Sharon has two hands but can only use one of them because of her stroke. She can lift her left arm but her hand isn't much use.
“It is surprising what you can do with your teeth,” she says. “In fact, I use my teeth instead of my left hand for lots of things, such as opening and closing my talcum powder and lip balm. And I hold my emery board between my teeth to file my nails.
“The bit of my brain that controls my left side is still asleep and so my hand can't do much. It can't hold anything. Sometimes the fingers curl up and go stiff which can be very painful. But I am lucky in that I have “hand thing” which is a sort of rigid splint which is held in place by Velcro straps and it makes my fingers straight. This helps me with the pain. I sort of massage my fingers at other times and make them lie out straight.
“I have to keep my finger nails very short because when my fingers bend up and curl the nails stick into my palm and this is very painful. My husband has had to become a bit of a manicurist.
“People sometimes ask me why I don't use a Zimmer frame to get about. I wish I could because I am sure they are very helpful. But I can't use one because it would run away from me because I can't hold on with both hands. I wouldn't be able to control and steer. I don't want to be known as the daft old bat gone mad whizzing about out of control. I still have my dignity.
www.sharonskitchenworld.blogspot.com
Saturday, March 27, 2010
Sharon and the lions
Sharon was born and brought up in Africa. When she was a toddler her father, Eric, worked as an engineer for East African Railways and the family lived in Kenya.
Sharon's father had the job of laying out the route for new railways and this meant that the family would travel with him as he journeyed literally to the end of the line to take the observations and make the plans that would decide the route of the expanding rail system. The family lived in a special carriage that was part of the engineering train and they journeyed far into the bush.
Sharon was a toddler in the late 1950s and she remembers the lions – at a time when they were not confined in game reserves and zoos.
“We used sit or lie in our bunks at night in our specially-adapted carriage and just hear the lions grunting as they prowled around outside. This is one of my most vivid childhood memories. It sounded like a very deep gurgling noise and it went on all night long.
“I wasn't frightened as I was used to it. They never came right up to our outside areas, like the balconies we had at the sides and back of the carriage. But they were there all through the night. We new they never came onto the actual carriage but they left plenty of poop evidence of where they had been prowling. In the morning there were great big plops everywhere. So you could see where they had been very easily because of their big piles of poo.
“Of course the noise used to wake me up in the night but I wasn't frightened because I knew they never came near me. The noise was just part of life, really. During the day we didn't see them. It was too hot and they would lie in shaded areas. They only used to prowl about at night when it was cool and there was no sun.
“People often say that lions roar but it wasn't like that. It was just a grunting, very deep and low. I dare say if I had gone out walking about they would have eaten me. But I never did.”
www.sharonskitchenworld.blogspot.com
Sharon's father had the job of laying out the route for new railways and this meant that the family would travel with him as he journeyed literally to the end of the line to take the observations and make the plans that would decide the route of the expanding rail system. The family lived in a special carriage that was part of the engineering train and they journeyed far into the bush.
Sharon was a toddler in the late 1950s and she remembers the lions – at a time when they were not confined in game reserves and zoos.
“We used sit or lie in our bunks at night in our specially-adapted carriage and just hear the lions grunting as they prowled around outside. This is one of my most vivid childhood memories. It sounded like a very deep gurgling noise and it went on all night long.
“I wasn't frightened as I was used to it. They never came right up to our outside areas, like the balconies we had at the sides and back of the carriage. But they were there all through the night. We new they never came onto the actual carriage but they left plenty of poop evidence of where they had been prowling. In the morning there were great big plops everywhere. So you could see where they had been very easily because of their big piles of poo.
“Of course the noise used to wake me up in the night but I wasn't frightened because I knew they never came near me. The noise was just part of life, really. During the day we didn't see them. It was too hot and they would lie in shaded areas. They only used to prowl about at night when it was cool and there was no sun.
“People often say that lions roar but it wasn't like that. It was just a grunting, very deep and low. I dare say if I had gone out walking about they would have eaten me. But I never did.”
www.sharonskitchenworld.blogspot.com
Thursday, March 25, 2010
Lambs' tails for Easter
Easter is coming up and Sharon's mother, Liddy, has been remembering the long-ago days of her childhood in a very rural North Yorkshire village, Sedbergh.
“We children used to pick catkins, or lambs' tails, and primroses as an Easter gift for our mums,” she said. “Sometimes we would pick them on a family walk after Sunday school.
“At Easter we used to sing the hymn: “There is a green hill far away, beside a city wall, where the dear Lord was crucified. He died to save us all. We may not know, we cannot tell what pain he had to bear, but the dear Lord was crucified, he hung and suffered there.”
“There weren't iceberg lettuce and tomatoes and spring onions and things when I was small. In June and July we used to go to Uncle Harry's garden and he had this marvellous allotment that sloped down to the river. He was an old man. We used to go on a Sunday, perhaps after morning chapel or afternoon service, and we used to get a basket full of raspberries, lettuce, spring onions, anything he had in his garden. Always when we were leaving he used to say, 'And a bunch of roses for mam. His wife was Sharon's great great aunt.”
Liddy remembers her courting days with Sharon's father, Eric.
“We used to go for a walk-out on a Sunday and we would go up to see Lizzie, Eric's mum's friend on her farm about four or five miles out of Sedbergh. Her husband was not very sociable but Lizzy always wanted all the news as she didn't get down to the village very often.
“She used to say 'Come on now, come you in. You mun' have a sup of tea and a bite.' I have never had sponge jam sandwich cake like it before or since. She made her own butter on the farm. We always left with a dozen fresh eggs and on some occasions, as a very special treat, a couple of duck eggs.”
www.sharonskitchenworld.blogspot.com
“We children used to pick catkins, or lambs' tails, and primroses as an Easter gift for our mums,” she said. “Sometimes we would pick them on a family walk after Sunday school.
“At Easter we used to sing the hymn: “There is a green hill far away, beside a city wall, where the dear Lord was crucified. He died to save us all. We may not know, we cannot tell what pain he had to bear, but the dear Lord was crucified, he hung and suffered there.”
“There weren't iceberg lettuce and tomatoes and spring onions and things when I was small. In June and July we used to go to Uncle Harry's garden and he had this marvellous allotment that sloped down to the river. He was an old man. We used to go on a Sunday, perhaps after morning chapel or afternoon service, and we used to get a basket full of raspberries, lettuce, spring onions, anything he had in his garden. Always when we were leaving he used to say, 'And a bunch of roses for mam. His wife was Sharon's great great aunt.”
