CULLEN SKINK (6-8 SERVINGS)
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1 lb. smoked haddock
1 diced yellow onion
3 c. whole milk
3-4 c. mashed potatoes
1 T. butter
salt and pepper

1. In a large pot, bring haddock and 1 quart of water to a simmer. Cook for 15 minutes gently.
2.Sieve the broth. Remove fish, deskin and debone. Break the fish into flakes and return to pot.
3. Add raw onion, simmer 20 minutes.
4. Heat milk and add to pot.
5.Whisk in rest and reheat.

BRIDIES

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Pastry
2 c. flour
1 tsp. salt
1/3 c. butter
1/3 c. shortening
5-6 T. ice water

Meat Filling
1 and 1/2 lean steak (flank or round)
4 tsp. butter (or suet)
1 onion- finely diced
1 carrot- finely diced
salt and pepper

1. Sauté vegetables in the butter until soft
2. Slice meat into very long thin slices, on the diagonal. Cut into pieces 1 inch long. Mix with sautéed veggies. Salt & pepper to taste.
3. Roll out pastry and cut into 4"-5" circles. Arrange meat on top, brush edges with egg wash, fold over and crimp together. Slit a hole in each pie. Egg wash tops if desired. Bake 30 minutes at 400 degrees. Makes 10-12 small pies.

THE (BAGLESS) HAGGIS

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1/2 lb. beef liver
2 lamb kidneys
3/4 lb. lamb shoulder
1/4 lb beef suet
2 onions, minced
1 c. oatmeal
1 c. stock
salt and pepper

Boil the meats for an hour. Cool. Grate the liver. Chop the others fine. Chop the suet. Toast the oatmeal in a shallow pan in the oven, shaking occasionally. Mix the meats, suet, onions and oatmeal together with a cup of the stock in which liver and meats were cooked. Add salt and plenty of pepper to taste.

Turn into greased Pyrex bowl. Cover with 2 or 3 layers of foil. Steam on a rack in a pan of boiling water for 2 hours, adding more boiling water as it boils away.

Serves 6.

NEEPS AND TATTIES

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Neeps: peel and quarter turnips. Boil until tender. Mash well, season with butter, salt and pepper to taste

Tatties: peel and quarter potatoes. Cover with water and bring to boil, cook until tender. Mash and whip in milk. Butter, salt and pepper to taste