The Clan Gregor Society celebrated its 180th anniversary at a meeting in
the Bridge of Lochay Hotel, Killin last weekend ( 31 August & 1 September
2002 ). The annual meeting was headed by clan chief Sir Gregor MacGregor
of MacGregor Bart and members enjoyed traditional entertainment with
piping from two society members and storytelling by the society's bard
Paraig MacNeil. A church service on Sunday and a parade by society members
rounded off the event. The society decided to hold a major gathering next
year to commemorate the 400th anniversary of the Battle of Glen Fruin.
Although the battle took place in February 1603, the proposed dates for
the gathering are from 25 July to 4 August 2003, using the campus of the
University of Stirling as a base.
The Battle of Glen Fruin came about following a raid by the MacGregors on
the property of Alexander Colquhoun of Luss in 1602. Colquhoun was granted
a lieutenancy by James V1, King of Scots, to pursue Clan Gregor. On the 7
February 1603, although outnumbered two to one, Alasdair MacGregor of
Glenstrae divided his 400 men in two. His men took their stance on a
narrow defile while those under his brother remained concealed near the
farm of Strone in order to cut off Colquhoun's retreat. The Colquhoun
force was surrounded on boggy ground which rendered their 300 horse
useless and their foot soldiers, charged by MacGregors broke ranks and
fled. According to Clan Gregor, only two MacGregors were lost in the
battle, including Alasdair's brother Iain, while the Colquhouns lost some
200. The victory went to Clan Gregor but they were to suffer a harsh
reprisal at the hands of the Scottish Government. On 3 April 1603 Clan
MacGregor were proscribed and the ancient and royal name MacGregor banned.
Traditionally the clan claims descent from Griogar, third son of Alpin,
Celtic King of Scots c787. Hence the clan motto 'S Rioghail Mo Dhream' (
Royal is My Race ).
So only a royal recipe will do for this week - Salmon Tart - as the salmon
is acknowledged as the King of fish and would be a familiar dish to the
Ingredients : 6 oz ( 175 g ) shortcrust pastry ; 4 oz ( 100 g ) tin salmon
; salt and pepper ; parsley sauce; pinch nutmeg
Line a pie dish with the pastry, saving any trimmings for decoration, and
bake blind in a hot oven until golden brown. Flake the salmon with a fork.
Season with salt and pepper and a pinch of nutmeg. Make the parsley sauce,
using the liquor from the salmon in addition to milk. Gradually stir
enough sauce to the flaked salmon to make it easily spread and put into
the pastry case. Smooth the top and decorate with strips of pastry
arranged lattice fashion and brushed with milk. Bake in a moderate oven
for ten minutes. Serve with the remaining parsley sauce.