Recipe for Marial like my Ma used to make.

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Woodside Wullie · Joined: 05 Feb 2008 Posts: 423 Location: Burgh o' Woodside

Marial,
allanp was bemoaning about not getting good old Scots’ food anymore, so here’s a recipe for you to make across in the colonies. First of all, open a bottle of Whisky and pour yoursel’ a good measure; believe me darlin’ you’ll need it after I tell you how to cook the glorious Potted Heid.

Ingredients:

1 Oxe Head
2 tablespoons o’ salt
2 onions
Half ounce o’ Peppercorns
4 blades o’ Mace
25 Allspice Berries
4 sprigs’ o’ Thyme and Marjoram
4 sprigs o’ Barley
4 bay Leaves
8 Cloves

This is goin’ to take about 9 hours, so pour yoursel’ another Whisky.

1. Split the Ox head in two. (I use an axe but it would be maybe more advisable for you to use a hacksaw, and remember to cut oot the tounge first coz we can boil it up at another time.) Soak the head for a few hours. Now at this point my mother would carry on with her knitting and read her Peoples’ Friend, but I would suspect that you must be a wee bit traumatised and needin’ more Whisky. Pour another large one.

2. After having soaked it scald the head and when cool scrape the skin off and have another whisky.

3. Place both half heads in a really big pan, cover well with cold water and salt and bring slowly to the boil; skim well and pour yoursel’ another whisky.

4. Simmer for about 5-6 hours then remove the flesh from the head, and pour yoursel’ another whisky.

5. Put the bones back in the pan with the liquor, add all the other ingredients; if there is insufficient liquid to cover the bones, add more water, and pour yoursel’ another Whisky

6. Simmer this for two hours longer, then take the lid off the pan and boil the contents rapidly until jellying when cold,

7. Strain into a basin and leave aside till cold and pour yoursel’ another Whisky coz you’ve missed one.

8. Remove fat from top of stock which should be a jelly.

9. Cut the meat from the head into small pieces and put into wetted moulds or basins, and pour yoursel’ another Whisky.

10. Warm the stock to melt it and when melted but cool, pour over the meat in the moulds. Stir to distribute meat and leave to cool.

11. Pour yourself a Whisky and then if stock has not jellied, add gelatine at about a half to three-quarter- ounce per pint; dissolve the gelatine in the stock, then use as above.

12. When set turn out moulds and garnish with parsley. A good sized head should make about 16 lbs o’ Potted Heid, so I hope your family have good appetites.

Now Marial you may be wondering if your family will eat the majestic Potted Heid, but by now you should be more than three-quarters through the Whisky and too drunk to care.
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Ne'er dee i' day fit yi'd ne'er dee i' morn.

maria143 · Joined: 17 Jan 2008 Posts: 476 Location: Florida

Now tell Woody who asked for this recipe...I would like throw up on them.....

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Woodside Wullie · Joined: 05 Feb 2008 Posts: 423 Location: Burgh o' Woodside

maria,

It'll get better, honest. I'll show you how to cook Haggis, Brawn (pig's head) and stuffed calf hearts. I'm salivating at the thought o' it.
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Ne'er dee i' day fit yi'd ne'er dee i' morn.

BoB · Posted: Tue Apr 15, 2008 10:11 pm Post subject:

Aye, don't forget the Tripe Wullie

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Woodside Wullie · Joined: 05 Feb 2008 Posts: 423 Location: Burgh o' Woodside

Tripe:

Wash the Ox's stomach bag really well in warm water, then put into a pan of cold water and bring gently nearly to boiling point. (think about it; yi' dinna want to hurt it).

Now pour off the water and scrape the stomach bag really, really well till it's kinda clean.

Put it back in some fresh cold water, and bring to the boil and simmer for around 6 to 9 hours. (By the way the liquor from the boiling of tripe makes an excellent soup)

Presentation:

Your cooked tripe
half pint o' milk
2 onions
salt and pepper
1 oz. o' flour

Cut up your tripe into neat pieces; it makes it look more appetising. Honest! Put the tripe into a pan with the milk and blanched sliced onions and simmer for an hour. Blend the flour with a little milk and butter (it's ca'd a roux) Add fit ever herbs yi' fancy, and boil up. Pour over the tripe served on toast and enjoy.

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Ne'er dee i' day fit yi'd ne'er dee i' morn.