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Aberdeen Angus Steak

Fine quality meat can be cooked to perfection by the simplest methods. This sort of recipe, however, is a 20th century development which extends the repertoire of traditional Scottish dishes while at the same time utilising other excellent local produce.

4 x 4-6 oz entrecote or fillet steak (125-175 g)
1 and a half oz butter (40 g)
2 tbsp oil
1 oz medium oatmeal (25 g)
1 small onion, very finely chopped
8 fl. oz red wine (250 ml)
3 tbsp double cream
Salt and pepper
2 tbsp whisky

Melt the butter in a large frying pan and cook the oatmeal slowly till it has browned slightly. Remove this from the pan. Put in a tbsp of oil and add the onions. Cook them till they are also lightly browned. Remove and put in a warm place with the oatmeal. Now add
another tbsp of oil and fry the steak on both sides till cooked. Remove and put in a warm place. To finish the dish add the red wine and scrape round the pan to mix in with the pan juices. Simmer gently for a few minutes to reduce it and concentrate the flavour. Add the cream, onions and oatmeal. Season and adjust the consistency with a little more wine if necessary. Return the steaks to the pan. Pour over the whisky and flame. Serve immediately.

Aberdeen Angus Beef and Pork.

Cattle-rearing has always been the most important farming activity in the North-East. But since there was not enough grass to keep them alive during the long, cold winter most cattle had to be either killed in the autumn and salted, or driven south to the Falkirk tryst and sold to North of England farmers. The turnip changed all this. It was an ideal crop for soil and climate; and it provided enough winter-feeding for the cattle. As in all other livestock areas the turnip meant that Aberdeenshire farmers could now interest themselves in breeding good stock.

The history of pedigree-breeding in this area is a complicated tale, but there has obviously been much interchange of stock with the neighbouring areas of Kincardine and Angus, as well as further afield. This eventually produced the well-known Aberdeen Angus
and Scottish Shorthorn breeds. These cattle, being docile, healthy, and well adapted to a variety of climates, mature early and give a very fine beef. It is not surprising that they are now to be found in many other countries throughout the world as well as in other parts of Britain. In this predominantly livestock area pigs and poultry are farmed, as well as sheep-grazing on the upland pastures.

In comparison with the selection of regional fish recipes the meat ones are limited. The reasons for this are the same as in any other stock-rearing area of Scotland where the people could not afford to eat their most valuable asset. If any of them did, then the methods
used were of the simplest, the fine quality of the meat requiring no elaboration .


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