Traditional Stovies on the Stove

Late Twentieth Century

Preparation info

  • For

    4-6

    servings
    • Difficulty

      Easy

Appears in

A Year in a Scots Kitchen

A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

This is made with stovie stock, the leftover gravy and dripping from a roast which can be bought from traditional butchers in small plastic pots, the layer of beef dripping on top of the gravy from their roast beef. For vegetarians, one tablespoonful of miso is a useful alternative flavouring.