Just like Granny made!
www.scottishrecipes.co.uk

Potted Hough


Potted meat recipe from Scotland called Potted Hough and how to make this tasty beef dish:


Potted Hough This is a Scottish delicacy available from most butchers in Scotland. It can easily be made from home with the easy to cook recipe for potted hough further below. The word hough is the Scots name for shin and it is usually made in a small dish to give individual or family portions. It is usually eaten cold and served on oatcakes, bread, toast, etc or like us - eaten straight out of the wee pot!



Follow us on Twitter, Facebook, Google+ and Instagram.




PottedHough
It is not the healthiest of Scottish recipes. Ingredients for potted hough include gelatine made from the bones of the beef from which the collagen forms and any meat from the beef.








Potted Meat It is high in fat and is included here for historical interest and goes some way to explain the high incidence of heart disease in Scotland! Yet we know this and still enjoy eating it. If we pass a butchers we have to pop in for some as a wee snack though it mostly makes a hearty meal.


Potted Heid Other names for potted hough include potted heid, potted haugh and pottit heid. Heid is the Scots word for head and pottit heid means the head of the cow. In England the equivalent dish would be English Brawn though that is made with pork rather than beef.

It is thought that it originates from Glasgow.


Potted Meat Recipe



PottedHough This potted meat recipe should be made into small individual moulds. The ingredients are easily bought from most butchers in Scotland, though they will also sell a ready made potted meat which is even easier to buy and eat!



Potted Meat Ingredients


One piece of meaty shin bone, ie the beef hough that you should ask the butcher to crack.

One bay leaf, a wee pinch of cayenne, ground spice and salt and pepper.


Recipe For Potted Hough


Place the ingredients into a large pan and cover with water.

Bring to the boil and then simmer for about four to six hours.

Sieve the liquid into a separate pan and keep the bone, meat and gelatin in the original pan. Set aside to cool down and then skim off the fat from the surface.



Mince, shred or chop the mixture as finely as possible then return to the drained liquid, ie the stock. Some chefs like to add more seasoning of salt and pepper at this stage of cooking. Boil for a further quarter of an hour.

Place into each mould and place in the fridge to chill.


Oatcakes and Potted Hough Serve the potted hough with oatcakes, on hot toast or your favourite bread.

The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence recommends eating it with salad or bread and remembers her mother serving it to the family in summer with new potatoes and vegetables such as cabbage or turnips.




Potted Head

Pottit Heid The Book Maw Broon's Cookbook has another traditional Scottish potted head recipe which suggests adding some allspice berries, mace blade and peppercorns to bring out the flavour of the beef. Buy Maw Broon's Cookbook at a discounted price and with free delivery available.



If you like our Traditional Scottish Recipes and would like to easily share them with your friends and family please use the social networking buttons below:

    
  






Advertise on Scottish Recipes Website Facebook and Twitter Pages from just £75.

Advertise on Scottish Recipes Website Facebook and Twitter Pages






There is a potted hough recipe in the National Trust for Scotland book The Scottish Kitchen by Christopher Trotter which uses a whole leek, carrot and stalk of celery.



  • Advertise

  • Contact


  • Follow us on:
    Follow Scottishrecipes on Twitter


  • Facebook


  • Google+


  • Instagram


  • 10 Beers for under a Tenner


  • Best Scotland Tours


  • Buy Nuts Online Cheap

  • Monthly Scotch Whisky Club

  • Healthy Recipe Box with Free Delivery


  • Monthly Cocktail Club


  • Food Deals


  • Retro Scotland Football Shirts

  • Food Competitions



  • Events

  • Burns Night Menu
  • Halloween Recipes Treats and Food Ideas
  • Halloween Pizza Recipe
  • Tombstone Vegetarian Crispy Nuggets in a Halloween Graveyard
  • St Andrews Day Menu
  • Traditional New Year's Day Meal


  • Reviews

  • Best Restaurants in Scotland
  • Donald Russell Butchers Meat Review
  • Cookbooks
  • Nick Nairn Restaurant Dunblane


  • Chef Recipes

  • Recipes From Scotland
  • Chicken Goujons
  • Chicken Kebabs
  • Crispy Lemon Poppy Plaice with Celeriac Remoulade
  • Hot Chicken and Raspberry Salad
  • Lamb Hot Pot
  • Mackerel
  • Mushroom Bolognese with Brown Rice
  • Pork
  • Potato Cheese and Bacon Pie
  • Potato Pepper
  • Potato Smoked Haddock Leek Soup
  • Stuffed Chicken Breast
  • Sundried Tomato Mushrooms Lentils




  • Scottish Food

  • Scottish Plain Loaf



  • Tunnock's

  • Tea Cakes




  • Flags/Emblem of Scotland

  • Rampant Lion
  • St Andrew's
  • Thistle


  • Favourite Places

  • Duthie Park
  • Munlochy Black Isle Clootie Well
  • Urquhart Castle


  • Links


  • Privacy/
    Disclaimer Policy


  • Two tickets for the price of one for Ideal Home Show Scotland