Here I am, a South Ozzie girl, with the Highlands of Scotland pulsating through my veins. It’s always a delight to learn anything, at all, about my Scottish Ancestors and this “Family History Through the Alphabet” post is focussing on Scottish recipes from the year 1828. I have no idea whether any of my Ancestors actually cooked and/ or ate these foods, but they fascinate me, non-the-less.
Skin the birds; cut out the back bones season them with pepper and salt. Lay a beef-steak in the bottom of the dish, and put a good deal of thickened melted butter over the birds. Cover with a common crust. A quarter of an hour will bake them.
SCOTCH WHITE PUDDING
Mince good beef-suet, but not too finely, and mix it with about a third of its own weight of nicely toasted oatmeal. Season very highly with pepper salt and finely-shred onions. Have the skins thoroughly cleaned, and cut of equal lengths. Fill them with the ingredients, and fasten the ends with a wooden pin or small feather. Boil the puddings for an hour picking them up as they swell in the pot, to let out the air. They will keep for months in bran or oatmeal. When to be used, warm them on the gridiron, and serve very hot.
FIRE PUDDINGS IN SKINS
Mince apples and grate biscuit; take an equal weight to those of minced mutton suet. Sweeten this with sugar and season with cinnamon and grated nutmeg. Moisten the whole with wine, or any well flavoured liquor and fill the skins, but not too full as the bread swells. Boil and serve hot.
Observations – These will keep for a week or ten days, and re-warm. Another kind is made of rice boiled in milk, with suet, currants, sugar and seasonings. The suet in these puddings should not be shred too small, nor left yet in lumps.
Mince a pound and a half of good mutton, and four ounces of mutton suet. Stew this in broth or with butter, and add greenpease, young onions and a little shred of lettuce. Season with salt, cayenhe, and white pepper. Heap rice round a shallow soup-dish, and serve stew in the middle.
Observations. – Veal or fowl may be dressed as above. A little currie-powder may be added to the seasoning.
This dish may be made of either fresh beef, or of a neck or back-ribs of mutton. Cut four pounds of meat into handsome pieces. Boil and skim this well, and add carrots and turnips sliced small leeks and parsley cut down, and some German greens finely shred, and put in only before the soup is completed. Season with pepper and salt. The quantity of vegetables must be suited to the quantity of meat so that the soup may have consistency but not be disagreeably thick. Serve the meat and soup together.
FRUIT PIES, &c
Fruit pies require a light and rich crust. Fruits that have been preserved are generally baked in an open crust, and are ornamented with paste bars, basket-work, stars &c. The fruit must not be put in till the crust is baked, as the oven injures the colour of preserved things.
Rhubarb Pie. – Peel off the skin from stalks of young rhubarb, and cut them into bits of about an inch and a half. Stew them slowly in sugar and water till soft, mash and make them into a covered pie or an open tart.
Observations. – Fresh good cream is a very great improvement to all fruit pies and tarts. The next best thing is plain custard. In England the cream is often sweetened, thickened with with beat yolks of eggs and poured over the fruit. In Scotland cream for tart is usually served by itself, either plain or whisked.
RESOURCE: The cook and housewife manual. SCOTLANDS PRIMARY COOKBOOK. Miscellaneous National Dishes. (1828) by Magaret Dodds. http://www.books.google.com.au
Copyright © 2012. C.A.Crout-Habel. “Seeking Susan ~ Meeting Marie ~ Finding Family.