Quoting Nancy Backus to Michael Loo <=-

The Scots were proud of their historical alliance
with the French, which brought haute rather than
oat cuisine to that blasted part of the world.

How much of that stayed, though....? :)

We know all about their famous poverty dishes like oatmeal, mutton,
haggis and turnips but as in England, the well to do always ate
well. And it was a class phenomenon as much as a wealth one. The
general cuisine suffered badly overall during the two world wars
with rationing and severely restricted imports and from the great
depression between the two wars. But it is also famous for its
wonderful salmon, other seafood, wild game including venison and
pheasants, marmalade and good cheeses and baked goods. Vegetables
and spices ... not so much, until recently, thanks in part to waves
of immigrants, first Italian, then Indian and more recently Middle
Eastern as well as folks from various British Commonwealth countries
in the Caribbean, Africa and Asia. Not to mention a general increase
in prosperity and a rise in knowledge of other cuisines thanks to
TV and the Internet. The country even has a handful of Michelin
starred restaurants.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Whole Baked Salmon With Spinach Stuffing
Categories: British, Medieval, Stuffing, Salmon
Yield: 4 servings

3 lb Salmon; cleaned
Salt & pepper
1 c Spinach; cooked & chopped
1 oz Wholemeal breadcrumbs
1 pn Ground cinnamon
1 pn Sugar
1 oz Currants
1 Egg yolk
1 1/2 tb Butter; melted
1/4 pt Dry white wine
2 sl Wholemeal bread; toasted &
-cut into triangles
Oranges; sliced for garnish
Fresh dill sprigs as garnish

Preheat oven to 350 F / 180 C / gas mark 4.

Sprinkle the cavity of the fish with salt and black pepper. In a
bowl, mix together the spinach, breadcrumbs, cinnamon, sugar,
currants and egg yolk. Season with salt and pepper. Use the
mixture to stuff the fish and keep in place with wooden cocktail
sticks or skewers. Place the fish in a buttered roasting tin and
brush liberally with the melted butter. Pour the wine over the
fish and bake uncovered for 30 to 40 minutes depending on the
size, basting several times. Divide the fish into four portions,
discarding all the skin, bones and head. Serve with the cooking
juices poured over and garnished with toast, orange slices and
dill.

Recipe from: A Book of Historical Recipes by Sara Paston-Williams
Source: The National Trust of Scotland, 1995

A modern recipe based on a Scottish Elizabethan Era one. The use
of sugar, cinnamon and other sweet spices in meat dishes was
common at that time if you were rich enough to afford such exotic
imports. -JW

MMMMM


Cheers

Jim


... Shepherds pie can never have too many shepherds.

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Quoting Jim Weller to Nancy Backus on 05-25-19 21:03 <=-

The Scots were proud of their historical alliance
with the French, which brought haute rather than
oat cuisine to that blasted part of the world.

How much of that stayed, though....? :)

We know all about their famous poverty dishes like oatmeal, mutton,
haggis and turnips but as in England, the well to do always ate
well. And it was a class phenomenon as much as a wealth one. The
general cuisine suffered badly overall during the two world wars
with rationing and severely restricted imports and from the great depression between the two wars.

That makes some sense... and likely in earlier times the food was better throughout the UK... :)

But it is also famous for its wonderful salmon,

I did have some very good salmon once when I was traveling in
Scotland... I treated myself to a nice restaurant... :)

other seafood, wild game including venison and
pheasants, marmalade and good cheeses and baked goods.

Haven't had the wild game, though I'm sure I would have enjoyed it...
and have indeed had marmalade and cheeses and baked goods that were
quite wonderfull... :)

Vegetables and spices ... not so much, until recently, thanks in
part to waves of immigrants, first Italian, then Indian and more
recently Middle Eastern as well as folks from various British
Commonwealth countries in the Caribbean, Africa and Asia. Not to
mention a general increase in prosperity and a rise in knowledge of
other cuisines thanks to TV and the Internet. The country even has
a handful of Michelin starred restaurants.

I was last there in the 80s... dunno how much of that was happening
then... but I wasn't really looking for it then, either.... I did find a
good ethnic restaurant in London on my first trip there... I forget now
if it was middle eastern or Indian/similar.... very good takeaway food
as I recall.... :)

ttyl neb

... To get back on your feet, just miss two car payments.

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