Exile Highland Mince and Tatties
This recipe dates back to pre World War I
1: In a large pot or pan place 1 Lb. minced serloin, hamburger or mutton
2: Cover with water, add salt to taste and bring to a boil.
3: Cut up 2 large onions, about a pound or 2 of carrot and a good size turnip.
4: Add veg to the boiling meat.
5: Go for a wee dram and let it boil slowly for about an hour.
6: After an hour or so turn the heat down and add BISTO (or other gravy enhancer)
In another pot wash and put in some potatoes (AKA spuds/mulligans/tatties) Do not peel, but you can cut them in half. Add salt and bring to a boil.
Put the pots of Mince and Tatties on the table so the diners cazn serve themselves.
(Note many people like mince without the veg in it and a thicker gravy served with the tatties and peas.) As most things Scottish everyone has their own way of doing it. I like to add peppers, curry, and what ever else is lying around.
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