Oor Ain Folk Being Memories of Manse Life in the Mearns and a Crack Aboot Auld Times

Total Page:16

File Type:pdf, Size:1020Kb

Oor Ain Folk Being Memories of Manse Life in the Mearns and a Crack Aboot Auld Times oV« / / X dr. National Library of Scotland *B000448374* hiLIBRARY J Digitized by the Internet Archive in 2011 with funding from National Library of Scotland http://www.archive.org/details/oorainfolkbeingm1894ingl OOK AIN FOLK Printed by R. &° R. Clark DAVID DOUGLAS, EDINBURGH LONDON . S1MPKIN, MARSHALL, HAMILTON, KENT AND CO., LIM. CAMBRIDGE . MACMILLAN AND BOWES GLASGOW . JAMES MACLEHOSE AND SONS OOE AIN FOLK BEING MEMORIES OF MANSE LIFE IN THE MEARNS AND A CRACK ABOOT AULD TIMES BY JAMES INGLIS ' MAORI,' AUTHOR OP 'TIRHOOT RHYMES,' ' SPORT AND WORK ON THE NEPAUL FRONTIER,' 'OUR AUSTRALIAN COUSINS,' ' OUR NEW ZEALAND COUSINS,' 'TENT LIFE IN TIGER LAND,' ETC. ETC. EDINBUEGH DAVID DOUGLAS, 10 CASTLE STEEET 1894 All rights reserved There's kintra fowk, an' Hielant fowk ; La'land fowk, an' kent fowk : Fowk aboot, fowk i' the yaird ; But there's nae fowk like Ooe ain Fowk ! Auld Sang. DEDICATION I dedicate this book to my eldest surviving brother, LIEUT.-OOLONEL R. W. INGLIS, at whose suggestion I first conceived the idea of writing such a record, and who has been ever a loyal, loving, and true-hearted brother to me. J. I. ' Let brotherly love continue.' PEEFACE I WAS in hopes that this book would have been pub- lished about the time of the Disruption Jubilee Celebra- tions of last year, but when it was nearly finished I met with a sudden and serious accident, which for months com- pelled me to give up all active mental and physical exertion. My father was one of the heroes of the Dis- ruption movement, and the main motif of this book is to show what he did and suffered in those stirring times ' for conscience' sake.' I have used part of the pamphlet which he himself began to write, but never finished, and which he wished to leave to his sons and friends as a record and vindication of the active part he took in that memorable conflict. Other fragmentary materials have reached me from time to time, from various sources, and I have endeavoured to weave these into a connected and readable narrative ; and it appeals primarily to all who, by descent or sympathy, take a personal interest in the history of that splendid struggle for liberty of conscience and freedom of viii OOR AIN FOLK action in regard to church government, which is known as 'The Disruption of 1843.' I am hopeful, however, that my book may appeal to a wider circle of readers, namely, all who are interested in the old homely rural life of Scotland. I have tried to give glimpses and sketches of many of the quaint customs, the curious oddities of style and dress, the old-fashioned habitudes of thought, and the strongly- marked individualities of the older generation, which are fast vanishing before the breath of so-called modern progress. I humbly trust that my descriptions of the glen, the village, and country town life ; the school games and schoolboy rhymes, the rural industries, the queer characters, the humorous episodes, the peculiar institutions, the intellectual and religious outlook of the older generation, etc. etc., —may interest the general reader, and form an acceptable contribution to the deeply-interesting volume of Scottish history reminis- cence and portraiture which has been enriched by such masters of the craft as Gait, Scott, Dean Eamsay, Barrie, Crockett, George MacDonald, and many others. With such I do not seek to class myself, for I have found the demands of my own large business as a merchant, and my pretty active participation in the public life of Australia, almost more than enough to tax my energy and industry to the full. Indeed, I in- creasingly find that political and commercial pursuits are becoming more and more incompatible with the PREFACE ix exercise of the literary faculty, so that I am keenly conscious of the literary defects of