Apple Amber

 

Serves 6-8

 

  • 4 large apples, peeled, chopped, and cooked

  • 3 eggs, separated

  • 50 g (2 oz) butter

  • 150 g (5 oz) sugar

  • 1 lemon

 

Strain the cooked apples or liquidize, and put into a greased pie dish. Beat the yolks of the eggs and blend with the butter into the apples with 50 g (2 oz) of the sugar. Add the lemon rind and juice. Whisk the egg whites very stiffly, fold in the remaining sugar and pile on top of the apple mixture. Bake in the oven at 190 degrees C (375 degrees F), until the meringue top is lightly browned.

 

From: Stewart, J., & Hume, M. (1990). The National Trust for Scotland Recipe Book. Edinburgh: Chambers.

Fishwife’s Haddie

 

Serves 2

 

  • 2 large smoked haddock

  • 50 g (2 oz) butter

  • Salt and pepper

  • 2 tsp cornflour

  • 500 mL (18 fl oz) milk

 

Skin the fish and cut in neat pieces. Melt the butter in a pan and add the fish. Sprinkle with salt and pepper and cover with a tight-fitting lid. Cook gently for five minutes. Blend the cornflour with the milk and pour over the fish. Cook gently for a further five minutes, shaking the pan from time to time. Arrange the fish on a serving dish and pour over the sauce. A poached egg or daub of cream may be served with each portion.

 

From: Stewart, J., & Hume, M. (1990). The National Trust for Scotland Recipe Book. Edinburgh: Chambers.

Scotch Broth

 

Serves 6 – 8

 

  • 700 g (1.5 lbs) neck of mutton

  • 1.25 litres (2 pints) water

  • 15 mL (1 tbsp) barley

  • 1 small carrot

  • One-half turnip

  • 1 onion

  • 1 strip of celery

  • 1 tsp parsley, finely chopped

  • Salt and pepper

 

Remove all fat from the meat and cut into small pieces. Put the meat into the water along with its bones and a little salt. Bring slowly to the boil, and skim well. Blanch the barley by putting it into cold water and bringing it to the boil. Then drain. Peel and cut the vegetables into small pieces or cubes and add to the broth when it has cooked for one hour. Add the barley. Simmer gently for three hours. Carefully remove all the bones. Return the soup to the pan, and bring to the boil. Sprinkle in the parsley and season to taste.

 

From: Stewart, J., & Hume, M. (1990). The National Trust for Scotland Recipe Book. Edinburgh: Chambers.

Winter Brioche

 

Serves 4

 

  • 1 very large brioche

  • 225 g (8 oz) each baby carrots, turnips, parsnips, cauliflower, mange-tout, and button sprouts

  • 50 g (2 oz) melted butter

  • Salt and pepper

 

First, cut a lid from the brioche. Remove the inside, leaving a one cm (one-half inch) lining. Prepare and cook all the vegetables separately until just tender, plunging each of them into cold water when cooked, to preserve the colour. Drain and toss the vegetables together in melted butter. Season and arrange in the hollowed-out brioche. Replace the lid and cover with foil. Reheat at 180 degrees C (356 degrees F) for 15-20 minutes or until hot. Serve at once.

 

From: Stewart, J., & Hume, M. (1990). The National Trust for Scotland Recipe Book. Edinburgh: Chambers.

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