I am doing a project on scottish culture. I have the culture and stuff down, but i need a recipe from Scotland that can serve about 34, like i don’t mean a full serving, just something like a soup that can be portioned into maybe 40 small dixie cups. I would greatly appreciate ir you would help me.

4 Responses to “Simple Scottish recipe that can serve about 34?”

  • CiNdYLou:

    Traditional Haggis the national dish

    1 sheep’s pluck (stomach bag)
    2 lb.. dry oatmeal
    1 lb. suet
    1 lb. lamb’s liver
    2 1/2 cups stock
    1 large chopped onion
    1/2 tsp. cayenne pepper, Jamaica pepper and salt
    Boil liver and parboil the onion, then mince them together. Lightly brown the oatmeal. Mix all ingredients together. Fill the sheep’s pluck with the mixture pressing it down to remove all the air, and sew up securely. Prick the haggis in several places so that it does not burst. Place haggis in boiling water and boil slowly for 4-5 hours. Serves approximately 12.

  • depp_lover:


    1 lb. ground beef
    1 pkg. brown gravy mix
    2 tbsp. chopped onion
    1 tbsp. Worcestershire sauce
    1 drained can mushrooms (opt.)
    4-6 pre-cooked boiled potatoes

    Brown ground beef and onion in skillet; drain fat. Make a “well” in the center of the meat. Add gravy mix and 1 cup water. Stir constantly until gravy boils and thickens. Add Worcestershire sauce and mushrooms; stir in. Heat through. Serve potatoes on the side or top with the ground beef. For a typical Scottish dinner, serve peas.

  • Jock:

    Haggis…they usually eat this en masse at Burns Suppers. Mind you it would have to be a really huge haggis to feed 34 people. I assume you are from the USA? Dixie cups sounds like an American term.

  • KenR:

    Sorry…. but I have never in my life heard of mushrooms in mince’n’tatties. The idea is so repulsive. I have sometimes seen diced carrot and/or turnip, and even baked beans in student days… but never, ever mushrooms!!! And the tatties should ALWAYS be mashed… so you can mix it all up on your plate LOL That being said and rant aside (sorry depp_lover), maince’n’tatties is probably far more common than haggis ever was or is. It is still to this day an everyday sort of meal. Done well it is perfect comfort food too.

    This is how I make them every other week and quantites below would serve three hungry folks as a main meal or 4 folks with average appetites. Scale up accordingly but if it is just a taster you will not need more than double.
    500g good ground beef (round rump at least)
    500ml water
    1 med onion VERY finly chopped
    1 Beef Stock Cube
    500ml water
    gravy browning (Bisto like product… there is bound to be an american equivalent)
    Brown beef in pan (making sure it is all well separated with no lumps) with onions then drain off excess fat.
    Add water, crumble in stock cube, stir and simmer for 20-30 minutes stirring occassionally.
    Add gravy browning disolved in a little water and bubble till thickened. If you need a little extra liquid add a touch of boiling water. The result should be thiick and not sloppy/runny.
    Serve with potatoes mashed with butter and milk/cream. I will let you judge how much mash you will need

    The recipes at the site below look fairly good… especially the Haggis, Scotch Broth and Cullen Skink. Tip, you can substitute Runner Beef for the Mutton in the Scotch Broth recipe 🙂

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