by Sebastian Ramshackle III

Created on: February 09, 2007   Last Updated: May 23, 2012

The Scottish meal known as 'stovies', a favourite of mine since I was very young, is one of the finest inexpensive meals known to man. When I was sharing a house with four other male, hungry students, this got us through many a hard-up week.

How do you make stovies? Simple (its other advantage).

Chop up one large or two medium or small onions.
Peel between 1.5 and 3 pound of potatoes (depending on how many you're cooking for).

Take a large pan and melt in it 2-3 oz of beef dripping (or, if you're vegetarian, use 2-3 tablespoons of oil and add marmite or other yeast spread).

Heat the dripping/oil and add the onions on a medium heat. It doesn't matter if they start to caramelize. That will add to the taste!)

While the onions are cooking, slice the potatoes into quarter inch thick slices directly into the pan.

When you've done all the potatoes in this way, stir the onions, potatoes and dripping/oil well (best with a wooden spoon/spatula).

Then add salt to taste (people can add their own later when its served to them) and fill the pan with water so that the potatoes are all but covered.

Place on the heat, bring to the boil, and simmer the pot WITHOUT covering - this is very important - until the water has boiled dry. Stir occasionally to avoid the potatoes burning.

The meal is ready when the water has boiled off and you're left with a stiff mixture which contains whole pieces of potato.

Serve either on its own or with someting of your fancy. Traditionally, it has been oatmeal biscuits and a glass of milk. I've always liked brussel sprouts and it goes well with cold sliced roast beef or corned beef.

Enjoy!

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