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Monday 30 March 2009

Scottish Kinclaven Wedding Car


A Scottish wedding car at Kinclaven Church, Perthshire, Scotland.

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Sunday 29 March 2009

Scottish Newtyle Salmon Fishing Beat Dunkeld Scotland


Scottish Newtyle Salmon Fishing Beat, Dunkeld, Scotland.

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Saturday 28 March 2009

Scottish Fiddle Tune Dunkeld Bridge


Pete Clark giving a fiddle rendition of Dunkeld Bridge by Neil Gow as part of the 200th year celebrations of the bridge at Dunkeld.

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Thursday 26 March 2009

Scottish Horse Fair 2009


Scottish Horse Fair 2009. Coupar Angus Horse Fair, 28 March 2009, from 10am. A spring gala in celebration of the town's historic horse market, and the horse shows that continued until the 1950s. The event will include a street market and craft fair selling locally made items. There will be a parade through the town starting around 11.45, including local children, a pipe band, heavy horses and vintage vehicles. At the Common there will be a display of various breeds of horses and a 'Horse Boot Sale' (a sale of horse-related items). There will also be antique farm equipment on show, and a display of Highland dancing. The day will end with a ceilidh at the Town Hall. Coupar Angus Horse Fair Photographs 2008.

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Saturday 14 March 2009

Scottish Water Tower


Scottish Water Tower. An old view of the Water Tower, Arbroath, Scotland. The Water Tower was built in 1885. It was built with the labour of unemployed in Arbroath in an early form of workfare. It was designed by Friockheim architect William Gillespie Lamond in the style of a fake medieval fortress with rusticated red sandstone walls. It is jokingly known as Arbroath's castle.

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Friday 13 March 2009

Scottish Veteran Buried In New Zealand

Scottish Veteran Buried In New Zealand.

I am trying to acquire information on a Glasgow born American Civil War veteran (1861-1865) who died and was buried in New Zealand. John Scott was supposedly born about 1828, near Glasgow, Scotland, was a leading engineer of vessels sailing between Glasgow and Londonderry, married Ann Hamilton, on December 17, 1852, had several children, 1861 census of Scotland is said to show Ann residing at 10 Finnieston Street, Glasgow, together with her three sons, Thomas, Robert and John. John Scott was serving as second engineer aboard the wooden hulled side wheeled steamer the Douglas, later re-named the Margaret and Jessie, which was to be used in the blockade running trade with the Confederate States.. This vessel, although constructed in Glasgow, in 1858, was purchased by the well known firm of Fraser, Trenholm and Company, who acted as agents for the Confederate States in the acquisition of vessels for the war effort.

On June 9, 1905, John Scott died in Dunedin, New Zealand leaving his widow and six surviving children and was buried in the Northern Cemetery in Dunedin, New Zealand.

If I can confirm what I have been given, he will be added to the Veterans Memorial Website, www.acwv.info.

All help will be greatly appreciated.

James Gray
Sons of Confederate Veterans, Inc.
Brisbane, Australia
jamesmgray@bigpond.com

Thursday 12 March 2009

Scottish Antlers


Scottish Antlers.

Sandy, " How much do you want for the antlers ? "
Shopkeeper, " Two pounds. "
Sandy, " They are awfu dear, aren't they ? "
Shopkeeper, " Of course they're off a dear, did ye think they were off a rabbit !! "

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Wednesday 11 March 2009

Scottish Highland Beef Balls

Scottish Highland Beef Balls.

The original recipe uses saltpetre and coats the balls in melted suet so that they were expected to keep. The addition of a finely chopped onion improves the flavour and texture. In Shetland they make a very similar spiced meat called Bronies.

1 Ib mince (500 g)
2 oz suet, finely chopped (50 g)
1 tsp freshly ground black pepper
1 tsp mixed spice
1 tsp salt
2 tsp sugar
Half tsp ginger
Half tsp ground cloves
Mix all the ingredients thoroughly together in a mixing bowl. Shape into 4 large or 8 small patties. Fry for five minutes on both sides in a little hot fat. Serve with bacon and Skirlie. Scottish Cooking.

