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Grace Notes Newsletter of the Memphis Scottish Society, Inc GRACE NOTES Newsletter of the Memphis Scottish Society, Inc. Vol. 37 No. 2 • February 2021 President’s Letter Our recent Burns Nicht was, like many other familiar events in this past eleven months, one for the history books. Kudos to immediate past President John Schultz for manfully pulling off so many of our favorite elements within the restrictive environ- ment defined by the corona virus pandemic. Next year’s com- Memphis mittee can be guided by John’s example of creative and inspired adaptation. Scottish The closing phrases of Burns’ “Auld Lang Syne” and John’s Society, Inc. evocative “Flowers of the Forest” slides reminded us of precious members we lost over last year whom we must never forget. Board However, as for the recollection of the year 2020 itself, I for one would rather sing Stephen Foster’s “Come Again No More”! President This new fiscal year for MSSI brings many opportunities to serve the club and our fellow members. A need for a volunteer Mary Ann Lucas has already arisen: Sunshine Chairman. Are you moved and able 901-725-1879 [email protected] to contact an ailing or bereaved member or family by greeting card or email? Let me know. Of course, our Chairman can only Vice President perform this function well when all of us generously share infor- Holly Staggs mation about such needs as they arise. 901-215-4839 [email protected] Treasurer John Schultz 901-754-2419 [email protected] Secretary Kathy Schultz 901-754-2419 [email protected] Members at Large Phyllis Davis 901-830-9564 [email protected] Shari Moore Sterling Castle Above the Clouds 901-598-1802 [email protected] Debbie Sellmansberger February Meeting Program: 901-465-4739 presented by Holly Staggs via Zoom debbie.sellmansberger@ memphisscots.com “Other Times of Epidemic in Scotland: How did they handle it?” See page 2 for further information Tennessee Tartan. Created by the Heart of Tennessee Scottish Celebration as a State tartan. Passed by Tennessee Public Acts 1999, Chapter No.82, Senate Bill No. 73. The source of the tartan 2526 was: Bill Bickford of the Tennessee Tartan Committee. February Program Zoom presentation by Holly Staggs “Other Times of Epidemic in Scotland: How did Scotland handle epidemics in the past?” What did they do? How does that compare to current events? Notice to Program Presenters: John Schultz requests that if you plan to use his computer equipment for your presentation at the monthly meeting, please contact him at least a week before the meeting so he knows to bring his equipment and can work out any bugs ahead of time. His phone number is 901-754-2419. Covid-19 Couldn’t Spoil Burns Nicht John Schultz was the man of the hour for putting together our 2021 Burns Nicht video. He searched for videos from earlier years and then stitched the pieces together, beginning with the Scottish Na- tional Anthem, Scottish country dancers, and Phoenx Pipes and Drums, plus a highland dancer. The Flowers of the Forest was played to commemorate our fallen comrades during the past year: Clifford McWhorter Melissa Gibson Ed Hunt Fred Hemme Then came the Selkirk Grace followed by the Address to a Haggis, the Immortal Memory and toasts. Thanks, John, for all you do and have done for the Memphis Scottish Society over the years. Here are some memories from our 2020 Burns Nicht: Seldon Murray, MC Country Dancers Address to the Haggis Toast to the Lassies EDITORIAL STAFF Sue Malone Grace Notes Editor, (901-385-1938) [email protected] Grace Notes is the official publication of the Mem- phis Scottish Society, Inc. It is published monthly. George Malone Like the Society itself, the credo of Grace Notes is Publisher, (901) 385-1938 “to foster education and promote understanding [email protected] to foster education of things Scottish.” and promote understanding If you have something of interest to readers Gavin Anderson of things Scottish of this newsletter, please submit a typewritten Circulation Editor, (901-485-8270) manuscript to the editorial staff. If the article or [email protected] notice is very brief (30 words or fewer), e-mail or just use the telephone. Grace Notes will accept Karen English Please address all correspondence to: and publish good quality photographs. GRACE NOTes Circulation Editor, (901-396-9134) The deadline for all submissions is the fourth The Memphis Scottish Society, Inc. [email protected] week of each month preceding the month of [email protected] publication. Please include a self-addressed P.O. Box 383092 stamped envelope with each submission, if you Submissions Germantown, TN 38183 want