LL-L "Delectables" 2004.12.01 (05) [E]

Wed Dec 1 22:14:04 UTC 2004

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A=Afrikaans Ap=Appalachian B=Brabantish D=Dutch E=English F=Frisian
L=Limburgish LS=Lowlands Saxon (Low German) N=Northumbrian
S=Scots Sh=Shetlandic V=(West)Flemish Z=Zeelandic (Zeêuws)
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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Delectables

Lowlanders,

For your edification and enjoyment, please find Scots culinary terms below
(adapted from http://www.goldenspurtle.com/porridge.htm).

Regards,
Reinhard/Ron

***

AIT, OAT: ~S oats. AITEN oaten.
ATHOLE BROSE honey or meal mixed with whisky (chiefly Highland).
BLANTER (obs.) food made from oats, e.g. bread, porridge.
BLENSHAW a drink made of oatmeal, sugar, milk, water and nutmeg.
BRAT the thick(er) surface on a liquid etc, e.g. curdled cream on milk, skin
   on porridge.
BROCHAN thick or thin gruel (with butter, honey etc); sometimes
   (especially Arygll, Ulster) porridge.
BROSE a dish of oat- or pease-meal mixed with boiling water or milk,
   with salt and butter etc added.
CAULD STEER(IE) oatmeal stirred in cold water (or sour milk),
   cold BROSE (now North-Perth).
CRACKINS a dish of fried oatmeal (now North-East).
CRANNACHAN, CREAM CROWDIE a desert of soft fruit, whipped
   cream, toasted oatmeal etc.
CREESHIE MEALIE oatmeal fried in fat (West Angus).
CROWDIE, (obs.) ~-MOWDIE oatmeal and water mixed and eaten
   raw.
DEOCHRAY a kind of SOWANS (chiefly Caithness).
DRAMMLICKS the small pieces of oatmeal dough which stick to the
   basin when making oatcakes now Aberdeen.
DRAMMOCK a mixture of raw oatmeal and cold water (local Aberdeen-
   Kirkcudbright).
FOORACH buttermilk, whipped cream or whey with oatmeal stirred in
   (Banff, Aberdeen).
FROH MILK a mixture of cream and whey beaten up and sprinkled with
   oatmeal (North-East, Angus).
GIRSLE a fragment of crisp or caked porridge etc.
GIRNEL, GARNEL, (obs.) GIRNER a storage chest for meal etc.
GRADDAN (obs.) a coarse oatmeal made from parched grain ground
   by hand.
GRITS oat kernels, grain.
GRUEL 1 gruel; porridge. 2 food made of oatmeal; food (in general,
   now Shetland, Orkney).
GRUNDS, GROUNDS a kind of SOWANS.
HASTY BROSE a kind of quickly-made BROSE (North-East).
KAIL BROSE: BROSE made with the liquid from boiled kail (now
   North Perth, Ayr).
KILL, KILN: jocular ~ CAST the quantity of oats taken to the mill at one
   time to be ground into meal, for household use, usually enough to
   produce four BOLLS (now Wigtown).
LITHOCKS a kind of gruel made from fine oatmeal and frequently
   buttermilk (now Stirling, West Lothian, West Central).
LUGGIE a small wooden bowl etc with one or two handles formed from
   projecting staves, frequently used for serving milk with porridge (now
   local North-Roxburgh).
MEAL, MALE oatmeal as distinct from other kinds, which have defining
   terms.
MEAL AN ALE the traditional dish (also containing whisky) at harvest-home
  celebrations; also the celebration itself (North-East-Perth).
MEAL AN THRAMMEL (obs.) meal stirred up with water or ale, taken as a
   snack (North-East).
NEEP BROSE: BROSE made with the liquid in which turnips have been
   boiled (chiefly North-East, Ulster).
NETTLE BROSE: BROSE made with the juice of boiled young nettle-tops
   (North-East).
PAP-IN (obs.) a drink made of light ale and oatmeal with a small quantity
   of whisky or brandy.
PEASE, PIZZ pease. PEASIE made of or like ~-MEAL. ~-BROSE, ~ PISTILS
   a dish made of ~-MEAL and boiling water stirred to a paste. (obs.) ~-KILL
a
   quantity of peas roasted as in (originally in) a kiln. ~-MEAL a flour
made of
   ground pease.
PARRITCH, PORRIDGE, POSHIE (child's word noun, formerly frequently
   treated as a plural) porridge, the dish of oatmeal (or rolled oats)
boiled in
   salted water.
POT STICK a stick for stirring porridge etc in cooking, a SPURTLE (now
   South-West, Ulster).
POTTAGE (formerly frequently treated as a plural oatmeal porridge now
   North-East). MILK ~ porridge made with milk instead of water (now
   North-East).
PURRY (obs.) a savoury dish consisting of oatmeal BROSE with chopped
   kail stirred into it.
SKINK a kind of thin, oatmeal-and-water gruel.
SKIRLIE, SKIRL-IN-THE-PAN (now Caithness, West Angus, Perth) a dish
   of oatmeal and onions fried in a pan.
SNAP & RATTLE toasted oatcakes crumbled in milk (North-East).
SOWANS a dish made from oat husks and fine meal steeped in water for
   about a week; after straining, the liquor was again left to ferment and
separate,
   the solid matter at the bottom being the SOWANS, the liquor SWATS,
(usually)
   eaten like porridge, boiled with water and salt. SOWAN SEEDS the rough
   husks of oats used in making SOWANS (now Caithness, North-East).
   SOWAN-SWATS the liquid poured off SOWANS (now Shetland, Orkney,
   Caithness) DRINKING ~ (now North-East), KNOTTING ~ North-East the
   liquor left after straining SOWANS but before fermenting, (usually)
thickened
   a little by heating.
SOWCE a (messy) mixture of food, (specifically) some oatmeal dish such as
   porridge (now Caithness).
SPURTLE, SPURKLE (Northern, Central) 1 a long-handled, flat-bladed
   implement for turning oatcakes, scones etc (now West Angus, Perth). 2 a
   short tapering stick for stirring porridge, soup etc (General but rare in
Angus).
STOURIE (now Orkney), STOORACK (Northern), STOORIN (North-East,
   West Angus), ~ IE DRINK (now West Angus, Perth) a kind of liquid
   fine-oatmeal gruel.
TARTAN PURRY a dish of boiled oatmeal mixed with chopped red cabbage
   or boiled with cabbage water.
THEEVIL (now local North-Dumfries), THEEDLE (now local Caithness-Fife)
   a short tapering stick used to stir food as it cooks, a SPURTLE.
TURNING TREE a wooden stick for stirring (now Shetland).
WANGRACE a kind of thin gruel sweetened with fresh butter and honey etc,
   and given to invalids.
WATER BROO (now Fife, Lothian), WATER BROSE (now Northern) oatmeal
   mixed with boiling water.

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