SC - Newcomer

Wed Jan 31 06:04:15 PST 2001

- --------------F93B6587148FF5F7490BF652
Content-Type: text/plain; charset=us-ascii; x-mac-type="54455854"; x-mac-creator="4D4F5353"
Content-Transfer-Encoding: 7bit

muscle brose.
60 muscles
1 pt milk
s+p
0.5 pt H2O
2 heaped tbsp fine oatmeal

wash and cook muscles till open. strain liquid in to bowl. shell and beard
mussels. Tost oatmeal. heat milk with mussle juse, season, add mussles dont
boil. put oatmeal in a bowl and add 0.5 pt of the hot stock stiring quickly so
that it forms small knots. add to soup. serve hot.

Trout fried in oatmeal

split open trout remove back bone. season om with s + p role both sides of fish
in om fry in butter untill brown.

Cranachan

mix up om whipped cream and raspberries. Its that simple. you can add some
suger to the cream and add rum or vanila.

Pettiecoat tails

12 oz flour
6 oz butter
3 h tbsp caster sugar
4 tbsp milk
2 tsp caraway seeds (optional only used in some parts of scotland)

mix caraway seeds with flour. melt butter in the milk. make a well in the flour
add liquid and sugar mix and kneed a little. role in to 0.25 in thickness. cut
cucles with a plate.  devide in to 8 segments not cutting right through the
past. bake at 350 F for about 20 min cool on wire rack dust with sugar and
serve.

scots eggs

10 eggs ( 8 hard boiled)
1.5 lb pork sausage meet
 pinch mace
s+p
4 oz crisp bread crums
oil for deep frying

shell hb eggs. beet one other egg add 1 tbsp cold H2O season sas meat and add
mace. Dipp hb egg in beeten egg cover each entirly with meat making in to a
ball in the hands. beet up remaining egg and role balls in it then dip in bread
crums. heet oil and deep fry serve hot with mustard or cold with apple and
cellery salad with vinigaret.

cock-a-leekie

1 boiling fowl
beef marrow bone (optional)
3 rashers of bacon choped
s+p
H2O
12 leeks
0.25lb cooked prunes
parsley, tyme, bay leef

put bones chicken herbs bacon and 10 leeks in sauspan cover with H2O cover and
simmer for 2-3 hours untill bird is cooked. top up h2o if ness season pick out
chicken and cut in to peaces. spoon out marrow from bones add both to soup with
prunes and remaining leeks simmer gently for no  more than 15 min.

Butteries
1 lb flour
1 oz yeast or 0.5 tbsp dried yeast
1tbsp sugar
8 oz butter
4 oz lard
0.75 pt tepid h2o
s

All utensils should be warm befour starting. sift flour and s in to bowl. mix
yeast with sugar and h20 leve in warm place untill frothy. mix in to flour
cover and set in warm place untill doubled in bulk. crem butter and lard devide
into 3 put dough on flouerd boardf and roll into long strip put dolops of the
first third of fat on the strip and foled over role out and do this again with
rest of fat (like making flaky pastry) then make in to small roles put on
floured backing sheet cover and leave to rise 0.75 hours. Bake for 20 min at
375-400 F.

scots broth
2 lb of neck mutton
3 oz pot barly
3 oz of peas
1 L onion
1 white of L leek
2 M turnip
3 carrots
2 tbsp parsly
5 pt H2O
s + p
chop up veg. put meet in pan with H2O boil and skim, season, simmer for approx
hour. add veg and barley simmer for 20 min add parsly befour serving. meet can
be served in the soup or affterwards.

Roast venison
6lb haunch or saddle venison
2 tbsp olive oil
s=p
2tbsp butter
0.5 lb diced bacon
marinade
1 bottle burgundy or claret
2 cloves garlic
1 bay leef
2 carrote
1 L onion
1tsp black pepper corns
1 sprig rosemary
2 crushed juniper berries
4 tbsp olive oil
sauce
0.25 pt port
1tbsp redcurrant or rowan jelly
1tbsp flour
1 tbsp butter

Marinade
chop veg cook gently in oil dont brown add other ingreeedants soak venison for
2 days. turn regularily
roasting
dry venison. put oil and butter in pan and fry bacon untill crisp add the joint
and brown. reduce marinade in another pan by half. strain over vennison season
cook at 325 F for 30min per pound
sauce
strain off the pan juices reduce by half rub flouer in to butter and add to
sauce to thicken stir well add port and jelly mix well.
serve.

black bun
casing
8oz flour
4 oz butter
0.5 tsp baking powder
H2O
1 beeten egg
rub butter in to flour add baking powder mix to stiff past with water (about 4
tbsp) rol in to thin sheet. grease loar tin 8 in by 4 in by 3 in. line with
paistry keep some for lid
filling
2lb rasons
3lb currants
0.5 lb blanched choped almonds
0.75 lbflour
0.5 lb sugar
2 tsp allspice
1 tsp gr ginger
1 tsp gr cinnamon
0.25 tsp p
1 tsp cream tartar
1 tsp baking powder
1 tbsp brandy
0.25 pt milk
mix all ingredants except milk then add milk to moisten mixture put in to lined
tin put on lid make 3 holes all the way to the bottom with a skewer brush top
with beeten egg bake at 225 F for 3 hours

quenelles
1 lb raw meet / poultry/ game/ fish etc
2.5 tea cups breadcrums soaked in little milk and squeezed dry
0.5 lb butter
2 egg yolks
4 eggs separated
nutmag
s+p
pound together meet butter breadcrums then add egg all yolks mix well add s+p
and nutmeg pound and mix aggain beet egg whites to stiff peeks fould through
mixture make in to balls put in sallow buttered pan pour boiling stock or water
over cover and poach for 10 min serve with buttered peas and mushrooms.

