3041RE: [dundee-history] Stovies
- Oct 20, 2013If you put the onions in with butter or olive oil (if you want to be healthier), they will turn brown as they carmelize. Then you can put in the taties. See, our moms and grans knew how to do gourmet cooking before there was a word for it. All I know is that when people complain about British cooking, I tell them "you have never had British cooking".
Starve the Fear; Feed the Faith!
Date: Sun, 20 Oct 2013 08:36:20 -0700
Subject: RE: Re: [dundee-history] Stovies
The browning of stovies came from colouring the onions well in the beef dripping before the diced spuds and water went into the saucepan - and that's how we do them to this day. My late Ma's recipe ends 'do not leave kitchen because burnt stovies no good'. So in our house, it took an Essex girl to get them right.
---In firstname.lastname@example.org, <email@example.com> wrote:I didn't know that there were "white" and "brown" stovies but from what you say, I must have had the brown, as they were cooked from the solidified dripping from a roast, which always had a gravy on the top. Thanks to all; I'm to have a go, this Saturday!Edmund R----- Original Message -----From: chris826911Sent: Tuesday, October 08, 2013 5:43 PMSubject: [dundee-history] StoviesEdmund, you asked about stovies. I think most Scots have had stovies at one time or another, and I have fond memories of them, although I haven't made them for years. It is possible you weren't mistaken when you saw Goodfellow and Stevens advertising them, a lot of bakers include them in their cafes or carry out sections. It is Frosts in Montrose that make them, but only in the winter months. As for how you make them, it is important to remember that there are brown stovies and white stovies.
I have only ever made white stovies and the only time I ever had brown stovies they reminded me of Irish Stew. To make white stovies you need a good blob of dripping (hard to get nowadays), If you can't get dripping, lard is the next best thing, and if you're really stuck use cooking oil if you have to. Okay, melt the dripping in a pot. Add onions (a lot), I usually put in 2 or 3 very large ones. Brown the onions, add peeled and sliced potatoes, enough for 3 or 4 servings (remember they shrink in the cooking). Give the mixture a good stir and add boiling water, but only enough to stop the potatoes sticking to the bottom of the pan. If you put too much in you'll land up with slops or soup. You shouldn't really be able to see the water. Cook over a low heat stirring every few minutes, if you think the water has dried up put in one or two drops more (notice I said drops not spoonfuls). It is ready when the potatoes resemble mush, but if it's wet mush you've used too much water. Serve with slices of corned beef and a bannock or oatcake. Some people like to put the corned beef in the pot with the potatoes and onion, and some folks put in the remains of the weekend roast beef. I like mine just potatoes and onion.
Our mums used to make stovies to eek out the week's meat ration and use up leftovers.
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