[Sca-cooks] Scottish Food Help - Thanks for your help!

[Christine Seelye-King]

A response back from the lady in question.  She did a google search for
Haggis and Atlanta and found a message from last year that I posted to our
local and kingdom lists about the Haggis Contest we had at 12th Night, which
included my phone number.  The internet is scary sometimes.
I've included some of the Scottish food info that I sent her.
Christianna

-----Original Message-----
From: Julie Armstrong [mailto:jularms at bellsouth.net]
Sent: Tuesday, December 09, 2003 9:51 PM
To: Christine Seelye-King
Subject: Thanks for your help!


Christine-

Thank you so much for your efforts!  I printed your recipe for Haggis below
for my 8 year old and she decided it would be good enough to attach the
ingredients in her report and make the oat cakes for her class!

Thanks again and watch where your phone number gets published!

Julie Armstrong
----- Original Message -----
From: "Christine Seelye-King" <kingstaste at mindspring.com>
To: <jularms at bellsouth.net>
Sent: Tuesday, December 09, 2003 12:52 PM
Subject: More Scottish Food ideas


> Cheese making in Scotland
>
> http://www.efr.hw.ac.uk/SDA/book1.html
>
> Scottish Cheese sites
>
> http://www.scottish-store.co.uk/pages/cheese.htm
>
> http://www.ayrshirefarmersmarket.co.uk/ayrshirestalls.cfm?ID=12
>
> http://www.rerrick-cheese.co.uk/
>
> http://www.mackenzieltd.com/cheeses.asp
>
> Everything you ever wanted to know about Scottish cooking -- There's
> recipes for everything here.
> http://www.rampantscotland.com/food.htm
>
>
> Here is my oatcake recipe. It is consistent with what I have been able to
> learn about period oatcakes (specifically, oatcakes used as field rations
by
> Scottish troopers c. 1400), but is not based on a period recipe, since I
> haven't found any. - Cariadoc (David Freidman)
>
> 1/2 c "Scottish Oatmeal" --very coarsely ground whole oats.
> 1/4 t salt
> 1/4 c water
> Put the oatmeal in a spice grinder and process for about 20 seconds,
> producing something intermediate between what you started with and bread
> flour. Add salt and water and let the mixture stand for about fifteen
> minutes. Make flat cakes 1/4" to 3/8" in thickness, cook on a medium hot
> griddle, without oil, about 3-5 minutes.
> (Note from Christy - I like to add butter to the mix before cooking.
Others
> like to add bacon grease and crispy bacon bits to it.  It cooks without
oil,
> but oil in the mix makes for a much tastier product, and afterall, we
aren't
> Scottish soldiers out on the march eating field rations!)
>
>
>
> 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.
>
> 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.
>
> Specific advice for Scottish feast ideas:
> For your Scottish feast, get a copy of C Anne Wilson's Food in Britain and
> read *everything* pertaining to Scotland. You'll find out nifty things
such
> as the fact that Scotts merchants so abhored the English bread that they
> would bring their own makings and cook oarcakesover the fire when
travelling
> south. The theory was that real men needed real food, not that fluffy
white
> stuff ;). Also, highlanders tended to carry a scallop shell with them to
use
> as a cup to drink spirits from. Plus, Scottish cheese was judged to be
> highly inferior.   There's lots more good stuff in there.
>
>  Then, find yourself a copy of Mrs. McClintock's Receipt Book (Glasgow
> University Press, or possibly Molendinar Press, last published in the
> mid-80's I believe). It's the earliest known Scottish Cookbook, even
though
> it's slightly out of our period. Very similar to Hannah Glasse, but there
> are some differences. There's a handy measurement equivalent guide in the
> front, which you should copy and keep. Scotts measure are different from
> English measures. I also found useful a book I got through inter-library
> loan called Lady Castlehill's Receipt Book, which is actually a coffe
table
> book version of the original (re-typed and punctuation corrected, but not
> the language). That probably was published in the 1970's. If you want the
> exact info, e-mail me at home at liontamr at ptd.net and I'll dig out the
bits
> I have copied. I should warn you that it's remarkably similar to English
> cook books, with some regional variants. Lots of "Colonel So and So's
> receipt for XYZ" sort of stuff. Several mead and wine recipes.
>
> And BTW I prefer my oatcakes toasted. They're kinda nasty when they are
> still soft, In my opinion. And also a personal preference, they must be
made
> with bacon fat AND the crusty little bits of bacon in the bottom of the
pan.
> Very good with soft cheese. Cheese goo, perhaps, but I prefer stilton with
> mine. Not that you could afford that for an event, but it's do-able if
> potted.
>Aoife