|
![]() |
![]() |
|
![]() |
 |
Christmas menu and recipes |
|
Anonymous
|
Posted: 08.12.2002, 19:06
|
|
Unregistered User
|
25 December
Roastit Bubblyjock wi' Cheston Crappin
Plum Pudding
Mince Pies
Yuletide has never been celebrated in Scotland to the same extent as Hogmanay, and in some part of the Highlands it used to be observed on what is known as Twelfth Night, 6 January, in accordance with the old calendar.
As might be expected there is a Yule bannock, which was divided into farls or quarters by the sign of the cross. The bannocks were apparently baked before dawn on the morning of Christmas day, and one given to each member of the family. If it could be kept intact until the evening meal this augured consistent good fortune for the coming year; if broken or nibbled, fortunes would break too. However, this round bannock, like so many others, has an earlier origin linked to Celtic sun worship.
Serves 10
a 10-lb turkey
2 oz butter (1/4 cup)
For the stuffing
1 lb. chestnuts, cooked, peeled and pureed or 1 15-oz can unsweetened chestnut puree
4 oz fresh brown breadcrumbs (3/4 cup)
2 oz prepared shredded suet (6 TBSP)
1 medium onion, peeled and grated
1 level TBSP chopped parsley
the grated rind of 1 lemon
1 standard egg (size 3), beaten
ROASTIT BUBBLYJOCK WI' CHESTON CRAPPIN
This marvellous title translated into English simply means Roast Turkey with Chestnut Stuffing. 'Bubblyjock' is probably imitative of the gobbling sound made by the turkey.
Prepare the turkey on Christmas Eve by first removing the giblets, which can then be made into stock or Giblet Pie. Weigh the bird and calculate the cooking time at 20 minutes to the pound plus 20 minutes.
Mix the chestnut puree with the breadcrumbs. Stir in the suet and add the onion, parsley and lemon rind and plenty of seasoning. Bind the ingredients together with the egg.
|
|
|
|
| |
|
slmcd
|
Posted: 08.12.2002, 19:07
|
registered: Jul. 2002
Posts: 149
Status: offline
last visit: 18.01.07
|
:oops: I sent this when not logged on and the author is shown as Guest.
I take the credit (or the blame) for this recipe.
Sharon McDonnell (slmcd)
"Closed mouths gather no foot."
|
|
|
|
|
| |
|
CStoner
|
Posted: 09.12.2002, 11:53
|
registered: Jun. 2002
Posts: 144
Status: offline
last visit: 06.05.08
|
Thank goodness you translated the name of this recipe... Now if someone ever offers me this traditional dish, I can say "YES!" instead of "No thanks!". :lol:
Cheryl Fenrich Stoner
|
|
|
|
|
| |
Users online:
and 0 unlogged user
This list bases on the users active in the last 15 minutes
|
| |
