Traditional
Fare
A
plateful of good barley broth, a slice from a well cooked sirloin
of prime Scots beef, with mealy potatoes and fresh green vegetables,
followed by an apple dumpling with a generous libation of cream-thats
a typical Tayside farmhouse dinner. And who, coming in from the
fields or the hills, could fa oot with a meal
like that!
Scotland
is a food producing country. Nature may not have been lavish with
the larger fruits, but it is to our climate (maligned wrongly
though it be) that we owe the delectable flavour of our Aberdeen-Angus
beef, our mutton from the braes, our game (especially
the unrivalled grouse from our moors), our salmon so rich of curd
and flavour, our silver darlings the herring, our oats and potatoes,
our heather honey and our berry fruits.
Scots
cookery is traditionally simple, but
it has some distinguished dishes of long
pedigree. Cookery, being an art, should
hold its place in
the national culture. After all, the fate of a nation depends
greatly on how its people are fed.
There
have always been differences between Scottish and English cooking.
The difference might be symbolised by the kitchen utensils. In
Scotland these are traditionally the kailpot and the girdle; in
England the frying pan and the oven. In Scotland (as in France)
we have always gone in for braising and stewing. In England it
is frying and roasting.
On
Tayside our traditional bread was the girdle-baked oatmeal bannock.
In England it was the wheaten loaf. We have always eaten plenty
of fish. In England they use more butcher-meat.
At
one time, in every cottage and farm in our part of the country,
the kail-pot was on daily duty. The English rustic, on the other
hand, seldom tasted soup, but he liked his pudding.
Yes,
soups have always been popular in Scotland, and many of our native
soups are admirable. For example, there is Hairst Bree (harvest
broth), Cock-a-leekie (the name explains itself), Bawd Bree (Hare
Soup), Parton Bree (with crabs, rice and cream), Powsoudie (Sheeps
head broth) and Skink (a beef or fish soup).
Our
grandmothers found endless uses for oatmeal. It was used for porridge,
gruel, mealie-puddings, stuffing, haggis, as thickening for soups
and so on. Such good things as Dundee cake and shortbread are
known all over the globe, and the worlds breakfast would
be the poorer without Arbroath smokies (which, to
be accurate, originated in Auchmithie) and Dundee marmalade.
Dulse,
a finely flavoured seaweed, used to be gathered along with buckies
on the rocks at low-tide At one time it sold well in the towns
of Tayside, and was eaten both raw and cooked.
In
the glens, venison was usually braised or stewed, but sometimes
made into scallops, pasties or patties. This was savoury eating,
with the astringent flavour of rowan jelly added as its right
complement.
Kale
or curly greens, grown in every farm and cottar garden, were usually
boiled with a fleshy bone, then mashed till smooth with a hoggin
of cream, a lump of butter and a good sprinkle of freshly ground
black spice. This was something to remember, and the bree made
wonderful brose!
To
make this brose, the oatmeal, salt and pepper-along with a good
lump of butter were put in a bowl or cappie, and stood on the
warm hearth or hob. Then the boiling bree was added, stirred a
little and set in a warm place to swell-just the very thing after
hard work in cold weather.
Almost
on a par with kale-brose were neep-brose, beef-brose, and just
plain brose. Rumledethump was a fluff made by beating
boiled potatoes and turnips with a good measure of cream and some
white pepper. Of cheeses, crowdie was soft and white, while kebbocks
were often flavoured with carvies (carroway seeds), and eaten
with oaten bannocks.
Sowans
were made from the sids of the meal after the milling. They were
sourish to taste, and usually eaten with syrup, either supped
or drunk.
Morning
rolls varied, there were safties, butteries, flouries, baps and
so on. In Arbroath they still ask for liffies, and this may well
be another relic of the Franco-Scottish Alliance, deriving from
se lever, to rise.
Then
there were those delectable heckle-biscuits, rich in butter and
pricked all over; thin, square, ginger and treacle parleys or
parliaments, and paste biscuits which were rounds of puff pastry
glazed with sugar and enriched with currants.
A pleasant subject, but one I cannot pursue further here. The
Scots Kitchen, by F. Marian McNeill, is a book I recommend
to those wishing to delve into the matter further.
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