Celtic Cooking in America

SOUPS
AND
STEWS
The making of a good stock is essential for any soup. Stock can be made from a shin of beef, any marrow bones, ham bones, ham hocks, stew meat, knuckles of veal, shanks of mutton, neck, or heads.
To make a stock properly you need a heavy pot, fresh meat and vegetables, and sweet (no mineral flavors) water. Don’t salt or season the stock if it's to be used as an addition to a stew or soup. This may cause the food to be too salty or too seasoned. It is best to add seasons if you must, during at the last 1/2 hour of cooking. If you use marrow bones, ask your butcher to crack them or cut them with a saw, don't worry about the bone meal this leaves, cook it up too. You can crack them yourself with a clean hammer. Avoid small splinters of bone, or strain the broth before you use it.
With these few simple rules in mind you will be making great stocks, and fine stews and soups.

SCOTCH BROTH
1 neck of mutton
1 large cup diced turnip
3 oz. dried peas
1 onion
3 oz. pearl barley
1 leek
2 qt. water 1/4 white cabbage, shredded
salt and pepper
1 large cup grated carrot
1 large cup diced carrot
Soak peas overnight. Wash meat, put into a stock pot with water, peas, barley, salt, and pepper. Bring to the boil and skim. Add the diced carrot, turnip, chopped onion and leek, and simmer for 3 hours. Add shredded cabbage and grated carrot, and simmer for another half an hour.
Serves 6-8

HERB DUMPLING STEW
2 pounds stew meat, lamb or beef
1/2 cup flour
3 tablespoons vegetable oil
2 onions
2 carrots, chopped in large pieces
4 potatoes, chopped
2 tomatoes, peeled and chopped
1/2 teaspoon garlic powder
1 large bunch fresh mixed herbs
Salt and pepper to taste
tied with a string 2 1/2 cups beef broth
Dumplings (below)
Coat meat in flour, then brown in oil in a skillet. Add onions and saute. Place browned meat, onions and vegetables in large cooking pot. Add garlic powder. Place herbs in middle of mixture. Cover with broth, cook 2 hours over low heat.
While stew is cooking, make dumplings.
During last 20 minutes of cooking, add dumplings. Salt and pepper to taste

DUMPLINGS
6 cups self-rising flour
1 cup fresh bread crumbs
1 tablespoon mixed herbs
1/4 cup solid shortening
1 egg, beaten
Broth or water
Salt and pepper to taste
Mix dry ingredients, then add shortening and egg, mixing thoroughly. Divide mixture into small pieces, roll into even rounds between floured hands. Cook in boiling water or broth for
15 minutes. Add to stew 20 minutes before stew is done

BEEF STEW WITH HARICOT VERTS
1 1/2 lb. stewing steak
2 tbsp. dripping
2 oz. seasoned flour
1 1/2 pt. stock
3 young carrots
1 cup haricot beans
2 onions soaked overnight
Cut up the meat and dip in flour. Peel and chop carrots and onions. Fry the meat in dripping with the carrots and onions until browned, then remove and cook remaining flour until it is browned. Gradually add stock, stirring constantly to make a smooth, thick gravy. Add meat, vegetables, and beans and simmer until meat and beans are tender, approximately 2 hours.
Serves 4-6

BEEF STEW
1 1/2 lbs stewing beef
1/2 cup beef stock
1/2 cup pearl barley
2 turnips diced
2 lbs new potatoes
3 carrots sliced
Salt Pepper
1 sprig rosemary chopped
1/2 tsp thyme
Cover the meat with water and bring to the boil. Lower heat and simmer, put in the sliced carrots and neeps, add herbs, salt and pepper to taste, simmer for 1 hour. Add the new potatoes and barley and cook for 1 more hour. Mix 2 tablespoons cornflour to 1/2 cup cold stock, add to the stew and cook til thickened.
Serves 4-6

LENTIL SOUP
1 qt. stock made from 1 small turnip,
1 lb. diced bacon bones
or 4 oz. bacon or ham hocks 1 cup diced carrot
salt and pepper
6 oz. lentils
1 stalk of celery, chopped
chopped parsley
1 cup minced onion
1/4 cup milk or 30% cream
Bring stock to the boil, wash the lentils, and add to the stock. Add the diced carrot, onion, turnip, and chopped celery. Season to taste and simmer in a covered saucepan for 2 hours. Before serving, decorate with chopped parsley.
Lentil soup can be varied by sieving and returning to the pan with 1/4 pint of milk or half and half. If desired, the soup can be thickened with 1 tablespoon of flour blended with a little milk.
Serves 4-6

TATTIE (POTATO) SOUP
2 lb. diced potatoes
3 pt. beef stock made of
   2 carrots, diced 2 lb. marrow bones
   1 turnip, diced 1 cup grated carrot
2 leeks,
chopped parsley
salt and pepper
Add diced carrot and turnip, chopped leeks, and seasoning to stock in a large saucepan. Bring to the boil and simmer, covered, for 1 hour. Add diced potatoes and grated carrot and simmer for another hour. Garnish with finely chopped parsley.
Serves 6

NETTLE BROTH
2 cups chopped young nettles
1/2 cup barley
1 cup diced potatoes
1 qt. chicken stock
Wash nettles and chop finely. Bring chicken stock a boil and add barley, return to boiling and reduce heat to low. Simmer, covered for 1 hour. Add the potatoes and simmer for 10 minutes then add the nettles and simmer until tender.
Serves 4

HARICOT VERT SOUP
12 oz. haricot vert
1 turnip, diced
3 pt. beef or bacon stock
made from 2 lb. salt and pepper
marrow bones 2 small onions, diced
or 2 lb. bacon bones 1 tbsp. flour
1 lb. diced potatoes
1/2 pint milk parsley
Wash beans and soak overnight. Put into a saucepan with stock, diced vegetables, salt, and pepper. Bring to the boil and simmer, covered, for about 2 to 2 1/2 hours, or until beans are tender. Force through a sieve and return soup to pan. Blend the flour with a little of the milk and stir into soup. Add remaining milk and reheat. Before serving, sprinkle with finely chopped parsley.
Serves 6-8

BARLEY POT
1 cup barley
5 cups beef stock
1 cup diced celery
2 sliced carrots
1 diced neep
1 pound beef cut for stew
1/4 teaspoon rosemary
1/4 teaspoon thyme
salt and pepper to taste
Put it all in a pot and bring to the boil. Reduce the fire and simmer for 1 hour.
Serves 4-6

BARLEY BROTH
1 neck of mutton
1 cup diced carrot
8 oz. barley
1 cup diced turnips
1/2 cup dried peas
2 leeks, chopped
3 pt. (approximately) water
2 stalks of celery, chopped
parsley
salt and pepper
Soak peas overnight. Wash the neck of mutton and the barley. Put in a saucepan and cover with water. Add salt and pepper. Bring to the boil and simmer, covered, for 1 1/2 hours. Add all the vegetables and cook for another hour, adding more water if required. Add chopped parsley about 10 minutes or so before broth is ready.
Serves 6

BAREFIT BROTH
1 cup barley
1 lb. potatoes
3 carrots
1/4 cabbage, chopped
3 onions
3 pt. water or stock
2 stalks of celery
salt and pepper
2 small turnips
Dice carrots, onions, celery, turnips, and potatoes. Roughly chop cabbage. Place all vegetables and barley in a large saucepan with water and seasoning and boil steadily for 1 1/2 hours.
Serves 6

DRIED PEA SOUP
8 oz. dried peas
1 qt. stock made from
1 onion bacon bones
1 small turnip
salt and pepper
1 carrot parsley
1 oz. drippings
Wash peas and soakin cold water overnight. Dice all other vegetables and saute lightly in drippings. Add the stock, peas, and season to taste. Cover and simmer over low heat for 2 1/2 hours. Serve garnished with parsley. Soup may be smoothed in a blender and reheated for creamer a texture. Garnish with parsley and/or grated cheese and bacon bits
Serves 4-6

SPLIT PEA SOUP
1 qt. stock made from
1 lb. 1/2 cup diced carrot
bacon bones or a small piece of ham
1/2 cup diced turnip
1/2 cup chopped onion
8 oz. split peas
salt and pepper
Bring the stock to the boil, then add the washed split peas. Now add the diced carrot, turnip, and chopped onion. Season with salt and pepper. Cover and simmer for 2 hours.
Serves 4-6

OXTAIL SOUP
1 oxtail
1 large onion, sliced
4 oz. cooking fat
3 pt. stock
2 cups diced carrot
salt and pepper
1 cup diced turnip
1/2 cup port or burgendy if desired
Disjoint the oxtail, wash well and rub with salt and pepper. Melt fat in a heavy skillet and fry oxtail bone end down first over low heat until well carmalized. Drain the fat off, leaving the drippings. Deglase now, if desired with 1/2 cup port or burgendy. Add the stock and simmer for 1 hour then add vegetables. Bring to the boil, cover, and simmer over low heat for 3 hours. Take out the oxtail and remove the meat from the bone with a fork. Return meat to the soup. If desired, thicken with 2 tablespoon of flour or 1 tablespoon of cornstarch blended into 1 cup of cooled stock. Return to pot and bring to a boil, reduce heat and simmer for 20 minutes.
Serves 6

CHICKEN SOUP
2 lb. boiling fow
l 6 oz. rice or barley (uncooked)
1 small onion
1 cup diced carrot
3 pt. water
salt and pepper
Wash pieces of fowl and slice onion. Put into a saucepan with the water and seasoning. Bring to the boil, cover, and simmer for 2 hours; you may need to add more water as necessary. Now add the rice and diced carrot and simmer for another hour. Skim fat from surface. Remove pieces of fowl and separate the meat from the bones. Put meat into a tureen and pour the soup over.
Serves 6

COCK-A-LEEKIE
1 cock or boiling chicken
salt and pepper
2 qt. beef stock made of shin or marrow bones
2 lb. leeks washed and sliced
4-6 prunes (if desired)Place fowl in a saucepan, cover with stock, and add chopped leeks, salt, and pepper. Bring to the boil and simmer, covered, for 4 hours. Skim fat from surface. Half an hour before soup is ready, add prunes and continue simmering. When soup is ready, remove the fowl and cut in pieces. Put meat in a tureen and pour the soup over.
Serves 6-8