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Tuesday 10 March 2009

Scottish Highland Game Soup

Scottish Highland Game Soup. A clear soup with a rich flavour.

4 Ib well-hung game bones (2 kg)
1 Ib shin of beef, minced (500 g)
Giblets of game birds, if available
4 oz celery, chopped (125 g)
4 oz white of leek, chopped (125 g)
1 doz peppercorns
2-3 carrots, sliced
Some parsley stalks
2 medium onions, sliced
Salt
Cold water
2 bay leaves
Port wine to taste

Garnish.
Diced cooked game meat
Brown the bones and onions in the oven or in a frying pan on top of the stove. Place in a large pot with the beef, giblets, carrots, celery, leeks, bay leaves, parsley, peppercorns and salt. Cover with cold water. Bring to the boil and simmer for about 4-5 hours, skimming when necessary. Do not stir. Leave to cool a little and settle, then strain through a fine muslin. Skim well, removing all the grease, then add the port and check seasoning. Garnish with diced cooked game meat. Serves 12-14.

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Monday 9 March 2009

Scottish Skirlie In The Pan

Scottish Skirlie In The Pan. This was originally a cheap, sustaining Scottish meal served with Chappit Tatties and a glass of milk. It was often a Saturday dish when mothers had a day off. It makes a good stuffing for chicken and also is often served as an accompaniment to game birds or roast meats. Sometimes water is added and there is a great variety in the type of fat used. In this area they favour beef or mutton suet. Skirl means 'loud noise'.

2 oz suet (50 g)
6 oz medium oatmeal (175 g)
1-2 medium onions, finely chopped
Salt and pepper

Chop the suet finely and put into a heated frying pan. When it is thoroughly melted, add onions and brown them well. Add enough oatmeal to absorb the fat and make a fairly thick mixture. Season well and cook for a few minutes. Serve with meat or game either roasted or stewed. Scottish Cooking.

Friday 6 March 2009

Best Scottish Marmalade Recipe

Best Scottish Marmalade Recipe.

To make a Marmalade of Oranges. Take your oranges, grate them, cut them in quarters, take the skins off them, and take the pulp from the strings and seeds; put the skins in a pan of spring-water. Boil them till they are very tender, then take them out of the water, and cut them in very thin slices; beat some in a marble mortar, and leave the thin slices to boil by themselves. To every pound of oranges put a pound of fine sugar; first wet the sugar in water, boil it a good while, then put in half of the pulp, keep the other half for the sliced oranges. To every Mutchkin of the pulp you must put in a pound of sugar likeways, then put in the grated rind. Boil till it is very clear, then put in Gallypots; when cold paper them.

It may have been this recipe, or one very similar, which was handed down from one Mrs Keiller to the next throughout the 18th century. As a centre of the preserving industry in Scotland, Dundee was the natural place for marmalade making to flourish. From the beginnings here have developed many modern varieties of many different flavours and textures. There are thick and thin ones. vintage varieties, some with whisky, as well as tangerine, lime and lemon ones.

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Thursday 5 March 2009

Best Scottish Pie Recipe

Best Scottish Pie Recipe. Best Scotch Pie.

These small mutton pies, with their crust standing up round them about half an inch above the filling, were always a very popular fastfood for working people in Glasgow. They are still to be found in all bakers shops there, though they are not so easy to find now in some other parts of Scotland. The rim above the meat was often filled with hot gravy, peas or beans and a spoonful of potato to make a
complete meal. They are always served piping hot. Bakers keep them in a hot cupboard as they are not good cold. There used to be an establishment in the Candleriggs run by an old Glasgow character, Grannie Black, which was renowned far
and wide for its 'Twopenny Mutton Pies'.

