Traditional Stovies on the Stove from A Year in a Scots Kitchen by Catherine Brown
This is made with stovie stock, the leftover gravy and dripping from a roast which can be bought from traditional butchers in small plastic pots, the layer of beef dripping on top of the gravy from...
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Ingredients
- 125-250 g (4-8oz) cooked meat
- 2-3 tablespoons finely chopped parsley, chives or spring onions
- 1 kg (2lb) floury potatoes, main crop or new
- 125 ml (4fl oz) meat stock or gravy
- 50 g (2oz) oil, dripping, or butter
- 3 medium onions, roughly chopped
- Seasoning: salt, freshly ground black pepper, allspice or grated nutmeg
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