[Loch-Ruadh] Fwd: For your club

[Connie Nurmi]

Robbie Britt <ROBRITT33 at peoplepc.com> wrote:From: "Robbie Britt" 
To: "Kenneth Nurmi" , "CNurmi" 
Subject: For your club
Date: Wed, 15 Dec 2004 18:23:59 -0600

 
wizard a warrors guide to cooking at war

Ingredients
Take one sheep fresh , baaahh ! make it unfresh , wack , wack , mount the sheep, NO , NO YOU STUPID SCOTT , PUT IT ON A STICK !!!!!! raze small village and roast till meadium well , season to taste , optional
Procedure  Serving Information

   Serves: 123 
   Fat: 123.5 g 
   Calories: 123   
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 Quick Metheglen (Spiced Mead)

6 wine quarts water 
1/2 ounce whole nutmegs 
1 lemon peel 
1 quart honey 
pulp 3 lemons 
lemon juice 

Time to completion: less than 1 month. 
To every quart of honey allow six wine-quarts of water add half an ounce of nutmeg, and the peel of a lemon and the pulp from them.  Boil these together, till the scum rise no more.

It must stand till it be quite cold, and when you stir it, you squeeze into it the juice of some lemons, and this will make it ripen quickly. 

Ready in less then a month. 
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Black Pudding

 Ingredients

1/2 lb of pigs liver 1 1/2 lb of lard, chopped 15 cups of pigs blood (no drinking this while you cook) 1 lb of bread crumbs 2 1/2 cups of water (use the water left over from cooking the liver) 1 cup of rolled oats 1 onion, chopped 1/2 tsp allspice 1 tsp sage 1 tsp thyme Salt and pepper

Procedure
Poach the liver in boiling salted water. Drain it and keep 2 1/2 cups of the water. Chop up the liver.
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BOXTY
 

Ingredients
1/2 pound mashed potatoes
1/2 pound grated raw potatoes
1/2 pound flour
1 Tbs. baking powder
2 eggs 
1/4 cup milk
salt

Procedure
Mix all the ingredients,adding grated raw potatoes at the last moment.Drop the result with a spoon in a saucepan.Cook until turning golden brown,turning once(about 5 minutes per side).Fill with meat or vegetables
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  Highland Mince and Tatties

Ingredients
1: In a large pot or pan place 1 Lb. minced serloin, hamburger or mutton 2: Cover with water, add salt to taste and bring to a boil. 3: Cut up 2 large onions, about a pound or 2 of carrot and a good size turnip. 4: Add veg to the boiling meat. 5: Go for a wee dram and let it boil slowly for about an hour. 6: After an hour or so turn the heat down and add BISTO (or other gravy enhancer)
Procedure
In another pot wash and put in some potatoes (AKA spuds/mulligans/tatties) Do not peel, but you can cut them in half. Add salt and bring to a boil. Put the pots of Mince and Tatties on the table so the diners cazn serve themselves.
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  Haggis
 

Ingredients
A sheeps paunch and pluck 1 lb (450g) chopped beef suet half pint (285ml) oatmeal 2 finely chopped onions 2 tablespoons of salt 1 teaspoon of pepper Pinch of finely grated nutmeg 1 and half pint (850ml) stock 1 teaspoon lemon juice
Procedure
1) Soak paunch in salt and water overnight 2) Turn it inside out and wash thoroughly 3) Wash the pluck 4) Cover the liver with cold water and boil for 45 minutes 5) Add heart and lights to liver and cook for a further 45 minutes 6) Chop heart, lights and liver and mix 7) Add oatmeal, suet, onions, alt,pepper, nutmeg, stock and lemon juice, mix 8) Add all the ingredients inside the paunch, sew up, taking care that sufficient space is left for oatmeal to swell 9) Place haggis in boiling water and cook on a low heat for 3 hours 10) Prick occasionally with a needle during the first hour of cooking to allow the air to escape (OOOOoooo!!) Traditionally neither sauce nor gravy is served with the haggis
 

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I am what I am,
   Be true to yourself 1st.
And all will see last
As Always
   Constance L.Culvern



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