By George L. Thomson
Ebook by means of Thomson, George L.
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Additional resources for Traditional Scottish recipes
Place the dumpling in pot of simmering water and poach for 2 and a half hours. Iced Parfait: Whisk the egg yolks, sugar and vanilla together in a bowl until sugar has dissolved. Bring the cream to a gentle simmer in a thick bottomed pan. Pour cream over the egg and sugar mixture, whisking gently as you pour. Return the mixture to a clean pan and cook slowly, stirring until the custard coats the back of the spoon. Remove from the heat. Blend the white chocolate until dissolved. Blend in the Macallan single malt and chill mixture for 30 minutes.
Boil for 3 hours. Turn out the dumpling and either serve hot with custard or cold with cream. 30 Now here is another variation - Granny Geals's Special Clootie Dumpling! Ingredients: 4 oz. plain biscuits (Rich Tea type) 2 oz. fine flour 1/2 lb. currants (soaked overnight and drained) 1/2 lb. raisins 1/2 lb. finely shredded suet 1 teaspoon grated nutmeg 1/4 lb. sifted caster sugar 1/2 teaspoon ground cinnamon 2 blades of mace or 1/2 teaspoon ground mace) 1/2 teaspoon salt 3 oz. mixed candied lemon, orange and citron peel, chopped 2 oz.
Ingredients: 6 ounces (185g or 1½ cups) cooked white fish 2 ounces (60g or half a cup) peeled prawns 2 ounces (60g or half a cup) mushrooms 2 ounces (60g or half a cup) breadcrumbs 2 lightly beaten eggs 4 ounces (125g or one cup, scant) fine oatmeal 2 teaspoons dried parsley Salt and pepper to taste Cooking oil A small quantity of flour and butter Method: Remove any skin and bones from the fish. Chop up the prawns finely. Chop and fry the mushrooms in a little butter. Using a large bowl, break up and pound the white fish, chopped prawns, cooked mushrooms, breadcrumbs, parsley and seasoning, binding with half the beaten egg.