Recipes by Nicol Williamson: Scottish Griddle Scones; Steak Mince and Stovie Potatoes

Nicol Williamson's Scottish Griddle Scones

2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
2 tbsps. sugar
3 tbsps. butter (or shortening)
1 egg, beaten
About 7 tbsps. milk
Pinch of salt

1. Sift together dry ingredients in a bowl. Cut in butter (or shortening) until the texture is like fine meal. is like fine meal. Combine egg with all but 1 tbsp. of the milk. Make a well in the center of the dry ingredients. Add egg-milk mixture. Mix lightly with fork to form fairly stiff dough. Add more milk if necessary.

2. Gather dough together gently with lightly floured hands to form a ball. Turn out on a lightly floured board. Roll out circle of dough about 1/2-inch thickness. Cut into 8 pie-shaped wedges.

3. Rub round griddle (or skillet) lightly with unsalted lard (or shortening). Heat over medium heat. Place scones on hot griddle, cook over medium heat, turn once to brown on both sides. (Cooking directly on the griddle takes from 10-12 minutes. Watch closely so scones do not cook too rapidly.) To test for doneness, press down lightly with fingers to see that dough does not ooze out from the edges.

4. Serve at once with butter and strawberry jam for breakfast or tea. Makes 8 large scones.

Thoughts: Scottish cooks prepare scones in many ways (with golden syrup or treacle). American cooks can also bake them in the oven as one would prepare biscuits. However, the texture is slightly different and not as crusty as the griddle-cooked scones. Some Scottish cooks prefer not to roll out the dough, but grab off small amounts of dough (the size of a dessert spoon), shape the dough by pressing into triangle or diamond shapes on a lightly floured board and then toss the scones from one hand to the other to shake off excess flour before baking on the griddle.

Nicol Williamson's Steak Mince and Stovie Potatoes

4 large potatoes, peeled, cut in large pieces
Boiling salted water
1 1/2 lbs. lean top quality steak (cut in coarse mince by hand or meat chopper)
1 medium-sized onion, peeled and chopped
1 tbsp. butter (or bacon drippings)
4 carrots, peeled and chopped
About 1/2 cup water (stock or beef broth)
One beef bouillon cube
1 1/4 tsps. salt
Freshly ground pepper to taste
Butter

l. Parboil potatoes a few minutes in boiling water. Drain and reserve.

2. Cook minced steak and onion in butter (or bacon drippings) just until meat begins to turn brown. Remove from heat. Remove meat-onion mixture from skillet. Reserve pan drippings.

3. Grease a 1 1/2-qt. glass (or metal) baking dish with butter (or bacon drippings). Arrange layer of meat-onion mixture on the bottom of the casserole. Sprinkle lightly with salt and pepper. Top with layer of carrots, season with salt and pepper. Repeat layers until all the ingredients have been used.

3. Heat water (or stock or beef broth) in skillet in which meat and onion have been cooked. For added flavor, dissolve a bouillon cube in water (or stock) in skillet. Pour heated liquid over vegetables in casserole.

4. Arrange potato pieces on top of vegetables and meat to form a "fence." Salt and pepper lightly. Cover and bake in preheated 300 degrees F. oven 45 minutes. Remove cover, allow to cook 30 minutes longer (or until potatoes are browned and tender). Serves 4.

Thoughts: Originally "stovies" referred to potatoes served late at night. The potatoes (whole and peeled) were flavored with bacon fat (or drippings) and cooked in coal stoves. If desired, the potatoes can be mashed and put on the top. If desired, uncooked ingredients can be used but require longer cooking time. The flavor of the potatoes is improved if they are heated in a small amount of butter before arranging on the top of the vegetables prior to baking.