POWSOWDIE (Sheep’s Head Broth)
1 sheep’s head
3 medium carrots
1 flank of mutton
3 medium scallions or 1 leek
1 cup barley
3 small turnips
1 cup dried peas
3 stalks of celery
salt and pepper
Soak the head overnight in lukewarm water. Soak the peas in warm water overnight. Remove the eyes. Split the head and lay aside the brains. Clean the head thoroughly. Put head and diced mutton in a large saucepan and cover well with water. Add the barley, soaked peas, and seasonings. Bring to the boil and simmer for 1 1/2 hours. Skim fat and foam from the surface occasionally. Dice all the remaining vegetables, add to the pan, and boil slowly for another hour.
Serves 6-8

WINTER STEW
2 lbs. pork or mutton
2 quarts stock
stew meat.
2 turnips
1/2 head cabbage
1 large yellow onion
1 sprig rosemary
salt and pepper to taste
2 sprigs thyme
In a large pot sear the meat then add the stock and boil for 1 hour. Add the turnips, onion, and carrots return to boiling and reduce heat to low. Simmer 30 minutes then add the salt, pepper, cabbage and spices and cook for 20 minutes. Serve with bread.
I usually make this stew to serve with pork or lamb's pie. I add the bone scrapings to the pot of stew and don’t worry about measuring the meat.

Hotch-potch can be made with any kind of meat but the best to use is neck of mutton. Vegetables of all kinds are needed - the more kinds the better, and they need to be fresh: carrots, turnips, cabbage, green peas, spring onions, or celery, and anything else that you may think of may be added, and the stock is all the better for a handful of barley.
3 lbs neck of mutton
1 medium turnip
3 large carrots
1/2 head of cabbage
2 small yellow onions
1 large leek (sliced and cleaned)
1/2 lb fresh (frozen is OK) peas
1 cup barley (uncooked)
1 rib celery
salt and pepper
Put meat into a pot and just cover with cold water. Bring to the boil and skim off the toppings. Cut all the vegetables into small pieces - the turnips and carrots cut to the dice. Add the vegetables and the barley to the boiling liquid, and simmer slowly for three to four hours. The peas should be added during the last twenty minutes so they don’t become ‘mushy’ and the cloud the broth. Salt the broth when it’s been cooking for at least two hours, add pepper when ready to serve. Stews, including Hotch-potch should be served thick and boiling hot.

FISH
AND
SEAFOOD
When buying fish, be sure that the fish that you select are the freshest possible. Check the eyes to be shre that they are bright and clear and the flesh feels firm with no stringy slime. If the fish is not fresh, the eyes will be dull and sunken and the flesh will feel mushy and have a grainy appearance. It will also smell "fishey". If it is fresh, it will float when placed in a bowl of water when you take it home.

CABBIE CLAW
1 lb. cod fillets
1 level dsp. corn flour
1 lb. potatoes
1/2 tsp. dry mustard
2 oz. butter
1 hard-boiled egg
1/2 pt. milk
3 oz. grated cheese
salt and pepper
Cook the potatoes, then drain and slice them. Place the cod fillets in a frying pan with the butter and the milk and seasoning. Simmer gently until fish is cooked. Blend the corn flour and the mustard with a little of the milk. Add to the fish, shaking the pan gently over the heat until the sauce thickens. Turn into a casserole. Chop the egg and sprinkle over the fish. Add the potatoes, and top with the grated cheese. Cook in a hot oven (425 degree) for 15 minutes.

CURLED WHITING
Wash the fish and remove the eyes. Curl the fish around and put the tail through the eye socket. Brush with a butter sauce of 1/4 cup butter, the juice of 1/4 lemon, 1/4 tsp. white pepper, and 1/4 tsp. season salt, and sprinkle with bread crumbs. Place in a greased tin and bake in a 350 degree oven for half an hour. Garnish with parsley and lemon wedges.

FRIED FILLET OF SOLE
Dip fish in beaten egg and coat with bread crumbs. If using deep fat, fry the fish in a basket, and drain well before serving. If cooking in shallow fat, turn to cook on both sides. Serve with lemon slices.
Sole can also be baked, steamed, poached, grilled, or sauted in butter.

BROOK TROUT
Clean and wash the fish. Cut off the tail and fins, but leave the heads on. Dip fish in seasoned flour and fry in butter until tender. Serve with wedges of lemon or tomato and chopped parsley.
Can be served cold with salad. For a change try using seasoned fine oatmeal or cornmeal to replace the flour.
Note: An angler would consider it a mortal sin to cook his catch of trout in this manner. Rightly, it should be done over a fire of wood coals at the side of the stream either on a grill or by running a stick through the fish's mouth and into the body like a spit. Cook the fish on both sides, turning only once, washing it down with a dram of whisky and spring water.

FISHIE CAKES
1 lb. cooked fish salt and pepper
1/2 pt. thick white sauce egg
1 1/2 lb. mashed potatoes bread crumbs
chopped parsley drippings
Cream the fish with the sauce. Add the mashed potato, parsley, salt, and pepper. Shape into cakes, dip into beaten egg and bread crumbs and fry in hot fat till golden brown.
Serves 4-6

SALMON
In the 1800’s salmon was so common that it was deemed a lesser dish and so was given to the servants and peasantry to eat while the upper classes ate sole, cod, haddock, and so on. Today Highland Salmon is considered an international delicacy fit for the best of tables. Ah, how times change

SALMON and POTATO SALAD
8 ounces smoked salmon filet, cut into medallions
1/2 teaspoon sugar
Large pinch of fresh
1/4 cup Talisker Scotch
dill and tarragon
Potato Salad
2 pounds white potatoes
1/4 cup chopped shallots peeled, cooked, cooled
1 garlic clove, minced and sliced into thick slices
1/4 inch
Salt and fresh pepper
1/4 cup creme fraiche
1 tablespoon horseradish
1 tsp chopped parsley
1/8 teaspoon grated nutmeg
Salsa
4 egg yolks 2 tbsp white wine
2 tablespoons creamed horseradish
Juice of 1 lemon
2 tablespoons olive oil
2 tablespoons country-style mustard
2 tbsp fresh chopped dill
1 tbsp corn syrup
1/8 teaspoon cayenne pepper
Garnish
2 cups or more green-leaf lettuce
2 tbsp walnut oil
Salmon
Marinate the salmon for 1 hour in the refrigerator in a mixture of the whisky, sugar, and herbs. Turn frequently.
Potato Salad
Place the potatoes in a large bowl. Add the remaining ingredients and mix well. Refrigerate.
Saute the salmon in 2 tablespoons of butter. Set aside.
Prepare the salsa by mixing together the egg yolks and white wine over hot (not boiling) water sabayon style or over a double boiler. The end result should be a thick, frothy mixture, done without curdling the eggs. Add the horseradish and mustard. Whisk in the olive oil, lemon, and simple syrup. Add the dill. Season with salt and freshly ground pepper and cayenne. Set aside.
Garnish
Coat the lettuce with walnut oil. Place the salmon medallions in the center of the serving plates. Surround with the lettuce. Place the potato salad in the center. Pour the salsa over the top and serve immediately. (Add some of the gravy if desired.)
Serves 4

SALMON and SCOTCH
4 smoked salmon or
1 bunch dill, finely chopped
4 raw salmon (4-8 oz. each)
1/2 cup Kosher salt
1/2 cup lightly crushed
1/4 cup chopped parsley
black peppercorns
1/2 cup Oban Scotch
Clean salmon, de-bone and scale. Leave skin on. Lightly rub the salt and peppercorns on fish. Add finely chopped dill and remainder of salt to salmon. Leave for one hour. Add Oban and Parsley. Wrap tightly in clear plastic wrap twice; put into a pan and place a heavy object on top of salmon (heavy cans or weights). Let sit in the ice box for four to five days. Slice very thin and serve on cold plates with lemon and regular Scottish smoked salmon.

BOILED SALMON
Scale and clean fish, then place on a rack in a saucepan or wrap in a piece of muslin so that it can be easily removed from the pan. Simmer in boiling water to which salt, 1 dessert spoon of vinegar, and 1 tablespoon of olive oil have been added. Allow 10 minutes to each pound of salmon and 10 minutes over. May be served hot or cold. Garnish with slices of lemon, parsley, or cucumber or serve in a salad.

POACHED SALMON
Scale and clean 4 ounce fish. Bring 1 liter of water, 1/2 teaspoon salt, 1 ounce Scotch and 1 tablespoon of fresh parsley for each fish plus 1 liter of water for the pot to the boil. Place the salmon on a wire rack and lower into the water. Turn the heat off and allow to steap for 10 minutes for the first fish and an additional 6 minutes for each additional fish. Don’t try to cook more than 6 or 8 fish at a time.

BAKED SALMON
Wrap the fish tightly in buttered foil, so that no moisture can escape. Place in a tin and bake in a moderate oven, allowing 20 minutes per pound for the first 3 pounds and 10 minutes for each pound over. To serve cold, allow to cool in foil.

DRIED FISH
Note: When using dried, salted fish in a recipe it is always best to soak the fish in milk for thirty to sixty minutes before cooking. I usually throw away the milk that I used for the soaking. If the fish is particularly strong I will allow it to soak overnight or longer. Anchovy is a good example.

