Scottish Recipes

Ingredients for Marmalade Cake Recipe
3/4 c Margarine
1/3 c Sugar
2 lg Eggs
6 tb Orange marmalade
2 c Self rising flour
1/2 c White raisins (Sultanas)

Marmalade Cake Preparation.Cream margarine until soft and add sugar and beat until light and fluffy. Add the eggs one at a time, beting well between each addition. Mix in marmalade, sultanas and flour. Turn into greased and bottom-lined deep 7 inch cake tin. Level the surface, and bake at 350 for 1 - 1 1/2 hours or until a skewer comes out clean. Cool for 15 minutes and turn out onto rack to cool completely.


Ingredients for Haggis #2 Recipe
1 Sheeps stomach bag plus the
-pluck (lights, liver and
-heart)
1 lb Lean mutton
6 oz Fine oatmeal
8 oz Shredded suet
2 lg Onions, chopped

Haggis #2 Preparation..salt and pepper about 1/4 pint beef stock Soak the stomach bag in salted water overnight. Place the pluck (lights, liver and heart) in a saucepan with the windpipe hanging over the edge. Cover with water and boil for 1 1/2 hours. Impurities will pass out through the windpipe and it is advisable to place a basin under it to catch any drips. Drain well and cool. Remove the windpipe and any gristle or skin. Mince the liver and heart with the mutton. (Add some of the lights before mincing if you wish.) Toast the oatmeal gently until pale golden brown and crisp. Combine with minced mixture, suet and onion. Season well and add sufficient stock to moisten well. Pack into the stomach bag, filling it just over half-full as the stuffing will swell during cooking. Sew up the bag tightly or secure each end with string. Put an upturned plate in the base of a saucepan of boiling water, stand the haggis on this and bring back to the boil. Prick the haggis all over with a large needle to avoid bursting and boil steadily for 3 to 4 hours. Makes 6 to 8
servings


Ingredients for Forfar Bridies Recipe1
lb Rump steak
2 Onions, finely chopped
4 oz Suet
Salt and pepper to taste
1 lb Shortcrust pastry

Forfar Bridies Preparation...Forfar Bridies are a great specialty in Angus, and on market day people come from all over Angus to enjoy the Forfar Bridies. They are the Scottish equivalent of Cornish pasties. Prepare pastry and roll out dough on floured board into 4 large ovals. Cut the steak into 1/2 inch squares. Chop suet finely. Place the meat in a bowl with the onions and suet, add seasonings and mix well. Divide into 4 portions and place on each oval. Wet the edge of the pastry and fold each oval in half, crimping the edge with your finger and thumb. Make a hole in the top of each. Bake on a greased baking sheet for 45 minutes. Oven = 400 degrees F. Serve hot.