Traditional Cottage Recipe from The Scots Kitchen by F. Marian McNeill
‘In the peasant’s home it was set in the centre of the table, all gathering round with their horn spoons, and it was “deil tak’ the hindmost”.’ —T. F. Henderson
Ingredients
- stock or gravy
- the pluck (including heart, lights and liver)
- beef suet
- pin-head (coarse) oatmeal
- the large stomach bag of a sheep
- salt
- onions
- black pepper
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