This week we
continue the description of our recent visit to the new £9 million National
Trust for Scotland Culloden Visitor and Exhibition Centre. Having left the
splendid new building we made our way to the Leanach Cottage which stood
within the Hanoverian lines and proceeded to walk, on the new footpaths, to
some of our favourite spots on the battlefield.
towards the Culloden Memorial Cairn, you pass the Well of the Dead. Here the
brave leader of Clan Chattan, Alexander MacGillivary of Dunmaglas, died
crawling towards the well. His regiment was the first to charge and break
through the first Hanoverian line but the impetus of the Highland Charge was
gone by the time they hit the second line. The devastating fire of the
Government forces turned Drummossie into a killing zone. In spite of her
husband and Clan Chief being a serving Hanoverian officer, Lady Anne
Mackintosh raised Clan Chattan for the Prince under the command of Alexander
MacGillivary. Red Alexander, Alistair-Ruadh-na Feille, paid the ultimate
price for his loyalty to the Stewart cause. After the battle his body was
removed from the battlefield and his betrothed, Elizabeth Campbell,
allegedly arranged for his secret internment under the doorstep of Petty
Church. She died of a broken heart on 22 August 1746.
Alexander’s dying place, you proceed passed the Clan graves as marked in
1881 by Duncan Forbes, 10th Laird of Culloden, to arrive at the
Memorial Cairn he erected, from his own pocket, in the same year. He was a
descendant of the famous Duncan Forbes, 5th Laird of Culloden and
Lord President of the Court of Session, who did so much to avert the 1745
Rising and prevent its success. The cairn stands approximately mid-way
between the lines of the opposing armies and carries an inscription which
fails to convey the full story of the 1745 Rising, but does serve as an
appropriate salute to loyalty and bravery –
ON THIS MOOR
THE GRAVES OF
THE GALLANT HIGHLANDMEN
AND PRINCE CHARLIE
ARE MARKED BY
THE NAMES OF THEIR CLANS
Next week we
will look at a few more notable spots on the battlefield and as last week’s
recipe referred to the German-led Hanoverians, this week’s Potato Gnocchi is
a reminder that Prince Charles Edward Stewart was Italian-born. This is
basically a Scottish potato scone mixture shaped and cooked differently.
Ingredients: 1 lb/500 g floury potatoes (cooked and mashed finely); 6
oz/175 g plain flour; salt and pepper/ ¼ teaspoon grated nutmeg
Mix all together thoroughly and roll into a long sausage about a finger
diameter. Cut into 1 inch lengths and make a dent in the middle of each so
that it curls a little. Bring salted water to the boil and drop in a few at
a time. Cook each batch about 3-5 minutes or until they rise to the surface.
Scoop out with a perforated spoon and put into a buttered ovenproof dish.
Keep hot until all are cooked. Dot with butter and sprinkle with parmesan
cheese. Serve with tomato sauce.