1989
Kitchen Krafts: Recipes from Scotland
May 1989

“Kitchen Krafts: Recipes from Scotland,” Friend, May 1989, 10

Kitchen Krafts:

Recipes from Scotland

Stovies

water or bouillon

2 ounces (60 g) fat from beef or lamb roast (not lard)

1 large onion, chopped

4 large potatoes, sliced thin

salt to taste

leftover beef or lamb (optional)

  1. Boil pan of water or bouillon.

  2. Meanwhile, saute onion in fat in large kettle. When barely browned, top with half of potatoes and leftover meat (optional).

  3. Pour enough boiling water into pan to just cover potatoes; add remaining potatoes.

  4. Simmer until potatoes are cooked and water has been absorbed (about 30 minutes). Gently stir occasionally during cooking so that potatoes and onions don’t stick to pan. Add a little more liquid if it boils away before potatoes are done.

  5. When potatoes are cooked (easily pierced with fork), mash potatoes and onions together with fork.

  6. Season as desired.

Salad

1 head iceberg lettuce

1 yellow pepper

1 red pepper

1 cucumber

  1. Wash lettuce, gently tear into pieces, and put into bowl.

  2. Wash peppers, remove seeds, and slice; scatter slices on top of lettuce.

  3. Wash and slice cucumber, and arrange on top of peppers.

  4. Serve with dressing (recipe follows).

Salad Dressing

3 tablespoons rapeseed oil or other vegetable oil

1 tablespoon vinegar

1 tablespoon salt

freshly ground pepper to taste

pinch of sugar (optional)

Mix all ingredients together and pour over salad.

Trifle

1 Swiss roll (jelly roll) or sponge cake

1 banana, sliced

1 (15 ounce/430 g) tin (can) strawberries

1 package (3 ounces/85 g) raspberry jelly (gelatin)

1 pint (2 cups) thick custard (vanilla pudding)

caster sugar (confectioners’sugar)

1/4 pint (1/2 cup) whipping cream, whipped

chocolate flakes (grated chocolate)

  1. Cut roll or cake into pieces, and line bottom of large glass dish.

  2. Drain strawberries (saving juice), and layer with banana slices on top of roll or cake.

  3. Make jelly according to package directions, using strawberry juice as part of liquid. Pour on top of other ingredients in bowl. Refrigerate to set.

  4. While jelly is setting, make custard, sprinkling top with caster sugar to prevent skin from forming; let set.

  5. When jelly and custard are both set, whip custard, then pour on top of jelly. Return to refrigerator.

  6. When custard has set again, spread whipped cream on top. Decorate with chocolate flakes.

Illustrated by Shauna Mooney