this volume. I have had to work at it amid distractions that at times proved almost overwhelming, and which more than once have forced me to suspend my task altogether. In sorting my twenty years' collection of materials, I have had to set aside a multitude of stories of Scottish wit and humour, most of which I do not think have ever been printed. This collection is now almost ready for the press, and if the reception given to the present book be as encouraging as I am told by partial friends I may venture to expect, then my original collection of ' Mair Scotch Stories ' may shortly be published. To my genial friend, Professor M'Callum, of Sydney University, I must express my thanks for many a plea- sant word of kindly encouragement. JAMES INGLIS. 'Craigo.' Steathfield, N.S.W., 1st July 1893. — CONTENTS CHAPTER I Our Glen : its physical Features—My Grandfather as described in The Land of the Lindsays—My Grandmother—Private Stills—Geordie White and the Gauger—Donal' and the Bees Sandie Christison and the Bapteezin' o' the Bairn . Pages 1-12 CHAPTER II The Glen Folk : their Characteristics—The Clachan of Tarf-side —Primitive Farming—A Fine Peasantry—The Eviction Policy denounced—The Expatriation of the People—Drinking Habits —Excellence of the Whisky—Sandie's Eulogium on his Dram —Turning the Tables on the Minister— 'The Beam in the Eye' 13-21 CHAPTER III Royal Visitors to 'The Glen'—John Mitchell and the Queen's ' Powney ' —The Queen and the Herd Laddie—John and the Duke of Edinburgh—Craig-ma-skeldie—The Loch and its —— OOB AIN FOLK Surroundings—Peat-reek—Char-fishing—The Falls of Unich —Dr. Guthrie and Auld Jannie—A Shepherd's Biblical Criti- cism—An Anecdote of Dr. Guthrie's . Pages 22-32 CHAPTER IV The Glen School—The Prevalent Kindly Spirit—Farmhouse Life Character gauged from a Gastronomic Standpoint—A Stingy Mistress—Jock an' the Cheese—Two Parritch Stories —Out- spokenness : Instances—An Interrupted Grace—Jeems Wricht pronounces Doom on Buonaparte—The Minister truly a Re- presentative of the People—Value of Education—A Succession of Clerics— My Father and Uncle : their Boyhood and College Days—Parental Self-Denial—A College Challenge —A Fight and a Duel—A Brawl at Ballater—The Character of the old Manse and Old Minister—An Instance of his Quaint Humour —His Death • . 33-48 CHAPTER V The Disruption of 1843—My Father's Disposition—His Share in the Fight—His Memorials of the Disruption—His Translation to Edzell in 1841 —Great Increase of Congregation—Progress of the Controversy—Lord Panmure and Fox Maule—My Father's — Estimate of Panmure's Character ' Persecutions for Conscience' Sake ' —A Sore Bereavement—His Last Sermon in the Parish Kirk—A Noble Record ' for Conscience' Sake ' —Old Dr. Grant's Story of ' the Flesh Pots ' —The first Free Church Sermon The Tent in the Wilderness—Increasing Hardships and Diffi- culties —Fidelity of the Flock—Humour under Privations— Preaching under Difficulties—Hostile Attitude of Opponents — Progress of the Struggle — Once more in a house of his own 49-66 — CONTENTS CHAPTER VI Boyish Recollections of the Disruption Sufferings—Our Village ' ' Willie Carr—The Feeing ' or Term ' Market : its Sights and Sounds ; its Evil Features—The Minister and the Drover ' — A Forced Declaration — Encounter with Dubrach ' at Ballater Fair — My Father's Athletic Prowess — Dared by Geordie to ' Haud the Ploo ' —The Result—How he cowed the Captain — Instances of his Strength — His Emotional Nature—An Honest Man ! Pages 67-83 CHAPTER VII Our Village School —The Old-time Dominie—Anecdotes—Our Village Dominies— 'Peter Pundwecht'— 'Creeshie Pow' Home Discipline of the old Regime—The Meagre Mental Equipment of our Dominie—Contrast between the Old System ' and the New—Our School Games and Boyish Toys : Bools — and Peeries '; Hockey—Curling 'Gowf—The Teetotum Jeems Dunn's Letter—Lassies' Games—Quaint Old Rhymes and Customs—The Annual Blanket-washing—A Contrast Hogmanay—The Shorter Can-itches—School-book Rhymes ' '— ' Het Rows an' Butter Baiks ' Nifferin' —Nursery Rhymes —A Schoolboy Conspiracy and how it ended . 