Selkirk Grace
by Robert Burns

Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae the Lord be thankit.

Happy New Year to all. I don’t think the Scots around here back in the day celebrated it the way we do now but if they did, they would most likely be making traditional dishes like red deer venison and clapshot.  If they “made a joyful noise” maybe it was to shoot  at a first footer (Native?) or after a snootful of the homebrew.

Clapshot

 

  • 1 1/3 pounds potato, peeled and quartered
  • 2/3 pound turnips, peeled and cut into chunks (neeps)
  • 3 tablespoons butter
  • 1/4 cup milk
  • 8 strips bacon, cooked and crumbled
  • 1 pinch ground nutmeg
  • salt and ground black pepper to taste
  • Directions

    1. Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.
    2. Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.

    Collops of Venison

    1 oz butter
    4 6 oz venison steaks; (or sirloin steaks)
    2 small eating apples; cored and sliced
    2 tablespoons whisky
    1 teaspoon honey
    2/3 cup double cream
    5 juniper berries; crushed
    sprigs parsley; to garnish
    Melt the butter in a large frying pan and cook the steaks.
    Remove when cooked and keep warm.
    Fry the apple slices until heated through.
    Mix together the whisky, honey, cream and juniper berries. add to the pan and heat until warm.
    Pour the sauce over the steaks and serve garnished with parsley.

    Finally, if you’re going to “first foot” someone, (visit them in the first few weeks of the New Year), it’s traditional to bring a bottle of whiskey and some short bread. The following is a medieval Scot receipt for Scottish Shortbread

    Burrebrede

    Ingredients

    • 1/2 cup superfine sugar
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon ground ginger
    • 3/4 teaspoon ground allspice
    • 1/2 teaspoon salt
    • 3 cups unbleached all-purpose flour
    • 1 cup butter, softened

    Directions

    1. Preheat the oven to 350 degrees F (175 degrees C).
    2. In a medium bowl, stir together the sugar, cinnamon, cardamom, ginger, allspice and salt. Divide into two equal parts, and set one aside. Add the flour and butter to the other half, and stir until blended. It should be slightly grainy.
    3. Press the dough evenly into an 8 inch square pan. Cut into 1×2 inch pieces using a knife, and prick with the tines of a fork. This will keep the shortbread from warping while baking. Sprinkle the reserved sugar and spice liberally over the top, brushing into all of the cuts and holes.
    4. Bake for 25 to 30 minutes in the preheated oven, or until firm and golden at the edges. Do not brown. Cool completely in the pan, and break into pieces along the lines to serve.

    All recipes except venison from http://allrecipes.com/recipes/world-cuisine/europe/uk-and-ireland/uk-and-ireland-occasions/hogmanay/viewall.aspx?page=1

    Venison from http://www.visitdunkeld.com/hogmanay-recipes.htm

    FINALLY, the very best so far website for Scottish , English and God knows where recipes all in one place is the following

    http://www.celtnet.org.uk/recipes/new-year-recipes.php

    Comprehensive cookbook!!!!

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