By Mags Hall
The time is upon us once again to dig out your kilt, brush the dust off that bottle of Glayva and celebrate our national day! And whilst we tend to favour Burns night for a party in these parts, St Andrew’s Day is a great excuse to get the family together and celebrate some local, traditional recipes. So if you’ve got a few hours spare today, why not knock up this bill of fare, suggested by F. Marian McNeill in her 1929 book The Scots Kitchen. I particularly like the thought of a dressed lambs head served along side ‘Blancmange, in a China Punch Bowl’. Not sure I could manage all these courses myself, but I’d sure have a go…
Suggested Bill of Fare for St. Andrew’s Day, Burns Clubs, or Other Scottish National Dinners.
Friar’s Chicken, or Scots Brown Soup
Brown Fricassee of Duck Potted Game Minced Collops
Salt cod, with Egg Sauce Chicken Pie Crimped Skate
Smoked Tongue Tripe in White Fricassee
Salt Caithness Goose, or Solan Goose
Sheep’s Head Broth
Two Tups’ [Sheeps] Heads and Trotters
Haunch of Venison or Mutton, with Wine Sauce and Currant Jelly
Roast Fowls, with Drappit Egg, or Lamb’s Head Dressed
Buttered Partans [Crabs] Small Pastry Stewed Onions
Calves-foot Jelly Rich Eating Posset Blancmange, in a China Punch Bowl
Apple-puddings in Skins Small Pastry Plum-damas [Prune] Pie
A Black Cock, or three Ptarmigan
Fancy having a go at some of these recipes yourself? We’ve a copy of The Scots Kitchen to give away as part of our Seasonal Eatings Recipe Swap. Send us your best recipes for local, seasonal food at Christmas and New Year to firstname.lastname@example.org, and you could see your recipes up on our website.
Does anyone out there have a special family recipe for Tups’ Heads and Trotters, or Crimped Skate?! Let us know!