The Ekalaka eagle. [volume] (Ekalaka, Mont.) 1909-1920, 1912-05-31
SOME SCOTCH RECIPES
oNV7 3H4 NJ S3HSIO 3IIHOAV3
OF THE THISTLE.
sroths and Soups Seem to Be Espe,
claI'y Favored-For Stewed OK.
tail-Just How to Brander
a Steak.

The following recipes come from a
Scotch housewife who says they are
favorltes in the land of the thistle,
her W family having used them for
many years. Scotch housewives take
special pride in the preparation OF
wholesome broths and soups, one OF
the famous ones being cookie leekie."
Any fowl, touch %(tender), youthful or
middle aged, may be used, but II n
does not possess a fowl, beef may
take its place, though the dish will
not be so delicate in flavor. For four
quarts OF soup use two or three
pounds OF meat, eight or nine large
leeks and pepper and salt to taste.
Wash the leeks thoroughly and II they
are old scald them for a few minutes
IN boiling water. Take off the roots
and part Of the heads and cut them
into pieces Of about an inch in length.
Put the meat and half of the leeks into
the pot, and allow these to simmer
gently for about half an hour; add the
remaining leeks and boil them for
three or even four hours. Skim care
fully and season to taste with salt
and pepper.
For stewed oxtail cut the tail at the
Joints, discarding n or two pieces at
the extreme points. Put them into a
stewpan with just enough water to
cover them. When the water begins
to boil, remove the scum on top and
add a sliced onion and two carrots.
After covering let the meat simmer
gently for two and a half hours. Melt
an of butter in a little pan, stir
in gently half an ounce Of -four and
some Of the strained liquid from the
meat. Allow this to boil for five or ten
minutes. Add a tablespoonful of catsup
and a little lemon juice. After brown
ing it slightly pour the auc owe the
tails, which should be arranged with
the vegetables on a dish. Serve at
nee.
To broil, or in Scotch %parlance, to
"brander," a steak In Scotch style,
have the "brander," or gridiron, very
hot and the fire clear and bright. A
little salt %sprinkled over the tire will
keep down the flame. When the BRAN
der is hot rub it all over with a piece
Of suet. This prevents the steak
from sticking. Cut the skin that lies
along the edge OF the steak in several
places and latten slightly with a roll
ing pin. Lay it on the gridiron and
turn 1t every half minute with steak
tongs. With a double gridiron it is OF
course unnecessary to use the tongs,
but in shifting the meat about while
on the gridiron steak tongs are useful,
and not as familiar as they should be
among American housewives who too
often use a fork for the purpose. A
fork should never be put into the meat
while it Is cooking. Have ready a
very hot dish and when the steak has
been turned for ten minutes lift it up
and slip it on the hot dish. Put on
a cover and set it into a Dutch oven.
Let 1t stand for ten minutes. Lacking
Dutch oven, the American house
wife will have to content herself with
her u%p-to-date gas range. The steak
Is then lifted on to the hot gr1diron
and turned for five minutes more.
Serve on a hot platter after spreading
with butter. Americans, as
they like their steaks rare, will select
q very thick steak ii they desire to
cook it in Scotch style.