Hi Fiona- Thanks for recipe- what would we do without our 2 Fionas on this list ! cheers Thompson ----- Original Message ----- From: "Fiona Pearson" <fcpearson@hotmail.com> To: <ORCADIA-L@rootsweb.com> Sent: Saturday, December 06, 2003 4:56 PM Subject: Re: [<orcadia>] Deerness Cook book found! > Here's a bit about "Bannocks or Oatcakes" as found in my "A Taste of > Scotland in Food and Pictures" > (printed first in 1970) but there was no mention in the index of hough, > sorry, Anne. Fiona in Deerness, perhaps you might know about potted hough - > or could ask the butcher in Deerness!!? What, there isn't a butcher in > Deerness....!!? > > Bannocks or Oatcakes: > ...easier to make 1 large oatcake at a time and cut it into quarters (or > farls) for cooking as the mixture stiffens if left too long. After cooking > they can be stored in a tin and either lightly toasted or heated in a slow > oven to crisp them. A heavy frying pan van be used instead of a gridle or > they can be baked in a moderate oven for 20 mins. This quantity makes 1 > large bannock the size of a dinner plate (or 4 to 8 small ones). The gridle > must be heated before baking. > 4oz (2/3 cup) medium oatmeal > a pinch of salt > a pinch of bicarbonate of soda > 2 teasp melted fat (bacon dripping is good) > additional oatmeal for the kneading > about 1/4 cup hot water > In a basin mix first 3 ingredients then make well in the middle and pour in > the melted fat. Stir around, then add enough water to make a stiff paste. > Scatter a board or table thickly with oatmeal and turn out the mixture, roll > into a ball. Knead well with the hands covered in oatmeal to prevent > sticking. Press down a little and keep the edges as regular as possible. > Roll into 1/4 inch thickness and shape by putting a dinner plate on tiop and > cutiing round the edges. Finally sprinkle with a little meal and cut into > quarters or less. Place on a warmed gridle or pan and cook until the edges > curl slightly. In Scotland they are finished on a toasting stone but a > medium hot grill to crisp the other side is adequate. Mix another bannock > whilst the oatcakes are 'finishing'. > > Interesting addition to the text: > "Froissant, the 14th century chronicler, writes that the Scottish soldier > always carried a flat plate of metal and a wallet of oatmeal as part of his > equipment. With a little water he could always make himself an oatcake over > a wood fire, which contributed to his remarkable stamina." > > Off to watch the Big Read! > Fiona in York UK > > > > >From: "Dutch Thompson" <dutchink@isn.net> > >Reply-To: ORCADIA-L@rootsweb.com > >To: ORCADIA-L@rootsweb.com > >Subject: Re: [<orcadia>] Deerness Cook book found! > >Date: Sat, 6 Dec 2003 15:20:14 -0400 > > > >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 > > > > _________________________________________________________________ > Stay in touch with absent friends - get MSN Messenger > http://www.msn.co.uk/messenger > > > ==== 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 > >