Special days in England

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Special days in England

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Shall bear the gree an a' that. For a' that, an a' that, It's comin yet for a' that, ... And the rocks melt wi the sun! And I will luve thee still, my dear, ... – PowerPoint PPT presentation

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Title: Special days in England

1
(No Transcript)
2
Contens

Who was Robert Burns?
Traditions
The Programme
Poems
Songs
Recipes

Main Menu
3
Recipes

Haggis and neeps and tatties
Neeps and tatties in another way
Cranachan
Bannocks
Cock-a-leekie soup
Tipsy laird

4
Traditions

A Burns' Night supper must always begin with
Burns' own Selkirk Grace. The menu usually
consists of cock-a-leekie soup (or Scotch Broth)
and haggis with "tatties and neeps" Tipsy Laird
(sherry trifle to you and me) followed by
oatcakes and cheese, all washed down with liberal
tots of good Scotch whisky!

The haggis is "piped" in - brought in
ceremoniously by the chef accompanied by a piper
- and "addressed" with Burns' own Address to a
Haggis poem before being cut and served.
Traditional speeches and toasts punctuate the
meal and Burns' Night suppers range from the
formal to the frankly uproarious excuse for yet
more partying, but they all follow the same basic
format.

6
The Selkirk Graceby Robert Burns

Some hae meat and canna eat,And some wad eat
that want itBut we hae meat and we can
eat,And sae the Lord be thankit

7
Robert Burns

Robert Burns is Scotland's most well-known and
best loved poet even south of the Border, most
people can quote the odd line of Burns' poetry
"Wee sleekit, cowrin' tim'rous beastie......" and
of course there's "Auld lang Syne," which
everybody thinks they know and nobody actually
does.

He was born in Alloway, Ayrshire in south-west
Scotland, on January 25th 1759, and Burns' Night
is celebrated on or around his birthday.

9
The programme

After a few words of welcome the meal starts with
the Selkirk Grace. The company is then asked to
stand to receive the haggis.

A piper leads the chef, carrying the haggis, to
the top table, while the guests accompany them
with a slow handclap.

The chairman, or invited guest, then recites
Burns' poem To A Haggis. When he reaches the line
'an cut you up wi' ready slight', he cuts open
the haggis with a sharp knife.

The company applauds and stands to toast the
haggis with a glass of whisky before tucking into
a traditional Burns Supper menu.
A invited guest gives a short speech on Burns.
There are many different types of Immortal Memory
speeches, from light-hearted to literary, but the
aim is the same - to outline the greatness and
relevance of the poet today.

The main speech is followed by a more
light-hearted address to the women in the
audience. Originally, this was a thank-you for
preparing the food and a time to toast the
'lasses' in Burns' life. The turn of the women to
detail men's foibles. Again, humorous without
being insulting.

Once the speeches are complete the evening
continues with songs and poems. These should be a
good variety to fully show the different moods of
Burns muse.
The evening ends with the company standing,
linking hands and singing Auld Lang Syne.

14
Poems

Address to a Haggis
To A Mouse

15
Songs

A Man's A Man for A' That
Auld Lang Syne
O My Luve is Like a Red Red Rose

16
A Man's A Man for A' That

Ye see you birkie ca'd 'a lord,'
What struts, an stares, an a' that?
Tho hundreds worship at his word,
He's but a cuif for a' that.
For a' that, an a' that,
His ribband, star, an a' that,
The man o independent mind,
He looks an laughs at a' that.
A prince can mak a belted knight,
A marquis, duke, an a' that!
But an honest man's aboon his might -
Guid faith, he mauna fa' that!
For a' that, an a' that,
Their dignities, an a' that,
The pith o sense an pride o worth.
Are higher rank than a' that.
Then let us pray that come it may

Is there for honest poverty
That hings his head, an a' that?
The coward slave, we pass him by -
We dare be poor for a' that!
For a' that, an a' that,
Our toils obscure, an a' that,
The rank is but the guinea's stamp,
The man's the gowd for a' that.
What though on hamely fare we dine,
Wear hoddin grey, an a' that?
Gie fools their silks, and knaves their wine -
A man's a man for a' that.
For a' that, an a' that.
Their tinsel show, an a' that,
The honest man, tho e'er sae poor,
Is king o men for a' that.

17
Address to a Haggis
Translation

His knife see rustic Labour dight,
An cut you up wi ready slight,
Trenching your gushing entrails bright,
Like onie ditch
And then, O what a glorious sight,
Warm-reekin, rich!
Then, horn for horn, they stretch an strive
Deil tak the hindmost, on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums
The auld Guidman, maist like to rive,
'Bethankit' hums.

Fair fa' your honest, sonsie face,
Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
Painch, tripe, or thairm
Weel are ye wordy of a grace
As lang's my arm.
The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin wad help to mend a mill
In time o need,
While thro your pores the dews distil
Like amber bead.