84-117 CHAPTER VIII Our Village Characters : their Mental Attitude—Village Poet Specimens of his Muse—Rob Osal', the Flesher—Daft Jamie- Willie Burness—Willie Hood— 'Sneeshin' on the Cheap' Robbie Welsh—Peter M'Kenzie—Anecdotes . 118-130 —A OOR AIN FOLK CHAPTEE IX Village Occupations — The Handloom Weavers — Merchants and Merchanties—Various Types—Davit Elshender—A Story of the Egg Market—How Mrs. Paitterson turned the Tables— Stingy Couple—Taking the Pledge—Strong Language—Story of Rev. Mr. Don—John Buchan's Prayer—A Banquet to the Laird—A Dear Denner—Effects of Mixing Drinks—Drinking Habits of the Time Pages 131-146 CHAPTER X My Mother's Folk—Montrose Skippers and the Baltic Trade Presents from Abroad—A Partial Eclipse—The Homespun Era — ' —Basket Mary—A Rigorous Caste System ' Tea-pairties Wullie D 's Hoose-warming—A Sma' Gless—A Heartless Drucken Husband—Painter Tarn —Anecdotes . 147-160 CHAPTER XI Local Jealousies between County Towns—Curious Nicknames ' Aspersions on Brechin—Origin of the Term ' Reed Lichties —A Sapient Toon Cooncil—Blin' Hughie o' Dundee—The ' Spooters ' o' Farfar—Celebrities —Singer Jeemer—Peter Reid and the famous ' Farfar Rock ' —The Drawl of the Mearns — Primitive Social Manners ' No the Whisky but the Here's t'ye ! ' —The Handloom Industry—Weavers' Rhymes—Bailie F and the Auctioneer—A Vanishing Bottle —Drinking Orgies and AVild Wagers — Amusing Instance of Local Jealousy 161-175 — CONTENTS CHAPTER XII Kirks—Ministers and Sermons—The Minister's Place in the Social and Intellectual Life of the People—Sermon Evolution—Ten- dency to become commonplace—A rather Exaggerated Parody ' —Impromptu oil a Dreich ' Preacher—Frank Self-criticism The Brechin Beadle—The Collections and Plate at the Door Candles—Peppermints—Anecdotes of Dr.
Recommended publications
  • Our Producer Guide
    Food & Drink Producer Guide 2021/22 Edition scotlandsfooddrinkcounty.com Food & Drink Producer Guide 2021/22 Welcome to East Lothian, Scotland’s Food and Drink County East Lothian has a wonderfully diverse food and drink offering and this guide will help you discover the very best produce from the region. It has never been easier to shop local and support our producers. Whether you are a business wanting to connect to our members or a visitor wishing to find out more about the county’s variety of food and drink produce, this guide will help you to make easy contact. We have listed our members’ social channels and websites to make it easy for you to connect with producers from the region. There is also a map that pinpoints all of our producers and while you can’t visit them all in person, we hope that the map inspires you to think about where your food and drink comes from. And whether you are a local or a visitor, we would encourage you to explore. We hope you enjoy learning about East Lothian’s wonderful producers and that the directory encourages you to #SupportLocal Eat. Drink. Shop. East Lothian. Our Members Drinks - Alcoholic Spices, Preserves & Dry Belhaven Brewery 4 Black & Gold 23 Buck & Birch 5 Edinburgh Preserves 26 Fidra Gin 6 Hoods Scottish Honey 27 Glenkinchie Distillery 7 Mungoswells Malt & Milling 28 Hurly Burly Brewery 8 PureMalt Products 29 Leith Liqueur Company 9 RealFoodSource 30 NB Distillery 10 Spice Pots 31 Thistly Cross Cider 11 The Spice Witch 32 Winton Brewery 12 Chilled Drinks - Non Alcoholic Anderson’s Quality Butcher 33 Brodie Melrose Drysdale & Co 13 Belhaven Lobster 34 Brose Oats 14 Belhaven Smokehouse 35 By Julia 15 The Brand Family Larder 36 Purely Scottish 16 Clark Brothers 37 Steampunk Coffee 17 East Lothian Deli Box 38 Findlay’s of Portobello 39 Bakery & Sweet James Dickson & Son 40 Bostock Bakery 18 JK Thomson 41 The Chocolate Stag 19 John Gilmour Butchers 42 Chocolate Tree 20 WM Logan 43 Dunbar Community Bakery 21 Yester Farm Dairies 44 The Premium Bakery 22 Frozen Member’s Map 24 Di Rollo Ice Cream 45 S.
