Just as traditions and customs can change over the years, records are made to be broken. Glasgow Celtic have just done that by marking up a new record of 24 consecutive league victories in a season with a comfortable 4-1 win over Partick Thistle at Firhill on Sunday (22 February 2004). This surpasses the 23 consecutive league wins set by Greenock Morton forty years ago. Celtic are now poised to equal or indeed surpass Morton's other record of 25 successive league victories - the last two games in season 1962/63 and 23 in 1963/64.

 

Morton's winning sequence came to an unexpected halt in the away fixture to East Fife on 1 February 1964. Morton had comfortably defeated The Fifers 6-1 at Cappielow on 5 October 1963 but in spite of taking the lead the away fixture provided a coupon bursting result as East Fife dug in for a 3-1 victory. It was the only league defeat for Morton that season as the Cappielow men romped away with the Second Division Championship by a margin of 14 points. Morton scored 135 goals in the process, with an amazing 58 league goals from their talented centre-forward and future manager Allan McGraw. As well as setting a new 23 successive wins in a season record, promotion and league title, the second divison club also reached the final of the Scottish League Cup. Their losing 5-1 appearance against Glasgow Rangers was watched by a crowd of 106,000 at Hampden Park.

 

Morton's record run ended at Bayview but on current form few would predict who will end Celtic's winning run - only time will tell. Meanwhile all who back the Hoops will be in seventh heaven at the establishment of the new record and Flag visitors can also enjoy a heavenly taste - Seventh Heaven Whip. This recipe comes from 'Hotch Potch' a delightful collection of recipes from Scottish food doyen Elizabeth Craig, collected and tried over a lifetime of culinary magic.  

 

Seventh Heaven Whip

 

1 large tin sweetened marron puree with 1/2 pint (250 ml) double cream. Crumble 6 large meringues into a large glass salad bowl. Cover with cream mixture and arrange 6 small meringues on top. Crumble a chocolate milk flake over this to decorate. Chill before serving.