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread,
Clap in his walie nieve a blade,
He'll make it whissle
An legs an arms, an heads will sned,
Like taps o thrissle.
Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o fare,
Auld Scotland wants nae skinking ware
That jaups in luggies
But, if ye wish her gratefu prayer,
Gie her a Haggis!

Is there that owre his French ragout,
Or olio that wad staw a sow,
Or fricassee wad mak her spew
Wi perfect sconner,
Looks down wi sneering, scornfu view
On sic a dinner?
Poor devil! see him owre his trash,
As feckless as a wither'd rash,
His spindle shank a guid whip-lash,
His nieve a nit
Thro bloody flood or field to dash,
O how unfit!

19
Address to a Haggis

Fair is your honest, happy face,Great chieftain
of the pudding race!Above them all you take your
place,Stomach, tripe, or gutsWell are you
worthy of a graceAs long as my arm.The
groaning platter there you fill,Your buttocks
like a distant hill,Your skewer would help to
repair a millIn time of need,While threw your
pores the juices emergeLike amber beads.

His knife having seen hard labour wipes,And cuts
you up with great skill,Digging into your
gushing insides bright,Like any ditchAnd then,
O what a glorious sight,Warm, steaming,
rich!Then spoon for spoon, they stretch and
striveDevil take the last man, on they
drive,Until all their well-swollen belliesAre
bent like drumsThen the old gent, most likely
to burp,Be thanked, mumbles.

But note the strong, haggis-fed Scot,The
trembling earth resounds his tread,Clasped in
his large fist a blade,He will make it
whistleAnd legs and arms and heads he will cut
offLike the tops of thistles.You Powers, who
make mankind your care,And dish them out their
meals,Old Scotland wants no watery food,That
splashes in dishesBut, if you wish her grateful
prayer,Give her a Haggis!

Is there that over his French Ragout,Or olio
that would sicken a pig,Or fricassee would make
her vomitWith perfect disgust,Looks down with a
sneering, scornful opinionOn such a
dinner?Poor devil! See him over his trash,As
weak as a withered reed,His spindle-shank a good
whiplash,His clenched fist, a nut.Through a
bloody flood and battlefield to dash,O how
unfit!

21
Auld Lang Syne
Translation
Notes

Chorus
Should auld acquaintance be forgot,And never
brought to mind?Should auld acquaintance be
forgot,And days o lang syne!
For auld lang syne, my dearFor auld lang
syne,Well tak a cup o kindness yetFor auld
lang syne!
We twa hae run about the braes,And pud the
gowans fine,But weve wanderd mony a weary
footSin auld lang syne.

We twa hae paidlt in the burnFrae morning sun
till dine,But seas between us braid hae
roardSin auld lang syne.
And theres a hand, my trusty fiere,And gies a
hand o thine,And well tak a right guid
willie-waughtFor auld lang syne!
And surely yell be your pint stoup,And surely
Ill be mine!And well tak a cup o kindness
yetFor auld lang syne

22
Times Long Gone

We two have paddled (waded) in the streamFrom
noon until dinner time,But seas between us broad
have roaredSince old long ago.
And there is a hand, my trusty friend,And give
us a hand of yours,And we will take a goodwill
draught (of ale)For old long ago!
And surely you will pay for your pint,And surely
I will pay for mine!And we will take a cup of
kindness yetFor old long ago!

Chorus
Should old acquaintances be forgotten,And never
brought to mind?Should old acquaintances be
forgotten,And days of long ago !
For old long ago, my dearFor old long ago,We
will take a cup of kindness yetFor old long ago.
We two have run about the hillsidesAnd pulled
the daisies fine,But we have wandered many a
weary footFor old long ago.!

Notes
23
(No Transcript)
24
O My Luve is Like a Red Red Rose

Till a' the seas gang dry, my dear,
And the rocks melt wi the sun!
And I will luve thee still, my dear,
While the sands o life shall run.
And fare thee weel, my only luve!
And fare thee weel, a while!
And I will come again, my luve,
Tho it were ten thousand mile!

O, my luve is like a red, red rose,
That's newly sprung in June.
O, my luve is like a melodie,
That's sweetly play'd in tune.
As fair art thou, my bonie lass,
So deep in luve am I,
And I will luve thee still, my dear,
Till a' the seas gang dry.

25
To A Mouse

I doubt na, whyles, but thou may thieve
What then? poor beastie, thou maun live!
A daimen icker in a thrave
'S a sma request
I'll get a blessin wi the lave,
An never miss't!
Thy wee-bit housie, too, in ruin!
Its silly wa's the win's are strewin!
An naething, now, to big a new ane,
O foggage green!
An bleak December's win's ensuin.
Baith snell an keen!

Wee sleekit, cow'rin, tim'rous beastie,
O, what a panic's in thy breastie!
Thou need na start awa sae hasty,
Wi bickering brattle!
I wad be laith to rin an chase thee,
Wi murdering pattle!
I'm truly sorry man's dominion
Has broken Nature's social union,
An justifies that ill opinion,
Which makes thee startle
At me, thy poor, earth-born companion.
An fellow mortal!