the material returned. [email protected] 2 Hearty Traditional Favorite - Mince and Tatties Recipe BHT Staff | @BH__Travel Jan 11, 2021 (In memory of Burns Nichts past) Back in fashion nowadays, but with its history Toast the oats in a small dry skillet over me- dating back hundreds of years, this Scottish home- dium-high heat, shaking the pan frequently, until ly meal is still a favorite. they turn golden brown, 4 to 6 minutes. Set aside. While researching his latest cookbook, the Heat the oil in a large skillet over medium heat. James Beard Award-winning food writer, Colman Add the onion and cook, stirring frequently, until Andrews was surprised by the delicious meals en- it browns, 10 to 12 minutes. Push it to one side of joyed on the Sceptered Isle during centuries past. the skillet, then add the ground beef. “I found out people actually ate really well in the Cook the beef, breaking it up into small pieces 17th, 18th and 19th centuries—not just in England with a wooden spoon as it cooks until it is well but also in Scotland and Wales,” says the author of browned, stirring it frequently and mixing in the The British Table. onions when the beef begins to change color, 12 to “You could say it was the upper classes, but also 15 minutes. the rural population ate well. They didn’t have the Add the carrot and the toasted oats, stirring same foods, but they grew a lot of their own pro- them in well, then add the black pudding (if us- duce, raised their own animals. It was plentiful, ing), breaking it up with a wooden spoon so that fairly simply cooked and, apparently, very good.” it mixes well with the beef. Add enough water to “Like everyone else, I had a pretty bad reaction cover the ingredients, then season the mince gen- in the early days.” Luckily, over the last 25 years erously with salt and pepper, reduce the heat to he’s witnessed a reclamation of the great British low and simmer for about 15 minutes, or until the culinary heritage. “It’s about food that’s more at- carrots are soft. The finished mince should have tuned to the historical cooking of the island,” he the consistency of a thick stew. Serve with mashed adds in his distinctly American accent. potatoes on the side. “Chefs are increasingly reviving old dishes. Restaurants are really going back to the days Perfect Mashed Potatoes (Tatties): 4 Servings where you’d have basic ingredients and not do too much to them. Put them on the plate and let them Ingredients: speak for themselves! Cooking that’s not terribly 5 to 6 medium potatoes (about 2 pounds/900g), complicated, but really flavorful.” unpeeled, scrubbed These traditional dishes are the ones Andrews 1 cup (240 ml) heavy cream looks forward to the most when visiting now. “It’s 6 to 8 tablespoons (3/4 to 1 stick/85 to really great to walk into a restaurant and see there’s 115g) butter, softened venison pie on the menu, or they have chicken Salt and pepper stuffed with haggis—or, for example, mince and tatties.” Put the potatoes into a pot large enough to hold Andrews shares his favorite version of that them in a single layer and fill the pot halfway with classic with British Heritage Travel. “The recipe that cold water. Cover the pot and bring water to a boil appears in my book is actually a Scottish one, so it over high heat. When the water begins to boil, includes a few extra things, like a scattering of oats carefully drain off all but about 1/2 inch (1.25 cm) and a little blood sausage for flavor.” of it, then return the pot to the heat, cover, reduce He calls it quintessential home cooking: “The the heat to low and let the potatoes steam until ten- kind of thing the housewife in the old days would der, about 40 minutes. Add a little more water as make for when everyone came home from work. the pot begins to go dry. Reserve 2 tablespoons of Simple yet very satisfying!” the cooking water, then transfer the potatoes to a bowl, cover them with a clean dish towel and set Mince and Tatties Recipe: 4 servings them aside for 15 minutes to cool slightly. Meanwhile, put the cream, butter, and reserved Ingredients: cooking water into a small pot and bring the mix- 1 tablespoon stone-ground Scottish oats ture to a simmer over medium-high heat, then re- 2 tablespoons corn or canola oil duce the heat to low and simmer until the potatoes 1 large onion, finely chopped have cooled. 1 pound (450 g) ground beef Drain and carefully slip the peels off the 1 large carrot, thinly sliced mashed potatoes, then return them to the large pot 1 (4 ounce/115 g) black pudding, skin and mash them well while slowly pouring in the removed (optional) cream mixture.
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