NIGHT

MINCE AND TATTIES

This is a recipe for Scots all over the world who are homesick for their mother’s or granny’s “Mince and Tatties”

Every Scottish mother’s mince and tatties tasted differently because of little variations.

My mother made the best mince and tatties in the world. Truly. Mine is something like it but does not always turn out as good.

I never measure anything very much when I’m cooking, but this will give you a bit of an idea. Eventually, your mince and tatties will taste like yours and yours alone. And you will like yours best of all. So persevere.

A. MINCE

INGREDIENTS

1 lb mince – only use the very best quality minced rump steak. Or mince your own after removing fat.
2 small onions (vary amount according to taste).
2 medium carrots (vary amount according to taste).
1 medium purple turnip when in season (vary amount according to taste). If these early small purple turnips are not available, omit or add a few slices of swede turnip. ( The term swede in Scotland refers to the large turnips which are yellow inside).

Gravy thickening – “Bisto” – see below.

BEFORE STARTING CONSIDER THE “BISTO”

“Bisto” has always been used in our family. Nothing else, because nothing else tastes the same. (If you can’t get “Bisto” outside the UK, ask Santa Claus to send you a years supply every Christmas.)

The amount of “Bisto” you add depends on how thick you like your mince. You’ll need to experiment.

Make up the “Bisto” once the mince is cooked.

Try 3 teaspoons of “Bisto” first. If you like the mince thicker add more, thinner add less the next time.

Don’t add the “Bisto” straight to the mince! Put the spoonfuls in a cup. Gradually mix it into a paste with cold water and add more water until it just reaches pouring consistency.

When the mince is completely cooked, take it off the cooker and prepare your “Bisto.” as above. Add the “Bisto” solution STIRRING it gently but continuously into the mince OFF the heat. If you don’t do it this way the the “Bisto” will form horrible jelly like lumps and the whole thing will be ruined.

N.B. Don’t use the modern “Bisto” granules. Stick to the old fashioned “Bisto” powder.

BEFORE STARTING ALSO CONSIDER THE ONION

In may family, there has always been someone who doesn’t like onions, but likes the flavour. If you are cooking mince and tatties for one of these pests, then don’t use an onion powder substitute. And don’t omit the onion. It will not be the same. Instead put two small onions in whole, and remove them at the end. Serve the offending person first, chop up the cooked onion and put it back into the mince for everyone else.

Doing it this way also prevents you from weeping!

So, with that taken care of you’re ready to start!

1. Braise the minced meat in a pot breaking it up with a wooden spoon to prevent lumps forming.
2 Once the meat is well browned, add the water hot or cold – it doesn’t matter. Add enough to cover. Give it a stir.
3. Put in the onion whole or cut up into whatever size you prefer.
4. Cut up carrots and turnip to your preferred shape and size.
5. Bring the pot to the boil, put lid on and turn down to a simmer.
6. Simmer for 30 minutes or so until vegetables are soft and meat thoroughly cooked.
7. Take off the heat and add the “Bisto.” See above.
8. Return to a low heat to thicken.

Additional salt is usually not necessary with Bisto.

You might want to add pepper to taste but we never did.

B. POTATOES

In summer mince was always served with tiny new Ayrshire potatoes (believe me, no matter what people say, you can’t get the true “Ayrshires” any more)

In winter the big older potatoes were always mashed smoothly with “the top of the milk” and a little butter.

Enjoy and experiment until you make your own signature mince and potatoes.

P.S You could not even begin to imagine how much I yearn for real new baby Ayrshire potatoes! A generation of young scots have never tasted them and have no idea what they are missing. I BLAME THE SUPERMARKETS FOR THIS TRAVESTY!!!!

HOMESTEAD KITCHEN
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recipes

NOON

So, lemon curd is not a fruit “cheese.” According to my 1920’s “Modern Housewifes Book”, curds are different from cheeses because they always contain egg and butter.

LEMON CURD
Ingredients:

1lb castor sugar
4 lemons
4oz fresh butter
5 eggs

1. Wash the lemons and grate the rind from them very thinly.
2. Beat the eggs.
3. Put the eggs, lemon rind and juice, melted butter and sugar into a large saucepan.
4. Stir until the sugar has dissolved and the mixture thickens, taking care that it does not boil and curdle.
5. When the mixture is thick, strain into small sterilised pots and cover immediately.

MORNING

I know what lemon curd is and I love it.

I thought I knew about cheese. But apparently not.

A “cheese” from fruit is apparently made from fruit, sugar and water.

Here’s a fruit cheese recipes from my ancient “Modern Housewifes Book” from the 1920s

DAMSON CHEESE

Ingredients: Damsons and sugar

1. Remove the stocks from the fruit and put into a large saucepan
2. Cover closely and cook gently until the fruit is quite soft, then rub through a fine sieve.
3. Measure the pulp and put it into a preserving pan with the sugar, allowing 14ozs of sugar to each pint of pulp.
4. Boil until the greater part of the syrup has evaorated and the pulp has become stiff, stirring frequently at first and almost continuously towards then end of the process.
5. Turn into sterilised pots, seal and store.

NOON

10 Small dessert apples
250g/8oz/1 cup granulated sugar
2tbs golden syrup
1 tsp white wine vinegar
3tbsp water
10 wooden sticks

Wash and dry the apples and remove the stocks.

Push a wooden stick into the centre of the apple till it feels secure.

Put the sugar, syrup, vinegar and water into a saucepan and heat gently until all the sugar has dissolved.

Increase the heat and boil rapidly until the syrup forms litle threads when droped from a spoon into cold water (150C/300F).

Remove from heat.

Dip each apple into toffee, turing to coat it evenly.

Stand the apples on an oiled baking tray to cool and harden.

Eat the same day.