40708: Granny Macleod’s Kitchen Fare

These traditional recipes appeared in the 1999 and 2001 edition of Dioghlum

CEANN CROPAIG (STUFFED FISH HEAD)

6oz fish liver
2oz medium oatmeal
1 dessertspoon plain flour
salt and pepper

Put livers in bowl and cover with cold salted water for 1 hour.
Strain and break down well with your hand, removing all stringed bits.
Add oatmeal, flour and seasoning and mix well.
Place mixture in a large fish head or three haddock heads.
Cover with a good coating of plain flour to seal and keep out the water
Simmer for about 30 minutes

Finely chopped onions may be added to the mixture.
Serve with baked or boiled fish and boiled potatoes.

SALT MEAT SOUP

2lbs salt beef or mutton
8 good sized potatoes
2 large onions or 1 onion and 1 large leek
1 large carrot
half turnip
pepper and chopped parsley

Soak meat overnight and discard water.
Return meat to pan with approx 4 pints fresh water.
Bring to boil and simmer until meat is nearly cooked.
Peel and cube potatoes and prepare and finely chop onion and leek.
Scrape carrot and peel turnip and grate.
Add all vegetables to pan and simmer until cooked
When ready to serve, add parsley and pepper.

OATMEAL DRINK

2 tbsp oatmeal
1 tsp sugar
4 pints cold water
pinch of salt

Mix all the ingredients together, stirring well and leave to settle.
Stir again before drinking.

This is a special thirst quenching drink which is very refreshing at peat cutting and harvesting time.

ARAN EORNA (BARLEY CAKES)

1 lb barley meal
1 handful of flour (plain or self-raising)
half tsp salt
1 tsp cream or tartar
1 tsp baking soda
3oz margarine
1 tbsp syrup

Dissolve margarine and syrup in a little warm water.
Mix dry ingredients.
Add margarine and syrup.
Bind together with milk.
Roll out thinly and cut into squares or triangles
Bake in very hot oven.

OATMEAL STUFFING

4 ozs medium oatmeal
4 ozs breadcrumbs (brown or white)
4 ozs melted margarine
salt and pepper to season
4 tsps mixed herbs
1 finely chopped onion
8 tbsp turkey or chicken stock

Mix together in order given and use as required.

CLOOTIE DUMPLING

1 lb plain flour
half lb margarine or suet
12 oz raisins or mixed fruit
1 tsp mixed spice
1 tsp cinnamon
good pinch of nutmeg
2 level tsps baking soda
2 level tsps cream of tartar
1 cup sugar (white or brown)
1 rounded dessertspoon syrup
1 eating apple (grated
pinch of salt
2 beaten eggs
milk to mix to a stiff consistency

Mix in order given and place in a well floured cloth.
Tie the ends tightly, leaving enough room left for the pudding to rise.
Steam for 3 hours.

Serves a family of six