    [Show full text]
  • Dinner Menus
    Accommodation, Conferences and Events DINNER MENUS If you are looking for a unique guest experience, our team of professional caterers will strive to deliver the exceptional service you expect from the University of St Andrews. Our staff take pride in delivery of each individual event, be it a continental breakfast for twelve people, a wedding breakfast for fifty to a gala dinner for three hundred. With a passion for flair, the catering and events team will work with you to create the menu you desire to complement any theme or goals, or you can choose from our range of specifically designed options to suit your event. Whatever your choice, the calibre of food and service provided will be delivered with a personal investment from each of our team members to ensure that your event is special and memorable. DINNER MENU Dinner selector STARTER Sweet potato and coconut soup Curry oil drizzle (v) £5.00 Marinated vine-ripened tomato and baby mozzarella salad Basil infused oil (v) £6.00 Pickled pear salad Walnut soil and blue cheese (v) £5.75 Classic chicken liver pâté Fruit chutney and smoked Scottish oatcake £5.95 Gin-cured salmon Soda bread, lime and tonic aioli £6.50 Haggis, neeps and tatties Malt whisky sauce £5.50 Pan seared scallop Pea purée and pancetta oil £6.75 All prices are inclusive of VAT Food allergens and intolerances: If you have a food allergen or intolerance, prior to placing your order, please highlight this with us and we can guide you through our menu. University of St Andrews t: +44 (0) 1334 463000 e: [email protected] w: ace.st-andrews.ac.uk The University of St Andrews is a charity registered in Scotland, No: SC013532.
    [Show full text]
  • We're A' Jock Tamson's Bairns
    Some hae meat and canna eat, BIG DISHES SIDES Selkirk and some wad eat that want it, Frying Scotsman burger £12.95 Poke o' ChipS £3.45 Buffalo Farm beef burger, haggis fritter, onion rings. whisky cream sauce & but we hae meat and we can eat, chunky chips Grace and sae the Lord be thankit. Onion Girders & Irn Bru Mayo £2.95 But 'n' Ben Burger £12.45 Buffalo Farm beef burger, Isle of Mull cheddar, lettuce & tomato & chunky chips Roasted Roots £2.95 Moving Munros (v)(vg) £12.95 Hoose Salad £3.45 Wee Plates Mooless vegan burger, vegan haggis fritter, tomato chutney, pickles, vegan cheese, vegan bun & chunky chips Mashed Tatties £2.95 Soup of the day (v) £4.45 Oor Famous Steak Pie £13.95 Served piping hot with fresh baked sourdough bread & butter Steak braised long and slow, encased in hand rolled golden pastry served with Champit Tatties £2.95 roasted roots & chunky chips or mash Cullen skink £8.95 Baked Beans £2.95 Traditional North East smoked haddock & tattie soup, served in its own bread Clan Mac £11.95 bowl Macaroni & three cheese sauce with Isle of Mull, Arron smoked cheddar & Fresh Baked Sourdough Bread & Butter £2.95 Parmesan served with garlic sourdough bread Haggis Tower £4.95 £13.95 FREEDOM FRIES £6.95 Haggis, neeps and tatties with a whisky sauce Piper's Fish Supper Haggis crumbs, whisky sauce, fried crispy onions & crispy bacon bits Battered Peterhead haddock with chunky chips, chippy sauce & pickled onion Trio of Scottishness £5.95 £4.95 Haggis, Stornoway black pudding & white pudding, breaded baws, served with Sausage & Mash
    [Show full text]
  • Appetizers- -Sandwiches- -Soup & Salad- -Stone Classics
    The Stone of Accord 4951 North Reserve Street, Missoula, MT 59808 406-830-3210 -SANDWICHES- -STONE CLASSICS- www.seankellys.com/Stone Of Accord served with a pickle and choice of fresh-cut fries, add a dinner salad or cup of soup for 2.95 pub chips, rice pilaf, vegetable, champs, soup, din- ner salad HORSERADISH GORGONZOLA STEAK 8 oz sirloin steak, horseradish gorgonzola butter, REUBEN served with champs, vegetable, and soda bread 23.95 -SOUP & SALAD- house slow-cooked corned beef, sauerkraut, Swiss -APPETIZERS- cheese, and 1000 island dressing on thick grilled light FISH & CHIPS dressings : balsamic soy, sesame ginger, garlic CRISPY IRISH EGGROLLS rye 11.95 beer-battered cod, pub chips or fries gorgonzola, honey red vinaigrette, asiago garlic, 1000 coleslaw, tartar sauce, lemon 