Agood and substantial dinner for sixpence per head. Wash three-quarters of a pound of Scotch barley in a little cold water; put it in a soup-pot with a shin or leg of. beef, of about ten pounds weight, sawed into four pieces (tell the butcher to do this for you; cover it well with cold water; set it on the; fire: when it boils skim it very clean, and put in two onions of about three ounces weight each; set it by the side of the fire to simmer very gently about two hours; then skim all the fat clean off, and put in two heads of celery, and a large turnip cut into small squares; season it with salt, and let it boil an hour and a half longer, and it is ready: take out the meat (carefully with a slice, and cover it up, and set it by the fire to keep warm), and skim the broth well before you put it in the tureen.
This favorite Scotch dish is generally made with the liquor meat has been boiled in. Put half a pint of oatmeal into a porringer with a little salt, if there be not enough in the broth, of which add as much as will mix it to the consistence of hasty pudding, or a little thicker; lastly,-take a little of the fat that swims on the broth, and put it on the crowdie, and eat it in the same way as hasty-pudding.
This Scotsman's dish is easily prepared at very little expense, and is pleasant-tasted and nutritious.
For various methods of making and flavoring oatmeal gruel, see Gruel.
This humble dish forms no contemptible article of food. It possesses the grand qualities of salubrity, pleasantness, and cheapness. It is, in fact, a sort of oatmeal hasty pudding without milk; much used by those patterns of combined industry, frugality, and temperance, the Scottish peasantry; and this, among other examples of the economical Scotch, is well worthy of being occasionally adopted by all who have large families and small incomes. It is made in the following easy and expeditious manner: - To a quart of oatmeal add gradually two quarts of water, so that the whole may smoothly mix: then stirring it continually over the tire, boil it together for a quarter of an hour; after which, take it up, and stir in a little salt and butter, with or without pepper. This quantity will serve a family of five or six persons for a moderate meal.
Cut some very thin slices of beef; rub with butter the bottom of an iron stewpan that has a cover to fit quite closely; put in the meat, some pepper, and a little salt, a large onion, and an apple minced very small. Cover the stew-pan, and let it simmer till the meat is very tender. Serve it hot.
Make a paste with some oatmeal and butter, form it into a dumpling, and place a haddock's liver in the middle, well seasoned with pepper and salt; it should be boiled in a cloth.
Make the haggis-bag perfectly clean; parboil the draught; boil the liver very well, so as it will grate; dry the meal before the fire; mince the draught and a pretty large piece of beef very small; grate about half of the liver; mince plenty of the suet and some onions small; mix all these materials very well together, with a handful or two of the dried meal; spread them on the table, and season them properly with salt and mixed spices; take any of the scraps of beef that are left from mincing, and some of the water that boiled the draught, and make about a choppin (i. e. a quart) of good stock of it; then put all the haggis meat into the bag, and that broth in it; then sew up the bag; but be sure to put out all the wind before you sew it quite close. If you think the bag is thin, you may put it in a cloth. If it is a large haggis, it will take at least two hours boiling.
The above we copied verbatim from Mrs. Maciver, a celebrated Caledonian professor of the culinary art, who taught, and published a book of cookery, at Edinburgh, A. D. 1787.
Put barley on in cold water, and when it boils take off the scum, put in any piece of fresh beef, and a little salt; let it boil three hours, have ready a cullender full of kale, cut small and boil them till tender. Two or three leeks may be ad-ded with the greens, if the flavor is approved of. This broth is also made with salted beef, which must be put in water over night to soak.
Take two pounds of flour, dry, and sift it well; then mix with it a pound of powder-sugar, three ounces of candied citron and orange-peel cut into dice, and half a pound of caraway comfits; put half a pound of butter into a saucepan, set it on the fire, and when quite melted, mix it with the (lour, etc.; the paste being nicely made, roll it out to the thickness of half an inch, cut it into cakes, lay them on white paper, prick and bake them; they should be of a pale color.