Stovies (also stovy tatties, stoved potatoes, stovers or stovocks) is a

Scottish 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 ide ...

dish based on potatoes. Recipes and ingredients vary widely but the dish contains

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es,

fat In nutrition science, nutrition, biology, and chemistry, fat usually means any ester of fatty acids, or a mixture of such chemical compound, compounds, most commonly those that occur in living beings or in food. The term often refers spec ...

, usually McNeill, F. Marian (1929). ''The Scots Kitchen''.

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

s and often ''The Concise Scots Dictionary'', p675, Mairi Robinson (editor) (1985) pieces of

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

. In some versions, other

vegetables Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, ...

may also be added.Maw Broon (2007). ''Maw Broon's Cookbook''. Waverley Books; (18 Oct 2007) , p18, 19 The potatoes are cooked by slow stewing in a closed pot with fat (

lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the o ...

beef dripping Dripping, also known usually as beef dripping or, more rarely, as pork dripping, is an animal fat produced from the fatty or otherwise unusable parts of cow or pig carcasses. It is similar to lard, tallow and schmaltz. History It is used for c ...

or butter may be used)S.W.R.I. (1977). ''S.W.R.I. Jubilee Cookery Book''. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p60 and often a small amount of water or sometimes other liquids, such as

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...

, stock or meat jelly. Stovies may be served accompanied by cold meat or

oatcake An oatcake is a type of flatbread similar to a cracker or biscuit, or in some versions takes the form of a pancake. They are prepared with oatmeal as the primary ingredient, and sometimes include plain or wholemeal flour as well. Oatcakes a ...

s and, sometimes, with pickled beetroot. "To stove" means "to stew" in Scots. The term is from the

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

adjective ''étuvé'' which translates as

braised Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

. Versions without meat may be termed barfit and those with meat as high-heelers. Stovies2

References

Potato dishes Scottish cuisine Scottish beef dishes Meat and potatoes dishes {{food-stub

See also

References