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ha ha John, I like to get stuck in asap. I will be stocking up on pies as well, this butcher in Jedburgh has been champion pie maker for years. They used to be called mutton pies when I was a kid, staying with relatives in Scotland, but they changed to calling them scotch pies years ago as apparently the "mutton" title used to put people off buying.Quote:
Originally Posted by j.sabourn
Toast to the Haggis ( in English) first verse of 8 . In Scottish wouldn’t understand.
Good luck to you and your honest plump face
Great Chieftan of the Scottish race
Above them all you take your place
Stomach tripe intestines well are you worthy of a Grace
As long as your arm
Robert Burns
JS
Come Scotland coming out of the uk and putting on French knickers , the Haggis will have to become snail pie. JS
We have a pie/butchers shop where we live.
The owner is one of those Kilt wearing sorts but he won an award for the best pie in Oz a couple of years ago.
He also makes genuine sausages which are bloody wonderful.
But does he make rum pie?
Guess we are talking Lorne sausage now
and the retro rum baba?
K.
.
Lewis, for some on UCL it was find not hide the sausage.
Oh Victoria, you are cheeky but we like you.Quote:
Originally Posted by Victoria Moss
Haven't heard of rum baba for ages.Quote:
Originally Posted by Keith at Tregenna
Wish I could remember how to make them. It is quiet the process.
The ships crews used to love them. They liked the rum extract.
Nothing to do with sheep john.
Quote:
Originally Posted by Keith at Tregenna
Also known as square sausage, babas of rum or rhum - much depends on if the cook drank
all the incohol and used Rhum essence in the pud.
Last time I had Lorne was in Stranraer,
K.