Haggis
1 cleened sheeps stomach
2 lb oatmeal
1 lb mutton suet
1 lb lamb or dear liver boiled and minced
1pt stock
heart and lights of the sheep boiled and minced
1 L onion chopped
0.5 tsp each cayenne, jamaica pepper, s+p
Toast oatmeal mix all ingredants except stomach. fill stomach to just over half
full press out air and sew closed. prick haggas boil for 4-5 hours serve.

pickeled herring
8 fresh herrings
2 bay leves
0.25
pt H2O
0.5
pt white vinegar
1 tsp peppercorns
0.5 tsp pickling spice
1 M onion
s+p
cleen and fillet herrings. roll up from head to tail put on tol of bay leves in
fire proof dish  sprinkle over spices pur in vinigar and water cover with foil
and bake at 325F for 30-40 min. leve to cool in liquid and serve with a little.

galantine of venison and pork
3lb brest venison
0.5 lb ham
3 hardboiled eggs
3 cloves of garlic
tyme and marjoram
1lb pork mince or sausage meet
6 peppercorns
s+p
2 qt H2O ( note europen qt is different from american im not sure how)
bone venison. cube ham mix with mince and garlic boil venison bones in H2O s
and herbs.
spred venison with half mince mixtur then with halfer eggs then with rest of
mince season well. role up venison in flowered cloth tie ends simmer in stock
for 4 hours leave to cool in water. turn out in to dish just big enough for it
cover with foil and put a wight on top cill over night and serve cut in slices.

I hope you can understand my abreveations and spelling ( im dyslexic) sory I
didnt do this imedatly I have been moving house.
I hope these are usefull.

- --------------F93B6587148FF5F7490BF652
Content-Type: text/html; charset=us-ascii
Content-Transfer-Encoding: 7bit

