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mussels were employed in a great variety of dishes, or even in some instances eaten raw, straight from the shell. Right up to the present day, many Scottish coastal restaurants and hotels will offer a seafood platter, which is an absolute gourmet delight for any fish lover to behold and consume.

Mutton held a prominent place also in the traditional food and cuisine of Scotland, though is much less widely consumed in present times. It was probably mutton which was first used in the preparation of

stovies, another classic Scottish dish. Stovies was originally made from the remnants of the previous day's roast, frequently to feed the servants in the larger households. It is simply mutton, sliced potatoes and onions, stewed in beef dripping, salt and occasionally spices such as nutmeg. Stovies is still common in Scotland today but is more frequently made with such as beef or even sausages.

Cranachan is a traditional Scottish pudding or dessert. It is prepared simply with toasted oatmeal, mixed with whipped cream and Drambuie, the famous Scottish liqueur. Very often, it is then topped with fresh fruit, particularly raspberries.

Although I have effectively only scratched the surface of those many dishes and ingredients which form a part of the traditional food and cuisine of Scotland, I hope that I have demonstrated that there is a lot more to same than often meets the eye. In this respect, I hope that when you now hear the traditional food of Scotland mentioned in wider circles, more than haggis, shortbread or Aberdeen Angus will spring readily to mind.

Learn more about this author, Gordon Hamilton.
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