POACHED GOLDEN FILLET
Wash 1 lb. golden fillet and remove tail and fins. Put into a saucepan with 1 tablespoon of butter and cover with milk. Season to taste with salt and pepper. Simmer gently for 6 minutes. Make sauce as for Creamed Finnan haddie.
Serves 2-3

KIPPERS
Wash fish in cold water. Remove heads, small fins, and tail. Brush fish with butter or margarine and bake, grill, or fry for about 5 minutes, or until the backbone begins to rise.
To prevent smell when baking, wrap in aluminum foil.
Serves 3-4

HERRINGS IN OATMEAL
6 fresh herrings
salt and pepper
6 oz. oatmeal fat for frying
Split and bone the herrings and wash well. Mix a teaspoon of salt with the oatmeal. Coat the herrings on both sides with the oatmeal. Have frying pan ready, with the fat steaming, and put herrings in, skin side up. Fry the fish for 3 minutes on each side. Drain on absorbent paper.
(Tommy Ruffs and other bonefish can be cooked in the same way.)
Serves 3-4

FRIED HERRINGS
Split, bone, clean, and dry the herrings. Sprinkle with salt and pepper, and thoroughly coat each fish with coarse oatmeal. Put some dripping
in the frying pan, and when it smokes blue, put in the herrings, and fry till they are well browned on either side.

CREAMED FINNAN HADDIE
1 dried haddock (1 to 1 1/2 lb.)
Soak the fish for 1 hour in enough milk to cover. Bring slowly to the boil in the milk and simmer for 20 minutes. Drain, retaining 1/2 cup of the stock for sauce. Flake the fish, removing the skin and bones, then set aside while making the sauce.
Sauce
Make a rue blank of 2 tablespoons of butter and 2 tablespoons of flour being careful not to brown it. Mix in 1/2 cup of milk and 1/2 cup of stock from fish, and 1/4 teaspoon of salt if desired. Add liquid slowly, stirring all the time. Bring to the boil and cook for a few minutes. Pour sauce over fish and garnish of your desire. May be sprinkled with lemon juice.

MEAT

Address to a Haggis
Fair fa’ your honest, sonsie face,
Great chieftain o’ the puddin-race!
Aboon them a’ ye tak your place,
Painch, tripe, or thairm:
Weel are ye wordy of a grace
As lang’s my arm.
The groaning trencher there ye fill,
Your Hurdies like a distant hill,
Your pin wad help to mend a mill
In time o’ need,
While thro’ your pores the dews distill
Like amber bead.
His knife see rustic Labour dight,
An’ cut you up wi’ ready sleight,
Trenching your gushing entrails bright
Like onie ditch;
And then, O what a glorious sight,
Warm-reekin, rich!
Then, horn for horn, they strech an’ strive:
Deil tak the hindmost! on they drive,
Till a’ their weel-swall’d kytes belyve,
Are bent like drums;
Then auld Guidman, maist like to rive,
‘Bethanket! ‘hums.
Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi’ perfect sconner,
Looks down wi’ sneering, scornfu’ view
On sic a dinner?
Poor devil! see him owre his trash,
As feckless as a wither’d rash,
His spindle shank, a guid whip-lash,
His nieve a nit;
Thro’ flood or field to dash,
O how unfit!
But mark the Rustic, haggis- fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He’ll make it whissle;
An’ legs, an’ arms, an’ heads will sned,
Like taps o’ thissle.
Ye Pow’rs wha mak mankind your care,
And dish them out their bill o’fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu’ prayer,
Gie her a Haggis!
The Haggis is served in observance of the bard, Robert Burns’ Birthday Anniversary, 25 January,1796, and St. Andrews Day, 30 November. It is carried aloft on a silver tray by a Highlander in formal kilt and jacket, preceded by a piper playing a National Air. A host shall address the Haggis with the preceeding prose:

TRADITIONAL HAGGIS
1 Stomach bag
8 oz shredded mutton
liver, lights (lungs), and heart of a sheep
salt and pepper
suet
1 breakfast cup of oatmeal
2 yellow onions
Clean stomach bag thoroughly and leave overnight in cold water to which salt has been added.
Turn rough side out. Put heart, lights and liver in a pan. Bring to the boil and simmer for 1 and one half hours. Toast the oatmeal on a tray in the oven or under the grill. Chop the heart, lights and liver.
Mix all the ingredients together with the suet, adding salt and pepper. Keep mixture sappy (moist), using the liquid in which the liver was boiled.
Fill bag a little over half full, as mixture needs room to swell. Sew the bag securely and put in a large pot of hot water and bring to the boil. As soon as mixture begins to swell, prick with a needle to prevent bag from bursting.
Boil for 3 hours.
Serve with mashed potatoes and neeps (turnips).
This mixture will serve 6 - 8 people.

HAGGIS II
For this, the greatest of Scots savouries, is required: a sheep’s bag, and the small bag, the pluck complete (lights, liver, and heart), beef suet, onions, and oatmeal, with seasoning of salt and black pepper. Thoroughly clean the bag, and soak in cold salted water for at least twelve hours. Turn the rough side out. Wash the pluck and the small bag, cover them with cold water, an set to boil with the windpipe hanging over the side of the pot to let out impurities. Boil for an hour and a half, or two hours. Then take out, and cut away all gristle and pipes. Half the liver only will be required, grate this, and mince the heart and lights. Make a mixture of this and half a pound of minced suet, a couple of finely chopped onions, and a large cupful of previously toasted oatmeal, all well moistened with some of the liquid in which the pluck was boiled. Put the mixture into the large bag, leaving plenty of room to swell. Sew the bag securely, and put it to boil in a large pot of hot water. Prick the bag all over with a darning needle as soon as it begins to swell, to prevent the possibility of its bursting. Boil steadily for three hours with the lid off the pot. Serve immediately.
HAGGIS III
A form of Haggis may be made without the sheep’s bag, by putting either of the above mixtures into a buttered pot, and steaming it for about three or four hours.

LOIN OF LAMB IN PHILLO DOUGH
2 lamb loins
4 oz. Shitake mushrooms sauted
2 oz. chicken breast white meat
4 oz. heavy cream
6 sheets phillo pastry
1/2 tsp. chopped parsley
10 oz. asparagus tips blanched
6 oz. neeps
1 oz. pine nuts toasted
2 oz. Lagavulin Scotch
3 oz. lamb jus
2 oz. butter
Trim all the fat from the lamb loins, pound out slightly, season, and sear for three minutes each side. Cool in the refrigerator.
Wild Mushroom Mousse
Puree the chicken breast in a food processor for 1 minute. Add 1 oz. 30% cream and pulse for 20 seconds. Remove from processor, add mushrooms and season, spread onto the lamb loin.
Brush the Phillo sheets with the melted butter and stack another sheet on top until it is 3 deep. Lay the lamb on the Phillo and wrap neatly.
Bake in a moderate hot oven for eight minutes. Slice each loin into seven pieces and lay on a bed of turnips that have been sliced and cooked in the oven with 1/3 cup of cream at 350 F for 20 minutes.
For the sauce, flame the Lagavulin in a sauce pan. Add the lamb jus and bring to the boil. Reduce heat. Add 1/2 oz. butter and whisky into sauce.
Pour around lamb and sprinkle with toasted pine nuts and place the asparagus tips around the lamb.
Serves: 4

BOILED GIGOT (Leg of Mutton)
1 leg of mutton
6 small young carrots
salt and pepper
6 small young turnips
Wash the mutton well. Put into a saucepan and cover with water. Bring slowly to the boil, then skim the surface and add salt and pepper. Do not put a fork or anything sharp into the meat as this will drain the juices. Boil for 1 hour with the lid on, add whole young carrots and turnips and cook for another hour. To serve, garnish with the carrots and turnips and serve with Caper sauce.
The stock in which the gigot has been boiled can be used for Barley broth or Scotch broth.

Caper Sauce
1 oz. margarine
1 dsp. chopped capers
1 oz. flour
1 tsp. vinegar
1/2 pt. milk
salt and pepper
Melt the margarine, stir in the flour, and cook for 1 minute without browning. Add the milk a little at a time, stirring well. Add the capers, vinegar, salt and pepper, and cook for 2 to 3 minutes.
Serves 6

SCOT’S MUTTON PIES
Pastry
4 oz. drippings
1 lb. flour
1/2 pt. water
1/2 tsp. salt
Filling
12 oz. lean mutton beaten egg
1 small onion, chopped gravy
salt and pepper
Pastry
Make the pastry by putting dripping and 1/2 pint of water in a saucepan. Bring to the boil. Sieve flour and salt. Make well in the center and pour in the hot liquid. Mix to a dough with a knife, then knead on a floured board till free of cracks. Cut off a quarter of the pastry and keep it warm. Line six small tins or shape some cases round the base of a glass.
Filling
Cut the mutton into small pieces and mix with the chopped onion. Add the seasoning. Use a little stock to moisten and fill the pies. Put on the lids, wetting the edges and sticking them firmly together. Make a hole in the top of each. Brush the pies with a little beaten egg. Bake in a moderate oven for 40 minutes. Serve hot, filling them up with a little hot gravy.
Serves 3

STUFFED SHOULDER OF MUTTON
1 shoulder of mutton
salt and pepper
4 oz. fresh bread crumbs
a little nutmeg
1 oz. shredded suet
1 egg, beaten
1 level dsp. mixed herbs
1 dsp. chopped parsley
Have the butcher remove the bone from the shoulder. Mix the bread crumbs, suet, herbs, parsley, salt, pepper, and nutmeg with the beaten egg. Fill the shoulder of mutton with the seasoning and roll up tightly. Tie with string at 1-inch intervals or sew up. Place in baking tin and cook in a moderate oven, (350 to 375 degree), allowing 30 minutes for each pound.

BOILED SHEEP’S TONGUES
6 tongues
2 cloves
1 qt. water
1 blade of mace
1 dsp. vinegar
Wash the tongues well. Put water, vinegar, cloves, and mace into a saucepan and bring to the boil. Add the tongues. Simmer gently for 2 1/2 to 3 hours. Remove skins and cut in half lengthways. Serve with salad.
Serves 6

STOVIE TATTIES
I don’t ritely know where to put this in the book so I figure that this is as guid a spot as na.
1 or 2 cups cooked meat scraps
2 tablespoons drippins
4 or 6 medium potatoes diced or sliced
1/2 cup neeps
Boil the potatoes and neeps in a little water. Heat the meat and drippings in a pot and add the drained potatoes and neeps in. Cover the pot and let it cook on low for a few minutes.