Liddy remembers her courting days with Sharon's father, Eric.
“We used to go for a walk-out on a Sunday and we would go up to see Lizzie, Eric's mum's friend on her farm about four or five miles out of Sedbergh. Her husband was not very sociable but Lizzy always wanted all the news as she didn't get down to the village very often.
“She used to say 'Come on now, come you in. You mun' have a sup of tea and a bite.' I have never had sponge jam sandwich cake like it before or since. She made her own butter on the farm. We always left with a dozen fresh eggs and on some occasions, as a very special treat, a couple of duck eggs.”
www.sharonskitchenworld.blogspot.com
Tuesday, March 23, 2010
Value for money towel
The Scottish blood in the veins of Sharon's husband, Phillip, was warmed today by the discovery of a label on a towel still giving good service.
“Made in British Crown Colony of Hong Kong, 1977,” says the label. “Now that's what I call a good towel,” said Phillip. “Still going strong after 33 years.”
Not all towels in the house are that old, of course, and there are plenty of more fluffy modern versions in the bathroom. But Phillip is now using his antique with even greater pride and his Scottish ancestors must be looking down from their heavenly baths with smiles of approval.
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“Made in British Crown Colony of Hong Kong, 1977,” says the label. “Now that's what I call a good towel,” said Phillip. “Still going strong after 33 years.”
Not all towels in the house are that old, of course, and there are plenty of more fluffy modern versions in the bathroom. But Phillip is now using his antique with even greater pride and his Scottish ancestors must be looking down from their heavenly baths with smiles of approval.
www.sharonskitchenworld.blogspot.com
Saturday, March 20, 2010
Scottish recipes treasure chest
Sharon's friend Viv writes from the sunny shores of the Mediterranean at Puerto de Mazarron, Murcia, with news of a great website full of Scottish recipes.
The site contains all sorts of treats, including: Apple butterscotch pie, beef cooked in claret, cafe au Drambuie, honey and whisky cake, kedgeree, marmalade cake, potato cheese cakes, steak Auld Reekie and whisky and chocolate crunch.
Viv has made the marmalade cake: “...with the best marmalade in the world (my own 'cos it contains Murcian oranges).”
The site can be found at:
http://www.rampantscotland.com/recipes/blrecipe_index.htm
www.sharonskitchenworld.blogspot.com
The site contains all sorts of treats, including: Apple butterscotch pie, beef cooked in claret, cafe au Drambuie, honey and whisky cake, kedgeree, marmalade cake, potato cheese cakes, steak Auld Reekie and whisky and chocolate crunch.
Viv has made the marmalade cake: “...with the best marmalade in the world (my own 'cos it contains Murcian oranges).”
The site can be found at:
http://www.rampantscotland.com/recipes/blrecipe_index.htm
www.sharonskitchenworld.blogspot.com
Friday, March 19, 2010
Time to gambol
Spring is starting to spring and there was certainly a spring in the steps of these lambs spotted having fun in a field. The farmers are very busy at the moment and one local farmer's daughter said a few days ago: “It's not worth trying to speak to him for a month, he's that busy with the lambs.”
www.sharonskitchenworld.blogspot.com
High tide for fishing
The tide was high at Kirkudbright and the fishing boats tied up at the quay were getting ready to head out to cast their nets. Fresh fish is a delight of Galloway and there is a fish and chip shop close to the quay. By the dock is a carved trunk of wood showing a mother and child waiting for their men to return home from the sea. The locals pronounce the name of their town, which has long been noted for its artists as well as its fish, as “Kirk Coo Bree.” The name is thought to be related to the ancient words for the Kirk, or Church, of St Cuthbert.
The reason for Sharon's visit was not, however, things ancient but those modern. A new Tesco has just opened in the town. However, this is very small and was judged to be a disappointment. What did not disappoint were the cakes and scones in the Solway Tide Cafe opposite the large car park at the quay. Giving equal satisfaction was the large charity shop at the side of the car park with many interesting items. A vintage pastry rolling pin was picked up for a pound together with a plate into which is glazed the instructions for making barbecued pork chops. All sorts of information about the town is available at the tourism office next door.
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Thursday, March 18, 2010
Four feet on the ground
Sharon finds walking with her crutch difficult because of her blindness. She has a tiny bit of peripheral vision in her left eye but absolutely no perception of depth. Things she can make out from the murk of the remnants of vision appear as if they are on a flat page.
A change of colour in the ground could represent a different bit of carpet or it could be a step downwards or something to trip over. Not surprisingly, this makes for big problems. With her left side badly affected by her stroke her balance is also uncertain when she walks with her crutch held in her right hand. The crutch only has a single point of contact with the ground.
Yesterday the kind people at the rehabilitation unit she attended for the first time gave her a four-footed stick and she is very happy to be trying this out. The four feet give much more stability, although the movements needed with this instead of the crutch are different and will take some time to master.
Four footed things are much more stable. When is the last time you saw an elephant fall over?
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Daffodils at last
Here they are at last – the first daffodils to be spotted this Spring.
The daffs and everything else are very late after the harsh winter but these two buds were spotted the day before yesterday. Sharon says that she has heard that observers all over the country have reported that gardens are weeks behind normal. But a careful inspection of the bare branches of plants show that the buds are there, just biding their time. And in greenhouses and sunny shelves inside houses seedlings and shoots are being brought on in the warmth ready for planting out. Sharon has the seeds for beefsteak tomatoes in a pot and a growbag read to plant them in once the spring really gets under way.
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Wednesday, March 17, 2010
Falling for Mr Darcy again
Sharon's all-time favourite story is Pride and Prejudice with the devilishly-handsome Mr Darcy. She must much have watched the video with Colin Firth a hundred times
So, she knows every word almost by heart and is absolutely delighted by the news that Pride and Prejudice will be performed in the open air in the beautiful gardens at Castle Kennedy, near Stranraer, in August.
“I will be on the front row for sure,” says Sharon. “I can't wait to see the lovely story again in the most appropriate surroundings of Castle Kennedy. You can just imagine Miss Elizabeth Bennett and Mr Darcy in roaming the gardens. There are even two lochs for Mr Darcy to emerge from with his dripping wet shirt.”
All the details from the team at Castle Kennedy are below and Sharon is looking forward to seeing all her friends on the night.
