Stovies


Stovies

Stovies is a traditional Scottish dish. Recipes and ingredients vary widely between regions, and even families, but the dish usually consists of tatties (potatoes) and onions and some form of cold meat (especially sausages or leftover roast; mince or corned beef in the east). The potatoes are cooked by stewing with fat "stove" being the old Scots word for an oven - i.e "Yer dinner's oan the stove". A regional variation is to serve the stovies with oatcakes.

Ingredients

50g (2 oz.)beef dripping or butter
3 medium onions, roughly chopped
1 kg (2 pounds)potatoes
125-250g (4-8 ounces) cooked beef or lamb (leftovers from a roast dinner)
2 -3 tablespoons finely chopped parsley, chives, or spring onions
Seasoning salt, freshly ground black pepper, allspice, or grated nutmeg

Method

Heat fat in a large heavy-base pot (one with a tight-fitting lid) and add the onions. Cook until lightly brown. Peel potatoes if they are "main crop", but leave the skins on new potatoes. Slice about 5mm (1/4-inch) thick. Or slice roughly in different thickness so that the thin go into a mush, while the others stay whole. Add them to the pot with the onions and stir well. coating all sides with the fat.Put the lid on and cook over a very low heat, shaking the pot once or twice to prevent sticking, until the potatoes are cooked. Add the meat, mix through, and turn up the heat to brown a little. Serve with brown sauce.

The same recipe can be adapted to use steak, beef or pork sausages instead of leftover meat. If making stovies this way, brown the sausages with the onions at the start.

References

* [http://www.dsl.ac.uk/dsl/getent4.php?plen=8753&startset=40575673&dtext=snd&query=STOVE "Stove"] in the Dictionary of the Scots Language

* [http://www.scotlandontv.tv/scotland_on_tv/video.html?vxSiteId=60fdd544-9c52-4e17-be7e-57a2a2d76992&vxChannel=Food%20Recipes&vxClipId=1380_SMG1132&vxBitrate=300 Head Chef] of Glasgow's Oran Mor Restaurant states that the dish can be created from any ingredients left in your fridge

Recipes vary but mince is used most commonly, not only in the East but all over Scotland

ee also

*Rumbledethumps
*Stamppot
*Bubble and squeak
*Panackelty


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