Powsowdie is a Scottish sheep's-head
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, ...
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
Edinburgh ( ; gd, Dùn Èideann ) is the capital city of Scotland and one of its 32 council areas. Historically part of the county of Midlothian (interchangeably Edinburghshire before 1921), it is located in Lothian on the southern shore of t ...
, 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".
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
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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 usua ...
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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 ...
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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, regio ...
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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 wor ...
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Svið
References
External links
An Appreciation of the sheep’s head, both at the table & on the page Britishfoodinamerica.com.
{{Use dmy dates, date=July 2020
Scottish soups
Lamb dishes