CODDLE
1 pound sliced bacon
2 pounds pork sausage links,
bacon fat or vegetable oil
2 large onions, sliced
2 cloves of garlic
4 large potatoes, thickly sliced
2 carrots, thickly sliced
1 large bunch of fresh herbs,
black pepper hard cider
fresh parsley, chopped for garnish
Fry bacon until crisp. Place in large cooking pot. Brown sausage in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat; do not boil. Garnish with chopped parsley
Makes 6 servings

PORK PIE
Pastry Dough
1 cup stock
2 cups mashed potatoes
enough flour to make a biscuit-like dough
2 teaspoons baking soda
Filling
3 pounds fresh pork 2 large onions minced
1/4 teaspoon thyme 1 sprig rosemary, crushed
3/4 teaspoon salt 1/2 teaspoon black pepper
Filling
Combine all ingredients for the filling in a large pan and simmer til done.
Pastry
Mix all the ingredients for the pastry and kneed til smooth.
Set aside 1/3 of the dough. Roll the remaining dough out thin on a floured board and line a medium pot with it. Pour in the filling and seal the top with the remaining dough which has been rolled thin and cut a wee bit larger than the top of the pie.

ROAST PORK WITH POTATO STUFFING
2 pounds pork tenderloin
2 tablespoons butter
2 tablespoons hard cider
salt and pepper
stuffing
Make stuffing. Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish. Cover loosely with foil and bake 30 minutes at 325 degrees F then fill center with stuffing and bake for another 45 minutes.
Makes 6 servings
Stuffing
4 cups potatoes, mashed smooth
1/4 cup butter
1 onion
2 large cooking apples, chopped fine and cooked soft
1/2 tsp nutmeg
1 tsp each chopped fresh sage and thyme
salt and pepper to taste
Mix potatoes, butter, onion, apples, herbs, salt and pepper

FRIED LIVER AND BACON
1 lb. baby beef liver
2 oz. dripping
6 bacon rashers
2 oz. plain flour seasoned with salt and pepper
parsley
salt and pepper
Wash liver, dry it and cut into 1/2-inch slices. Dip in seasoned flour. Fry the bacon in dripping, then add the liver, turning several times, and cook gently. Serve on a hot dish with bacon on top.
Garnish with parsley.
Variation, Slice 2 small onions into the bacon and saute till clear, serve with the liver as a garnish
Serves 3 to 4

CORNED BEEF AND CABBAGE
2 cups of water
1/4 cup honey
2 tablespoons Dijon-style mustard, divided
3 tablespoons butter
1 medium head cabbage, chopped cut into 8 wedges
1/2 teaspoon fresh dill,
2 1/2 to 3 1/2 pound corned beef
Place brisket and water in Dutch oven; cover tightly and cook 1 hour at 350 degrees (F). ( It is very important to simmer the meat slowly because boiling will cause meat to become tough Turn brisket over and continue cooking, covered, 1 1/2 to 2 hours, or until meat is tender. Remove brisket from cooking liquid and place, flat-side up, on rack in broiler pan so surface of meat is 3 to 4 inches from heat Combine honey with 1 tablespoon mustard; brush half of mixture over top of brisket and broil 3 minutes. Brush with remaining mixture and continue broiling 2 minutes, or until brisket is glazed. Meanwhile, steam cabbage 15 to 20 minutes, or until tender. Combine remaining mustard with butter and dill; spread
over hot cabbage wedges. Carve brisket diagonally across the grain into thin slices and serve with
cabbage
Serves 6 to 8

ST. PADDY’S DAY BOIL
4 pound corned beef round
3 large carrots cut large
6 small onions
1 teaspoon English mustard
large sprig of thyme and several parsley stems tied together
1 large cabbage head
fresh pepper to taste
Put the corned beef into a large pot and cover, simmer for 2 hours. Add the vegetables and simmer for another 2 hours. Add the new potatoes and cook for 1 hour or till they are tender. Serve the meat sliced surrounded by the vegetables and potatoes with mustard on the side.

HIELAN’ STEAK
4 fillet steaks
2 tbsp. whisky
2 oz. butter
3 oz. Cheddar cheese
2 tbsp. cream
parsley or watercress
Fry steak on both sides in melted butter until cooked. Remove from pan. Pour cream and whisky into pan and heat gently. Pour over steaks. Garnish with grated cheese and parsley or watercress.
Serves 4

BEEF IN ALE
The ail in this recipe has the same function as the wine in Coq Au Vin -- the acid and moisture combined with the long, slow cooking help tenderize the tough but flavoursome meat.
2 1/2 lb shin of beef
2 large onions
6 medium carrots
2 tbsp seasoned flour
beef dripping
1 1/2 cup each ail and water mixed
1 sprig of parsley
Cut the beef into chunks and peel and slice the onions and carrots . Toss the beef in the flour and brown quickly in hot fat . Remove the beef and fry the onions gently until transparent . Return the beef and add the carrots and the liquid. Bring just to the boil , reduce the heat to a very gentle simmer , cover closely and cook and cook for 1 1/2 - 2 hours . Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes.

FORFAR BRIDIES
12 oz. to 1 lb., topside steak
1 lb. shortcrust pastry
salt and pepper
3 oz. shredded suet
1 small onion, chopped
Cut the meat into small pieces, season with salt and pepper. Add the chopped onion. Divide mixture into three portions. Make a stiff dough with flour and water and roll out thinly into three ovals. Cover half of each with meat, suet, and onion. Wet round the edges and crimp together, making a hole on top. Bake in a quick oven (about 400 degrees) for 30 minutes. Serve hot.
Serves 3

POTTED HOUGH
A Highlander’s Delight
salt and pepper
3 lb. hough or bone
1 knee bone or knuckle shin of beef
Wash the hough and the bone. Place both in a saucepan with water to cover and add salt and pepper. (If desired, spices such as a bay-leaf, a blade of mace, allspice, or nutmeg may be added.) Cover and simmer gently for 6 hours. Remove bones and meat from saucepan. Mince the meat as small as possible with a fork. Put meat back in pan, adding more water to cover, if necessary. Boil for 10 minutes. Leave to cool, then turn into a wetted mould. Serve with salad in summer.
Serves 6-8

SHEPHERD’S PIE
1 lb. cooked mince salt and pepper
1 small onion, chopped
2 lb. boiled potatoes
2 oz. butter
1 egg
1 cup beef stock
Heat mince. Fry onion until golden brown in 1 oz. butter. Add to mince, then stir in stock and seasoning. Place in a greased pie-dish. Mash cooled potatoes, with the rest of the butter, then add beaten egg. Beat well. Cover mince with the potatoes and bake in a moderate oven for 15 minutes. Dot potato with butter and brown under grill after cooking.
serves 4

MINCED COLLOPS
1 oz. dripping
salt and pepper
1 lrg onion, chopped fine
1/2 cup bread crumbs (or
1 lb. minced steak
1 1/2 dsps. oatmeal)
1 cup beef stock
Melt dripping in a pan and add chopped onion. Cook for a couple of minutes, then add the minced steak. Brown steak, beating it well with a fork to keep free from lumps. Add the stock and about a teaspoonful of salt and pepper to taste. Simmer for 1 hour, then add a handful of bread crumbs or, for variation, a handful of oatmeal. Cook for a few minutes more. Serve with mashed potatoes and buttered carrots.
Serves 4

MORAY PIE
1 lb. minced steak
1/2 pt. beef stock or water
3 small onions, chopped
2 oz. butter
salt and pepper
3 small carrots, grated
1 lb. potatoes
Fry the mince in the butter until brown, then add the grated carrots and chopped onions and fry gently for another 2 minutes. Add the stock and seasoning. Simmer for 30 minutes. Parboil the potatoes and cut into slices about 1/4 inch thick. Put the meat mixture into a pie-dish and top with the sliced potatoes. Brush with melted butter and brown under grill. Garnish with parsley.

MEAT ROLY-POLY
8 oz. self-rising flour
1 cup cold water
3 oz. shredded suet
1 lb. cooked mince
1/2 tsp. salt
onion
Mix the dry ingredients and add cold water to give a soft dough. Roll out thinly on a floured board. Drain the mince, putting aside the gravy. Spread the mince on the pastry, leaving 1/2 inch at each end. Roll up pastry and seal by wetting the edges. Place on a greased baking tray and bake in a moderate oven (350-375 degrees) for 45 minutes. Slice and serve with the gravy made from drippings from the mince.
Serves 4

SCOTCH EGGS
5 eggs
bread crumbs
1 lb. sausage
Boil four of the eggs until hard and beat the other. Shell cooked eggs, dip in the beaten egg, and cover with the sausage-meat. Dip in beaten egg again, then in bread crumbs. Fry in deep fat for 10 minutes. Drain on absorbent paper. Serve hot with chip potatoes, and green peas, or, if served cold, halve crosswise and serve with salad.
Serves 4

SAUSAGE ROLLS
8 oz. flaky or shortcrust a little beaten
pastry dough
egg or milk
12 oz. sausages
If using sausages, dip them in cold water, and remove skin. Roll pastry out thinly on a floured board and cut into pieces to wrap around the sausages. Put a sausage or roll of sausage-meat in each. Roll up and damp edge of pastry to seal. Make three cuts on top of each roll. Place the rolls on a baking-tin and brush with milk or beaten egg. Place near the top of a hot oven (425 degree), and cook for 20 minutes.
Makes 8 to 10 rolls.

