|Place of origin||Scotland|
|Main ingredients||Potatoes, often onions, meat|
Stovies, stovy tatties, stoved potatoes etc, stovers or stovocks is a Scottish dish based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, fat, usually (but not always) onions and often (but again not always) pieces of meat. In some versions, other vegetables may also be added.
The potatoes are cooked by slow stewing in a closed pot with fat (lard, beef dripping or butter may be used) and water or sometimes other liquids, such as milk. Stovies may be served accompanied by cold meat or oatcakes.
"To stove" means "to stew" in Scots. The term is from the French adjective étuvée which translates as braised. Versions without meat may be termed barfit and those with meat as high-heelers.
- McNeill, F. Marian (1929). The Scots Kitchen.
- The Concise Scots Dictionary, p675, Mairi Robinson (editor) (1985)
- "Dictionary of the Scots Language :: DOST :: Stove v." www.dsl.ac.uk.
- "étuvée - translate French to English: Cambridge Dictionary". dictionary.cambridge.org.
- "English Translation of "étuvée" - Collins French-English Dictionary". www.collinsdictionary.com.
|This Scotland-related article is a stub. You can help Wikipedia by expanding it.|
|This food-related article is a stub. You can help Wikipedia by expanding it.|