Thou saw the fields laid bare an waste,
An weary winter comin fast.
An cozie here, beneath the blast,
Thou thought to dwell,
Till crash! the cruel coulter past
Out thro thy cell.
That wee bit heap o leaves an stibble,
Has cost thee monie a weary nibble!
Now thou's turn'd out, for a' thy trouble.
But house or hald,
To thole the winter's sleety dribble,
An cranreuch cauld!

But Mousie, thou art no thy lane,
In proving foresight may be vain
The best-laid schemes o mice an men
Gang aft agley,
An lea'e us nought but grief an pain,
For promis'd joy!
Still thou art blest, compar'd wi me!
The present only toucheth thee
But och! I backward cast my e'e,
On prospects drear!
An forward, tho I canna see, I guess an fear!

27
Cock-a-leekie soup

Remove the skin from the chicken and place in a
large pan, together with the bacon and prune
stones. Cover with water and bring to the boil.
Keep covered and simmer for two hours. Strain off
the liquid, remove the stones and roughly chop
the chicken. Add the chopped chicken, leeks,
tarragon, salt and pepper to the liquid and bring
to the boil. Simmer for 20 minutes. Add prunes at
the end of cooking time and serve.

1 small chicken
8 soaked prunes stones removed and saved
100g diced bacon
500g leeks washed and thinly sliced
2 litres of water
1 teaspoon chopped tarragon
salt and pepper

28
Haggis and neeps and tatties

Tatties
6 large Maris Piper potatoes
70 g butter
milk
salt and pepper
Peel and quarter the potatoes. Boil for 20
minutes or until soft. Drain and mash. Scold the
milk by bringing it to the boil. Remove from the
heat and add the butter. Add the milk mixture to
the mash until preferred consistency. Season to
taste with salt and pepper.

Haggis
A one kilogram haggis should be boiled in a large
pot for approximately 20 minutes. For larger
sizes, consult the label for boiling time.
Vegetarians should look out for the many
variations of vegetarian haggis.
Neeps
4 large turnips
50g butter
2 teaspoons caster sugar
1 teaspoon salt
Peel and quarter the turnips. Boil for 25 minutes
or until soft. Drain and mash, adding the butter,
sugar and salt.

29
Cranachan

Cover a baking tray with parchment. Preheat oven
to 160C. Mix the honey and oatmeal thoroughly,
spread the mixture on the parchment into 10 thin
round shapes. Cook for 10-20 minutes until golden
brown. Allow to cool. These will become wafer
like when cold. Whip the cream and sugar
together, add the raspberries and two of the
wafers broken up. Gently stir the mixture to
create a marble effect. Spoon into a cold bowl or
glass dish and place a wafer on top.

6 heaped tablespoons porridge oats
3 tablespoons honey
1.5 pints of double cream
150g raspberries
2 teaspoons caster sugar

30
Bannocks

Pre-heat your oven to 200C. Take a bowl and mix
together the dry ingredients (you can add an
optional pinch of soda bicarbonate to make them
rise a little). Using a knife, cut three-quarters
of a cup of butter or margarine through the dry
ingredients until it looks like coarse bread
crumbs. Add the boiling water and mix thoroughly
until it forms a dough. Take a rolling pin and
roll the dough into a thin sheet. Cut the dough
into small round sections (about 7cm across) and
place on a greased baking tray. Finally, cook
your portions in the preheated oven for around 10
minutes.

2 cups of porridge oats
1 cup of flour
2 pinches of salt
butter or margarine
half a cup of boiling water

31
Tatties-an-neeps in another way Clapshot

400-800g (1-2 lb potatoes), peeled and cubed
An equal amount of peeled and cubed swede
(turnip)
salt and pepper
butter
dripping

Boil the potatoes and swede separately until they
are soft but not mushy (test with a fork) and
drain them well. Mash together with a knob of
butter and salt and pepper to taste.
Heat some beef dripping in a frying pan until hot
- a haze will begin to appear above the pan
DON'T let it burn. Fry the "bashed tatties and
neeps" until browned on the bottom turn it by
tipping carefully onto a plate and sliding back
into the pan to brown the other side.
You may prefer to form the mixture into small
flattened cakes or patties and frying these,
turning them with a fish-slice when done on one
side.
Serve with the haggis and a rich gravy.

32
Tipsy laird

Place the sponge in the base of a large glass
bowl and spread with the raspberry jam. Mix the
sherry and the brandy and sprinkle evenly over
the sponge, allowing it time to soak in. Next add
a layer of raspberries.
To make the custard, whisk together the egg
yolks, sugar and vanilla essence until it is pale
and creamy. Heat the milk and cream together in a
saucepan until it just reaches boiling point then
stir carefully into the egg mixture. Once it is
well blended, return to the pan and stir
continuously over a low heat until the custard
thickens. Pour into a dish and allow it to cool.
When it is quite cool, pour the custard over the
layer of fruit, spreading evenly. Next whip the
double cream, add sugar to sweeten and spoon on
top of the (set) custard. Decorate with toasted
almonds.