I have been sending these entertaining emails to a Scottish friend Bert MacKay -his following remarks are also interesting. Helen Tattie Scones were a favourite all over Scotland but I think they originated in Aberdeenshire, the county that grew the most potatoes in Scotland.(East Coast) Black Pudding and all sausage meats are about 1000 years old and my grandmother made many sausages with differing mixes stuffing them into sausage skins. These meats were common from the Ukraine and Scandinavia. Even HAGGIS that is honoured in all Robert Burns nights is not Scottish, when I was in Burns Birthplace in July of 2008 I tracked down that haggis was introduced to Scotland in the 13th Century but trading ships from Scandinavia brought different mixes ashore in Edinburgh with mostly dried meats. Scotland had lots of oats and sheep so that combination led to what is called haggis but the word is Scandinavian even if all my fellow Scots say it's not. In addition the word BANNOCK is Scottish and was introduced to natives in Canada in the 1700s by soldiers and explorers and traders from Hudson Bay. My grandmother from the Hebrides did not speak English until she was 12 years old...simply Gaelic and that was spoken in my Grandmother's house in my early years and I only have a few dozen words. Gaelic is now on the upsurge in both Scotland and Canada (Nova Scotia and Cape Breton) Here endeth the lesson. The best Scots food today sold in good restaurants is PRIME RIB called ROAST BEEF and all manner of FISH. Lobster and scampi and haddock, salmon and several types of fish are common in restaurants. Bert.