Recipe

Kevin & Amanda said:

Hello Michael and Everyone: It sounded to me like Michael
likes recipes where he doesn't have to measure anything.
Here you go If any of you have recipes for hamburg please
feel free to share. Have a nice sunny day. Amanda

My absolute favourite recipe for hamburg came from my
grandmother, who was Scottish. It's simply this: Brown the
hamburg(er), about 1 pound of it, seasoned with salt &
pepper to taste. Drain off all but 1 Tbs.of the fat. Add a
Tbs. of Worcestershire sauce and 1 cup of water. Cover and
simmer for about 10 minutes until you have a clear
"gravy". Serve this spooned over mashed potatoes. She just
called it "mince" and it's evokes memories from a long
time ago for me.

Jill

Kevin & Amanda said:

Hello Michael and Everyone: It sounded to me like Michael
likes recipes where he doesn't have to measure anything.
Here you go If any of you have recipes for hamburg please
feel free to share. Have a nice sunny day. Amanda

My absolute favourite recipe for hamburg came from my
grandmother, who was Scottish. It's simply this: Brown the
hamburg(er), about 1 pound of it, seasoned with salt &
pepper to taste. Drain off all but 1 Tbs.of the fat. Add a
Tbs. of Worcestershire sauce and 1 cup of water. Cover and
simmer for about 10 minutes until you have a clear
"gravy". Serve this spooned over mashed potatoes. She just
called it "mince" and it's evokes memories from a long
time ago for me.

Jill

Quoted message said:

"jmcquown" writes:

Kevin & Amanda said:

If any of you have recipes for hamburg please feel free
to share.

My absolute favourite recipe for hamburg came from my
grandmother, who was Scottish. It's simply this: Brown the
hamburg(er), about 1 pound of it, seasoned with salt &
pepper to taste. Drain off all but 1 Tbs.of the fat. Add a
Tbs. of Worcestershire sauce and 1 cup of water. Cover and
simmer for about 10 minutes until you have a clear
"gravy". Serve this spooned over mashed potatoes. She just
called it "mince" and it's evokes memories from a long
time ago for me.

SOS!

But unless granny ground her own it was "mystery mince".
Hehe, still better than mystery haggis! <G>

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

PENMART01 said:

Quoted message said:

"jmcquown" writes:

Kevin & Amanda said:

If any of you have recipes for hamburg please feel free
to share.

My absolute favourite recipe for hamburg came from my
grandmother, who was Scottish. It's simply this: Brown
the hamburg(er), about 1 pound of it, seasoned with salt
& pepper to taste. Drain off all but 1 Tbs.of the fat.
Add a Tbs. of Worcestershire sauce and 1 cup of water.
Cover and simmer for about 10 minutes until you have a
clear "gravy". Serve this spooned over mashed potatoes.
She just called it "mince" and it's evokes memories from
a long time ago for
me.

SOS!

But unless granny ground her own it was "mystery mince".
Hehe, still better than mystery haggis! <G>

I've never tried Haggis and it's doubtful I ever shall...
it's one hell of a lot of trouble just to cook oats!

Jill

jmcquown said:

PENMART01 said:

Quoted message said:

"jmcquown" writes:

Kevin & Amanda wrote:

>If any of you have recipes for hamburg please feel free
>to share.
>

My absolute favourite recipe for hamburg came from my
grandmother, who was Scottish. It's simply this: Brown
the hamburg(er), about 1 pound of it, seasoned with salt
& pepper to taste. Drain off all but 1 Tbs.of the fat.
Add a Tbs. of Worcestershire sauce and 1 cup of water.
Cover and simmer for about 10 minutes until you have a
clear "gravy". Serve this spooned over mashed potatoes.
She just called it "mince" and it's evokes memories from
a long time ago for
me.

SOS!

But unless granny ground her own it was "mystery mince".
Hehe, still better than mystery haggis! <G>

I've never tried Haggis and it's doubtful I ever shall...
it's one hell of a lot of trouble just to cook oats!

Jill

oh come on! get in touch with your scottish roots, buy a
haggis or cook one: bbc.co.ukdatabOpen ↗
ase/haggis_66072.shtml

In line with the hamburg(er) theme of this post, I'd like to
suggest that you cook Stovies. You can replace the lamb with
beef in the recipe. I have never prepared it myself but
downed loads since moving to Aberdeen.

Traditional Scottish Recipes - Stovies

The French create the classic "Gratin Dauphinoise" by
slicing potatoes thinly and cooking them slowly, which is
the basis of the Scottish dish stovies. The name probably
comes from the Scottish and north of England word for
stewing. There are many variations on the versatile recipe
for stovies but the basic ingredients are usually potato and
onions and some form of meat with good fat content. The
quantities below are sufficient for four people.

Ingredients: 4 oz cold, diced lamb (two-thirds of a cup) 1½
lb potatoes, peeled and sliced. Some people use alternate
thin and thicker slices - the thin ones then turn to mush. 1
(or two if you prefer) large onion, very thinly sliced. 1
level tablespoon good quality dripping (from meat or bacon).
If dripping is not available, cooking oil will do (though
not as good a flavour). Stock or water Salt and pepper,
nutmeg or all-spice for seasoning Chopped parsley or chives
Method: Melt the dripping in a large pan (preferably with a
tight fitting lid), add a layer of sliced potatoes, then a
layer of onion and next a layer of meat. Add enough stock or
water to cover (though some prefer their stovies dry, in
which case add only 2-3 tablespoons). Then repeat the layers
once again and season the dish thoroughly - in addition to
salt and plenty pepper, add some nutmeg or all-spice).

Cover and cook over a low to moderate heat (shaking the pan
occasionally) for about 30 minutes or until the potatoes are
tender and the liquid is absorbed. Serve with a sprinkling
of chopped parsley or chives (or chervil).

(rampantscotland.comblrecipe stovies.htOpen ↗
m)