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<div style="text-align: center; font-family: arial,helvetica,sans-serif;">=========================================================================<br>L O W L A N D S - L - 03 February 2008 - Volume 02<br><span style="color: rgb(51, 51, 51);">-------------------------------------------------------------------------</span><br style="color: rgb(51, 51, 51);">
<span style="color: rgb(51, 51, 51);">Please set the encoding mode to Unicode (UTF-8).</span><br style="color: rgb(51, 51, 51);"><span style="color: rgb(51, 51, 51);">If viewing this in a web browser, please click on</span><br style="color: rgb(51, 51, 51);">
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From: <span class="HcCDpe"><span class="EP8xU" style="color: rgb(121, 6, 25);">Sandy Fleming</span> <span class="lDACoc"><<a href="mailto:sandy@scotstext.org">sandy@scotstext.org</a>></span></span><br>Subject: <span class="HcCDpe">LL-L "Delectables" 2008.02.02 (05) [E]<br>
<br></span><div class="Ih2E3d">> From: R. F. Hahn <<a href="mailto:sassisch@yahoo.com">sassisch@yahoo.com</a>><br>> Subject: Delectables<br>><br></div>> * As Heather already mentioned, mashed potatoes and swedes<br>
<div class="Ih2E3d">> (tatties an neeps) are an accompaniment to haggis in Scotland,<br>> especially on Burns Nicht (or Burns Supper, January 25). On<br>> Orkney, the equivalent, known as clapshot, usually contains<br>
> onions as well. In Yorkshire and Lincolnshire, a mash of<br>> swedes and carrots accompanies the traditional Sunday roast.<br><br></div>Swedes are a cross between a turnip and a cabbage, aren't they?<br>
<br>In my experience, adults who aren't brought up with swedes find them<br>unpalatable. In my part of Scotland a taste for swedes is introduced to<br>children with a small spoonful on the side of the plate to start with,<br>
and this dosage is increased until the meal would seem to have something<br>missing without them. In other parts, the solution is to mash them in<br>with the potatoes (hence clapshot), in which case, alas, people never<br>
develop a proper taste for it.<br><br>Another important meal with swedes is Scotch broth (which we just call<br>"soup"), which has barley and the usual vegetables like carrot and leek,<br>maybe a small potato for thickening. It's usually made with mutton stock<br>
and it really must have chunks of swede. After the hour or two of<br>simmering that you need for this soup, the swede comes up sweet and very<br>nicely textured indeed.<br><br>You can get vegetarian haggis now, which seems to me as good as the real<br>
thing, so you can have your hearty vegetarian winter meal of "haggis,<br>bashed neeps an champit tatties" just the same as anybody else.<br><font color="#888888"><br>Sandy Fleming<br><a href="http://scotstext.org/" target="_blank">http://scotstext.org/</a><br>
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