On Nov 18, 4:21*pm, "Little Miss Piggy"
> wrote:
> I am attemping to capture my Scottish ancestry, "the thing" actually
> smells - nice.
>
> * * * * 1 lb boneless lamb shoulder or breast, cut into pieces (or ground
> lamb)
> * * * * 1/2 lb lamb liver, cut into pieces
> * * * * 1/2 c *water
> * * * * 1 small onion, coarsely chopped
> * * * * 1 large egg
> * * * * 3/4 ts salt
> * * * * 3/4 ts pepper, black
> * * * * 1/2 ts sugar
> * * * * 1/4 ts ginger, ground
> * * * * 1/8 ts cloves, ground
> * * * * 1/8 ts nutmeg, ground
> * * * * 1 c oats, rolled, old fashioned
> Heat oven to 350-F. Grease an 8 1/2 by 4 1/2 inch loaf pan.
> *In food processor with chopping blade, process together half of the lamb,
> the liver, water, onion, egg, salt, pepper, sugar, ginger, cloves, and
> nutmeg until well combined. Add the remaining half of the lamb and the oats;
> process until well combined.
> *Spoon lamb mixture into the greased pan; pat surface to level. Bake 45 to
> 55 minutes or until center feels firm when gently pressed. Cool 5 minutes in
> pan; unmold onto platter; slice and serve.
>
> Kind Regards
> Little Miss Piggy

Couldn't you just concentrate on shortbread and salmon?
;-)
Lynn in Fargo (also a Scot)
"Gimme a steak & kidney pie to go . . . hold the kidney!"