Of course, the best place to stay if you are travelling for the performance is at Hillcrest House, just over half an hour's drive away in Wigtown, Scotland's book town. This elegant guest house is run by Sharon's sister, Deborah, and husband Andrew. Debs is a magnificent cook and has won top awards for her menus which feature the finest local ingredients, such as salt-marsh lamb. Picnic baskets for the show can be ordered, with wine-expert Andrew making sure that something suitable for a summer evening is included. See www.hillcrest-wigtown.co.uk email: info@hillcrest-wigtown.co.uk. Telephone 01988 402 018.
Pride and Prejudice’ by Jane Austin: 7.00 pm, Tuesday, 10th August
Presented by Chapterhouse Theatre Company, open-air theatre at its best
Take a step back in time with Chapterhouse Theatre Company as we meet Elizabeth Bennett and her sisters. Whilst their interfering mother engineers various courtships, sisters Elizabeth and Jane must pursue their own quest for true love. Amongst misunderstandings, mistakes and miscommunications, the two girls must fight for the men they love until Elizabeth can finally surpass her prejudices to see past the proud exterior of the enigmatic Mr Darcy. After all, it is a truth universally acknowledged, that a single man in possession of a good fortune, must be in want of a wife…
Picnic with family and friends in the magical surroundings of beautiful gardens and enjoy a wonderful evening of theatre under the stars.
Detailed Information
Grounds will be open from 5.00pm for picnics for Pride and Prejudice, and in addition to our normal light refreshments, wine and beer will be available to purchase.
Tickets are priced at:
In advance: adults £10, students and children £6, families (2 adults and 2 children) £25
On the night: adults £12, students and children £8, families (2adults and 2 children) £32
For the box office please phone Castle Kennedy & Gardens on 01581 400 225
There will be light refreshments, free parking, toilets and baby changing facilities available. Please come suitably dressed for the weather, and bring insect repellent. Please also bring your own rugs or low backed seating and torches.
If you would like any more information regarding tickets for competitions and press reviews, interview with directors and actors please contact the office on 01776 702 024 or info@castlekennedygardens.co.uk
Chapterhouse Theatre Company is a professional touring theatre company, bringing its wide range of experience to venues across Britain. The company prides itself on fully accessible, traditional, but innovative productions. It now enters its eleventh season of productions, with a selection of ever-popular Shakespearean plays, adaptations of fine, classic English novels and our beloved children's show, featuring Milky-White the cow touring country houses and gardens throughout Great Britain, Northern Ireland and Ireland.
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Tuesday, March 16, 2010
Warm welcome from Diva
Sharon visited the beautiful gardens of Castle Kennedy, near Stranraer, at the weekend. There were snowdrops everywhere.
But for Sharon the highlight of the visit was the welcome she received from Diva, the black Labrador. After being greeted with a smile by Jim at the entrance Sharon moved on into the little area where plants are sold. Dozing in the sunshine was Diva. But, you know Labradors, they can't resist a friendly face and soon the tail was banging on the ground. After a few moments, Diva got up and came over to the wheelchair for a proper greeting and a good pat. Sharon and Diva got along famously, smiling at each other and obviously agreeing that life was pretty good. It is not surprising that dogs are welcome at Castle Kennedy.
The weather was kind and Sharon really enjoyed her visit to the gardens. They cover some 75 acres and are amongst the finest in the country. The warm climate of Galloway allows exotic species to flourish and everyone is expecting an outstanding show as spring and summer arrive. The snowdrops are just the start of things. There are two Castles, the old Kennedy Castle which burned down in the early 18th century and Lochinch Castle, home of the Earl of Stair (not open to the public).
Many people enjoy visiting places like this and then finishing off with a visit to the tearoom. Not Sharon. She started with the tearoom. There she met friendly Fiona, with her tempting home made treats. On display were: apple tart, toffee crispy (“very popular”), iced chocolate cake, iced orange sponge, iced coffee cake, carrot sponge with soft cheese icing and walnuts, ginger and fruit cake, empire biscuits, shortbread, rock buns, plain scones, fruit scones and two savoury quiches. Sharon opted for a scone with butter and blackberry jam and a coffee.
She was delighted to hear that Mr D'Arcy will be coming to Castle Kennedy in August, when there will be an outdoor production of Pride and Prejudice, on August 10. Sleeping Beauty will be staged on 24 July. A Teddy Bears' Picnic will provide fun for the children on 19 June.
There are full facilities for the disabled at the gardens, including toilets, ramps and parking. A wheelchair is available for loan. The grassed areas near the entrance are no problem when dry and the beautiful walled garden near the entrance is ideal for wheelchairs. There are long walks for the energetic wheelchair pusher but, obviously, not everywhere is accessible in such a large and varied area. A road encircles the beautiful Black Loch with plenty of places to stop and admire the views.
The gardens are currently open at weekends but are open from 10am to 5pm from April 1 until the end of September. Check exact details at the website: www.castlekennedygardens.co.uk. At present only events for 2009 are listed on the site but, no doubt, it is being updated. Admission charges apply.
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The things they say
A lady was carrying a very young baby yesterday and another lady, accompanied by a lad of five or six, opened the door of the Wigtown doctors' surgery for her.
“What a beautiful baby,” said the lady holding the door. “How old is she?”
“Seven weeks,” said the proud mother.
The young lad was amazed. “That's the same as my hamster!” he said.
www.sharonskitchenworld.blogspot.com.
“What a beautiful baby,” said the lady holding the door. “How old is she?”
“Seven weeks,” said the proud mother.
The young lad was amazed. “That's the same as my hamster!” he said.
www.sharonskitchenworld.blogspot.com.
Leeks on the menu again
Sharon's enthusiasm for leeks continues unabated and last night leek pie was on the menu for dinner.
This is very easy to make. Wash a large leek, run under water to remove any grit from between the leaves and chop. Peel and chop a couple of onions – red onions are good. Sweat the leeks and onions together in a little butter, with a light shaking of salt and pepper. After a bit add lots of sliced mushrooms. Continue cooking until things are soft. Then add cream and stir in well. Put the mix into a pie or quiche tin and cover with a lid of pre-cooked chilled puff pastry from the supermarket. Pop into the oven until the pastry is golden brown. Enjoy.
www.sharonskitchenworld.blogspot.com
This is very easy to make. Wash a large leek, run under water to remove any grit from between the leaves and chop. Peel and chop a couple of onions – red onions are good. Sweat the leeks and onions together in a little butter, with a light shaking of salt and pepper. After a bit add lots of sliced mushrooms. Continue cooking until things are soft. Then add cream and stir in well. Put the mix into a pie or quiche tin and cover with a lid of pre-cooked chilled puff pastry from the supermarket. Pop into the oven until the pastry is golden brown. Enjoy.
www.sharonskitchenworld.blogspot.com
Sunday, March 14, 2010
Leeks take the title
Sharon has just decided that she has a new favourite vegetable dish – creamed leeks. The previous title holder was honey roast parsnip.
