Peggy wrote: > I have the following recipe for bere bannocks from Barony Mills, > Birsay: That's the recipe I use too. They taste great with grimbister farm cheese. Going back to potted hough - as Mike said hough is the scots word for the shin bone (I assume the hock of a horse is the same, hock/hough - must be the same source). I'd forgotten potted hough actually existed until Anne mentioned it. I don't know how easy it would be to make nowadays - with all the regulations about buying beef on the bone and such it could be difficult to get hough. Especially as there's not exactly a lot of butchers shops in Orkney any more. Donaldson's the butchers have reopened yesterday, so there's a butchers in Kirkwall again. Thinking of Potted hough just reminded me - my music teacher in primary school played in a ceilidh band called "Potted hough". By the way - the Christmas lights in Kirkwall were turned on yesterday. Fiona Orkney