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Pickled Herring

A crowd of over two thousand heard writer and broadcaster Billy Kay give the Wallace Address at the commemoration ceremony at the Wallace Statue, Aberdeen, on Sunday (21 August 2005), to mark the 700th anniversary of the death of Sir William Wallace.  His stirring speech followed a Historic Procession through the City Centre which reflected 2,000 years of Scottish history.  The parade was led by John Kenny of Edinburgh who played the Pictish Carnyx War Horn.  The following procession included a colourful and vocal Guizer Jarl Squad from Shetland and the Wallace Men, part pf the famous Lonach Highlanders, who provided the guard of honour for the Wallace Colours at the statue; from America there was a large turnout from the Clan Wallace and Clan Irvine Associations and a host of historically dressed pupils from North-East schools.  No parade in Scotland would be complete without a pipe band and the Grampion Police Pipe Band and the Culter Boys Brigade Pipe Band splendidly filled the bill. 

Prior to the laying of wreaths by Aberdeen City Council, Lord Aberdeen, Clan Wallace Society Worldwide and North-East schools pupils, special mention was made of former SNP councillor Tom Howe who had laid the wreath at the Wallace Statue fifty years ago.

Heartiest congratulations are due the secretary of Aberdeen's Wallace 700 Association, John Mackay, whose hard work has seen the Aberdeen event into one of the finest annual tributes to our National Hero, Sir William Wallace, Guardian of Scotland.

Prior to the discovery of Scottish Oil, Aberdeen, now the oil capital of Scotland, was perhaps best known for its fishing industry.  This week's recipe - Pickled Herring -  is a reminder of those days.

Pickled Herring
Ingredients:  8 fresh herring;  2 bay leaves;  pint water;  pint white vinegar;  1 tsp peppercorns;  tsp pickling spice;  1 medium onion, sliced;  salt and pepper

Method:  Clean and fillet the herrings, sprinkle the flesh with salt and pepper, then roll up from tail to head and put on top of the bay leaves in a fire proof dish.  Pack them tightly and sprinkle the peppercorns and spices among them together with the sliced onion.  Pour over the vinegar and water mixed, cover with a lid and bake in a moderate oven (325F) for 30-40 minutes.  Leave to get cold in the liquid.  Serves four.

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