A crowd of over two thousand heard writer and
broadcaster Billy Kay give the Wallace Address at the commemoration
ceremony at the Wallace Statue, Aberdeen, on Sunday (21 August 2005), to
mark the 700th anniversary of the death of Sir William Wallace.
His stirring speech followed a Historic Procession through the City
Centre which reflected 2,000 years of Scottish history. The parade
was led by John
Kenny
of Edinburgh who played the Pictish Carnyx War Horn. The following
procession included a colourful and vocal Guizer Jarl Squad from
Shetland and the Wallace Men, part pf the famous Lonach
Highlanders, who provided the guard of honour for the Wallace Colours at
the statue; from America there was a large turnout from the Clan Wallace
and Clan Irvine Associations and a host of historically dressed pupils
from North-East schools. No parade in Scotland would be complete
without a pipe band and the Grampion Police Pipe Band and the Culter
Boys Brigade Pipe Band splendidly filled the bill.
Prior to the laying of wreaths by Aberdeen City
Council, Lord Aberdeen, Clan Wallace Society Worldwide and North-East
schools pupils, special mention was made of former SNP councillor Tom
Howe who had laid the wreath at the Wallace Statue fifty years ago.
Heartiest congratulations are due the secretary of
Aberdeen's Wallace 700 Association, John Mackay, whose hard work has
seen the Aberdeen event into one of the finest annual tributes to our
National Hero, Sir William Wallace, Guardian of Scotland.
Prior to the discovery of Scottish Oil, Aberdeen, now
the oil capital of Scotland, was perhaps best known for its fishing
industry. This week's recipe - Pickled Herring - is a
reminder of those days.
Ingredients: 8 fresh herring; 2 bay leaves; ¼
pint water; ½ pint white vinegar; 1 tsp peppercorns; ½
tsp pickling spice; 1 medium onion, sliced; salt and pepper
Method:
Clean and fillet the herrings, sprinkle the flesh with salt and pepper,
then roll up from tail to head and put on top of the bay leaves in a
fire proof dish. Pack them tightly and sprinkle the peppercorns
and spices among them together with the sliced onion. Pour over
the vinegar and water mixed, cover with a lid and bake in a moderate
oven (325°F) for 30-40 minutes. Leave to get cold in the liquid.
Serves four.
