This lovely Scottish recipe is a hit in our house, we all love it – and anything with a name as quirky as Rumbledethumps has to be a winner too…….it’s a bit like what’s in a name, and the reason why I am having a flutter and putting my money on Sea Bass in the Grand Nationaltoday. Take a peck of purtatoes, and put them into a boyne - at them with a beetle - a dab of butter - the beetle again - anither dab - then cabbage - purtato - beetle and dab - saut meanwhile - and a shake o’ common black pepper - feenally, cabbage and purtato throughither - pree, and you’ll find ’em decent rumbledethumps.īlackwood’s Edinburgh Magazine, October 1825, in one of a series of dialogues between wits under the general title Noctes Ambrosianae, this one written in a faux-dialectal style that needs interpretation: peck: a dry measure, two imperial gallons in volume purtato: potato boyne: a big, flat shallow tub or bowl beetle: a very heavy mallet anither: another saut: salt feenally: finally throughither, mixed up pree: prove or test by tasting. Beautiful fresh cabbage and potatoes is the base of this lovely dish Old method and recipe for making Rumbledethumps:
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