“Some hae meat and cannae eat, And some would eat that want it; But we hae meat, and we can eat, Sae let the Lord be thankit!”
(farmer, poet and philosopher 1759 –1796)
1 Cleaned Sheep or Lambs Stomach, and the Heart and Lights of a Sheep boiled and minced, 2 lb Dry Oatmeal, 1 lb Chopped Mutton Suet, 1 lb Lamb or Deer’s Liver, 1 pt Stock, 1 Large Chopped Onion, ½ tsp of Cayenne, ½ tsp Jamaica Pepper, ½ tsp Salt, ½ tsp White Pepper, 2 Drams of Malt Whisky.
Toast the oatmeal until crisp, then mix all the stuffing ingredients and force into the Stomach, about half way. Sew up securely and put into a boiling stock pot for 4-5 hours. The stomach has to be well pricked so that it doesn’t burst.
This, the most traditional of all foods eaten in Scotland it is really just a large round sausage with the paunch serving as the skin. It is served at Hogmanay to the sound of the pipes and it is customary to drink whisky between mouthfuls. Serve with Clapshot and Black Bun.
For The Clapshot :
1 lb Potatoes, 1 lb White Turnip, 1 tbs Butter, Chopped Chives or Shallots, Salt and Fresh Black Pepper.
Cook the vegetables separately and then mash together. Add the other ingredients to taste, though by tradition it is heavy on the pepper.
For The Black Bun :
The Paste :
8 oz Flour, 4 oz butter, ½ tsp Baking Powder, Water.
The Filling :
2 lb Seedless Raisins, 3 lb currants, ½ lb Blanched Almonds, ¾ lb Flour, ½ lb Sugar, 2 tsp Jamaica Pepper, 1 tsp Ground Ginger, 1 tsp Cinnamon, ¼ tsp Black Pepper, 1 tsp each of Cream of Tartar and Baking Powder, 1 tbs Brandy, Enough milk to moisten.
Mix all the filling ingredients together. Make the paste as for short-crust and line a tin with it. Put in the filling and close with a layer of paste, sealing well and egg-wash. Cook in a slow oven for 3 hours.
Store in an airtight tin (it should be made in advance, as with Christmas Cake)