Fiona: While rummaging through a box, trying to find a family memento for a nephew, I came across the Deerness Kitchen, published by the Deerness SWRI (Scottish Royal/Rural Women's Institute?). No year of publication. My guess is sometime in the past 20 years. One of the recipes is for potted hough. WHat is HOUGH? Even the recipe gives me no clue beyond the probability that it is meat: you take a meat bone (nap bone: what is that?) and cook them for hours. It is definitely NOT an old-time collection. It includes pan pizza, Rumanian Stew.... I would be happy to send it to you. Best from the deliciously (if you don't have to be out) snowy and cold suburbs of Philadelphia, Anne Slater

Hi Anne- Is there a recipe for bannock by any chance- I'm researching (mainly) Scottish foods from early 20th C and have heard many variations on bannock & biscuits made from flour fresh from the mill. Both hough & a nap bone are new to me. I have my grmum's (born 1893) cookbook from when she started collecting recipes as a girl and there are many different hands writing recipes in the book for her. The pages stained with molasses and butter etc contain the tried-and-true hand-me-down recipes that my Mum and now sometimes my wife cooks- ginger snaps that snap ! cheers Thompson ----- Original Message ----- From: <STRONSAY2@cs.com> To: <ORCADIA-L@rootsweb.com> Sent: Saturday, December 06, 2003 12:55 PM Subject: [<orcadia>] Deerness Cook book found! > Fiona: > While rummaging through a box, trying to find a family memento for a nephew, > I came across the Deerness Kitchen, published by the Deerness SWRI (Scottish > Royal/Rural Women's Institute?). No year of publication. My guess is sometime > in the past 20 years. > > One of the recipes is for potted hough. WHat is HOUGH? > Even the recipe gives me no clue beyond the probability that it is meat: you > take a meat bone (nap bone: what is that?) and cook them for hours. > > It is definitely NOT an old-time collection. It includes pan pizza, Rumanian > Stew.... > I would be happy to send it to you. > > Best from the deliciously (if you don't have to be out) snowy and cold > suburbs of Philadelphia, > Anne Slater > > > ==== ORCADIA Mailing List ==== > To unsubscribe from the Orcadia mailing list, send an e-mail with the word > 'unsubscribe' in the message body to orcadia-l-request@rootsweb.com > >

STRONSAY2@cs.com wrote: >Fiona: >While rummaging through a box, trying to find a family memento for a nephew, >I came across the Deerness Kitchen, published by the Deerness SWRI (Scottish >Royal/Rural Women's Institute?). No year of publication. My guess is sometime >in the past 20 years. > >One of the recipes is for potted hough. WHat is HOUGH? >Even the recipe gives me no clue beyond the probability that it is meat: you >take a meat bone (nap bone: what is that?) and cook them for hours. > >It is definitely NOT an old-time collection. It includes pan pizza, Rumanian >Stew.... >I would be happy to send it to you. > > > Hi Fiona and all "Hough" is the Scottish name for shin of beef. You can find another recipe here - http://thefoody.com/meat/pottedhough.html I think "nap" is just another name for the shin bone. -- Mike Clouston

Anne, I have the following recipe for bere bannocks from Barony Mills, Birsay: 2 cups Barony Mills Beremeal 1 cup plain flour 1 tsp. baking soda 1 tsp. cream of tartar salt, if desired Mix thoroughly, add milk, water, or buttermilk to make a stiff dough, roll out on a floured (mixture of beremeal and flour) board to form the bannocks (this will make 2 or 3), then cook on a hot, ungreased griddle 5 minutes or so, each side until both sides are browned and the middle is cooked. Practice will make perfect. Consume with copious amounts of ale (plus plenty of Orkney butter and cheese). I brought some beremeal flour home from Orkney but haven't attempted making bannocks yet. Did you get any snow? We (in Virginia) got abut 6-8 inches Thursday night and throughout Friday. Vermont got hammered (14 inches and still coming down). Peggy, Virginia, USA ----- Original Message ----- From: <STRONSAY2@cs.com> To: <ORCADIA-L@rootsweb.com> Sent: Saturday, December 06, 2003 11:55 AM Subject: [<orcadia>] Deerness Cook book found! > Fiona: > While rummaging through a box, trying to find a family memento for a nephew, > I came across the Deerness Kitchen, published by the Deerness SWRI (Scottish > Royal/Rural Women's Institute?). No year of publication. My guess is sometime > in the past 20 years. > > One of the recipes is for potted hough. WHat is HOUGH? > Even the recipe gives me no clue beyond the probability that it is meat: you > take a meat bone (nap bone: what is that?) and cook them for hours. > > It is definitely NOT an old-time collection. It includes pan pizza, Rumanian > Stew.... > I would be happy to send it to you. > > Best from the deliciously (if you don't have to be out) snowy and cold > suburbs of Philadelphia, > Anne Slater > > > ==== ORCADIA Mailing List ==== > To unsubscribe from the Orcadia mailing list, send an e-mail with the word > 'unsubscribe' in the message body to orcadia-l-request@rootsweb.com >