Stovies
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.
The quantities
below are sufficient for four people.
Ingredients:
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
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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