The focus next week for Gaelic life will be outwith The Highlands and
Islands and centred on the Ayrshire town of Largs. For Largs is the host
town for the 2002 National Mod which starts on 11 October with the Opening
Ceremony. The National Mod is the premier festival of Gaelic arts and
culture, featuring the best of Gaelic song, dancing, piping, drama and
literature. This is the centenary year for the Mod, first held in Oban in
1902, although not the 100th Mod as the event wasn't held during the World
War years. The body which organises the National Mod is An Comunn
Gaidhealach, The Highland Association, founded in Oban in 1901. The
inspiration for the Mod came from the example of the National Eisteddfod
held by our fellow Celts in Wales.
The burden of financing the Mod falls on a local Mod Committee and the
good folk of Largs are to be congratulated on inviting the Mod to their
town and raising the considerable money required to stage the event. They
will be richly rewarded for their effort as thousands of competitors will
enhance the life of the seaside town. Largs, famous for the The Pencil, a
monument commemorating the Scottish victory in the Battle of Largs in
1263, and Nardini's ice cream, will feature extensively as the media
reports Mod 2002.
Success at the Mod has benefited singers such as Calum Kennedy and Anne
Lorne Gillies, both Mod Gold Medallists, who went on to enjoy careers in
the entertainment field. Incidently Dr Anne Lorne Gillies is the daughter
and grand-daughter respectively of Iain and William Gilles who founded the
Scots Independent newspaper along with Tom H Gibson in November 1926.
The Flag hopes that all the competitore, visitors and locals enjoy the
forthcoming Mod week and have the opportunity to sample this week's tasty
recipe, Ayrshire Meat Roll. For more details about the National Mod visit
Ayrshire Meat Roll
Ingredients : 1 lb (500g) Ayrshire bacon, minced; 1 lb (500g) stewing
steak, minced; 6 oz (150g) white breadcrumbs; 1/4 nutmeg, grated; 2 eggs;
1 medium onion, finely chopped; salt and freshly ground black pepper
Mix all the ingredients together thoroughly and then roll into a
sausage-shape on a floured board. Wrap up in foil or greaseproof paper.
Put on a large pan of boiling water and immerse a large piece of cotton or
linen cloth in it. Remove from the pan, lay it out on a table and wrap up
the meat roll, tying it at the ends. Put a plate in the base of the pan
and lower in the meat roll. Have the water almost covering it and boil for
2 hours. When cooked roll in browned crumbs and serve hot or cold.