These are only a few of the great dishes to come from Scotland, I hope to add more very soon. 

Due to popular demand, (one person) the following recipe has been brought back

INGREDIENTS

2 Sheeps Hearts, 1lb Liver, 1 Onion, 8oz Finely Chopped Suet, 1.5 pints Cooking Liquor

6oz Pinhead Oatmean, Salt and Pepper

METHOD

Place the hearts and liver in a pan with cold water, add the onion. Bring to the boil and simmer for 40 minutes. Cool; mince the meat and onion. Melt some of the suet in a frying pan and lightly brown the oatmeal. Mix all the ingredients together to make a soft consistency. Steam for two and a half to three hours. Serve with creamed potatoes and mashed turnips.

Ingredients :

8oz Oatmeal. 8oz Beef Suet. 1 Medium Onion. Salt. Black Pepper.

Method:

Toast the oatmeal lightly in the oven. Chop the suet and onion. Mix them all, and season with salt and black pepper. Add no moisture, but tie up tightly, dry, in a cloth, leaving room to swell. Drop into a goblet of fast boiling water, and boil slowly, uncovered, for one and a half hours, keeping the dumpling under water all the time. This is most commonly served with a boiled fowl, but is almost a meal in itself, and may be eaten with mashed potatoes. A simpler dumpling can be made with half the quantity of suet, but it must then be bound with beaten egg or milk

Serves:4

4 pints (2.2litres) cold water, 1 lb (450g) neck of mutton, half an onion, half a leek
half a carrott, half a turnip, half a celery, 1 teaspoon of freshly cut parsley, 1 tablespoon of scoth barley
salt, pepper

1) Cut meat into small pieces
2) Put in a large saucepan with water and teaspoon of salt
3) Cook on a low heat for 2 hours
4) Wash barley and vegetables
5) Dice Vegetables
6) Add to pan and cook for 60 minutes
7) Strain the broth and cut the meat in small pieces, return to broth
8) Season with salt, pepper and parsley, mix and cook for 1 minute

Serves:4

4 hard boiled eggs, half lb (225g) of sausage meat, 1 egg beaten, vegetable oil for deep frying
2 oz (60g) fine white bread crumbs, 2 level tablespoons of plain flour, 1 teaspoon of parsley

1) Dry hard boiled eggs, roll in a little flour
2) Coat with sausage meat
3) Roll in flour
4) Coat with egg
5) Roll in bread crumbs
6) Fry in a deep fat frying pan for 10 minutes until golden
7) Pat with kitchen towel to remove excess fat
8) Cut in two and garnish with parsley

4 fillet steaks, 2 oz (60g) butter, 4 tablespoons of scotch whisky, 2 tablespoons of cream
Salt, Freshly ground Pepper, 2 oz (60g) Cheddar Cheese, Sprig of Parsley finely chopped

1) Grind plenty of pepper on both sides on steaks
2) Heat butter in frying pan, add steak and fry on both sides for 2-3-5 (rare-medium-welldone) minutes depending on taste
3) Place on hot serving dish and sprinkle with salt
4) Pour whisky into frying pan and mix with meat juices and cream to make a sauce
5) Pour over steak
GARNISH: With cheese and parsley

TRADITIONAL SCOTTISH SHORTBREAD

INGREDIENTS

1 Lb Sweet Butter, 1 C Powdered Sugar, 4 C Flour

Cream butter, add sugar gradually. Blend with, but don't overwork it or let

butter become oily. Gradually work in flour. Turn out onto lightly floured

board to pat out. (use part confectioner's sugar and part flour on board)

1. Roll 1/4 to 1/2 inch thick. cut into small (1 1/2 in) rounds. Prick

twice, then chill. Bake at 300 deg. for 20 - 25 min, or until barely golden

brown.

OR

2. Roll 3/4 inch thick - pinch edges, prick all over with a fork. Bake 375

for 5 minutes, then reduce heat to 300 deg and bake 45 - 60 minutes, or

until lightly golden brown.

For 8 people

This traditional version mingles tender steak and pieces of kidney under a flaky crust. Because kidneys are not always available, buy them when you can, and freeze the extras. They will keep well in your freezer for two months.

1 beef kidney, 4 tablespoons shortening, 2 onions, chopped, 2 pounds (900 g) round steak, in 1-inch cubes

1 1/2 tablespoons Worcestershire sauce, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper

2 tablespoons butter, softened, 2 tablespoons flour, 2 tablespoons minced parsley

Wash the kidney, remove membranes and fat, and cut kidney in

1-inch cubes. Melt the shortening in a heavy pot. Add the onions

and cook, stirring often, until well browned. Add the steak and

kidneys. When the meat is browned on all sides, pour on 2 cups

boiling water, Worcestershire, salt, and pepper. Cover and cook

over very low heat for 1 1/2 hours, or until the steak is tender.

Preheat the oven to 400°F (205°C). Blend the butter with the flour

to make a beurre manie. Drop small pellets of this paste into the

sauce and stir to thicken it. Put meat and sauce into a deep pie

plate and sprinkle with parsley. If you wish to use a pastry

topping, roll out the dough and cover the pie plate. Slash the top,

crimp the edges, and bake about 30 minutes, or until well browned.

Basic Pastry for 9-inch shell

Don't handle this pastry dough any more than necessary or it will

be tough: treat it firmly, not timidly, but don't fuss with it. The

flour and shortening should not be blended too well: it is the bits

of shortening left in the dough that puff and expand during baking

and give the pastry its flaky identity. For that reason, the dough

cannot be mixed as successfully in a food processor.

1 1/2 cups (215 g) flour

1/4 teaspoon salt

1/2 cup (1 dL) shortening

3 - 4 tablespoons cold water

Mix the flour and salt. Cut in the shortening with a pastry blender

or two knives. Combine lightly only until the mixture resembles

coarse meal or very tiny peas: its texture will not be uniform but

will contain crumbs and small bits and pieces. Sprinkle water over

the flour mixture, a tablespoon at a time, and mix lightly with a

fork, using only enough water so the pastry will hold together when

pressed gently into a ball.

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