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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.
Scotch Salmon with Potato and Chive
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4 100 g skinless Scotch Salmon Fillets
7 oz Potato
1/2 Onion--Finely chopped
6-7 oz Whipping Cream
Salt
Freshly Ground Pepper
1 tblsp Cooking Oil
2-3 tblsp Snipped Chives |
| Cover potatoes and onion with cold salted water in a small saucepan. Bring to a boil over medium heat and simmer until the potato is quite soft. Drain liquid, add whipping cream to the potato and bring again to a boil. Remove the saucepan from the heat and mash well. Season the mashed potato and cream and keep warm. Heat a large frying pan over a high heat, add enough cooking oil to coat the pan. Season the salmon fillets with salt and pepper and fry for approximately 2 minutes on each side. Add the snipped chives to the potato and spoon onto serving plate. Put the salmon fillet on top, garnish with fresh chives and serve. |
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Scottish Eggs
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Eggs
Forcemeat (Made of Ham, Anchovy, Bread & Spices) |
| Five eggs make a dish. Boil the eggs hard as for a salad. Peel them and dip in beat egg. Cover them with a forcemeat made of grated ham, chopped anchovy, crumbs, mixed spices and any else--to taste. Fry them nicely in good clarified dripping and serve them with a gravy sauce separately. |
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Snaps
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Flour
Ground
Ginger
Sugar
Syrup or Treacle
Butter |
| Beat to a cream twelve ounces of sugar and six ounces of butter. Add eight ounces of flour and a quarter-ounce of ground ginger. Lastly, add eight ounces of syrup or treacle. Mix well and let the mixture stand in a hot place until it is thin and creamy. Spread thinly with a knife over a buttered sheet tin, cut into rounds and bake in a hot oven. When nearly ready, brush with a syrup of sugar and water to give it a find glaze. Store in air-tight tins. |
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Snow Cake
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1 lb. Arrowroot
6 Egg Whites
1/2 lb. Butter
Lemon, Almond or Vanilla Flavouring
1/2 lb. White Sugar |
| Beat half a pound of butter into a fine cream. Mix a pound of arrowroot with half a pound of pounded white sugar. Roll out till perfectly smooth. Stir gradually into the butter, beating well. Whisk the whites of six eggs to a stiff froth, add and beat for twenty minutes. Add a few drops of lemon juice, almonds or vanilla. Pour into buttered tin and bake in moderate oven for an hour to an hour and a half. |
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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 |
