, or thairm: Weel art ye wordy o' a grace As longs my arm. e! 4 oz. sieved plain flour 2 oz. sugar 4 oz. butter 2 oz. rice flour or ground rice Combine flours and sugar in mixing bowl. Work in butter until the dough is the consistency of shortcrust. Sprinkle board with rice flour. Turn dough on to board and knead until smooth. Cut into portions and shape into rounds. This amount will make four small rounds. Place on greaseproof paper in a baking tin. Prick with a fork. Put in oven at 350 degrees. When the cakes begin to color (from 20 to 30 minutes), lower the heat. Allow to cod in the tin. To dose, I give you the SELKIRK GRACE by Robert Bums. Some hoe meat and canna eat And some wad eat that want it: But we hoe meat and we can eat, And sue the Lord be thankit. ownersoperators Bruce Keeler Lisa Katz Check out our new location at: POISON SPIDER BICYCLE 497 N. Main M&1 RENTALS CUSTOM OUTFITTED TOURS RATE AVAILABLE MULTI-DA- Y canoe company 259-772- tanoe 2 canyonlands" |