Thank you Stephen. I am no longer hungry. Karen

One of my favorite cookbooks because it's so historically and regionally informative is "British Cookery: A complete guide to culinary practice in England, Scotland, Ireland and Wales," by Lizzie Boyd, ed. (Woodstock, NY: Overlook Press, 1979), but first published in 1976 by the British Tourist Authority and British Farm Produce Council, with a host of professorial research directors and researchers, and recipe testing done at the Scottish Hotel School, U. of Strathclyde. Recipes are not presented region by region but by types: soups, sauces, forcemeats, eggs, fish, meat, Vegetables, savouries, puddings, yeast baking, cakes, preservation, confectionary, beverages and then regional dishes in each of these sections. There are in this book recipes for Orkney clapshot and stovies: "Clapshot (6 - 8 portions) F Orkney Islands 1 lb mashed potatoes 1 lb mashed turnips 1 dessertspoon chopped chives 2 oz dripping Salt and pepper Mix together the hot mashed potatoes and turnips; blend in the chives and dripping. Season to taste with salt and pepper, heat through and serve." (p. 356) On p. 217, there is a recipe for "Limpet Stovies ( 8 portions) F Scotland," in which it is explained that "the term 'stovie' is said to be a Scottish corruption of the French estuvier meaning to shut up; another more logical interpretation of the word is 'cooked on the stove.'" 4 pt limpets Peeled potatoes Salt and pepper 1/2 lb butter Put the fresh limpets in a deep pan, cover with water and bring to the boil. Rinse the limpets in cold water, pick them out of the shells and remove the eyes and sandy trails. Weigh the shelled limpets and take three times the amount of peeled potatoes; put a layer of sliced potatoes in a large fireproof pot, add a layer of limpets and season with salt and pepper. Continue with these layers, finishing with potatoes. Pour over two cups of the strained liquid in which the limpets were scalded; top with pieces of butter. Cover with a tightly fitting lid, bring to the boil and simmer very slowly for at least 1 hour." Aren't you glad you asked? On p. 354, there are "Stovies (6 - 8 portions) F Scotland 2 lb potatoes 3/4 lb sliced onions 1 oz butter Salt and pepper 1/2 pt white stock Fry the onions in the butter in a pan, add the thickly sliced potatoes, with salt and pepper and stock. Brush the top of the potatoes with butter to prevent them drying out. Bring to the boil, cover and simmer gently for 1 hour. Small quantities of cooked meat, such as bacon, chicken or mutton [where does anyone find mutton any more?--lj], may be added to the pan for the last 15 minutes." On p. 275, under "Bacon," there is a recipe for Alnwick Stew, from Northumberland, for which it says: "Bacon Stovies from Scotland is similar to the Alnwick Stew, but is made with milk rather than water." Here's the rest of that recipe: "For a bacon stew, top or prime streaky flank, prime or end collar can be used as well as forehock. Local variatoins include the Somerset stew which is composed of forehock, chopped onions and mixed, chopped carrots and turnips. It is cooked in half cider [I presume that's the alcoholic variety and not apple juice--lj] and half water and apple rings are added towards the end of cooking. [then sentence quoted above about stovies.] 2 1/2 lb forehock 1 lb chopped onions 2 lb slided potatoes Pepper and mustard 1 bay leaf Cut the bacon into 1 in cubes and arrange with the onions and potatoes in alternate layers in a pan finishing with a layer of overlapping potatoes. sprinkle each layer with pepper and a little mustard [dry mustard?--lj]; lay the bay leaf on top of the potatoes and pour over enough water to come just level with the top layer of potatoes. Cover with a lid and simmer gently for 1 1/2 - 2 hours. Now if that don' make everyone happy and hungry, I don' know what will? Lisbeth Jardine ----- Original Message ----- From: <KJEMEM@aol.com> To: <ORCADIA-L@rootsweb.com> Sent: Wednesday, September 29, 2004 2:38 PM Subject: [<orcadia>] Stennes Stovies and some more Sheep .... > Thank you Stephen. I am no longer hungry. > > Karen > > > ==== 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 > >