7.95/12.95 shredded corned beef, cabbage and Asian spices, island, or ranch add: chicken 3– /shrimp 5 EMERALD ISLE CHICKEN SANDWICH served with spicy peanut sauce 9.95 grilled chicken, Dubliner cheese, ham, whiskey onions SHEPHERD’S PIE SOUP o’DAY CHEESY CHIPS and Sriracha aioli served deluxe on a Kaiser roll 121.95 ground chuck, mushrooms and vegetables in a rich ask your server: 3.95 cup/ 5.95 bowl gravy, baked with champs and melted cheddar 12.95 the Stone’s pub chips tossed with asiago and CAJUN CHICKEN SANDWICH gorgonzola cheeses and baked, then topped with DINNER SALAD 2.95 blackened chicken and Sriracha aioli served MOM’S MEATLOAF garlic gorgonzola dressing and scallions 7.95/12.95 deluxe on a Kaiser roll 10.95 house perfected meatloaf topped with sautéed
    [Show full text]
  • The Scottish Highlands Challenge
    The Scottish Highlands Challenge “Wherever I wander, wherever I rove, The hills of the Highlands for ever I love” Robert Burns We created this challenge in 2015 to support one of our leaders to attend the GOLD (Guiding overseas linked with development) Ghana trip - we wanted to create something packed full of all the wee delights from the Scottish Highlands to introduce you to this beautiful part of the country, our traditions and the activities our units love. The challenge has been an overwhelming success & we are so proud of our Wee Scottish Coo! We have had to hibernate her for a small while but are super excited to be bringing the new updated challenge back for 2020! This challenge is all about traditions, adventurous activities, yummy food, local wildlife & th th mythical creatures! The challenge is ideal for Burns Night (25 J​ anuary) or St Andrews Day (30 ​ ​ November) - but can be done any time of the year! It also makes a great theme for overnights or camps - particularly if you want to come visit our lovely area! We have tried to give a range of activities, which should suit different age groups & abilities – a lot of the ideas are adaptable for whichever section you are working with. Rainbows 4+ activities Brownies 5+ activities Guides 6+ activities Rangers & Adults 8+ activities Please note: We have marked the ideas with these symbols ❈❈❈❈❈ to show which ​ ​ ​ ​ ​ ​ ​ sections they may be most suitable for (but you know your unit best!) . Although older sections may want to read this pack & choose ideas, it is designed for Leaders to read.
    [Show full text]
  • Food Truck Event & Wedding Offering Brunch
    Food Truck Event & Wedding Offering Scottish Street Food Brunch £6 per person Crumpets, Scottish rarebit topping Whiskey & vanilla porridge, heather honey Granola, organic full fat yoghurt, compote £8 per person Scrambled eggs, smoked salmon, sourdough toast Tattie scone, poached egg, lemon hollandaise Edinburgh Food Social, 11 Blackfriars Street, EH11NB 0131 5562350 [email protected] Breakfast sourdough sarnie, streaky bacon, mushroom, fried egg Brunch tuck box – Streaky bacon or Portobello roll, breakfast muffin, seasonal fruit, orange juice - £9.50 per guest All Day Food Priced individually per guest, choice of two options for event Soup & Sourdough - Scotch Broth, Partan bree, or onion & cider - £5 Croque McMonsieur, seasonal slaw - £7 Lobster & crab brioche, fries - £14 Sourdough toasties – Cheddar & chorizo, goats cheese & walnut pesto, roast squash & butterbean hummus £7 Braised organic blade of beef Stovies - £10 Seasonal vegetable & herb stew - £9 Scotch Pie, neeps & tatties, gravy - £13 Edinburgh Food Social, 11 Blackfriars Street, EH11NB 0131 5562350 [email protected] Sausages, rumbledethumps, mustard and cider sauce - £11 Beef and pork chilli, nachos, sour cream, guacamole £12 Seasonal vegetable curry, pilau rice, naan - £10 Arbroath smoky, sea shore veg, herb risotto - £14 Scottish mussels & fries – white wine & cream or chilli, ginger & coconut - £10 Supper snack box – Scotch egg, slaw, seasonal salad, cranachan and shortbread - £10 Sweet Things £5 per guest, choice of two options for event Raspberry Cranachan Scones, jam & clotted cream Lemon posset, vanilla shortbread Walnut & almond brownies Edinburgh Food Social, 11 Blackfriars Street, EH11NB 0131 5562350 [email protected] .
