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Potted Hough (heed)
This dish is very popular in the Highlands of Scotland.
Wash the hough and the bone. Place both in a saucepan with water to cover and add salt and pepper. (If desired, spices such as a bay-leaf, a blade of mace, allspice, or nutmeg may be added.) Cover and simmer gently for 6 hours. Remove bones and meat from saucepan. Mince the meat as small as possible with a fork. Put meat back in pan, adding more water to cover, if necessary. Boil for 10 minutes. Leave to cool, then turn into a wetted mould. Serve with salad in summer. Serves 6-8
SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS
SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS