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The Kitchen
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The Kitchen
These recipes that we have gathered here were popular throughout the British Isles many years ago. It seems fitting that we should revive them and share them here with you. Many of these recipes have been handed down by word of mouth for centuries. We have taken pains to present them to you as they might have been passed from Mother to Daughter and from neighbour to neighbour. We do hope you enjoy them. If you have any favourites of your own, or variations on what we have presented, please let us know. We would love to add your favourites to our growing list.
Aberdeen Sausage
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1 lb Sausage Meat
1tbsp. Worcestershire Sauce
1 lb Minced Steak
Salt and Pepper
4 oz. Minced Bacon
1 Egg--beaten
8 oz. Fresh White Bread crumbs for coating |
| Mix together, in large bowl, all ingredients except the egg and the bread crumbs for coating. Bind with beaten egg and make into a roll. Boil in a floured cloth for 1 1/2 hours. Roll in bread crumbs, toasted in the oven. Serve cold. |
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Abernathy Biscuits
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8 oz Flour
3 oz Margarine
2 Tblsp Sugar
1 Egg--beaten
1 Tsp Baking Powder
Mile |
| Rub margarine into the four and the baking powder. Add the sugar and mix into a stiff paste with the egg and milk. Roll out to a large biscuit and prick the surface with a fork. Bake at 375° Farenheit (190° Celsius) for approximately 10 minutes. |
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Atholl Brose
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3 oz Oatmeal
2 Tblsp liquid heather honey
1 Pint water
Whisky
Whipped Cream |
| Add the water to the oatmeal until you have formed a thick paste. Let stand for approximately 30 minutes and pass through a fine strainer. Press the mixture against the strainer with a wooden spoon. Remove the oatmeal and discard. Mix the resultant creamy liquid with the honey and stir, adding whisky to taste. Makes up to 2 pints. Serve topped with whipped cream sprinkled with lightly toasted oatmeal. |
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| Ancient Measurements |
| 4 Gills = 1 Mutchkin |
| 2 Mutchkins = 1 Choppin |
| 2 Choppins = 1 Pint |
| 2 Pints = 1 Quart |
| 4 Quarts = 1 Gallon |
| 8 Gallons = 1 Barrel |
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Send comments or suggestions to:
Marita Beth
Please be patient.
Due to the nature of our business,
we may be at a faire or show currently and unable to respond quickly.
We will get back to you as soon as we are able. Thank you.
Copyright © 1996-2010
Bannockburn Bridge |
