SCOTCH BROTH.
BOILED SALMON. BOILED POTATOES.
HAGGIS.
PHEASANT. CURRANT JELLY.
SCOTCH RAREBIT ON TOAST.
PLUM TART WITH CREAM. COFFEE.
The broth is made by stewing mutton with vegetables until it is
sufficiently strong; when the whole is strained and cooked, barley is
added till the broth is quite thick; just before serving, a little
chopped parsley is put in. Haggis is usually rather a formidable dish to
undertake, as most recipes are very elaborate; this one, however, is
simple and the results are good. Boil the head, heart, and liver of a
sheep with one pound of bacon for an hour; then chop them, season
highly, and add sufficient oatmeal to make a thick mush. Boil this in a
bag for two hours, and serve it in the same bag, rolling it back to look
as well as possible; this receptacle is less objectionable than that in
which haggis is served in Scotland,--the stomach of the sheep.
Should you fear to venture on this dish, you might substitute for it
Scotch snipe. For this make a paste of a box of sardines mixed with
lemon and a little onion juice; spread on slices of bread and cut in
strips half an inch thick. Put these in the oven and heat thoroughly,
and then pour over them a sauce made of the beaten yolks of two eggs and
six tablespoonfuls of cream, to which has been gradually added a
tablespoonful of melted butter, and after taking from the fire, a
half-teaspoonful of salt, a dash of red pepper, and a little chopped
parsley. The strips of toast must be served very hot, and will be found
delicious. Even if the haggis is used, this dish might be added to the
bill of fare. If pheasant is not obtainable, prairie chicken is a
perfect substitute for it, or woodcock will do in the place of either.
The Scotch rarebit is quite different from the Welsh, being made by
adding to half a pint of white sauce a tablespoonful of anchovy paste
and a pinch of red pepper; cook this for a moment and add six
hard-boiled eggs cut in rather large bits. Simmer the whole for three
minutes, and serve on buttered toast.
The plum tart is made by cooking large purple or green-gage plums in a
deep baking dish with a sprinkling of flour and plenty of sugar, and a
cover of pie-crust over the top. Tart is always served in what
foreigners call dessert plates, but they are exactly like our soup
plates, with a dessert spoon and a fork, and thick cream is passed with
the dish. Coffee is never served on a Scotch table as a final course,
but is offered with tea in the drawing-room after the meal. However, in
this case it may be passed after the tart, or poured on the porch
afterwards.
Should you wish a more conventional luncheon, this menu is a delicious
one.