Scottish Tweed Kettle Food

SCOTTISH TWEED KETTLE

Steps:

• Salt the salmon steaks and set them aside.
• Put half of the potatoes in the bottom of a heavy saucepan, cover with the sliced onion and top with the other half of potatoes. Cover the potatoes with boiling water and add one teaspoon of salt.
• Bring the pan to a boil, cover and cook for 30 minutes. Five minutes before the cooking time is done, lay the salmon steaks on top of the potatoes and add salt and pepper to taste.
• Return the soup to a boil and cover. The fish will cook thru in 5 minutes. Stir in the chives.
• To make the butter sauce, melt the butter in a pan and stir in the vinegar and hardboiled chopped eggs.
• Ladle the soup into bowls and serve with the butter sauce.

COTTER'S KETTLE

Steps:

• Bring the vegetables to a boil in chicken stock; reduce heat to simmer and cook for 15 to 20 minutes or until vegetables are fork tender.
• Remove the skin from sausage, cut in thick slices, and add to vegetables.
• Adjust salt and pepper to taste and simmer covered for a few minutes.
• Serve with coarse grain mustard, dark rye bread and boiled potatoes.

TWEED KETTLE

Steps:

• Place the fish in a large pan or fish kettle and barely cover with water.
• Slowly bring to the boil and simmer very gently for about 3 minutes.
• Remove the salmon from the pan, skin and remove all the bones- cut the fish into small cubes and set aside.
• Return the skin and bones to the cooking liquid, bring to the boil and simmer for 15 minutes- strain and pour off 5 fl.
• oz.
• of the liquid into a clean pan.
• Add the fish, seasoning, shallots, mace and white wine; cover and simmer gently for 10 minutes.
• Meanwhile, melt the butter in a saucepan and gently sauté the chopped mushrooms.
• Drain and add to the salmon and continue to cook for 5 minutes.
• Garnish with parsley and serve with mashed potatoes and/or swedes (rutabagas).