Talk:Stovies
From Wikipedia, the free encyclopedia
 |
This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink articles on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion. | ||||||||
| Stub | This article has been rated as Stub-class on the quality scale. | ||||||||
| Low | This article has been rated as Low-importance on the importance scale. |
||||||||
|
|||||||||
 |
Stovies is within the scope of WikiProject Scotland, which aims to improve Wikipedia's coverage of Scotland and Scotland-related topics. If you would like to participate, visit the project page. | ||
| Stub | This article has been rated as Stub-Class on the quality scale. | ||
| Low | This article has been rated as Low-importance on the importance scale. | ||
|
Article Grading: |
|||
|
WikiProject Scotland To-do:
|
|||
 |
It is requested that a photograph or photographs be included in this article to improve its quality.
Wikipedians in Scotland may be able to help! |
| The Free Image Search Tool (FIST) may be able to locate suitable images on Flickr and other web sites. |
two wee points:
- I am not 100% convinced that stovies absolutely have to have meat in them. (Keith Floyd agrees with me, so it must be right...)
- I have never seen stovies with sausages in them, ever. This might be a regional variation, but I would have thought it was always corn beef or leftover roast.
any thoughts? Although I know this is the sort of thing that could vary hugely depending on where in Scotland you came from and how your mum cooked them, I did do a double take at the mention of sausages. Mendor 20:01, 21 December 2005 (UTC)
I'm Scottish and have lived in Scotland all my life and have only EVER had stovies WITH sausages. That's the way my Mum makes it, her Mum makes and her Mum made it. If it's made with corned beef then that isn't stovies it is simply corned beef hash. Traditionally it could be made with leftover meat but most people are agreed that sausages are what is best nowadays. This may vary from region to region. I know that this is the case in the North of Scotland and East of Scotland but it may vary in and around Glasgow where they might think corned beef hash is stovies but generally this isn't the opinion of most Scots. —Preceding unsigned comment added by 82.41.228.81 (talk • contribs) 2006-01-23 15:13 (UTC)
I'm from Glasgow and have also only ever had stovies with sausages (always decied square sausage)....it might be a west coast thing. —Preceding unsigned comment added by 82.3.104.27 (talk) 00:58, August 30, 2007 (UTC)
- Well, I'm suprised by that. I'm from Dundee and have lived in Scotland all my life as well, and I have never seen stovies with sausages. I don't get the impression that it's "the opinion of most Scots", but clearly tastes vary on the issue. Stovies with sausages does sound nice. Will have to try it. Mendor 23:20, 12 February 2006 (UTC)
Here is a much tastier stovies recipe:
This Recipe has been passed down from generation to generation in my family and has always remained a big favourite of everyone.
Serves: 4 Preperation: 15 mins Cooking Time: <1 hour
Ingredients
2 lbs White Potatos 1 lbs Sausages (Richmonds thick Irish Recipe sausages work well) 2 Medium Onions/1 Large Onion 4 tsp (20ml) Bisto (Gravy powder/granules) 1 Oxo Cube (Optional)
Notes on ingredients
Old potatos will make mushier stovies whereas newer will mean less of the potato breaks down.
Irish or Scottish recipe sausages are nice, but any standard sausage works If you like/dislike onion you may want to use slightly more/less
Equipment Required
Large Pan With Lid Sharp Vegetable Knife Chopping Board Vegetable Peeler A Ladel Cooker Hob with Gas or Electric Supply A healthy appetite
Preperation
1) Cut Sausages into inch long pieces (This is about 4 pieces for most sausages) and place in pan.
2) Peel and cut onion in your preferred way, trying not to cry (Chopping in a bowl of water prevents this). Place onion on top of sausage.
3) Peel Potatos and slice them into slices of varying thickness, not too thick or they will take too long to cook! Put them in the the pan.
4) Add a mug (1/2 pint/300 ml) of cold water to the pan, crumble in the oxo cube if you wish to use one (for more flavour) and put the lid on.
5) Gently bring to the boil and simmer on a low heat until the thicker slices of potato are soft enough to eat (This can be anywhere from 30 mins to an hour), you will smell it is cooking and won't be able to resist lifting the lid to smell and look... when you do this give it a stir with the ladel. The more you lift the lid the longer it'll take to cook!
6) 5 mins before it is ready mix the bisto with half a mug of water. Gradually add the water to pan.
7) Return to heat and bring back up to the boil.
Recommendation: After this stage go and spread some bread as stovies is lovely when put in sandwiches... this will make it go further when unexpected visitors are lured in by the smell of it cooking.
8) Serve up onto plates using the ladel, eat and enjoy!
-- —Preceding unsigned comment added by 82.41.228.81 (talk • contribs) 2006-01-23 15:13 (UTC)
[edit] Stovies with milk
I don't know about anyone else, but the recipe with a cup of milk in it seems very strange to me. I don't think I have ever experienced milky stovies. Has anyone else?Ewan carmichael 12:40, 21 September 2007 (UTC)
[edit] Transwiki
Don't forget, all recipes belong over on WikiBooks as per WP:NOT#HOWTO.FlagSteward 20:52, 25 September 2007 (UTC)
[edit] Some Observations
Neither of the two recipes for stovies given in F. Marian McNeill's classic, 'The Scots Kitchen' (1929), incorporates meat. In fact, the recipe quoted from Lady Clark of Tillypronie doesn’t even use onions. The later(?) addition of meat perhaps reflects increasing affluence. In our house in Aberdeen and from the late 1940's onwards, stovies were always made with mince specially left over for the purpose (and served with oatcakes and a glass of milk). However, I am aware of stovies being made with corned beef and, post Christmas, with roast turkey. It seems to me that the essence of stovies lies in the cooking method and that the addition of any kind of meat, including sausages, is permissible.
Also in Aberdeen, at the time when the licensing laws were such that one could drink later in a pub provided one consumed food, a plate of stovies was the standard passport to 'late'-night drinking.
Finally, I have lived for the last 30 years in Glasgow and have scarcely met anyone who has even heard of stovies, let alone knows how to make them; this led me to suppose that stovies were an east-coast or perhaps just a north-east delicacy. My prejudice in this was reinforced on the one occasion I had them outside my own home in this part of the world. They turned out to be pieces of potato, onion and sausage awash in a thin gravy - not a shadow of the real thing. IanHH (talk) 16:06, 4 April 2008 (UTC)
-
- You are right, the stovies are best in Aberdeen. I am from Ayrshire, but my family are from the Edinburgh area, and stovies I had had before moving up here were much more watery and are made with sausage. Up here in Aberdeen they are much thicker with big chunks of meat! Stovies from Thains on George Street on the way home from the pub - the food of the gods!Ewan carmichael (talk) 22:52, 19 April 2008 (UTC)
