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elebrate

BY NOW the pipes will be a-playin’,
kilts will be a-kickin’ and our own
Scottish Terrier will be donning his
antique Tam. Yes, it's Happy Birthday
to Scotland's great poet of the people:
Robbie Burns.

By Edena Sheldon
Contributing Writer

If you're planning a traditional
home supper, then be sure and stop
by Peter Black Butcher at Park Royal
for the (fresh) 1995 Haggis of your
choice, We always select a nice fami-
ly-size one and a wee one for Angus.

The traditional meal consists of
Cock-A-Leekie Soup, followed by
the Haggis (slashed open and
splashed with a bit of Drambuie),
Chappit, Bashed Neeps, and a grand
Typsy Laird (Trifle) to finish.

Nice rounds of whisky all ’round,
some more Drambuie, and a reading
aloud of Burns’ famous Address To A
Haggis. 1 have a copy here at home,
in a lovely old book covered and
bound in red siik tartan — a treasure
uncovered in an outdoor flea market.

. Last year I printed Burns’ Selkirk
Grace. A few of you dropped me a
note thanking me. So, here it is again,
so that you can begin your own Burns
Night Supper with these words:
Some hae meat, and canna eat,

_ And some wad eat that want it,

| But we hae meat and we can eat,
And sae the Lord be thankit.

ve - Robert Burns, 1759-1796
.. In lieu of recipes for your Burns

. ‘Night Supper, this week I thought I'd

share a Scottish favorite. Enjoy!

SCOTCH EGGS
~ Scots eggs are great for breakfast,
brunch, or they make wonderful pic-
nic fare (winter or summer). If you
“have a deep fryer handy, it will pro-

«duce the most authentic Scotch Eggs
-> crispy on the outside, creamy. and. .

: soft on the inside.

Serve’ warm, or room-tempera,..

plate with some nice hot mustard,

some country-style chutney, and a

nice simple salad, Makes 8.

10 eggs (8 hard cooked; 2 lightly
beaten, uncooked)

1% Ibs, (750 g) bulk pork sausage
meat

Pineh mace or nutmeg

Salt

Freshly ground black pepper

1 tsp. (5 mL) dried sage leaves or
thyme (optional)

6 0z. or 14 ¢. (375 mL) dried bread-
crumbs :

Vegetable oil, for deep-frying
Have 8 of the eggs hard cooked,

cooled and shelled. In a deep bowl,

combine the sausage meat, mace (or

nutmeg), salt, pepper and herbs (if

using) unti] well blended. Set aside.
Beat the remaining uncooked eggs

with 1 Tbsp. (15 mL) cold water.

Divide the sausage meat into 8
portions. Cover cach hard cooked egg
with sausage meat evenly, using your
hands which have been moistened
with cold water.

The sausage mixture should be
very smooth and even, with no egg
peeking through. Eggs can be chilled
on waxed paper at this point, up to 3
hours before frying.

Heat vegetable oil in a deep-fryer
to 360°F (185°C),

Dip eggs into beaten egg mixture
to coat, one at a time. Roll eggs in
breadcrumbs, turning to coat evenly
and gently pressing crumbs into
sausage meat.

Fry the crumb-coated eggs, one at
a time, in the hot oil until the outside
is golden brown and crisp, 5-6 min-
utes, Drain well before serving as
suggested.

iNG IN THIS Gt

and receive a-

With any purchase.
1 Limit one per visit.

|] OFFER EXPIRES
, Feb, 16/95

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Pricing for excess baked A
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