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By F. Marian McNeill

Published 2015

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(Old Cottage Recipe)


  • Hough, 1
  • barley
  • kail
  • pepper and salt
  • water


Put two pounds of hough and a teacupful of barley into a goblet with about three quarts of cold water. Bring it to the boil and remove the scum. Let it boil for three hours. Have ready a cullender full of kail, which you have washed carefully, and picked down very fine with the fingers. Boil till tender. Add salt and pepper to taste. Serve with oatcakes.

Two or three leeks, sliced, may