    [Show full text]
  • The W Orld's Bes T Bowl Fo Od
    the world’s best bowl food bowl best the world’s Discover 100 one-pot recipes from all over the globe that’ll set you up for the day, warm the core or humbly feed friends and family. From sizzling bibimbap soul food in Korea to spiced Algerian chicken soup, explore the culture and cooking methods behind the planet’s most comforting dishes. Authentic recipes from around the world Contents FOReWoRD 6 Pozole Mexico 56 Samgyetang Korea 58 BREAKFAST BOWLS 8 Sopa do Espirito Santo Chia pudding Central Portugal 60 and South America 10 Tom yam gung Thailand 62 Congee China 12 Fèves au lard Canada 14 SALADS & Frumenty England 16 HEALTHY BOWLS 64 Ful medames Egypt 18 Bibimbap Korea 66 Museli Europe, USA, Burrito bowl USA 68 Australia and UK 20 Caesar salad Mexico 70 Porridge Ireland 22 Ceviche Peru 72 Zucchini and fig smoothie bowl Chinese chicken salad USA 74 Tempeh with spicy kale Macaroni and cheese USA 132 Boeuf bourguignon France 160 Sancocho de gallina Panama 196 USA 24 Chirashi sushi Japan 76 and black quinoa USA 104 Manti Turkey 134 Bunny chow South Africa 162 Stovies Scotland 198 Cobb salad USA 78 Waldorf salad USA 106 Mohinga Myanmar (Burma) 136 Cassoulet France 164 Tomato bredie South Africa 200 SOUPS 26 Fattoush Lebanon and Syria 80 Wild rice and sweet potato Nasi goreng Indonesia 138 Charquican Chile 166 Welsh cawl Wales 202 Ajiaco Colombia 28 Horiatiki Greece 82 power bowl USA 108 Oyako donburi Japan 140 Chilli con carne USA 168 Avgolemono Greece 30 Jewelled couscous Pat thai Thailand 142 Colcannon Ireland 170 DESSERTS 204 Borscht
    [Show full text]
  • Mansion House Wedding Menu
    Wedding Menus Mansion House Starters Wedding Menu Tartlet of Ayrshire goat’s cheese with caramelised onions and fine herb salad and tomato dressing ** Smooth chicken liver parfait with ale chutney, cress salad and rustic oatcakes 2019 - 2020 ** Pressed ham terrine with piccalilli, pea shoots and ciabatta croutons ** Organic brie and grape tartlet on rocket and sunblush tomato salad and aged balsamic ** Duet of smoked and poached salmon with lemon and pea shoots on a gazpacho dressing ** Golden bon bon of Lothian haggis in pinhead oatmeal on clapshot with a whisky sauce Mains Desserts Farm assured chicken breast with Lothian haggis in a cracked pepper sauce enriched with cream Gluten free fudge brownie with a warm chocolate sauce ** ** Braised topside of Scottish beef with baby onions and rosemary gravy Lemon and passion fruit posset with an almond biscuit ** ** Herb crusted fillet of salmon with a caper, dill and white wine cream Bramley apple crumble tart with vanilla cream and ** butterscotch sauce Slow braised rump of grass fed beef in a classic chasseur sauce ** ** Light chocolate mousse with biscuit crumb and orange Fillet of sustainable Sea bass on a warm vegetable ragout with panko syrup compote breaded prawns ** ** Rich chocolate tart on a gin and raspberry sauce with Slow roasted sirloin of grass fed aged beef with baby onion and smoky fresh dairy cream bacon, and a rich jus ** ** Sticky toffee pudding drenched in a caramel sauce with Charred pork loin-steak with savoy cabbage in a cider cream Mackie’s of Scotland ice cream ** Medallions of Scotch beef with vine tomato, mushroom and confit shallot in a red wine reductions ** Fillet of farm assured chicken filled with Stornoway black pudding coated in a single malt gravy ** Please select one starter, two main course and Slow baked rump of lamb with bubble ‘n’ squeak on a redcurrant sauce one dessert.