The leeks have moved into top spot after she enjoyed them several times Hillcrest House, Wigtown, where her sister, Deborah, is the chef. Deb has won top awards for her cooking and is particularly noted for her passion for local ingredients.
Sharon says: “The leeks are lovely and creamy and go with just about anything, roast lamb, roast ham, grilled steak and fish. They are also ideal for vegetarians. I could eat them at every meal no bother at all.”
To make Hillcrest Creamed Leeks, take some leeks, cut off the green tops and the bottoms and split them lengthways before washing them under the tap to remove any soil that may be trapped between the tightly-packed leaves. Then chop them. Obviously, use as many leeks as you think are needed for the number of hungry people who are going to eat them.
Then simmer them gently in vegetable stock until they are very tender but not browned. Stir in double cream and serve. There is no need for salt and seasoning as the dish is flavoured by the stock.
The leek is a very ancient part of the human diet, being popular in Mesopotamia, where civilisation began, and in the Egypt of the Pharaohs. It is a member of the Alliaceae family, which includes onions and garlic. It is easy to grow and hardy and some varieties can be harvested right through the winter. Summer varieties are grown for the fiercely competitive leek championships that are held in the north of England, complete with betting and all-night guards against attack on leading title contenders.
The leek is much favoured as an addition to stock to add flavour and it is, of course, essential to the Scottish classic soup Cock A Leekie.
The Welsh have claimed the leek as their national symbol. Legend has it that this is because Welsh soldiers put leeks in their caps to identify themselves in battle, although scholars express doubt about this tale. Never mind, the leek is the cap badge of the Welsh Guards who are today still distinguishing themselves in battles such as those in Afghanistan.
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Friday, March 12, 2010
The old ways are best
When you have a problem with your hands the best way to keep them warm is the traditional muff, says Sharon.
Getting gloves and mittens onto her left hand is almost impossible and they never fit right. So, an old-fashioned muff with a warm fluffy interior is the answer. She keeps her fingers warm as toast inside.
Yesterday, out for a roll around town, two people came and spoke to her saying how cosy she looked with her blue muff.
www.sharonskitchenworld.blogspot.com
Gaggles of geese fill wetlands
The marshes and creeks of Wigtown Bay are now full of thousands and thousands of geese.
The geese are making their way north from their warm winter homes in Africa and the muddy creeks and grass-covered expanses of the bay provide a welcome stopping off point. Wigtown Bay is the largest local nature reserve in Britain.
March includes lots of activities throughout Dumfries and Galloway in the Wild Goose Chase programme which encourages people to see the geese close up at several locations around the region, including Wigtown. For more information telephone 01988 40267, visit www.dgcommunity.net/wblnr, or email wblnr@dumgal.gov.uk.
Geese that visit the area include the following: Barnacle goose, Canada goose, Brent goose, Pink-footed goose, Greylag goose and the Greenland white-fronted goose. There is a hide at Wigtown harbour with access for the disabled from the car park.
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Wednesday, March 10, 2010
Junk mail tide set to rise
Fed up with receiving junk mail? Well, things are about to get an awful lot worse.
The recent settlement between the Royal Mail and its unions includes a clause buried away in the text which removes restrictions on the amount of un-adressed rubbish that the poor old postman has to push through your letterbox. Previously, this junk mail was limited to three items per household per week. Not any more.
But you can opt out of the junk mail torrent. Royal Mail bosses and junk mail producers don't like the term “junk mail” and prefer to call it “direct marketing.”
To let the Royal Mail know that you don't want to receive un-adressed items write to:
Freepost RRBT-ZBXB-TTS
Royal Mail Door To Door Opt Outs
Kingsmead House
Oxpens Road
Oxford
OX1 1RX
Or email: optout@royalmail.com.
A letter is probably best, as you will have proof that you actually asked. See more information at www.royalmail.com/portal/rm/content1?catId=400126&mediaId=500081
A postman was suspended once for telling people on his round about this opt out service, so you aren't going to find the information on opt outs being promoted by Royal Mail. After you make a request you will be sent a letter asking for confirmation and after this has been sent back it will take about six weeks for the junk mail to stop.
Of course, if junk mail generators have your address then Royal Mail legally has to deliver it. To try and stem this flow you need to contact the Direct Marketing Association. See their website at ttp://www.dma.org.uk/information/cps-introduction.asp You can also use this site to opt out of annoying marketing phone calls and other irritations.
But there is nothing you can do about the flyers pushed through your letterbox by businesses that employ people to do so.
www.sharonskitchenworld.blogspot.com
The recent settlement between the Royal Mail and its unions includes a clause buried away in the text which removes restrictions on the amount of un-adressed rubbish that the poor old postman has to push through your letterbox. Previously, this junk mail was limited to three items per household per week. Not any more.
But you can opt out of the junk mail torrent. Royal Mail bosses and junk mail producers don't like the term “junk mail” and prefer to call it “direct marketing.”
To let the Royal Mail know that you don't want to receive un-adressed items write to:
Freepost RRBT-ZBXB-TTS
Royal Mail Door To Door Opt Outs
Kingsmead House
Oxpens Road
Oxford
OX1 1RX
Or email: optout@royalmail.com.
A letter is probably best, as you will have proof that you actually asked. See more information at www.royalmail.com/portal/rm/content1?catId=400126&mediaId=500081
A postman was suspended once for telling people on his round about this opt out service, so you aren't going to find the information on opt outs being promoted by Royal Mail. After you make a request you will be sent a letter asking for confirmation and after this has been sent back it will take about six weeks for the junk mail to stop.
Of course, if junk mail generators have your address then Royal Mail legally has to deliver it. To try and stem this flow you need to contact the Direct Marketing Association. See their website at ttp://www.dma.org.uk/information/cps-introduction.asp You can also use this site to opt out of annoying marketing phone calls and other irritations.
But there is nothing you can do about the flyers pushed through your letterbox by businesses that employ people to do so.
www.sharonskitchenworld.blogspot.com
Ice on the lochs lambs in the fields
There are lots of lambs in the lower fields but up in the hills there are still mantles of snow.
Large parts of the Clatteringshaws loch are covered with sheets of ice.
