A rich, dark, spiced fruit cake made with whisky and treacle and wrapped in short crust pastry. It resembles Christmas pudding. Traditionally it is eaten on the stroke of midnight at hogmanay (New Year's Eve) with a glass of whisky.
A hard boiled egg wrapped in sausage meat, rolled in breadcrumbs and deep fried. Traditionally served for buffets and picnics as it is easy to deal with in the absence of cutlery.
A fabricated cut of the beef primal rib. It is the first steak cut from the rib before the bone, or with the bone removed.
An ancient, but not necessarily rare breed of Scottish sheep, bred traditionally on Scottish hills so that the meat has good flavour. The Blackface breed is the most numerous breed in Britain accounting for over three million ewes, representing 16% of the British pure-bred ewe flock. The vast majority are found in Scotland. They are versatile, adaptable and hardy. They are good milkers and produce low-fat meat.
Large numbers of Scotch Pies are sold in Scotland every day - they are an original "fast food" and are often sold at the half-time interval at football (soccer) matches. The pies are made in special straight-sided moulds, roughly 3-3½ inches (7.5-8.5cm) in diameter and about 1½ inches (4cm) deep. A pastry lid, inside the pie, covers the meat about ½ inch (1cm) below the rim. This leaves a space at the top of the pie which can be filled, if required - with hot gravy, baked beans, mashed (creamed) potatoes etc. The meat is usually mutton (sometimes of varying quality). Many bakers have their own recipes and add spices to give additional flavour - there is now an annual competition for the best Scotch Pie.
A savoury, served at the end of a meal, consisting of scrambled eggs with anchovy fillets.
