Stovies Recipe

Stovies is traditionally a left over dish from the Sunday Roast, using the tatties, meat and dripping leftovers all thrown into one pot. The origins of stovies are said to come from a time when masters would give their servants the left over food from Sunday lunch. They would take this home or to their quarters and make a dish that could last them all week and was easy to cook.

Stovies Ingredients:

Left over Beef diced up (Liver, Chicken or Lamb Also)

4 large Tatties partially boiled and sliced

1 thinly sliced onion

1 tablespoon of dripping from the cooked beef

A wee bit of beef stock

Gravy Salt and Pepper (Gravy Salt is a black mixture and is available if your search for it.)

Some stovies recipes include swede (turnip) or sliced carrot in its list of ingredients.

1. Add a wee bit of lard to a pot and gently cook the onions until soft and brown. Add the diced beef (chicken/lamb can be used if preferred). Add gravy salt and pepper.

2. Cover with tattie slices and cover with the stock depending on how moist you prefer the meal. We add a wee bit and top up as required.

3 Gently simmer on the lowest possible setting (A wee peepie o' gas) till the the sliced potatoe is mushy with white centres - an al dente core. Cover closely and cook gently for 1 to 2 hours. When ready, stir up with a strong spoon. Good stovies must cook without burning and without the lid being lifted during the cooking.

Serve with triangular oatcakes stabbed into the mix on the plate.

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