The loch was created by damming the River Dee between 1932 and 1936 as part of the Galloway Hydro-Electric Scheme, which now belongs to the Spanish company Iberdrola through its Scottish Power subsidiary.
The River Dee carries a very ancient name. Daphne Brooke writes of times 2,000 years ago and more in her book “Wild Men and Holy Places”: “A strong local cult of a water deity is marked by the Latin name of the River Dee ('Dea' – Goddess).”
The Clatteringshaws Visitor Centre of the Galloway Forest Park opens tomorrow, as do those at Glentrool and Kirroughtree. For more info on the 300 square mile park see www.forestry.gov.uk/gallowayforestpark
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Tuesday, March 9, 2010
A pattern from the past
Sharon's grannie was born about a hundred years ago and was a very jolly lady who devoted her days to cooking and baking.
Sharon has fond memories of visits when she was a little girl to her grannie's home in Sedbergh, North Yorkshire. Sedbergh is now England's book town in the same way that Wigtown is Scotland's.
“There weren't any bookshops there when I used to visit grannie,” says Sharon. “I can still remember the smell of baking, she was always making something. She used to make scones, cakes, jams, marmalades, toffee – she made everything. There was an open coal fire in the sitting room that we used to snuggle round in the evening.
“I used to pick the raspberries for the jam making. She grew them in her garden and was very proud of them. My favourites were things called sadcakes which were the short-crust pastry version of Eccles cakes. But they were not little and were sliced like a slice of cake and were bursting with currants. I don't know why they have got such a strange name because they were yummy. A slice of sadcake with a cup of tea was always given to anyone who called at grannie's house.
“I would love to hear from anyone who has a recipe for sadcake.” (sharon888bruce@gmail.com)
Sharon has a pure-wool bedspread that belonged to her grannie. This was bought during a holiday in Scotland during the 1950s or 60s and has an interesting pattern from the times.
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Monday, March 8, 2010
A bantam egg pie
Sharon tasted bantam eggs for the first time after neighbour Carol popped in with half a dozen from the happy Pekin Bantams that liven up her garden.
The small eggs and pale white and very rich. Boiled they are lovely.
We also used them to make a leek and mushroom pie.
Carefully wash and clean one large leek, making sure you remove out any remaining soil between the leaves. Chop finely.
Clean and chop half a dozen mushrooms.
Sweat the leeks and mushrooms in a little butter, adding scatterings of salt and pepper.
Grate two ounces of strong Scottish cheddar – see if you can get Loch Ryan.
Take a non-stick quiche pan. Roll out puff pastry to a size to cover the pan (we used ready-made from Sainsbury's)
Mix the grated cheese with the leek and mushroom mix and put into the quiche pan.
Pour in six well-beaten bantam eggs, with a splash of cream or milk.
Place the pastry on top and prick with a fork a few times to let the steam out
Bake in a medium out for about 20 minutes until the pastry is a nice golden colour.
If you can't get bantam eggs, use chicken's eggs instead, but fewer of them.
We enjoyed the pie with some penne pasta boiled with a few raisins and lettuce in yoghurt.
www.sharonskitchenworld.blogspot.com
How does it feel to have your food cut up for you?
When you are severely disabled, can't see well and only have the use of one hand, you have to ask for a lot of help.
Sharon says: “It is embarrassing. I remember cutting up the food for my children when they were little. Now that I am a grown up I am supposed to be able to do it myself but I can't any more. So, this is yet one more thing that I have have help with.
“Sitting out in public, knowing that everybody is watching that someone is cutting up your food for you is mighty embarrassing. And belittling.
“Every day there is always an occasion where I am so grateful and cheered up by the help that so many kind people give me. Quite often I don't even have to ask for their help. They just somehow seem to know and do it automatically, which is wonderful. People hold doors open when they see me coming in my wheelchair, help getting it up steps ask me if I am all right and there is anything they can do for me.
“The kindness of so many people is so touching.”
www.sharonskitchenworld.blogspot.com
Sharon says: “It is embarrassing. I remember cutting up the food for my children when they were little. Now that I am a grown up I am supposed to be able to do it myself but I can't any more. So, this is yet one more thing that I have have help with.
“Sitting out in public, knowing that everybody is watching that someone is cutting up your food for you is mighty embarrassing. And belittling.
“Every day there is always an occasion where I am so grateful and cheered up by the help that so many kind people give me. Quite often I don't even have to ask for their help. They just somehow seem to know and do it automatically, which is wonderful. People hold doors open when they see me coming in my wheelchair, help getting it up steps ask me if I am all right and there is anything they can do for me.
“The kindness of so many people is so touching.”
www.sharonskitchenworld.blogspot.com
Sunday, March 7, 2010
No need to carp about crepes
Sharon has been continuing to enjoy the delicious treats at the Fairtrade breakfasts and morning coffees that have been running in Wigtown.
Yesterday, she was offered tremendous temptation at a breakfast in a conservatory with magnificent views right out across Wigtown Bay and across to the distant hills with their shawls of snow.
Crepes with strawberries and thick cream were on the menu.
Sharon made a few desultory comments about waiting to diet “until the better weather comes,” which everyone agreed was very sensible, and was soon tucking into a lovely plate of crepes.
Www.sharonskitchenworld.blogspot.com
The singular crocus
If you see a spread of beautiful little flowers in bloom at this time of year, you know that one plant is called a crocus but what is the correct word for the plural?
Now is when the crocus is bringing its splash of colour to gardens and parks everywhere and it is a true sign that winter is on its way out. Yesterday, Sharon bent from her wheelchair to try and see the flowers of a particularly fine display.
The crocus is not native to Britain. Like so many other of our favourite flowers it has arrived from elsewhere but is now an essential part of the gardener's world. The crocus is native to coastal and sub-alpine areas of central and southern Europe, being found also in North Africa, the Middle East, Central Asia and China. The first time that anyone wrote about the crocus being in northern Europe was in 1560 when it was brought to Holland. By 1620s garden varieties had been developed. Now about 80 species are recognised of which about 30 are generally grown in gardens.
The world's most expensive spice, saffron, is a crocus with the tiny stamens being used to give flavouring and rich colour to dishes such as paella. The current price is more than nine pounds a gram (US$14). Sharon's neighbours in Spain used to grow it and the plants were very like those found in the ordinary garden in Britain. Little corms were planted but the neighbours said that saffron could only be grown in the same spot for a couple of years before the soil was exhausted by the effort of providing all that flavour for cooks.
So – what word should you use for several of the plants?
