On 01/19/04 Stephen Davies wrote about a NorthAmerican source for bere meal and discussed the use of lard... In August, I brought home (to Virginia, USA) a 1.5kg bag of Bere Meal from Barony Mills in Birsay. I have yet to make bere bannocks because I don't know where to buy lard. I bought some Crisco (3 one-cup sticks). Will this work? I have a recipe that the kind man at the mill gave me. Apparently, the mill is closed in the winter as the sign was taken down and it looked deserted when I was in Birsay in December. Peggy B.

If you look up banncok on the internet, you will see about five hundred versions. I spent time in our north, and natives cook fish in white lard, bake their bannock with it, and, are you ready, they love to put it in tea with about five spoons of sugar. All has to do with energy and cold weather---nasty damp bonechilling inescapable cold, even in summer. I can dig out my fat free version if you are interested. On Monday, January 19, 2004, at 08:09 PM, Pbainton@aol.com wrote: > On 01/19/04 Stephen Davies wrote about a NorthAmerican source for bere > meal and discussed the use of lard... > In August, I brought home (to Virginia, USA) a 1.5kg bag of Bere > Meal from Barony Mills in Birsay. I have yet to make bere bannocks > because I don't know where to buy lard. I bought some Crisco (3 > one-cup sticks). Will this work? I have a recipe that the kind man > at the mill gave me. Apparently, the mill is closed in the winter as > the sign was taken down and it looked deserted when I was in Birsay in > December. > Peggy B. > > > ==== 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 >

> In August, I brought home (to Virginia, USA) a 1.5kg bag of Bere Meal from Barony Mills in Birsay. I have yet to make bere bannocks because I don't know where to buy lard. I bought some Crisco (3 one-cup sticks). Will this work? I have a recipe that the kind man at the mill gave me. Apparently, the mill is closed in the winter as the sign was taken down and it looked deserted when I was in Birsay in December. > Peggy B. I'm not sure where you got a recipe that uses lard, but here's the recipe from Barony Mills itself (this is the recipe I use): Orkney Bere Bannocks 2 c. of Birsay beremeal 1 c. of 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 but soft dough, roll out on a floured (mixture of flour and beremeal) board to form the bannocks (this will make 2 or 3), then cook on a hot, ungreased girdle 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.) Fiona Orkney