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| Stovies |
| ingredients: |
The
quantities below are sufficient
for four people.
4 oz cold, diced lamb (two-thirds
of a cup)
1½ lb potatoes, peeled
and sliced. Some people use
alternate thin and thicker slices
- the thin ones then turn to
mush.
1 (or two if you prefer) large
onion, very thinly sliced.
1 level tablespoon good quality
dripping (from meat or bacon).
If dripping is not available,
cooking oil will do (though
not as good a flavour).
Stock or water
Salt and pepper, nutmeg or all-spice
for seasoning
Chopped parsley or chives |
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| method: |
Melt the dripping in a large pan (preferably with a tight fitting lid), add
a layer of sliced potatoes,
then a layer of onion and next
a layer of meat. Add enough
stock or water to cover (though
some prefer their stovies dry,
in which case add only 2-3 tablespoons).
Then repeat the layers once
again and season the dish thoroughly
- in addition to salt and plenty
pepper, add some nutmeg or all-spice).
Cover and cook over a low
to moderate heat (shaking the
pan occasionally) for about
30 minutes or until the potatoes
are tender and the liquid is
absorbed. Serve with a sprinkling
of chopped parsley or chives
(or chervil). |
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| The
French create the classic "Gratin
Dauphinoise" by slicing potatoes
thinly and cooking them slowly, which
is the basis of the Scottish dish stovies.
The name probably comes from the Scottish
and north of England word for stewing.
There are many variations on the versatile
recipe for stovies but the basic ingredients
are usually potato and onions and some
form of meat with good fat content.
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