The answer is croci – not crocuses.
www.sharonskitchenworld.blogspot.com
Saturday, March 6, 2010
Making a monkey out of Sharon
Sharon is delighted at the help she has been receiving from the Dumfries and Galloway social services team.
“Everyone has been so warm and friendly,” she said. “And I look forward to having them visit – although they have to listen to me yakking on. They have become my friends.
“Yesterday, I was the happy recipient of a contraption called a Monkey Bar. This hangs over the bed or lie back chair and there is a triangle type handle suspended ,for me to pull myself up and lower myself down into my wheelchair or bed. So I don't have to hang around my husband's neck like before. He says he doesn't mind at all but a girl has to have her independence. This is another way forward for me.
“No jokes, please, about monkeys hanging off bars.”
www.sharonskitchenworld.blogspot.com
“Everyone has been so warm and friendly,” she said. “And I look forward to having them visit – although they have to listen to me yakking on. They have become my friends.
“Yesterday, I was the happy recipient of a contraption called a Monkey Bar. This hangs over the bed or lie back chair and there is a triangle type handle suspended ,for me to pull myself up and lower myself down into my wheelchair or bed. So I don't have to hang around my husband's neck like before. He says he doesn't mind at all but a girl has to have her independence. This is another way forward for me.
“No jokes, please, about monkeys hanging off bars.”
www.sharonskitchenworld.blogspot.com
Time for breakfast
This week Wigtown has been busy as local businesses, hotels and families have been hosting breakfasts and morning coffees to mark the town's enthusiasm for the Fairtrade movement.
Sharon has been doing her bit, and has enjoyed scrambled eggs, creamy and delicious local raspberry and strawberry yoghurt, cakes and lots of cups of proper tea.
Yesterday she went to a wonderful and historic home which enjoys magnificent views out over Wigtown Bay. The marshes and sandbanks stretch away and there are thousands of geese and other birds to be seen. The geese seem really happy now that the shooting season is over. “I'm sure they know,” said one friend. “They always seem to be more relaxed after the hunters depart.” Apparently, the geese even know that the men with the guns are waiting for them to take off at dawn. So they have started flying in the dark as the night ends.
“I couldn't decide whether it was the date and walnut loaf or the ginger cake that I liked the best yesterday,” said Sharon. “So I had to keep sampling them to try and make up my mind. There were pieces of crystallised ginger in the ginger cake, so it was even more yummy.
“The diet is definitely not starting until the summer salad weather arrives, if it does. Secretly, I'm hoping it doesn't so I can just carry on enjoying myself with all the wonderful local fare.”
www.sharonskitchenworld.blogspot.com
Thursday, March 4, 2010
Not an artichoke and not from Jerusalem
Sharon enjoyed a delicious birthday dinner at the guest house of her sister Deborah, with local salt marsh lamb and fresh vegetables.
Deborah had been out earlier in the day digging up the small tubers of Jerusalem artichokes from her vegetable patch at Hillcrest House, Wigtown, Scotland. These had survived the deep frosts and heavy snows of recent months without any problems at all. Debs scrubbed them and roasted them together with potatoes which were served with the lamb, and Sharon's favourite creamed leeks.
The Jerusalem artichokes were delicious – and nothing like the traditional artichoke, which is a thistle head. The vegetable is native to the eastern parts of the United States and the French found it being cultivated there by the native peoples in about 1605. One suggestion for the confusing name is that subsequent waves of immigrants from Italy and Spain arrived and enthusiastically adopted the root into their cooking. The plant grows very tall and looks like a sunflower. That is because it is a form of sunflower. And in both Italian and Spanish the word for sunflower is “girasol.” If you say it fast this could be mistaken for “Jerusalem.” Why it is called an “artichoke” when it is nothing like it remains a mystery.
The tubers are knobbly and look a bit like a ginger root. Apparently, the plant is very easy to grow and the flowers are very attractive.
On the technical front, the Jerusalem artichoke is high in iron, with plenty of niacin, thiamine, phosphorous and copper. However, in some people it causes problem with wind. Perhaps this is because its tubers contain inlulin rather than starch.
Everything is delicious at Hillcrest House and the slow-roasted lamb is outstanding. Deborah cooks it in the oven in a large lidded pot. The pot has a rack which covers the bottom and raises the meat a few inches. Into the pot went the lamb, fresh herbs from the garden, and a bottle of good red Spanish wine. For Sharon's dinner this was Posada del Rey, or guest house of the king. The label informs that Benedictine monks took over this building in the 19th century and established a distillery. In 1959 it was converted into a winery and the wines are made using the best grapes and traditional techniques. “Pousada del Rey has an intense, glowing and cherry colour, aromas of dark berry fruits and a long, velvety finish. We enjoy this wine with garlic-roasted lamb or a simple dish of Cameros goat's cheese and olives.”
Hillcrest House, Maidland Place, Station Road, Wigtown, Dumfries and Galloway, Scotland, DG8 9EU. Telephone: 01988 402018. www.hillcrest-wigtown.co.uk; info@hillcrest-wigtown.co.uk.
www.sharonskitchenworld.blogspot.com
***
Deborah had been out earlier in the day digging up the small tubers of Jerusalem artichokes from her vegetable patch at Hillcrest House, Wigtown, Scotland. These had survived the deep frosts and heavy snows of recent months without any problems at all. Debs scrubbed them and roasted them together with potatoes which were served with the lamb, and Sharon's favourite creamed leeks.
The Jerusalem artichokes were delicious – and nothing like the traditional artichoke, which is a thistle head. The vegetable is native to the eastern parts of the United States and the French found it being cultivated there by the native peoples in about 1605. One suggestion for the confusing name is that subsequent waves of immigrants from Italy and Spain arrived and enthusiastically adopted the root into their cooking. The plant grows very tall and looks like a sunflower. That is because it is a form of sunflower. And in both Italian and Spanish the word for sunflower is “girasol.” If you say it fast this could be mistaken for “Jerusalem.” Why it is called an “artichoke” when it is nothing like it remains a mystery.
The tubers are knobbly and look a bit like a ginger root. Apparently, the plant is very easy to grow and the flowers are very attractive.
On the technical front, the Jerusalem artichoke is high in iron, with plenty of niacin, thiamine, phosphorous and copper. However, in some people it causes problem with wind. Perhaps this is because its tubers contain inlulin rather than starch.