    [Show full text]
  • What's up the Rosedale Newsletter
    What’sWhat’s UpUp The Rosedale Newsletter January 2019 special New Year’s message from planning some entertaining events dur- chair Stephen Leibbrandt to all the ing its tenure till the AGM in July. We are A Rosedale Service Centre mem- always open to suggestions so, do pass bers in particular and readers in general: on any good ideas you might have. I can be contacted at 082 95 95 911. Food for thought: we’re nearly a fifth of the way through the 21st century and, Besides the social activities we will as we enter 2019, I’d like to wish you as be involved in we’re remain aware of the well as your nearest and dearest only needs of the military veterans that the good things with special emphasis on SA Legion supports and it is with great staying healthy. pleasure that I can report that the tak- The world is moving at a very fast ings for Poppy Day reached the record pace – what with Twitter, Instagram etc. figure of R105,000 which, in essence, – but, at Rosedale, we take the view means 100+ military veterans will be that we’re here to have fun and if it’s at a on the receiving end of the Legion’s wel- slower rate, then so be it. Which means, fare. You’ll agree that’s a great way to dear readers, that the committee is kick off the New Year! FUNCTIONS AND EVENTS THINKING OF YOU Whether it is in celebratory style (birthdays and an- That’s Entertainment niversaries) or maybe you’ve been poorly (sick or even hospitalised), he little ones from Odette Leach’s perhaps there’s some consolation in Kay-Dee Educare Centre enter- knowing that you’re very much in our Ttained the residents on Thursday thoughts, in particular to Jenny Jewell 6 December to a festive and her family on the passing of Syd season song-and-dance on 28 December.
    [Show full text]
  • Frozen 5 Door-1
    Page 1 FROZEN 5 DOOR Fixel_ID:Shelf/2/1/1/1/6/1/2 Fixel_ID:Shelf/2/1/1/1/6/1/1 Fixel_ID:Shelf/10 Fixel_ID:Shelf/4/1/1/1/1/1 Fixel_ID:Shelf/16 Fixel_ID:Shelf/2/1/1/1/6/2 Fixel_ID:Shelf/2/1/1/1/6/1 Fixel_ID:Shelf/9 Fixel_ID:Shelf/4/1/1/1/1 Fixel_ID:Shelf/15 Fixel_ID:Shelf/2/1/1/1/6 Fixel_ID:Shelf/2/1 Fixel_ID:Shelf/8 Fixel_ID:Shelf/4/1/1/1 Fixel_ID:Shelf/14 Fixel_ID:Shelf/2/1/1/2 Fixel_ID:Shelf/3 Fixel_ID:Shelf/7 Fixel_ID:Shelf/4/1/1 Fixel_ID:Shelf/13 Fixel_ID:Shelf/2/1/2 Fixel_ID:Shelf/2 Fixel_ID:Shelf/6 Fixel_ID:Shelf/4/1 Fixel_ID:Shelf/12 Fixel_ID:Shelf/1/1 Fixel_ID:Shelf/1 Fixel_ID:Shelf/5 Fixel_ID:Shelf/4 Fixel_ID:Shelf/11 TRAFFIC FLOW ==========> Start Date 01 October 2019 Product List FROZEN 1.85M.plnx Product_ID Desc_A Name Height Width Depth 458126 5000116112227 BIRDS EYE 2 COD FILLETS IN BATTE 15.00cm 20.00cm 2.00cm 575476 5019520001096 MAYFLOWER CURRY SAUCE AND CHIPS 20.00cm 20.00cm 2.00cm 575941 5000116109708 BIRDS EYE BEEF LASAGNE £1.99 15.00cm 20.00cm 2.00cm 595422 5019520001263 MAYFLOWER CHEESY CHIPS £1.09 20.00cm 20.00cm 2.00cm 602789 5010238012787 FAB STRAWBERRY ICE LOLLIES 6PK £ 20.00cm 20.00cm 2.00cm 602910 5010228003627 McCAIN OVEN CHIPS £2.50 20.00cm 30.00cm 2.00cm 611127 5010228000367 MCCAIN JACKET POTATOES TWIN 20.00cm 10.00cm 2.00cm 612744 5011785015313 SCOTTISH FAVOURITES MACARONI CHE 20.00cm 20.00cm 2.00cm 612755 5011785015320 SCOTTISH FAVOURITES HAGGIS NEEPS 20.00cm 20.00cm 2.00cm 612766 5011785015337 SCOTTISH FAVOURITES STOVIES PM £ 20.00cm 20.00cm 2.00cm 643 5010238015689 OREO COOKIE TUB £3.00 15.00cm 10.00cm