For the filling -
Half Ib minced lean mutton (250 g)
1 medium onion, finely chopped
Half oz lard (12 g)
Half pt water (300 ml)
1 tbsp chopped parsley
Half level tsp salt
Quarter level tsp pepper
1 dsp flour

For the pastry -
2 oz beef dripping (50 g)
Quarter pt water (150 ml)
8 oz plain flour (250 g)
Half level tsp salt

Preheat the oven to 350°F/180°C or gas mark 4.
To make the filling, melt the lard in a pan and add the onion, then fry gently till cooked - but not brown.
Now add the mince and break up with a fork till it is all separated. Add water and cook for 15-20 minutes.
Now stir in the flour to thicken.
Add the seasoning and parsley and leave to cool.
Make up the pastry by melting the dripping in a pan with water. Bring to the boil.

Meanwhile sift the flour and salt into a bowl and make a well in the centre.
Pour in the liquid and mix together with a knife until it is cool enough to handle.
Knead into a soft, pliable dough and remove one-third of it for the lids, then put in a warm place to keep soft.
Divide the rest into 6 pieces, depending on the size of the pies.
They are usually about 3 to 3 and a half inches (7.5-8.5 cm) in diameter by 1 and a quarter to 1and a half inches deep (3-4 cm) with a half inch (1 cm) rim of pastry standing up above the lid.
Roll out the six rounds and fit into pie rings or tins. The pastry should be fairly thin.
Fill with meat and then roll out the lids.
Cut a small circle out of each lid for the steam to escape through and place on top of meat mixture.
Bake for 40-45 minutes. Scottish Cooking.

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Wednesday 4 March 2009

Scottish Edinburgh Rock

Scottish Edinburgh Rock.

The Scottish confectionery industry is probably best known for its Edinburgh Rock. This is not the customary solid stick with letters down the centre but a light, pastel-coloured sugary confection, delicately flavoured, which requires a certain amount of care and dexterity in the making. It was discovered by accident when Alexander Fergusson, popularly known as 'Sweetie Sandy' came across a piece of confectionery which he had overlooked and left lying untouched for several months. He became one of 19th-century Edinburgh's most successful confectioners and Edinburgh Rock is now exported all over the world.

1 Ib granuated sugar (500 g)
7 and a half fl oz water (200 ml)
Pinch of cream of tartar

Flavouring and colouring:
lemon (yellow), peppermint (green), raspberry (pink),
vanilla (white), ginger (fawn), and orange.

Put the sugar and water into a pan and heat, stirring until the sugar dissolves.
Just before it boils, add the cream of tartar. Boil till the temperature reaches 250°F/130°C or the sugar forms a hard ball when a little is dropped into some cold water. This is an important point since the sugar will be too sticky to 'pull' if it is not hard enough. If too hard it will not crystallise well. Remove from the heat and add colouring and flavouring. Let it stand for a few minutes to cool slightly, then pour it out onto a buttered marble slab or into buttered confectioner's candy bars (a buttered formica top will also do, provided you have cooled the sugar slightly before pouring out). Turn the edges into the centre as it cools with a buttered scraper. Do not stir. When it is cool enough to handle, dust it well with icing sugar and take it up in your hands. 'Pull' the sugar by letting it drop and then bringing it up again. Do not twist it. Continue this process till it starts to harden up, then pull into one long strip about half an inch (1cm) thick. Leave to set hard then break into even-sized pieces. Dust a tray with icing sugar and place the pieces of rock on it. Dust the rock with icing sugar and leave in a warm atmosphere till the rock becomes powdery and soft. The time this takes varies from one to two days up to a week. Store in an airtight tin.

Tuesday 3 March 2009

Scottish Wedding Cakes


Scottish Wedding Cakes. CakesbySally at The Singing Kettle, Alyth, Perthshire, Scotland. Here you will find exquisitely detailed hand crafted wedding cakes, birthday cakes, anniversary cakes and christening cakes. Each cake is handcrafted and expertly decorated by Sally Marchant, an award winning designer. Sally has over twenty years experience of cake decorating and specializes in wedding cake designs, including traditional, modern, novelty etc. Each cake is individually created and personally decorated to the client's wishes, using only the finest ingredients. We will make your cake as a light sponge, a deliciously wicked chocolate, a succulent fruit, a mouth watering carrot or a bitter sweet sachertote.

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