Traditional Cottage Recipe

Preparation info
    • Difficulty


Appears in

By F. Marian McNeill

Published 2015

  • About

‘In the peasant’s home it was set in the centre of the table, all gathering round with their horn spoons, and it was “deil tak’ the hindmost”.’

—T. F. Henderson: Old-World Scotland.


  • the large stomach bag of a sheep
  • the pluck (including heart, lights and liver)
  • beef suet
  • pin-head (coarse) oatmeal


Brown and birstle (dry or toast) a breakfastcupful of oatmeal before the fire or in the oven. Clean the great bag thoroughly, washing it first in cold water and then, after turning it inside out, scalding and scraping it with a knife; then let it soak overnight in cold salted water. In the morning put it aside with the rough side turned out. Wash the pluck well and put on to boil covered with c