    [Show full text]
  • Lyceum of Martial and Societal Antediluvian Chronicles
    The SAMS Lyceum of Martial and Societal Antediluvian Chronicles An addendum to The SAMS Sporran January 2012 Scottish History Real Scottish Food Everyone associates Haggis as the penultimate Scottish food. One cannot discount The Fried Mars Bar either. But is it really? Over the centuries the key to Scotland's survival and winning many battles has been oatmeal. It has sustained generations of Scots, and the image of ​ ​ the hardy Scot is almost entirely founded on oatmeal as a food. It is also a key ingredient in haggis. Before you dismiss this idea as foolish, stop and think. Refrigeration is a modern invention. So, food had to be either eaten immediately, smoked, salted for storage, kept warm or like chicken fried. Kitchens, or at least the fireplaces or hearths, where food was prepared, were large. One stood IN the hearth or fireplace to cook and stir the food. You probably grew up reciting the children's poem Peas Porridge. That is exactly how it was. For those of us who may ​ ​ have been culturally deprived: “Peas porridge hot, peas porridge cold , peas porridge in the pot nine days old.” How did this work? First you layered stones, a lot of them, on the bottom of your fireplace. Then you built the fire over them and cooked your food. After the final meal of the day the fire would gradually die down but the stones remained hot. The warmth kept the food from spoiling. To prepare the next meal one only needed to “stoke “ the firestones, throw a little kindling, then wood and poof, you had fire.
    [Show full text]
  • Starters • • Main Courses
    The BOATHOUSE _ Kitchen and Bar _ • Starters • Chicken Liver Parfait £6.45 Homemade Soup Of The Day £5.25 Stornoway Black Pudding Fritters £7.25 Served With Toasted Sourdough & Beetroot Chutney Served With Crusty Bread (V) with fried sourdough & topped with a poached egg Red Pepper & Goat’s Cheese Croquettes £6.25 Haggis Scotch Egg £6.75 Wild Mushrooms on Toasted Bloomer Bread £6.25 With Sweet Chilli Sauce (V) With Rocket And Mustard Mayo In A Garlic & Cream Sauce With Shaved Grana Padano (V) Smoked Mackerel Pate £6.25 Shetland Island Mussels £7.75 Orkney Crab Cake £7.95 Served With Oatcakes & Butter With A Rich Garlic, Cream & White Wine Sauce With Spring Onion & Katsu Curry Served With Fresh Sourdough Carpaccio Of Beetroot £6.25 Cullen Skink £6.25 Crumbed Goat’s Cheese, Toasted Chickpeas, Traditional Smoked Haddock, Potato, Onion Almonds With Roquette Salad In A Herb Dressing & Cream Soup Served With Crusty Bread • Main Courses • Freshly Landed Scottish Fish & Chips £12.25 Chicken Balmoral £15.45 Hand Battered Peterhead Haddock Fillet 12’’ STONE BAKED PIZZAS Haggis Stuffed Chicken Breast Wrapped In Pancetta & Served With Thick Cut Chips & Tartare Sauce Served With A Whisky Sauce, Tenderstem Broccoli Macaroni Cheese £9.95 MARGHERITA £9.95 & Buttery Mash FRESH MOZZARELLA AND With 4 Scottish Cheeses And Parmesan, Topped With A Haggis, Neeps & Tatties £12.50 Crispy Crumb And Served With Fries Or Garlic Bread (V) HOMEMADE TOMATO SAUCE Macsween’s Haggis With Creamy Mash, Crushed Neeps 8oz Bacon Cheeseburger £12.75 & Whisky Cream Sauce 2 ¼lb Prime Scottish Steak Burgers Topped With BBQ CHICKEN £12.95 BBQ BASE, FRIED CHICKEN, CRISPY BACON, Homemade Steak & Sausage Pie £12.25 Ramsay Of Carluke Bacon & Scottish Cheddar.
    [Show full text]