CULLEN SKINK (6-8 SERVINGS)

1 lb. smoked
haddock
1 diced yellow onion
3 c. whole milk
3-4 c. mashed
potatoes
1 T. butter
salt and pepper

1. In a large pot, bring haddock and 1 quart of water to a simmer. Cook for 15 minutes gently.
2.Sieve the broth. Remove fish, deskin and debone. Break the fish into flakes and return to pot.
3. Add raw onion, simmer 20 minutes.
4. Heat milk and add to pot.
5.Whisk in rest and reheat.

Pastry
2 c. flour
1 tsp. salt
1/3 c. butter
1/3 c. shortening
5-6 T. ice water
Meat Filling
1 and 1/2 lean steak (flank or
round)
4 tsp. butter (or suet)
1 onion- finely diced
1 carrot- finely diced
salt and pepper

1. Sauté vegetables in the butter until soft
2. Slice meat into very long thin slices, on the diagonal. Cut into pieces 1 inch long. Mix with sautéed veggies. Salt & pepper to taste.
3. Roll out pastry and cut into 4"-5" circles. Arrange meat on top, brush edges with egg wash, fold over and crimp together. Slit a hole in each pie. Egg wash tops if desired. Bake 30 minutes at 400 degrees. Makes 10-12 small pies.

Turn into greased Pyrex bowl. Cover with 2 or 3 layers of foil. Steam on a rack in a pan of boiling water for 2 hours, adding more boiling water as it boils away.

Serves 6.

Neeps: peel and quarter turnips. Boil until tender. Mash well, season with butter, salt and pepper to taste

Tatties: peel and quarter potatoes. Cover with water and bring to boil, cook until tender. Mash and whip in milk. Butter, salt and pepper to taste

You can find more articles in the archive under Fada 's Farsaing (Far and Wide)