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Cock a leekie.
For six.

6 chicken pieces
4 leeks
1 carrot
salt
pepper
trimmings from turnips (see Haggis recipe)
chicken stock

Cut off green leaves of leeks. Peel carrote. Boil leek greens and
carrot peelings and turnip trimmings in large pan of boiling water for
twenty minutes. Pour into another pan through sieve. Add chicken
pieces, sliced leekss (white bits), sliced carrot, salt and pepper and
cook for 1hr. Serve in bowls with 1 piece per person.



Haggis
For 12 people

2 sheep's paunches (stomach bag)
1 ox heart
1.5 lb ox liver
1 lb lamb stewing meat
5 teaspoons black pepper
6 small chopped onions
1 lb steel cut oats
0.5 lb beef suet
mixed herbs (Thyme Sage, Basil)

Wash the paunch well and soak in cold brine for 2-3hrs. Turn it inside
out and scrape with a knife. Boil the meat for 1.5hrs. Sew up the
paunch with very fine string leaving a hole big enough to fill with
stuffing. Chop the meat finely and mince in mixer. Dump in large mixing
bowl and add pepper, mixed herbs, onions, suet and oats. Mix well and
fill the paunch two thirds full with the mixture. Sew up remainder of
panch. Boil in water for 3 hours. When bag becomes tight, prick all
over with a sharp needle (not a knife). Remove from the pan and place
on a hotplate. Move it to the table
To serve, slit open and serve with mashed potatoes and mashed turnip
and blended whisky.


Cranichan

1 pt whipping cream
1 lb cream cheese (we used Mascarpone)
250 g honey
1-2 lb raspberries/Blackberries/Boysenberries
0.5 lb steel cut oats
1 bottle whisky

Toast oats in oven till dry and just beginning to brown. Whip
cream. Mix 50:50 cream and mascarpone. Add a large shot of whisky
and tablespoon honey to taste.

Two ways to serve:

Put bowls of Crowdie (cream, cheese, honey & whisky), berries,
whisky bottle, honey jar and oats on tables and everyone helps
themselves.

Put oats in bottom of a glass. Add more whisky and honey to crowdie
and pour over oats. Pour Berries on top. Serve.

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