General Chat

The Butchers Of Glasgow The butchers of Glasgow have all got their pride But they'll tell you that Willie's the prince For Willie the butcher he slaughtered his wife And he sold her for mutton and mince It's a terrible story to have to be telt And a terrible thing to be done For what kind of man is it slaughters his wife And sells her a shilling a pun For lifting his knife and ending her life And hanging her high like a sheep You widnae object but you widnae expect He wid sell the poor woman so cheap But the Gallowgate folk were delighted It didnae cause them any tears They swore that Willie's wife Mary Was the best meat he'd sold them for years. Matt McGinn 1976

EDINBURGH ROCK AS CHRISTINE WILL KNOW IT INGREDIENTS: One pound (450g or 2 cups) sugar lumps (loaf sugar) Quarter pint (150ml or two-thirds cup) water Quarter teaspoon (1.5ml) cream of tartar Green and yellow food colouring and peppermint and lemonflavouring Some oil for greasing Method: Using a heavy-base saucepan, heat the water and sugar gently until all the sugar has dissolved. Bring this almost to the boil and then stir in the cream of tartar. Boil until the mixture has reached 120C or 250F (use a sugar thermometer or boil until a teaspoon of the mixture can form a hard ball when it is dropped into a cup of cold water). Using two separate heatproof bowls, pour half the mixture into each bowl. Stir in the green food colouring into one and the yellow colouring into the other to create a delicate shade of each colour. Add a few drops of peppermint flavouring to the green one and lemon flavouring to the yellow one, mixing well. Oil two shallow baking tins (pan) and pour each of the mixtures into the separate tins. Using an oiled knife, turn the edges towards the centre as they begin to cool. When the mixture is cool enough to handle, pull and fold the mixture. Finally, pull into a long log shape, about ½ inch (1 cm) in diameter. Cut into shorter sticks with scissors. Spread on a sheet of non-stick baking parchment and leave for over 24 hours. Store in an airtight container.

Norah I don' t recall anything with marzipan except for the Christmas cakes. I am trying to remember what else she made - I know she used to do toffee apples for all the kids where I lived and home made chips which she would put in a twist of paper, again for all the kids I was playing out with at the time. My mum was great at making cakes, date shortcakes with crumbly pastry, bakewell tarts,(made with something from a packet - NInham's cheesecake mix was it?) Come to think about it I seem to remember a piece in the paper about the old Ninhams factory here in Norwich, and that someone was starting up the making of those packet mixes again. I will have to find the recipe book if I can and see what else there is in there.

RECIPE FOR TRADIONAL POTATO SCONES Ingredients: Half pound (225g) boiled and mashed potatoes 2.5oz (65g) flour 3 tablespoons melted butter Half teaspoon salt Method: Mash the potatoes while they are still warm and add the butter and salt. Add in enough flour to make it a pliable dough but without making it too dry. The type of potato will affect this. Turn out onto a floured surface and roll until about quarter of an inch thick. Cut into six inch circles and then into quarters. Prick all over with a fork and cook in a heavy pan which has been lightly greased. Cook each side for about three minutes or until golden brown. If you want to really add the calories, put cheese between two scones and cook until the cheese has melted.

how about puff candy anyone remember that bit like a crunchie bar but without the chocolate, good to c so many of you still like the old fav,s such as link sausages or square lorne ones, tattie scones, well fired rolls to put them on, all the sweeties too, maybe even a tipple or 2 of dandelion + burdock

Hey Jim You have started something now. You had better change the title of this thread to the Scottish Recipe Book. This could run and run.............. Aileen

Purple Poinsettia, you've jsut reminded me of coconut ice, must make some, don't suppose you have a recipe for marzipan tatties,my mum used to make them, they were great but never got her recipe and not in her wee book Norah

My Mum used to make coconut ice, coconut pyramids, toffee and fudge as well as the chocolate cornflake cakes - she had such a sweet tooth and brought me up the same way. I still have her recipe book somewhere.

thanks for the invite christine,i'me really tempted,what with your food,jills good looks,and the fruity lemon,all in bonnie scotland...what more could a man want :o) bryan.

Hi Christine No you wicked woman. I have plenty square/round slice, links etc. Brought loads back from Scotland. Most of it I can find down here in Surrey anyway. They are getting quite civilized. Even get my plain bread too. Tesco's even does Scottish morning rolls! What I do need to source is an endless supply of lovely soft Scottish water for my tea. Just doesn't taste the same down here. Aileen xxx

thanks aileen,i have two days off now,and this thread has wetted my appetite,just need to buy some plain chocolate tomorrow. bryan.

Oh! Christine! Ayrshire bacon (nothing like it can't get it here) square sausage ohhhhh(dribbles) and pudding I'm coming home on the next train. I make tablet and all my (Scottish) kids love it but all their better halves don't (funny people) they think its too sweet (which it is- mmmm). Do you have a recipe for macaroon bars lost mine years ago, please? Norah

Bryan, if your up this way, drop in I'll even throw in a couple of tattie scones! LOL Christine

mine is christine :o) bryan.

Bryan Yes as Jim said use cornflakes or better still rice krispies and just get a slab of cooking chocolate and melt it in a bowl over a pan of water. Then mix it together and put in a tray to set or in little cake cups. I sometimes stick in raisins. Some people use syrup instead of chocolate. Good fun and the best bit is licking the bowl. Aileen

Oo Aileen, just brought a big piece of fruit pudding out of the freezer fro breckie tomorrow, along with some square sliced sausage, and Ayrshire bacon....is your mouth watering yet! LOL Christine

A man after my own heart. I make batches of the tablet and rice krispie cakes for the grandkids when they visit but I have to ration it otherwise they would have the lot. Don't suppose you could find me a recipe for fruit pudding. Brought a load back on my last visit and I've only got 6 slices left in the freezer. My Sunday breakfasts are not the same without it and I can't find a recipe anywhere. Aileen

like chocolate rice krispies instead of cornflakes, kellogs make snack bars like that now, but they don,t taste the same

as a kiddie,my mam jones would make some sweets,and i would love to know how she did it...it had to be simple,and looked like corn flakes dipped in plain chocolate...have i answered my own question? bryan.

Oh Jim, macaroon bars from mashed totties. Lovely Must make some, see if it tastes as good as when I was a bairn. Christine