The Cincinnati Enquirer from Cincinnati, Ohio • 52

(IMIVYUI IV ry 1), 7 la Nettle Kail With Wee buttery Sovxiies jmd is as done as you wish. Remove steaks to serving plate, add 1 tablespoon of brine from pickled walnuts to pan and boil it about one minute. Pour over steaks. Garnish each serving with a sauteed mushroom cap containing one well-drained pickled walnut. Makes 4 servings.

whose French mother sent her to France to be reared and to marry the dauphin, Francis, in 1548. This recipe for. collops-in-the-pan is adapted from an early 10th century scots one in "The Cook and Housewife's Manual" by Margaret Dods. Cook 4 medium onions, sliced, In 2 tablespoons of butter in a large skillet until onions are soft but not browned. Push them to one side and brown quickly on both sides 8 slices of boneless steak about Vi-inch thick each.

Jpread onions around steaks, salt and pepper to taste, cover and cook gently until meat don, 1370), that the ties between the two nations began as early as the ninth century, when Charlemagne ruled much of what today is Western Europe. SCOTLAND itself later had many Francophile rulers, including James I early in the 16th century and Mary Queen of Scots, drappi: eggs, iced honey stapag and roastit bubbly-jock. POWSOWDIE is a thick soup made with sheep's head and vegetables. Stoved howtowdie said to be derived from etuve hutaudeau, French for stewed pullet is braised, stuffed fowl served with spinach topped Willi poached eggs. Knight described stapag as a primitive Hebridean ice cream made with the ingredients used in Atholl brose, which Is a punch made with Scotch whisky.

Roastit bubblyjock which had been served on the day we Am ericans turkey with sausage stuffing. How and when French recipes and culinary terms first reached Scotland Is another matter Theodora FitzGibbon writes, in the introduction to "A Taste of Scotland: Scottish Traditional Food" (Dent, Lon By JEANNE LESEM UPHALL, Scotland (UPI) Haggis jokes notwithstanding, old Scottish fare can make a meal whose merit even a Frenchman would recognize. This conclusion followed a supper of nettle kail with wee buttery rowdies, collops-in-the-pan with Christopher North's sauce, Lady St. Clair's potato fritters. Meg Dod's stewed on ions, Orkney clapshot and whim-wham.

Translated from Lallans, or. Lowland Scots, it was a The Oualiti Food Peoile fTTffc- ttii 9 4 Mm dAYCA, 2, NO DEPOSIT BOTTLE Creme Soda, Cola, Ginger Ale, Grape, Orange, Lemon-Lime, Roof Beer Or Cherry filet mignon and potatoes meal with some dishes Including the steak, that reflected the French Influences in traditional Scottish cookery. The soup was a double consomme containing nettle tops and barley. The rowdies were the shape and size of American biscuits, but with the flavor and flaky texture of croissants, those buttery French breakfast pastries. THE STEAKS were sau-teed in the French fashion.

Their sauce, attributed to an early 19th century food writer, tasted like French bordelaise, made with red wine. Potato fritters and stewed onions are self-ex-planatory, but Orkney clapshot? The Orkneys are Islands off Northern Scot-' land, and clapshot was a 50-50 mixture of mashed potatoes and turnips. The creamy dessert was reminiscent ofsabayon sauce with fruit. Sabayon is a frothy French dessert the ingredients of which usually include egg yolks, cream and wine. This meal was served to a group of journalists visiting Britain as guests of the British Tourist Authority and the Egon Ronay Organisation, which publishes a guidebook to inns, hotels, pubs and restaurants.

THE SCENE was the former library of a 17th century country house, now a hotel, in this West Lothian town 13 miles from Edin-burgh. The house had been built by sir John Shairp, advocate to Mary Queen of Scots. Feature Prices On These Pages Are Good Through Feb. 16 (We Reserve The Right To Limit Quantities) Km) Food Club, Tart Pitted, For Finer Cherry Pies. Cans r.

nl nl liLfU I ri i II ir i I I I Baby Soft, White, Pink, LS Pot Yellow, Aqua, 2 Roll Packs qJj Rolls 3 771 rara For ISbMU The Keith Knights, who bought the property in 1966, added a wing with extra bedrooms, a new kitchen and entrance hall, but left the original thick-walled building unchanged structurally. Knight, an Anglo-Scots architect who has been In the catering trade for a dozen years or more, is his own chef, and he cooks in several languages. The Ronay guide describes Houstoun House's cuisine as French and Central European, but a dozen typical winter menus include Scots fare as well. Things like powsowdie, stoved howtowdie with FOOD CLUB. HEFTY MEATY FLAVOR.

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Eleanor Maley auxiliary president! SNOW ON the ground will not prevent the children at the Resident Home ifor the Mentally Retarded from playing In the sand. Due to the generosity of the Cheviot Amvetls Women's Auxiliary, the children now have a sand table. It Is one of many pieces of equipment purcihajsed by the auxiliary for use in training classes at the home at 3030 West Fork Monfort Heights. Presentation of $260.50 for equipment was made by Mrs. Mary Downing, auxiliary child wel- Baby Oil Sucrets Johnson-Johnson 10 oz.

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