ABERDEEN SAUSAGE
1 lb. sausage-meat
1 tbsp. Worcestershire
1 lb. minced steak sauce
4 oz. minced bacon
salt and pepper
8 oz. fresh white
1 egg, beaten
bread crumbs for coating
Mix together all ingredients, except the last two. Bind with beaten egg. Make into a roll. Boil in a floured cloth for 1 1/2 hours. Roll in bread crumbs, toasted in the oven. Serve cold with salad.
Serves 6

TRIPE AND ONIONS
1 1/2-2 lb. prepared tripe
1 pt. milk
4 large onions
1 oz. cornflour
salt and pepper
chopped parsley
1 oz. butter
Wash the tripe and cut in small pieces. Peel and slice the onions. Put the tripe, seasoning, and onions in a saucepan and cover with water. Bring to the boil and simmer gently for 2 1/2 hours. Add the butter and most of the milk, keeping a little back to blend with the cornflour. Heat gently and stir in cornflour. Bring to the boil, stirring until thick. Garnish with parsley before serving.
Serves 4

PICKLED PORK
2-3 lb. piece of pickled pork
3 small onions
3 small carrots
Wash the meat. Prepare the vegetables, leaving them whole. Put into saucepan of water with the meat, bring to the boil, and simmer until the meat is tender. Remove meat and cut the string.

PEASE PUDDING
6 oz. yellow split peas
salt and pepper
1 oz. butter
Wash peas and leave to soak overnight in cold water. Drain off water and tie them loosely in a piece of muslin, leaving room for them to swell. Put in a saucepan of boiling water and simmer gently for 3 hours. Lift from pan and turn into a bowl. Beat in the butter and salt and pepper until the pudding is smooth.

ROAST CAPERCAILZIE
2 young hen birds
4 oz. middle bacon rashers
salt and pepper
2 knobs of butter
Season inside of birds with salt and pepper and add the knobs of butter. Tie pieces of bacon over the breasts. Put in roasting tin in a moderate to hot oven (375 to 400 degrees) for 45 minutes, basting frequently. Serve with bitter marmalade sauce, peas, and chip potatoes.

TIGHNABRUAICH RABBIT STEW
1 rabbit
2 oz. dripping
1 oz. flour, seasoned with 1 pt. stock, made from
1 lb. marrow bones or beef stock cube
salt and pepper
2 onions
3 young carrots
Wash rabbit well and leave overnight in lightly salted cold water. Cut in pieces and dip each piece in seasoned flour. Clean and chop vegetables and fry with the rabbit till lightly browned. Remove from pan, drain& well, and place in a casserole with stock. Cover and simmer till meat is tender.

KINGDOM OF FIFE PIE
1 young rabbit
2 tbsp. white wine
1 lb. pickled pork
puff pastry
salt and pepper
egg glazing (1 egg beaten with a little milk)
nutmeg
1 cup gravy made from drippings
Liver forcemeat balls (see below)
Cut rabbit in pieces and steep for an hour in cold water. Cut the pickled pork in pieces and season with salt, pepper, and nutmeg. Make gravy and Liver forcemeat balls (see below). Put rabbit, pork, and forcemeat balls into a pie-dish. Add gravy and white wine. Cover with thinly rolled pastry and brush the top with egg glazing. Make holes for ventilation. Bake in a moderate oven (350 to 375 degrees) for 1 1/4 to 1 1/2 hours. Serve hot or cold with potatoes and other vegetables.
Liver Forcemeat Balls
liver salt and pepper
1 rasher of bacon
nutmeg
1/4 cup bread crumbs
beaten egg
Mince the liver and rasher of bacon. Mix with the bread crumbs, a pinch of salt and pepper, and a shake of nutmeg. Bind with beaten egg and form in balls.
Makes six.

HARE CASSEROLE
1 young hare
3 small onions, sliced
4 oz. bacon
1 bay-leaf
2 tbsp. butter
2 peppercorns
2 oz. flour
salt and pepper
1 pt. beef stock
10 ounces port
Cut hare into small pieces and bacon into thin strips; mix them together. Melt the butter and fry the meat until brown, then transfer to a casserole. Stir in the flour and add the stock, onions, herbs, and seasoning. Cover tightly and cook in a slow oven (300 degree) for about 3 hours. Remove lid, add the wine, and cook until the liquid thickens.
Serves 4

VENISON
Venison should be hung for 2 weeks in a cool place where there is a guid circulation of air. Wipe it every day with a dry cloth, to remove any moisture, then dust with pepper. Venison is inclined to be a little dry, so, before cooking, rub the joint all over with butter or lard and wrap in foil. Bake in a moderate oven (375 degree), allowing 25 minutes for each pound, plus 25 minutes for the pot. Serve with venison jus.

PHEASANT CASSEROLE
1 pheasant
a little claret or port
2 oz. plain flour
3 bacon rashers
2 oz. butter
salt and pepper
1/2 pt. stock
Joint the bird and dip in flour. Heat the butter in a frying pan and fry the pieces of pheasant until they are golden brown. Put into a casserole with the stock, wine, chopped bacon, and the seasoning. Cook in a moderate oven (350 to 375 degrees) for 1 hour. Garnish with parsley.

SCONES, BANNOCKS,
and PANCAKES
The secret to a making light and tender scone is to kneed it as little as possible. With this in mind lets take a look at some recipes for them.

PLAIN SCONES
8 oz. plain flour
2 oz. butter
2 level tablespoons sugar
1 level teaspoon baking soda
2 level teaspoons cream of tartar
milk
14 tsp salt
Sieve flour and mix together all dry ingredients. Rub in margarine and mix to a soft dough with milk. Roll out and cut into rounds or shape into two rounds, flatten out with palm of hand and cut into four, making small triangular scones. Place on a greased and floured baking tin and brush over with egg or milk if liked. Vary by adding sultanas to the above ingredients. 450 degrees for 10 to 15 minutes.
To make a savory cheese scone, omit sugar and add 2 to 3 oz. finely grated cheese and seasoning. For whole meal scones, use half and half whole meal and plain white flour and omit sugar.

PAN SCONES
1 pound self rising flour
3/4 teaspoon salt
3 ounces butter milk
Combine the dry ingredients and rub in the butter. Add milk for a soft to medium dough. Roll the dough thin - 7 mm (1/4 inch) and cut into pieces. Cook on a lightly greased heavy iron pan til browned, turning once.

EDINBURGH SCONES
10 oz. self-rising flour
2 oz. butter
2 tsp. baking powder
1/2 cup currants
1/4 tsp. salt
1 egg
1 dsp. sugar milk
Mix together dry ingredients, then rub in butter and add fruit. Combine egg and milk and add to dry mixture, to form a soft dough. Knead on a lightly floured board. Roll out and cut into 1/2-inch thick rounds. Bake in the oven at 450 degrees for 10 minutes.

GIRDLE SCONES
10 oz. self-rising flour
1-2 oz. butter or marg.
1/2 tsp. salt
milk
Sift flour and salt, rub in butter. Add milk and mix to a soft dough. Place on a floured surface, knead very lightly, and roll out to 1/4-inch thickness. Cut into triangles and place on a greased and floured moderately hot girdle or heavy frying pan. When scones are brown, turn them and cook on other side.

BUTTERMILK SCONES
2 oz. butter or margarine
1 lb. self-rising flour
1 egg 1/2 tsp. salt
1/2 pt. buttermilk 1 dsp.
sugar
Melt the butter or margarine, beat egg and add both to buttermilk, mixing well. Add dry ingredients and mix to a soft dough. Turn out on to a floured surface and knead very lightly. Cut off pieces of the dough and flatten with the hand. Prick with a fork. Bake in a hot oven (400 degree) for 10 to 15 minutes.

TREACLE SCONES
8 oz. plain flour
1/2 tsp. ground ginger
2 oz. butter
a pinch of salt
1/2 tsp. baking soda
1 tbsp. treacle
1/2 tsp. cream of tartar milk
1/2 tsp. cinnamon
Rub the butter into the flour. Add the soda, cream of tartar, cinnamon, ginger, and salt. Mix thoroughly. Melt the treacle with a little milk. Stir into flour mixture, adding just enough milk to make a firm dough. Knead lightly on a floured board. Roll out to 3/4-inch thickness and cut into triangular pieces. Bake in a greased tin in a hot oven for 10 to 15 minutes.

TATTIE SCONES
1 lb. mashed potatoes
4 oz. (approximately)
salt plain flour
Mash potatoes until quite smooth, adding a little salt. Knead with flour to required thickness. Cut into triangles. Brown both sides on a girdle or frying pan, pricking with a fork to prevent blistering. Serve hot, spread with butter.

SPECIAL POTATO SCONES
1/4 cup oatmeal
1 lb. potatoes
2 oz. plain flour salt
Mash potatoes, then add a little salt and the oatmeal. Knead in as much flour as mixture will take up. Roll out very thinly and cut into triangles. Prick all over with a fork. Brown on a girdle or frying pan, turning once. Serve hot, spread with butter.

DELIGHTFUL SCONES
2 ounces butter
3 1/2 oz castor sugar
1 lb flour
3/4 ounce baking powder
1 egg
1 cup milk
1/4 ounce salt
1/2 pound currents
melt butter and add to milk. Mix together dry ingredients then add currents and milk mixture. Mix just enough to combine all of the ingredients, if you mix it too long you will ruin it. Scoop out the dough 1/4 cup at a time and turn it into a muffin tin. Bake at 400 degrees for about 12 minutes. Serve with bitter marmalade and light tea.

BARLEY BANNOCKS
1 pound barley meal
4 ounces flour
1/3 ounce salt
3/4 ounce baking soda
9 ounces buttermilk
Mix barley meal, flour, and salt. Mix together the buttermilk and soda, and, as it fizzes up, pour it into the mixed barley-meal and flour. Work into a soft dough, flour, and roll out lightly to the thickness of about half-an-inch. Cut into large rounds and bake on a hot girdle, turning the bannock until each side is a rich brown.

PITCAITHLY BANNOCKS
4 oz. butter a pinch of salt
3 oz. castor sugar
1 oz. mixed peel or
6 oz. plain flour
orange peel
1 oz. rice flour or ground
1 oz. finely chopped
rice
blanched almonds
Cream butter and sugar together thoroughly. Work in flours and salt, then add the chopped, mixed peel and almonds. Make into a cake about 1 inch thick. Pinch the edges with finger and thumb. Place on a greased baking tin lined with grease-proof paper. Prick all over with a fork and bake in a moderate oven (350 to 375 degree) for 30 to 35 minutes. Cool on a wire rack.

