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Рецепт 1930s Recipe Classic Scottish Stovies

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Scottish Stovies
(Copied and adapted from a 1930s cook book)
The French create the classic “Gratin Dauphinoise” by slicing potatoes thinly and cooking them slowly, which is the basis of the Scottish dish stovies.
The name probably comes from the Scottish and north of England word for stewing.
There are many variations on the versatile recipe for stovies but the basic ingredients are usually potato and onions and some form of meat with good fat content.
In fact, if you remove the turnip (swede) from this recipe, you basically have Irish Stew.
The quantities below are sufficient for four people.
(Notes: ‘Dripping’ is the old Scottish word for animal fat and Turnip is the Scottish name for swede)

Порций: 4


Cost per serving $0.55 view details
  • ½ lb (250g) cold, diced cooked lamb or mutton (you can add any meat of your choice really)
  • 2 lb (1kg) potatoes, peeled and sliced. Some people use alternate thin and thicker slices - the thin ones then turn to mush.
  • 1 (or two if you prefer) large onion, very thinly sliced.
  • ½ small turnip (swede), diced
  • 3 medium carrots, sliced
  • 2 oz (50g) good quality dripping (from meat or bacon). If dripping is not available, cooking oil or butter will do (though not as good a flavour).
  • 2 (30ml) tablespoonfuls stock
  • Salt and pepper (poss. nutmeg or all-spice for extra seasoning)
  • Chopped parsley or chives


  1. Melt the dripping (or oil or butter) in a large pan (preferably with a tight fitting lid).
  2. Add a layer of sliced potatoes, then a layer of onion and next a layer of meat.
  3. Add enough stock or water to cover (though some prefer their stovies dry, in which case, add only 2-3 tablespoons).
  4. Then add the carrots and turnip.
  5. Then repeat the layers once again and season the dish thoroughly – using a liberal quantity of salt and plenty pepper. (Some recipes suggest adding some nutmeg or allspice, but this a modern twist to the traditional recipe.)
  6. Cover the pot and cook over a low to moderate heat (stirring the contents occasionally) for about 50-60 minutes or until the potatoes are tender and the liquid is absorbed.
  7. Serve with a sprinkling of chopped parsley or chives (or chervil).
  8. Traditionally served with oatcakes.

Nutrition Facts

Amount Per Serving %DV
Serving Size 231g
Recipe makes 4 servings
Calories 275  
Calories from Fat 128 47%
Total Fat 14.23g 18%
Saturated Fat 6.42g 26%
Trans Fat 0.0g  
Cholesterol 14mg 5%
Sodium 120mg 5%
Potassium 860mg 25%
Total Carbs 34.03g 9%
Dietary Fiber 5.0g 17%
Sugars 3.49g 2%
Protein 3.88g 6%
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