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Powsowdie
Powsowdie is a Scottish sheep's-head broth or soup. Traditional preparation of the soup includes sheep's trotters as an ingredient. Dried peas and barley can also be used as additional ingredients. Powsowdie has been described as a speciality dish in Edinburgh, Scotland. Powsowdie is less popular and less known in contemporary times; it was more prominent during times when "all parts of an animal were used in cooking and nothing was wasted". The National Library of Scotland included powsowdie in a 2015 food history exhibition named "Lifting the lid", which was an exhibit of historic Scottish recipe books that included example dishes. Etymology "Powsowdie" has also been used as a term for "milk and meal boiled together" and as "any mixture of incongruous sorts of foods." See also * List of soups * List of lamb dishes * Scottish cuisine * Smalahove ''Smalahove'' (also called ''smalehovud'', ''sau(d)ehau(d)'' or ''skjelte'') is a Western Norwegian traditional dish made from a sh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep's Trotters
Sheep's trotters, also referred to as lamb's trotters, are the feet of sheep. They may be cooked by being boiled, broiled or fried, and are used in various dishes. Sheep's trotters may also be parboiled and then finished by an additional cooking method, such as stewing. They can be served with sauces such as white sauce or a brown gravy. Powsowdie is a Scottish broth or soup made from sheep's ('head'), that sometimes includes sheep's trotters as an ingredient. Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat. '' Harqma'' is soup that is common in the Maghreb area of Northern Africa, and is sometimes prepared using lamb's trotters. They are also slow-cooked to make '' paya'', which is popular in South Asian cuisine. It is popular amongst South Africans, adapted from the cuisine of India. Those of south Asian descent, and other South Africans often, cook it with spices and sugar beans ( pinto) or crab-eye beans ( borlotti beans). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Lamb Dishes
This is a list of lamb and mutton dishes and foods. Lamb and mutton are terms for the meat of domestic sheep (species ''Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animal. Meat from sheep features prominently in several cuisines of the Mediterranean. Lamb and mutton are very popular in Central Asia and in India, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Australia. Barbecued mutton is also a specialty in some areas of the United States (chiefly Owensboro, Kentucky) and Canada. Lamb dishes * Abgoosht – Iran * Alinazik kebab – Turkey * Aloo gosht – Northern Indian Subcontinent * Arrosticini – Abruzzo, Central Italy * Bakhsh - From the cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scottish Cuisine
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern. Scotland's natural larder of vegetables, fruit, oats, fish and other seafood, dairy products and game is the chief factor in traditional Scottish cooking, with a high reliance on simplicity, without the use of rare, and historically expensive, spices found abroad. History Scotland, with its temperate climate and abundance of indigenous game species, has provided food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided the earliest settlers with sustenance. Agriculture was introduced, and primitive oats quickly became the staple. Medieval From the journeyman down to the lowest cottar, meat was an expensive commodity, and would be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smalahove
''Smalahove'' (also called ''smalehovud'', ''sau(d)ehau(d)'' or ''skjelte'') is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. The name of the dish comes from the combination of the Norwegian words ''hove'' and ''smale''. ''Hove'' is a dialectal form of ''hovud'', meaning "head" (''cf.'' Hǫfuð), and ''smale'' is a word for sheep, so ''smalahove'' literally means "sheep head". The skin and fleece of the head are torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled or steamed for about three hours, and served with mashed rutabaga and potatoes. It is also traditionally served with akevitt. In some preparations, the brain is cooked inside the skull and then eaten with a spoon or fried. Originally, ''smalahove'' was typically eaten by the poor. Traditional consumption One serving usually consists of one half of a head. The ear and eye are normally eaten first, as they are the fattiest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Svið
Svið (; transliterated as svid or svith) is a traditional Icelandic dish consisting of a sheep's head cut in half, singed to remove the fur, and boiled with the brain removed, sometimes cured in lactic acid. Svið originally arose at a time when people could not afford to let any part of a slaughtered animal go to waste. It is part of þorramatur, a selection of various traditional Icelandic food that is served as a buffet, particularly at the Þorrablót mid-winter festival. It is used as the basis for sviðasulta (head cheese or brawn, made from bits of svið pressed into gelatinous loaves pickled in whey). Similar dishes can also be found in other Western Nordic countries, such as smalahove in Norway and seyðarhøvd on the Faroe Islands. When eating svið, the ears are sometimes considered taboo due to the superstitious belief that when they (bearing the mark of the animal's owner) are removed, the eater will be accused of theft. It is sometimes held that if the little ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edinburgh
Edinburgh ( ; gd, Dùn Èideann ) is the capital city of Scotland and one of its 32 Council areas of Scotland, council areas. Historically part of the county of Midlothian (interchangeably Edinburghshire before 1921), it is located in Lothian on the southern shore of the Firth of Forth. Edinburgh is Scotland's List of towns and cities in Scotland by population, second-most populous city, after Glasgow, and the List of cities in the United Kingdom, seventh-most populous city in the United Kingdom. Recognised as the capital of Scotland since at least the 15th century, Edinburgh is the seat of the Scottish Government, the Scottish Parliament and the Courts of Scotland, highest courts in Scotland. The city's Holyrood Palace, Palace of Holyroodhouse is the official residence of the Monarchy of the United Kingdom, British monarchy in Scotland. The city has long been a centre of education, particularly in the fields of medicine, Scots law, Scottish law, literature, philosophy, the sc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The National Library Of Scotland
The National Library of Scotland (NLS) ( gd, Leabharlann Nàiseanta na h-Alba, sco, Naitional Leebrar o Scotland) is the legal deposit library of Scotland and is one of the country's National Collections. As one of the largest libraries in the United Kingdom, it is a member of Research Libraries UK (RLUK) and the Consortium of European Research Libraries (CERL). There are over 24 million items held at the Library in various formats including books, annotated manuscripts and first-drafts, postcards, photographs, and newspapers. The library is also home to Scotland's Moving Image Archive, a collection of over 46,000 videos and films. Notable items amongst the collection include copies of the Gutenberg Bible, Charles Darwin's letter with which he submitted the manuscript of ''On the Origin of Species,'' the First Folio of Shakespeare, the Glenriddell Manuscripts, and the last letter written by Mary Queen of Scots. It has the largest collection of Scottish Gaelic material of any l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scottish Soups
Scottish usually refers to something of, from, or related to Scotland, including: *Scottish Gaelic, a Celtic Goidelic language of the Indo-European language family native to Scotland *Scottish English * Scottish national identity, the Scottish identity and common culture *Scottish people, a nation and ethnic group native to Scotland *Scots language Scots ( endonym: ''Scots''; gd, Albais, ) is an Anglic language variety in the West Germanic language family, spoken in Scotland and parts of Ulster in the north of Ireland (where the local dialect is known as Ulster Scots). Most commonl ..., a West Germanic language spoken in lowland Scotland * Symphony No. 3 (Mendelssohn), a symphony by Felix Mendelssohn known as ''the Scottish'' See also * Scotch (other) * Scotland (other) * Scots (other) * Scottian (other) * Schottische * {{disambiguation Language and nationality disambiguation pages ca:Escocès ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
