As we near
the 25th of the month and celebration of the birth-date of our
National Bard, Robert Burns, a reminder that during 2006 the Flag, over 15
weeks, gave a list of suggestions for inclusion in the programme of a Burns
Supper. In case you missed the feature we repeat it in the run-up to the
great day.
It is never to
early to plan ahead for your next, or indeed first, Burns Supper, and
the intention of this feature is to give you a ready accessible
collection of the National Bard’s material for the 25th of
January each year. Over
fifteen weeks we have given you a variety
of items by Robert Burns, which should prove useful to you.
Interest in the
life and work of Robert Burns has never faltered and, indeed, as we now
approach the 250th anniversary of his birth in 2009, this
should grow apace. He holds a special place in the hearts of his
countrymen and his appeal spans the continents. A genius, he spoke for
his people and captured their hopes and fears, their joys and sorrows,
in poetry and song. The Flag collection reflects this.
-
Week One
- A GRACE
BEFORE DINNER, GRACE
AFTER DINNER, THE SELKIRK
GRACE
-
Week Two
- TO A HAGGIS,
BILL O FARE
-
Week Three
-
RANTIN' ROVIN' ROBIN,
THE HENPECKED HUSBAND
-
Week Four
-
A RED, RED ROSE, TO A MOUSE
-
Week Five
-
AE
FOND KISS, HOLY WILLIE'S
PRAYER
-
Week Six
- A MAN'S A MAN, ADDRESS TI THE TOOTHACHE
-
Week Seven
- YE
BANKS AND BRAES , OF A' THE AIRTS (I LOVE MY JEAN)
-
Week Eight
- TAM O SHANTER
-
Week Nine
-
WILLIE BREW’D A PECK O’ MAUT,
TO A MOUNTAIN DAISY
-
Week Ten
- GREEN GROW
THE RASHES, SUCH A PARCEL OF ROGUES IN A NATION
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Week Eleven -
SWEET AFTON, CA' THE YOWES TO THE KNOWES
-
Week
Twelve - HEY, CA'
THRO', YOU'RE WELCOME, WILLIE STEWART
-
Week
Thirteen -
YE JACOBITES
BY NAME, TO A LOUSE
-
Week
Fourteen - THE
SLAVE'S LAMENT,
AULD LANG SYNE
-
Week
Fifteen -
FAREWELL (LINES TO JOHN KENNEDY),
BRUCE'S ADDRESS AT BANNOCKBURN (SCOTS WHA HAE)
In the
days of Robert Burns, he would have been used to being referred to as
Scotch or as a Scotchman. Nowadays the term only seems to apply to
WHISKY or this week’s recipe – Scotch Perkins
Scotch
Perkins
Ingredients:
2tsp cinnamon; 2tsp mixed spice; 3oz lard; 1 tbsp treacle; 1tbsp syrup; 4oz
plain flour; 4oz medium oatmeal; 1tsp bicarbonate of soda; a pinch of salt;
2oz caster sugar; 1tsp ground ginger
Method:
Pre-heat oven to 180 deg C/350 deg F/ gas Mark 4. Brush baking sheet with
oil. Melt the lard, treacle, and syrup together. With a fork stir all the
dry ingredients together. Add the melted mixture and mix well. Roll into
balls with your hands and set them on the baking tray, allowing for a little
spread. Flatten them a little with the back of a fork. Bake for 20 minutes.
The biscuits crispen as they cool. Makes approximately 15.