ARDENTINNY DROP BANNOCKS
1 egg
a pinch of salt
1 pt. milk
oatmeal
1/4 tsp. baking soda
Beat the egg in a large bowl and stir in milk. Mix in the baking soda, salt, and enough oatmeal to make a dropping batter. Now put the mixture in a jug. Cook on a seasoned griddle over moderate heat until bubbles form, then turn and cook other side. Serve spread with butter and honey.

SCOTCH PANCAKES
8 oz. plain flour
2 oz. sugar
1/2 tsp. baking soda
2 eggs
1 tsp. cream of tartar milk
Mix dry ingredients. Then stir in beaten eggs and enough milk to make a batter with the consistency of thick cream. Place spoonfuls of mixture on a hot, greased girdle or frying pan and turn pancakes when bubbles burst. When cooked, keep them warm in a cloth. Serve with butter, jam, and cream.

OATMEAL PANCAKES
4 oz. plain flour
1/2 tsp. cinnamon
4 oz. oatmeal
a pinch of salt
2 oz. sugar
1 egg
1 tsp. baking soda milk
Mix dry ingredients. Make a well in the center and add the beaten egg. Mix well. Gradually stir in milk until mixture is the consistency of thick cream. Place spoonfuls of mixture on a hot girdle or frying pan. Cook until golden brown on one side, and then turn. Serve hot with butter and jam.

SHORTBREAD
Shortbread and Black Bun are traditionally eaten on Hogmanay Day. Hogmanay is the celebration of the Auld Alliance, the common defense pact that made all Scotsmen French and all Frenchmen Scots. Don’t let this put you off on making up a batch whenever you feel like a good treat.
(Note: If you don’t bother to use the best of ingredients then don’t bother to make shortbread at all. I don’t mean to be crude but it just isn’t worth the bother. Use only butter - not margarine - and fine rice flour)

TRADITIONAL SHORTBREAD
4 ounces flour
2 ounces rice flour
2 ounces castor sugar
4 ounces butter
Sift together the flours and sugar in a mixing bowl. Rub in the butter til the dough is the consistency of pie crust. Sprinkle your bread board with a little rice flour and knead the dough smooth. Quarter the dough and form into flat cakes or press into shortbread molds. Place on parchment paper on a baking tin. Bake in a 325 degree oven for 20 minutes (check at about 17 minutes) and make sure that it’s not getting too colored. Allow to cool on the tin.

* AYRSHIRE SHORTBREAD *
6 ounces flour
6 ounces rice flour
6 ounces castor sugar
6 ounces butter
1/4 teaspoon salt
1 egg
1 tablespoon top of milk (heavy cream)
Sift together the flours, sugar, and salt. Rub in the butter until well blended. Beat the cream and butter together and mix into the flour mixture. Knead into a soft dough. Lightly sprinkle your bread board with rice flour and roll the dough out 5 to 7 mm (1/4 inch) thick. Cut the dough into rounds and bake in a 300 to 325 degree oven on a kitchen parchment lined baking tin til slightly browned. Cool on a wire rack.
**** This is one of the best recipes for shortbread that I have tried.

SCOTCH BREAD
6 ounces flour
3 ounces rice flour
3 ounces castor sugar
4 ounces butter
pinch salt
1 tablespoon Scotch
Cream together the butter and Scotch and add the flours and sugar. Turn onto a bread board dusted with rice flour and knead til smooth. Roll out to 12 mm thick and cut into rounds or press into molds and place on a parchment lined tin. Bake in a 325 degree oven for 20 minutes or til slightly golden. Cool on the tin.

BLACK BUN
Make a mixture of 1 lb. of stoned Valencia raisins, 1 lb. of stoned big blue raisins, 2 lb. washed and dried currants, 1/2 lb. blanched and roughly chopped almonds, 1/2 lb. brown sugar, 1 teaspoon each of cinnamon, ginger, and Jamaica pepper, 1 lb. of flour and a small teaspoonful of baking soda, and half-a-pound of finely chopped mixed candied peel. Add milk or beaten egg to moisten the mixture.
Grease a cake-tin, and line it evenly with a thin paste made of 1 lb. of flour, 1/4 lb. of butter, and half a teaspoonful of baking soda, and buttermilk to mix. Retain sufficient of the paste to cover the top.
Put in the fruit mixture, put on the cover and join to the sides. Prick all over the top with a fork - make a thistle design if you feel that way!_brush over the cover with milk or beaten egg, and bake in a moderate oven for about four hours.

BLACK BUN
Black Bun is an extremely rich cake that Scots the world over hanker for at Hogmanay. It should be made a few weeks before New Year and kept in an air-tight tin.
Pastry
2 cups plain flour
water
a pinch of salt
1 tsp. baking powder
6 oz. butter
Sift the flour with the salt. Rub in the butter. Stir in baking powder and enough water to make a firm dough. Roll out very thinly and line a greased, 9-inch square cake tin, reserving enough pastry to cover the top.
Fruit Mixture
1 lb. currants
1/2 tsp. baking soda
1 lb. raisins
a pinch of salt
1 lb. sultanas
1/2 tsp. pepper
4 oz. chopped peel
1/2 tsp. nutmeg
4 oz. butter
1 dsp. cinnamon
2 oz. sugar
1 dsp. mixed spice
3 eggs
1/2 tsp. ground ginger
1 cup plain flour
1/2 tsp. ground cloves
1 tsp. cream of tartar
2 oz. chopped almonds
Cream together butter and sugar. Beat in eggs, one at a time. Sieve flour, cream of tartar, baking soda, and salt into the mixture. Add spices, floured fruit, and chopped almonds. Mix well. Fill the pastry-lined tin with the mixture, place pastry on top. Moisten edges and press together. Crimp edges. Bake slowly on middle rack of the oven for 3 hours at 300 degrees.

SCOTCH CURRANT BUN
Pastry
4 oz. butter
1/2 tsp. baking powder
7 1/2 oz. plain flour
water
Rub the butter into flour and baking powder. Mix with water to a firm paste. Grease a 9-inch square cake tin and line neatly with pastry, reserving enough to cover the top.
Fruit Mixture
1 lb. plain flour
1/2 oz. cinnamon
8 oz. sugar
1/2 oz. allspice
2 lb. large seeded raisins
1/2 tsp. black pepper
2 lb. currants
1 tsp. baking powder
4 oz. orange peel
1 tsp. cream of tartar
4 oz. chopped almonds
1/2 pt. milk, or enough to moisten
1/2 oz. ginger
Mix all ingredients together thoroughly with your hands and put mixture into a lined tin. Flatten the top, and wet the edges all around with milk. Put lid on top, prick with a fork, and brush with egg. Bake slowly for 3 hours at 300 degrees. Store the cake for a few days to improve the flavor

SULTANA CAKE
12 oz. plain flour
4 oz. mixed peel
1 tsp. baking powder
8 oz. butter
a pinch of salt
8 oz. sugar
1 lb. sultanas
5 eggs
Grease an 8-inch cake tin and line with grease-proof paper. Sieve dry ingredients. Wash and dry sultanas and chop peel. Add to the flour. Cream butter and sugar and beat in eggs one at a time. Mix in the dry ingredients. Add a little milk, if necessary, to give a soft consistency. Bake in a moderate oven for 2 hours.

SWEETS
and
CANDIES
CHOCOLATE DEMITASSE
Cragganmore Single Malt Scotch
Fresh Berries, Orange Sauce, Chocolate Sauce,
15 egg yolks
4 oz. granulated sugar
7 egg whites
2 qt. whipped cream
10 gelatin sheets
6 oz. Cragganmore
chocolate cups (or desired mold)
Whip yolks and sugar over hot (not boiling) water sabayon style till
light in texture. Whip cream, set aside.
Soften gelatin in cold water, drain and place in bowl with Cragganmore.
Place the bowl over hot water bath and dissolve the gelatin. Remove
from heat and add to whipped yolk mixture. Whip whites to short peaks
and fold into yolks. Last, fold in whipped cream and pipe into
desired molds. Freeze till firm. Serve with fresh berries and
orange and chocolate sauces.
Serves: 20
Recipe may be halved

GUNDY
This auld-farrant sweetie may be neither meat nor drink, but it is
very good; and it is much better than many of the toffees sold nowadays.
Boil in a saucepan, a pound of brown sugar, two ounces of butter, and a teaspoonful of black treacle although golden syrup will do. Test at intervals by dropping a little of the boiling mixture into cold water. When the sample comes from the water quite hard, the Gundy is done. At the last minute, flavor with aniseed or cinnamon - or, if you want Gundy that’s guid for a sair boast (anglice: bad cold) you can chance putting horehound in. Pour out thinly into a buttered tin, and, if you can resist its temptation, give the Gundy a chance to become quite cold and hard. You will then require a hammer; but it will respond to the attentions of a flat-iron.

BREADS
Breads, one of the oldest forms of prepared foods, find a place in every land and home. It has been called the "staff of life" in the Bible and has caused the death of monarchs, and started wars and land feuds throughout history.

WIL’S CREAM BREAD
1 cup very warm water (110 to 120 degree F)
1/4 cup honey or treacle (molasses)
3 + 1 cups regular flour
2 packages dry yeast or
1 tsp salt
1 1/2 oz bakers yeast
2 tbsp butter
1 cup old fashioned oatmeal (not quick oatmeal)
1/4 cup Irish Cream (see section; "A Wee Bit of Arn")
Combine the water, yeast, honey, and 1/3 cup of the flour in a very large bowl and set the bowl in a pan of warm (110 degree F) water to allow the yeast to work for 15 minutes or so. Add the Cream to the yeast mix and then sift in 3 cups of the flour add the salt and oatmeal and kneed until smooth and elastic on a well floured board.
Set the dough aside in a warm moist place with on drafts to raise. Punch the dough down once.
Form the dough into 2 balls and coat with the butter and place into a bread loaf pan. Allow the dough to raise once more and bake in a 375 degree oven for 30 to 40 minutes.

