Search just our sites by using our customised search engine

Unique Cottages | Electric Scotland's Classified Directory

Click here to get a Printer Friendly PageSmiley

Mutton Pie

As we approach the end of another football season the future of the most popular spectator sport in Scotland is in turmoil! Following a botched-up attempt by the Scottish Premier League Clubs to set up their own pay-for-view television channel, which was scuppered by Celtic and Rangers, the other ten Clubs have now given notice that they will leave the top league in two seasons time. Presumably they will either apply to rejoin the Scottish Football League or set up their own league - only time will tell. It could result in the biggest upheaval in Scottish Football since eight clubs came together on 11 March 1873 in Glasgow to form the Scottish Football Association. The meeting also decided to have an annual cup competition which became the Scottish FA Cup. The first Cup winners in 1873-74, Queen's Park, the only one of the original eight clubs still in existence, had been formed in 1867 and dominated the early days of Scottish Football. The Spiders, as they are known, also still adhere to their amateur status, having firmly resisted, through the years, the lure of 'professionalism'.
Television money has become an essential part of the top club's finances as the day of packed, standing room only, terraces are long past. Crowd potential had already been vastly reduced by the insistance on all-seated grounds. Armchair viewing has replaced being at the 'gemme'. Never again in Scotland will we see a repeat of the two crowd attendance records set in 1937 for an International match and a club game. Within the space of eight days Hampden Park housed a massive crowd of 149,415 for a Scotland-England International Match and a club crowd record of 147,365 for the Celtic-Aberdeen Cup Final.
But in all the ups-and-downs and changes in league structure that have taken place since the first Scottish League Championship was inaugurated in 1890-91, when Dumbarton and Rangers shared the League Title, one thing has remained constant - the half-time pie and bovril! This weeks recipe is for the traditional Scottish Mutton Pie - a welcome treat for any true Scottish Football Fan.
Mutton Pie
Hot water crust
Ingedients : 8 oz flour; 2 oz lard or vegetable fat; 2 fl oz milk; 2 fl oz water; pinch salt; 1 egg yolk
Ingredients : 12 oz lean mutton or lamb; 6 tablespoons meat stock, gravy or water; salt and pepper
Make the filling first. Chop the meat finely and season. Set aside. Set oven to 375 deg F or Mark 5. Sieve the flour and salt into a bowl. Boil the lard, water and milk together in a saucepan. Make a well in the flour and pour in the hot mixture: mix well with a knife and knead until smooth. Roll out two thirds of the paste on a floured surface, keeping a third for lids. Cut into 6 circles and press into deep patty tins. Spoon the meat into each tin, moistening each filling with a spoonful of stock, gravy or water. Cut the remaining dough into 6 smaller circles for lids. Brush the edges with water and seal. Make a split in each pie lid to allow steam to escape. Brush with egg yolk. Cook for 30-40 minutes. Serve hot or cold.

Return to Food Index


This comment system requires you to be logged in through either a Disqus account or an account you already have with Google, Twitter, Facebook or Yahoo. In the event you don't have an account with any of these companies then you can create an account with Disqus. All comments are moderated so they won't display until the moderator has approved your comment.

comments powered by Disqus