<!doctype html public "-//w3c//dtd html 4.0 transitional//en">
<html>
muscle brose.
 60 muscles
 1 pt milk
 s+p
 0.5 pt H2O
 2 heaped tbsp fine oatmeal
wash and cook muscles till open. strain liquid in to bowl. shell and
beard mussels. Tost oatmeal. heat milk with mussle juse, season, add mussles
dont boil. put oatmeal in a bowl and add 0.5 pt of the hot stock stiring
quickly so that it forms small knots. add to soup. serve hot.
Trout fried in oatmeal
split open trout remove back bone. season om with s + p role both sides
of fish in om fry in butter untill brown.
Cranachan
mix up om whipped cream and raspberries. Its that simple. you can add
some suger to the cream and add rum or vanila.
Pettiecoat tails
12 oz flour
 6 oz butter
 3 h tbsp caster sugar
 4 tbsp milk
 2 tsp caraway seeds (optional only used in some parts of scotland)
mix caraway seeds with flour. melt butter in the milk. make a well in
the flour add liquid and sugar mix and kneed a little. role in to 0.25
in thickness. cut cucles with a plate.  devide in to 8 segments not
cutting right through the past. bake at 350 F for about 20 min cool on
wire rack dust with sugar and serve.
scots eggs
10 eggs ( 8 hard boiled)
 1.5 lb pork sausage meet
  pinch mace
 s+p
 4 oz crisp bread crums
 oil for deep frying
shell hb eggs. beet one other egg add 1 tbsp cold H2O season sas meat
and add mace. Dipp hb egg in beeten egg cover each entirly with meat making
in to a ball in the hands. beet up remaining egg and role balls in it then
dip in bread crums. heet oil and deep fry serve hot with mustard or cold
with apple and cellery salad with vinigaret.
cock-a-leekie
1 boiling fowl
 beef marrow bone (optional)
 3 rashers of bacon choped
 s+p
 H2O
 12 leeks
 0.25lb cooked prunes
 parsley, tyme, bay leef
put bones chicken herbs bacon and 10 leeks in sauspan cover with H2O
cover and simmer for 2-3 hours untill bird is cooked. top up h2o if ness
season pick out chicken and cut in to peaces. spoon out marrow from bones
add both to soup with prunes and remaining leeks simmer gently for no 
more than 15 min.
Butteries
 1 lb flour
 1 oz yeast or 0.5 tbsp dried yeast
 1tbsp sugar
 8 oz butter
 4 oz lard
 0.75 pt tepid h2o
 s
All utensils should be warm befour starting. sift flour and s in to
bowl. mix yeast with sugar and h20 leve in warm place untill frothy. mix
in to flour cover and set in warm place untill doubled in bulk. crem butter
and lard devide into 3 put dough on flouerd boardf and roll into long strip
put dolops of the first third of fat on the strip and foled over role out
and do this again with rest of fat (like making flaky pastry) then make
in to small roles put on floured backing sheet cover and leave to rise
0.75 hours. Bake for 20 min at 375-400 F.
scots broth
 2 lb of neck mutton
 3 oz pot barly
 3 oz of peas
 1 L onion
 1 white of L leek
 2 M turnip
 3 carrots
 2 tbsp parsly
 5 pt H2O
 s + p
 chop up veg. put meet in pan with H2O boil and skim, season, simmer
for approx hour. add veg and barley simmer for 20 min add parsly befour
serving. meet can be served in the soup or affterwards.
Roast venison
 6lb haunch or saddle venison
 2 tbsp olive oil
 s=p
 2tbsp butter
 0.5 lb diced bacon
 marinade
 1 bottle burgundy or claret
 2 cloves garlic
 1 bay leef
 2 carrote
 1 L onion
 1tsp black pepper corns
 1 sprig rosemary
 2 crushed juniper berries
 4 tbsp olive oil
 sauce
 0.25 pt port
 1tbsp redcurrant or rowan jelly
 1tbsp flour
 1 tbsp butter
Marinade
 chop veg cook gently in oil dont brown add other ingreeedants soak
venison for 2 days. turn regularily
 roasting
 dry venison. put oil and butter in pan and fry bacon untill crisp add
the joint and brown. reduce marinade in another pan by half. strain over
vennison season cook at 325 F for 30min per pound
 sauce
 strain off the pan juices reduce by half rub flouer in to butter and
add to sauce to thicken stir well add port and jelly mix well.
 serve.
black bun
 casing
 8oz flour
 4 oz butter
 0.5 tsp baking powder
 H2O
 1 beeten egg
 rub butter in to flour add baking powder mix to stiff past with water
(about 4 tbsp) rol in to thin sheet. grease loar tin 8 in by 4 in by 3
in. line with paistry keep some for lid
 filling
 2lb rasons
 3lb currants
 0.5 lb blanched choped almonds
 0.75 lbflour
 0.5 lb sugar
 2 tsp allspice
 1 tsp gr ginger
 1 tsp gr cinnamon
 0.25 tsp p
 1 tsp cream tartar
 1 tsp baking powder
 1 tbsp brandy
 0.25 pt milk
 mix all ingredants except milk then add milk to moisten mixture put
in to lined tin put on lid make 3 holes all the way to the bottom with
a skewer brush top with beeten egg bake at 225 F for 3 hours
quenelles
 1 lb raw meet / poultry/ game/ fish etc
 2.5 tea cups breadcrums soaked in little milk and squeezed dry
 0.5 lb butter
 2 egg yolks
 4 eggs separated
 nutmag
 s+p
 pound together meet butter breadcrums then add egg all yolks mix well
add s+p and nutmeg pound and mix aggain beet egg whites to stiff peeks
fould through mixture make in to balls put in sallow buttered pan pour
boiling stock or water over cover and poach for 10 min serve with buttered
peas and mushrooms.
Haggis
 1 cleened sheeps stomach
 2 lb oatmeal
 1 lb mutton suet
 1 lb lamb or dear liver boiled and minced
 1pt stock
 heart and lights of the sheep boiled and minced
 1 L onion chopped
 0.5 tsp each cayenne, jamaica pepper, s+p
 Toast oatmeal mix all ingredants except stomach. fill stomach to just
over half full press out air and sew closed. prick haggas boil for 4-5
hours serve.
pickeled herring
 8 fresh herrings
 2 bay leves
 0.25
 pt H2O
 0.5
 pt white vinegar
 1 tsp peppercorns
 0.5 tsp pickling spice
 1 M onion
 s+p
 cleen and fillet herrings. roll up from head to tail put on tol of
bay leves in fire proof dish  sprinkle over spices pur in vinigar
and water cover with foil and bake at 325F for 30-40 min. leve to cool
in liquid and serve with a little.
galantine of venison and pork
 3lb brest venison
 0.5 lb ham
 3 hardboiled eggs
 3 cloves of garlic
 tyme and marjoram
 1lb pork mince or sausage meet
 6 peppercorns
 s+p
 2 qt H2O ( note europen qt is different from american im not sure how)
 bone venison. cube ham mix with mince and garlic boil venison bones
in H2O s and herbs.
 spred venison with half mince mixtur then with halfer eggs then with
rest of mince season well. role up venison in flowered cloth tie ends simmer
in stock for 4 hours leave to cool in water. turn out in to dish just big
enough for it cover with foil and put a wight on top cill over night and
serve cut in slices.
  
I hope you can understand my abreveations and spelling ( im dyslexic)
sory I didnt do this imedatly I have been moving house.
 I hope these are usefull.
  </html>

- --------------F93B6587148FF5F7490BF652--