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Catherine Brown

Shetland Seasoning for Saucermeat

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Preparation info
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Method

The poorer cuts of meat, generally beef, minced and seasoned with the following may be made into bronies and fried, or into meat loaf and baked.

A Mixture of spices in the following proportion is first made.

  • Quarter of an ounce of

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