OAT BREAD
8 ounces rolled oats
1 1/2 cups buttermilk
2 teaspoons baking powder
1/4 teaspoon salt
1/2 to 1 cup flour
2 tablespoons melted butter
In a cool place, soak oatmeal overnight in buttermilk, making sure milk covers oats. Next day, add baking powder, salt and some of the flour. Mix well with wooden spoon or fork continually adding flour until dough is sticky. Place dough on greased baking sheet or in round bread pan, forming a round loaf; brush with melted butter. Bake 30 minutes at 325 to 350 degrees. When toothpick put into center comes out clean, it’s ready. If needed, bake 10 minutes longer, or till pick comes out clean.
Makes 1 loaf.

BROWN BREAD
2 cups whole-wheat flour
1 cup white flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
Place all dry ingredients into mixing bowl; mix well. Pour buttermilk slowly while mixing to a soft dough. Mix well, but do not knead. Form into a round and place on a greased baking sheet or in a round loaf pan. Bake 45 minutes at 350 degrees.
Makes 1 loaf

SWEET BROWN BREAD
2 cups whole-wheat flour
1 cup white flour
1/2 cup coarse oatmeal
3 tbsp treacle
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 ounce berm
1 cup water
Mix buttermilk and oatmeal together and allow to soak for 4 hours or overnight.
Combine treacle, yeast and white flour with 1 cup very warm water (100 to 110 degrees F) and set in a warm place to work for 1 hour.
Mix the buttermilk and bermy mix together.
Place all dry ingredients into mixing bowl; mix well. Pour buttermilk slowly while mixing to a soft dough. Knead for a few minutes, til smooth and elastic. Form into a round and place on a greased baking sheet or in a round loaf pan and allow to raise to double. Bake 1 hour at 350 degrees F.
Makes 1 loaf
Variations: 1 Replace the oatmeal with cracked oats and simmer for 5 minutes in 1/2 cup boiling water. Don’t soak in buttermilk
2 Replace treacle with honey
3 Add 1/2 to 1 cup of walnut pieces

BAILEY’S IRISH CREAM BREAD-MACHINE BREAD
1 1/4 cups very warm water.
1 package yeast
1 cup Quaker oats
3 cups bread flour
1 tsp salt 1/3 cup honey
2 Tbsp Bailey’s Irish cream
Put ingredients in pan in order listed, Select "white bread"
setting on machine and press Start. The bread doesn’t rise much,
but the texture is great.

WHOLE WHEAT SODA BREAD
4-1/2 cups whole wheat graham flour
2 cups buttermilk
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp butter or margarine, cut in small pieces
Sift all of the dry ingredients together. Melt the butter and combine it, the buttermilk and flour mix together. Kneed lightly and form dough into a round, flattened ball. Put loaf, smooth side up, in prepared pan and cut a deep cross in it, slicing three-fourths of the way through the dough. Bake 55-60 minutes, or until loaf sounds hollow when tapped on the bottom. Cool on a wire rack.

POTATO AND ALE BREAD
1 1/2 cup flour
1 cup mashed potatoes
1 large egg
1/4 cup cheese (grated)
1 1/2 tsp baking powder
1 1/2 teaspoons salt
1/4 cup ale or stout
Combine the dry ingredients in a large bowl and mix well. Add the ale and stir then kneed by hand til smooth and elastic. For into a round ball and place on a greased sheet. Cut slashes in the top of the loaf with a sharp knife. Bake in a 375 degree oven until golden brown. Cool on a wire rack.

MISCELLANEOUS
MAKINGS
COLCANNON
Chop two parboiled cabbages fine, mash up with soft-boiled carrots, two soft-boiled turnips, and about a dozen boiled potatoes. Melt 2 tablespoons butter in a heavy pot, put in the mixed vegetables, and simmer on medium for twenty minutes or so. Season to taste with salt and black pepper.

In the diverse areas of Scotland some quite different foods have the same or similar names, so is the case of "Crowdie" in the Lowlands and Islands it is the name of a simple but very tasty oat dish. While in the Highlands it lends it’s name to an elementary Cheese. The Highlanders have a dish that is similar to the Lowland’s "Crowdie" called "Fuarag"

LOWLAND CROWDIE
1 cup milk
1/3 cup coarse oatmeal
Combine the oatmeal with scalded the milk and simmer for 5 minutes. Eat with salt and cream or buttermilk.

FUARAG
2 cups light cream
1/2 cup toasted oatmeal
mix the oatmeal and cream together and simmer for 10 minutes. Don’t let it come to a boil or you’ll ruin the mess.
It is sometimes made with soured cream and a dollop of heather honey.

PORRIDGE
It should scarcely be necessary to give a recipe for the making of porridge, but porridge is one of those simple things - like plain boiled potatoes - that can easily be ruined; and, with the advent of
quick-cooking American rolled oats, and other such novelties, the making of real porridge is becoming almost a lost art. Use only the best oatmeal, and at that, not too finely ground. Bring water to the boil and let the oatmeal be trickled into it, stirring all the time with a spirtle - a wooden stick about a foot long and one half inch through. Let the porridge cook steadily for about half-an-hour: keep stirring, look out for lumps, and don’t give the stuff a chance to burn. Never cook porridge without salt, but don’t add the salt until the porridge is more than half-done.
Porridge should be eaten with fresh milk or butter-milk, and salt. If you cannot eat porridge without committing the ghastly sin of putting sugar on it, then don’t eat them at all. Also note that porridge is not ‘it,’ it is ‘they’ or ‘them.’ And they should be eaten standing.

COTTERS CHEESES
HIGHLAND’S CROWDIE (cheese)
Slowly simmer some sour milk until it separates. Do not let the milk come anywhere near the boil. Separate the whey off and salt and pepper the solid part. Pour the solids into a muslin sack (pillow case) and twist it tight. Hang the bag for a day or two before serving.

CARRAGEEN JELLY
Wash all the salt and sand out of sea-weed gathered from the rocks, spread it on a cloth out-of-doors to dry and bleach for several days (no suggestion is offered for drying it in rainy weather). When thoroughly dry hang up in a warm place in a bag, or bags. Whenever needed put two dessert-spoonfuls into a quart of milk and simmer until lit starts to thicken, don’t let it boil. Strain through a cloth and set aside to cool and set.

SWEET CROWDIE
4 pints fresh milk
1 ounce renit
Slowly bring the milk to about 98 degree C (200 degree F) and add renit. Set aside to cool and separate. With a knife cut the curd (solid part) into small pieces and strain through a cheese cloth. Dump the curds into a muslin sack and twist tight to hang for a few hours. Dump into a bowl and add 1 cup cream, salt and pepper to taste and serve as a side to any meal or for breakfast or lunch as a main dish.

SALADS
ENDIVE AND WATERCRESS SALAD WITH TARRAGON DRESSING
1/2 head Romaine lettuce
1/2 cup fresh watercress
2 heads endive, quartered
Remove watercress leaves from stems and rip the lettuce into small pieces. Combine the lettuce mix with the dressing (see below) and pile onto the arranged endive quarters.
Dressing
1/4 cup tarragon vinegar
1/4 cup white wine
1/4 cup olive oil
fresh ground pepper
1 teaspoon fresh chopped basal
Combine all of the ingredients in a small bottle and shake well.

ENDIVE & ARUGULA
Warm Peppered Chevre Dalwhinnie & Truffle Dressing
2 bunches of cleaned arugula
2 heads of endives
1 cup of Dalwhinnie
1/4 cup of walnuts, finely chopped
1 cup red wiisk.
Add salt and pepper to taste, chopped walnuts and chopped truffle. Add Dalwhinnie last.
Chop endive and mix into arugula. Arrange endive on plates to form a star shape. Mix dressing in lightly and put salad in center,
bringing salad up to give it height. Make a wedge of tomato and lay at the bottom of plate. Lightly heat goat cheese (previously mixed with peppercorns and garlic.)
Note: Make sure endive and arugula are fresh and have no brown spots. Truffles can be bought in a grocery store in tin cans.

Take the heather-bells, preferably just following a shower, when it is in full bloom. Wash the head in cold water to remove any dust or small insects that there may be. Fill a large heavy pot with the heather, cover with water, and boil for an hour. Strain the liquid into a clean wooden tub, And for every dozen pints* add half-an-ounce of hops, an ounce of ground ginger, and a pound of sweet heather honey. Stir it up and return it to the pot again to boil for another twenty minutes. Strain through a clean muslin cloth and when almost cold (90 degrees F) add five tablespoonfuls of barm. Cover with a cloth and allow the brew to ‘work’ undisturbed for at least twenty-four hours. Carefully skim off the risings from the top. Pour slowly into a tub, leaving all the barmy sediment behind. Put into bottles and cork tightly. Put the bottles away in a dark place for a week. At the end of the week the Heather Ale may be got rid of in the usual manner. There is spirit in Heather.
* Remember, a Scottish pint will measure about two and a half cups in the States, see Conversion Tables.

Warning:
The usin’ o’
uisgebeatha (single malt whisky)
for the mixin’ o’ drinks
’tis not recommended!
’Tis found to be the cause o’ wee wars
a’ sudden acts o’ violence, ‘cloodin’ the
" lynchin’, mobbin’ and bludginin’"
o’ the perpetrators o’ such a sacrilege.
(Note: ’Tis also cheaper to use a grained whisky for the wicked deed)

ATHOLL BROSE
Aye since he wore the tartan trews
He dearly lo’ed the AthoIl Brose
Neil Gow.
This drink was made to help cover the harsh bite of the freshly distilled malt.
Stir together half-a-pound of fine oatmeal, half-a-pound of honey, and a cupful of cold spring water. When they are thoroughly mixed, add slowly two pints of white whisky. Stir briskly till the mixture froths. Bottle and cork tightly. After a day or two remove the cork, and forget all about the whisky-tax. In modern times any whiskey will do.

AULD MAN’S MILK
1/2 pint milk
1 dram Scotch
1/4 teaspoon nutmeg 2 teaspoons sugar
Heat the milk and mix in sugar and nutmeg, stirring till the sugar’s dissolved. Add Scotch and serve in tall cups.