Everything is delicious at Hillcrest House and the slow-roasted lamb is outstanding. Deborah cooks it in the oven in a large lidded pot. The pot has a rack which covers the bottom and raises the meat a few inches. Into the pot went the lamb, fresh herbs from the garden, and a bottle of good red Spanish wine. For Sharon's dinner this was Posada del Rey, or guest house of the king. The label informs that Benedictine monks took over this building in the 19th century and established a distillery. In 1959 it was converted into a winery and the wines are made using the best grapes and traditional techniques. “Pousada del Rey has an intense, glowing and cherry colour, aromas of dark berry fruits and a long, velvety finish. We enjoy this wine with garlic-roasted lamb or a simple dish of Cameros goat's cheese and olives.”
Hillcrest House, Maidland Place, Station Road, Wigtown, Dumfries and Galloway, Scotland, DG8 9EU. Telephone: 01988 402018. www.hillcrest-wigtown.co.uk; info@hillcrest-wigtown.co.uk.
www.sharonskitchenworld.blogspot.com
***
Monday, March 1, 2010
Oyster enthusiasts wanted
Does anyone fancy an oyster feast?
Galloway's Loch Ryan is home to Scotland's largest known oyster beds which have been providing juicy oysters since at least 1701.
The oysters are now carefully harvested in an ecologically friendly way by Rossmore Oysters, which makes sure that the 10 million or so oysters and spat in the bay are in no danger of over-exploitation. The loch is, in fact, a sea inlet, with Stranraer at its head. The company rents the beds from the Wallace Family, which was given a Royal Charter to them by King William III. In the past oysters were harvested all along the Solway coast and in the 19th century there were at least 50 boats involved with many of the oystermen coming from Essex and the harbour at the Isle of Whithorn (see picture) being the main base. Today Loch Ryan is the only operation.
The oysters are taken down to Worthing, in West Sussex, where they are purified before being shipped all over the UK and Europe. The Spanish and the French are particularly keen on the Loch Ryan Oysters and huge quantities are consumed at top London restaurants, such as Le Gavroche, and at swanky hotels such as Scotland's Gleneagles.
Neil, of Rossmore, explained that Loch Ryan produces “a good fat oyster” and said that he personally found it had a bit of a peaty flavour – rather like Scotland's famed malt whiskies.
The oysters are supplied by express courier anywhere in the UK at a pound each for the large size. The problem for small orders is that the delivery charge is 12 pounds per order as obviously, they have to be despatched and arrive quickly.
So, we are looking for oyster enthusiasts who would like to join us in making an order of a dozen each so that we can have a big box sent to Wigtown for an oyster feast – with only one delivery charge having to be paid.
If you would like to join us at the feast, ordering say a dozen oysters per head, then send an email to sharon888bruce@gmail.com.
Of course, the only thing to drink with oysters is Black Velvet, made in a big jug with a bottle of champagne and an equal quantity of Guinness. Should you, sadly, not happen to be a banker in a state-owned bank with vast bonus to spend, you can always substitute cider for the champagne.
If you want to order your own Loch Ryan oysters, the website is at www.oysters.co.uk.
www.sharonskitchenworld.blogspot.com
***
Sharon tells God where to go
Two years ago today Sharon suffered a massive stroke when a blood vessel in her brain ruptured. Things looked very grim and doctors warned it would be best to prepare for the worst.
As she was sped to hospital in an ambulance a stop had to be made at the side of the road while paramedics fought for her life. She arrived at hospital and was rushed into an operating theatre where an emergency operation was carried out to relieve the pressure of the blood that was pressing on her brain. Then there was a high-speed dash to a major surgical hospital where in another operation, as Sharon explains it: “They cut the top of my head off.” She lay in intensive care for a few days and then an intricate third operation was carried out which saw tiny coils of platinum placed at the site of the break so that clots could form and block the leaking blood. More weeks unconscious in intensive care followed, living through machines. But Sharon was not ready to go. She describes what happened at one stage of this critical period.
“I was in this big open area that was very brightly lit by ginormous yellow lights on the top of poles around the edges. All these people kept floating up to me and telling me that God was ready to meet me at the gate round the back.
“I told everybody that I was not going to meet God because I was going back to be with my family. That was more important to me than meeting God.
“I can still see it all in my minds 'eye now.”
www.sharonskitchenworld.blogspot.com
***
As she was sped to hospital in an ambulance a stop had to be made at the side of the road while paramedics fought for her life. She arrived at hospital and was rushed into an operating theatre where an emergency operation was carried out to relieve the pressure of the blood that was pressing on her brain. Then there was a high-speed dash to a major surgical hospital where in another operation, as Sharon explains it: “They cut the top of my head off.” She lay in intensive care for a few days and then an intricate third operation was carried out which saw tiny coils of platinum placed at the site of the break so that clots could form and block the leaking blood. More weeks unconscious in intensive care followed, living through machines. But Sharon was not ready to go. She describes what happened at one stage of this critical period.
“I was in this big open area that was very brightly lit by ginormous yellow lights on the top of poles around the edges. All these people kept floating up to me and telling me that God was ready to meet me at the gate round the back.
“I told everybody that I was not going to meet God because I was going back to be with my family. That was more important to me than meeting God.
“I can still see it all in my minds 'eye now.”
www.sharonskitchenworld.blogspot.com
***
The Garden Of all The Senses
With Spring not so far away Sharon has had an idea for a Garden of All The Senses that would give blind and other disabled people an opportunity to enjoy the pleasures of the garden.
“Before I went blind and then had my stroke I was a very keen gardener and loved bringing things on from little iddy-biddy things to fully-fledged plants, especially herbs.
“My idea for a Garden of All the Senses is so that those people who cannot garden themselves because of their disabilities can come to the garden and enjoy smelling strongly perfumed herbs and flowers and seeing bright patches of colour even if they are blind or have low vision. I think it would be a perfect opportunity for immense pleasure in people who have difficulty with more traditional gardens.
“I think it will probably be temporary during the summer months and feature mainly potted plants that can be moved. I would like people to lend plants for display that they think might be suitable and, of course, they can have them back afterwards.”
Sharon knows that other sensory gardens have been established around the country but hasn't heard of any near her home in Wigtown, Dumfries and Galloway. She would like to hear from anyone with ideas and suggestions.
She has put the idea to a group and it is currently being considered by various people.
“I think it would be lovely to have it in the public garden in the middle of Wigtown,” she said. “There is plenty of parking, it is all on the level and ideal for the disabled,” said Sharon.
www.sharonskitchenworld.blogspot.com
***
Souper time for Sharon
At this time of year with the continuing freezing weather people have been turning to soup for warmth and comfort.
