Hatted Kit Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1: Text file,
Directions:
Warm slightly over the fire 2 pints of buttermilk. Pour it into a
dish and carry it to the side of a cow. Milk into it about 1 pint of
milk, having previouly put into the dish sufficient rennet for the
whole. After allowing it to stand for a while, lift the curd, place
it on a sieve, and press the whey through until the curd is quite
stiff. Season with sugar and nutmeg before serving, whip some thick
cream, season it also with a little grated nutmeg and sugar and mix
gently with the curd. The dish can quite well be made without milking
the cow into it, although the contributors mother always considered
that direct milking put a better hat on the kit.
An excellent dish, in short, to follow a Forfar Bridie.
I am indebted again to the Scottish Womens Rural Institute Cookery
Book, reprinted 1988. Our motto: For Home and Country.
Mike Wade cellar@mwade.demon.co.uk soc.culture.scottish
Source from luhu.jp
dish and carry it to the side of a cow. Milk into it about 1 pint of
milk, having previouly put into the dish sufficient rennet for the
whole. After allowing it to stand for a while, lift the curd, place
it on a sieve, and press the whey through until the curd is quite
stiff. Season with sugar and nutmeg before serving, whip some thick
cream, season it also with a little grated nutmeg and sugar and mix
gently with the curd. The dish can quite well be made without milking
the cow into it, although the contributors mother always considered
that direct milking put a better hat on the kit.
An excellent dish, in short, to follow a Forfar Bridie.
I am indebted again to the Scottish Womens Rural Institute Cookery
Book, reprinted 1988. Our motto: For Home and Country.
Mike Wade cellar@mwade.demon.co.uk soc.culture.scottish
Source from luhu.jp