Another traditional Scottish dish mainly made on a Monday with the dripping leftover from the Sunday roast, even though at one time many people could not afford a roast on a Sunday, they would still buy a pack of dripping from the butcher to make stovies. This recipe uses butter and vegetable oil for health reasons but I still make stovies with dripping.
- 1 ounce, Butter
- 1 tablespoon, vegetable oil
- 2, onions, peeled and sliced
- One ½ pounds, potatoes, peeled and thinly sliced
- 2 tablespoons, beef stock, or any beef jelly you can retrieve from the roast beef
- Melt the butter with oil in a large heavy frying pan / skillet, stir in the onions and fry until they are golden and caramelised, about 10 to 15 minutes.
- Add the slices of potato and turn them carefully into the fat, carefully mind so as they don’t break up. Season well with sea salt, freshly ground pepper, then add the stock or jelly, and heat through until the jelly has melted or the stock has warmed through.
- Cover tightly with a lid or foil and cook over a low heat for 20 to 30 minutes until the potatoes are tender and have soaked up all the liquid, add a little hot water if they seem a little to dry, remember to shake the pan a little when they are cooking to stop them from sticking, don’t stir them or they will break up and you don’t want that!.
- Nice served with cold meats or on their own with a poached egg on top.