Sharon enjoyed a visit to Wigtown's County Buildings for a soup lunch organised to raise money for the Guides and Brownies. The place was packed and there were all sorts of soups on offer. She chose Italian courgette soup, served with proper fresh bread and butter and said it was: “Creamy, tasty, and delicious. So warm and filling.” After the soup the sweet treats arrived, with “proper-sized” cups of tea. She enjoyed the chocolate shortbread and the Malteser squares, an open-topped mini mince pie, and other temptations.
Sharon is not the only one enjoying soup at the moment. Heinz has announced that soup sales have soared during the big freeze. In January, it sold 57.3 million tins of tomato soup, a 23 per cent rise on the same period last year. Households stocked up nine Olympic swimming pools worth of tinned soup.
Lentil soup is always a good standby for a warming boost.
Take a couple of handfuls of small red lentils and rinse them in a strainer. Chop a large onion finely and soften it in a little oil or butter with a couple of rashers of bacon chopped finely. Then add the lentils to the pan with the onion and bacon, add some stock (use a stock cube), salt and pepper and a scattering of herbs if you like. Simmer until the lentils are soft. A can of tomatoes or a squirt of tomato puree can be added during cooking.
www.sharonskitchenworld.blogspot.com
***
Sharon enjoyed a visit to Wigtown's County Buildings for a soup lunch organised to raise money for the Guides and Brownies. The place was packed and there were all sorts of soups on offer. She chose Italian courgette soup, served with proper fresh bread and butter and said it was: “Creamy, tasty, and delicious. So warm and filling.” After the soup the sweet treats arrived, with “proper-sized” cups of tea. She enjoyed the chocolate shortbread and the Malteser squares, an open-topped mini mince pie, and other temptations.
Sharon is not the only one enjoying soup at the moment. Heinz has announced that soup sales have soared during the big freeze. In January, it sold 57.3 million tins of tomato soup, a 23 per cent rise on the same period last year. Households stocked up nine Olympic swimming pools worth of tinned soup.
Lentil soup is always a good standby for a warming boost.
Take a couple of handfuls of small red lentils and rinse them in a strainer. Chop a large onion finely and soften it in a little oil or butter with a couple of rashers of bacon chopped finely. Then add the lentils to the pan with the onion and bacon, add some stock (use a stock cube), salt and pepper and a scattering of herbs if you like. Simmer until the lentils are soft. A can of tomatoes or a squirt of tomato puree can be added during cooking.
www.sharonskitchenworld.blogspot.com
***
Try a recipe for real haggis
Scotland's national dish is, of course, the haggis. Our local supermarket even sells a frozen haggis pizza.
If you would enjoy making your own traditional haggis, here is a recipe from an 1847 cookbook:
Sheep's Haggis. The principal national dish of Scotland is the Haggis, of which there are two kinds, sheep and lamb. We believe that the following is the best receipt that has been published for making a genuine Scotch haggis.
Procure the large stomach bag of a sheep, also one of the smaller bags called the “king's hood,” together with the pluck (the lights [lungs], liver and heart). The bags must be well washed first in cold water, then plunged in boiling water, and scraped. Great care must be taken of the large bag; let it lie and soak in cold water, with a little salt, all night.
Wash also the pluck. You will now boil the small bag alone with the pluck; in boiling, leave the windpipe attached, and let the end of it hang over the edge of the pot, so that impurities may pass freely out. Boil for one hour and a half, and take the whole from the pot. When cold, cut away the windpipe, and any bits of skin or gristle that seem improper.
Grate the quarter of the liver (not using the remainder for the haggis) and mince the heart, lights, and small bag, very small, along with half a pound of beef suet. Mix all this mince with two small tea-cupfuls of oatmeal, previously dried before the fire, black and Jamaica pepper, and salt; also add half a pint of the liquor in which the pluck was boiled, or beef gravy. Stir all together into a consistency.
Then take the large bag, which has been thoroughly cleansed, and put the mince into it. Fill it only a little more than half full, in order to leave room for the meal and meat to expand. If crammed too full, it will burst in boiling. Sew up the bag with a needle and thread. The haggis is now complete.
Put it in a pot with boiling water, and prick it occasionally, as it swells, to allow the air to escape. If the bag appears thin, tie a cloth outside the skin. There should be a plate placed beneath it, to prevent its sticking to the bottom of the pot. Boil it for three hours.
It is served on a dish without garnish and requires no gravy, as it is sufficiently rich in itself.
From: A Household Book of Practical Receipts, by Susannah Frances Reynolds and William E. Hall, London, 1847.
www.sharonskitchenworld.blogspot.com
***
If you would enjoy making your own traditional haggis, here is a recipe from an 1847 cookbook:
Sheep's Haggis. The principal national dish of Scotland is the Haggis, of which there are two kinds, sheep and lamb. We believe that the following is the best receipt that has been published for making a genuine Scotch haggis.
Procure the large stomach bag of a sheep, also one of the smaller bags called the “king's hood,” together with the pluck (the lights [lungs], liver and heart). The bags must be well washed first in cold water, then plunged in boiling water, and scraped. Great care must be taken of the large bag; let it lie and soak in cold water, with a little salt, all night.
Wash also the pluck. You will now boil the small bag alone with the pluck; in boiling, leave the windpipe attached, and let the end of it hang over the edge of the pot, so that impurities may pass freely out. Boil for one hour and a half, and take the whole from the pot. When cold, cut away the windpipe, and any bits of skin or gristle that seem improper.
Grate the quarter of the liver (not using the remainder for the haggis) and mince the heart, lights, and small bag, very small, along with half a pound of beef suet. Mix all this mince with two small tea-cupfuls of oatmeal, previously dried before the fire, black and Jamaica pepper, and salt; also add half a pint of the liquor in which the pluck was boiled, or beef gravy. Stir all together into a consistency.
Then take the large bag, which has been thoroughly cleansed, and put the mince into it. Fill it only a little more than half full, in order to leave room for the meal and meat to expand. If crammed too full, it will burst in boiling. Sew up the bag with a needle and thread. The haggis is now complete.
Put it in a pot with boiling water, and prick it occasionally, as it swells, to allow the air to escape. If the bag appears thin, tie a cloth outside the skin. There should be a plate placed beneath it, to prevent its sticking to the bottom of the pot. Boil it for three hours.
It is served on a dish without garnish and requires no gravy, as it is sufficiently rich in itself.
From: A Household Book of Practical Receipts, by Susannah Frances Reynolds and William E. Hall, London, 1847.
www.sharonskitchenworld.blogspot.com
***
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