BANNOCKBURN
A dram o’ Scottish Spirit,
a measure o’ English bluid,
A spot o’ auld vinegar
A noggen bo’e o’ a Tory
Unknown
(modern)
1 measure of Scotch
Tomato juice to taste
1 dash of Worcestershire Sauce
1 slice of lemon
Ice
(Note: it’s okay to use a glass)

CAPTAIN O’ THE CLAN’S COFFEE
1 measure of Scotch
1/2 measure Sambucca
Black coffee
Whipped cream
Wipe the rim of a goblet with a piece of lemon an dip it in brown sugar. Pour the spirits and coffee into the glass, add sugar to taste and float the whipped cream on top. Decorate with grated chocolate.

DERBY FIZZ
5 dashes of lemon juice
1 teaspoon of powdered sugar
1 egg
3 dashes of Curacao
1 dram of Scotch
Soda Water

GREEN MIST
1 measure of Scotch
1 measure Creme de Menthe
1/2 measure Lemon juice
Shake the ingredients, strain into a cocktail glass. Decorate with a slice of kiwi and a sprig of mint.

HIGHLAND COOLER
1 teaspoonful of powdered sugar
Juice of half a lemon
2 dashes of Angostura
1 measure of Scotch
1 lump of ice
Ginger ale

HIGHLAND FLING
1 measure of Scotch
1 measure Amaretto
Ginger ale
Mix in a long glass. Decorate with a twist of orange spiral.

HIGHLAND SPECIAL
3 measures of Scotch
2 measures of French Vermouth
1/2 measures of orange juice
Add a little nutmeg after mixing.

PURPLE HEATHER
1 measure of Scotch
1 teaspoon of Cassis
Ice
Pour into a tall glass and top up with soda.

ROB ROY
1 measure Italian Vermouth.
1 measure Scotch
Dash of Angostura (optional)

SCOTCH COLLINS
5-6 dashes of lemon
1 hearty measure of Scotch
2-3 lumps of ice
Pour into a large glass and fill with soda

SCOTCH HORSE’S NECK
1 measure lemon juice
2 measures Scotch
1 measure Angostura
Ginger ale
Pour over ice in a tall glass.

SCOTCH FIZZ
1 measure Scotch
1/2 measure Fraise
Chilled Champagne
Pour over crushed ice and top with a strawberry.

SUMMER SCOTCH
1 measure of Scotch
3 glasses of Creme de Menthe
1 lump of ice
Fill glass with soda

SCOTCH RIKEY
1 lump of ice Juice of half a lime
Juice of a quarter of a lemon 1 measure of Scotch
Soda

FLYING SCOTSMAN
2 1/2 measures of Italian Vermouth
3 measures of Scotch
1 tablespoon of bitters 1 tablespoon of sugar syrup

SCOTSMAN’S TODDY
Place a spoonful of heather honey in a warm glass and add enough near boiling rain water to dissolve the sugar and hot lemon juice. Add a generous dram of Scotch and stir with a silver spoon; pour in more hot water and top up with more whisky. Stir well. Guid for a sair boast (bad cold)

WHISKY SOUR
3 measure Scotch
Juice of half a lemon
1/2 teaspoon of sugar
Shake with ice and serve with a squirt of soda water.

WHISKY MAC
1 dram Scotch
1 dram green-ginger wine
They may be in equal proportions or less wine than Scotch.

WHISPER
2 measures of Scotch
2 measures of French Vermouth
2 measures of Italian Vermouth
Cracked ice

"As soon as I came in sight two or three of the mourners at once made for me, carrying a bottle, glasses and a plate of bits of cake. Though I
was a stranger, to them and the deceased, I knew enough of Highland customs and feelings to be assured that on no account could I be excused from at least tasting the refreshments. The halt of a few minutes showed me that much whisky was being consumed around the ruined kirk"
Sir Archibald Geikie

A WEE BIT FROM AREN
Not that I recommend drinking the stuff but my co-editor (wife) decided that I needed to add something from our Celtic Neighbors across the Channel (she’s Irish) and she can’t tolerate drinkin’ Whisky Herself.

BETTER-THAN-BAILEY’S IRISH CREAM
2-3 tbsp boiling water
1 tbsp instant coffee (not crystals)
1 small carton heavy cream
1 can sweetened condensed milk
1/2 pint whiskey (to taste)
Mix all ingredients and refrigerate to store.

WIL’S OWN IRISH CREAM
1/2 cup 4x espresso
1 can Eagle brand sweentened
1 cup heavy cream condensed milk
1 slightly rounded tsp of cocoa powder
1 egg
1 tbsp pure vinilla
3 cups Irish whiskey (the American stuff will do in a pinch)
Combine the first 5 ingredients and beat well. Pour into a small saucepan and cook until hot (19O degrees F) DON’T BOIL THE MESS OR IT’LL RUIN. Set aside to cool to room tempreture then add whiskey and beat for 1 minute on low.
Store in refrigerator if there is any leftover.

"BAILEY’S" IRISH CREME
1 cup whiskey
1 can Eagle brand condensed milk
3 eggs
1 tablespoon Hershey’s chocolate
1 tablespoon vanilla
Blend and refrigerate

SINGLE MALT WHISKY
Just take some:
barley yeast water
Soak the barley in fresh water, spread it out to germinate, bake the barley over a peat fire, grind it, add yeast and let stand in another batch of fresh spring water to ferment the wort, distill the fermented wort in a pot still twice and mature the product in oak casks in a well ventilated warehouse in Scotland for some ten to twenty years (at least 3 years), bottle, and imbibe.

INDEX OF DISTILLING TERMINOLOGY
Following is a summation of the different types of whiskys and whiskeys (not a typographical error as you will discover as you read on), and the processes that are used to bring about the different flavors and characters.
Alcohol; Drinking alcohol, the either that causes one to become intoxicated, is derived at by the fermentation of fruits, vegetation, sugar and/or grains sometimes combined with other materials. It is the choice of the ingredients and the processing methods, along with the area that achieves the differences between the beverages that we enjoy.
Angels Share; An old term addressing the portion of the distillate that disappears during the aging process.
Blended whisky; is a combination of grain whisky and several single malts. The blends usually having some 40% malt and 60% grain whiskey in them. Premium blends have a higher malt content but don’t compare to the Single Malt or vatted whiskys produced in Scotland.
Column still; An enclosed still in which fermented grains are heated forcing the alcohol to separate from the mash. The alcohol is then collected and aged in casks of different types.
Fermentation; Berm (yeast) is added to the wort and then fermented. this process is the same as beer without the addition of hops but it tastes like something you would use to get rid of unwanted guests or lice.
Grain whiskey; The distilled, aged, and bottled product of fermented grains using a column still for the process. Grain whiskey is used as the base for blended whiskeys. Grain whiskey is inexpensive to make and has little character or distinctive personality of it’s own.
Malting; Soaking barley in water until it starts sprouting causing an increase in the sugar content of the barley so that it can be fermented without the addition of fructose or sucroses. Malting is traditionally stopped by heating the malted grain over an open peat fire. This also imparts a smoky flavor to malt. The malt is also great for making breakfast cereals.
Mashing; The process of grinding the baked malt and mixing it into warm water in a mash tub making a "wort", the name of the liquid from the tub.
Pot still; A still that is open at the top and allows air to enter the cooking chamber. Traditionally fired with peat and/or coal. Mot distilleries today use gas fired stills.
Single Malt Whiskey; is a product of a single distillery. No two distilleries can produce whiskys have the same taste. Each single malt has a distinct value to it’s taste and after taste that is lost in a blend.
Uisgebeatha U Garth; "The Breath Of Life" Gaelic for Single Malt Whiskey and its literal translation. The term whiskey was a derivation of the name by the Torys because it was to hard for them to pronounce.
Vatted Malts; The blending of more than one malt whiskey. This type of whisky does not have any grain alcohols added to it. And all of the malts come from one distillery.
Whiskey; A beverage distilled in several parts of the world. Generally from barley but some areas will accept almost anything, Cream whiskey, a distillate of wheat, from the Midwestern region of the United States of America is one example.
Whisky; The product of distilled, aged, and bottled spirits produced in Scotland. It is usually aged a minimum of 9 years in used vats or barrels that once held sherry or other non distillates. Some distilleries use vats that once held lesser grain whiskeys but this is usually frowned on by true drinkers of uisgebeatha gu grath.
The Distilling Process; Distilling Scotch is done in pot-stills. An old fashioned, inefficient device that has been around from the beginning of recorded history. It is said that is the reason they make such a guid whisky. Not like the column still used in making the indistinctive tasting grain whiskeys.
Pot stills come in pairs. The first one is called the "wash-still" and the other is the "spirit-still". The first still produces "low wine" . The mid part of the first distillment is put into the spirit-still. The remainder being returned to the wash still with more wort added. Again, only the middle part of the product of the spirit-still is casked for maturation, the rest is returned to the spirit-still. Freshly distilled whisky is called white whisky because it is almost colorless.
Maturing the Whisky; After it is distilled, the whisky is turned into oak barrels then stored in a warehouse for at least three years. The normal maturation age for single malts is usually from ten to twenty years, while some are aged for upwards of fifty or so years. While it matures, the malts lose some of their eithery taste and gain a more mellow finish losing some volume in the process. This loss is called the "angels share". The casks also give color to malts while the air around the warehouse adds its flavor too.
Vatting and Bottling; After the malt has matured the distillery usually vats (see vatted malts above) different ages and casks (woods) of their Scotch in order to produce a taste that is consistent with their label. In most cases the vatting is diluted with water to get the proof down to 40% to 45% alcohol from the cask strength of about 50% to 75%. After this some distilleries also "chill filtrate" the Scotch.
Questionable Practices; Processing the Scotch by dilution and cold filtration are coming under fire from traditional Scotch coinsurer and enthusiasts. So non-chill filtrated, cask strength bottlings and bottlings of single cask lots are now becoming available. These bottlings are produced by independent bottlers who purchase cask lots of the malt. Single castings are mot usually produced by individual distilleries.