Stovies
Ye kin keep yer pies an’ bried
an’ yer crisps an’ potted heid,
fer a’m shair there’s somethin’ better far than thame.
Noo in restaurant an’ café’ the customers gang daffy
on a meal that’s comin’ back tae worth an’ fame…
guid auld stovies!
Aye, they tatties hae a ring
that’s real hamely, an’ they bring
nostalgic touch no’ easy tae define.
Sae afore this week is done,
A’m resolved tae hae some fun –
an’ git masel’ a tightener, an’ dine
on stovies!
Weel I mind when I wis wee,
jist hoo gled I wis tae see,
a’nestlin’ on the hob richt snug an’ trim.
No’ a jeely piece or brannie,
toasted cheese or dumplin’ canny –
But a muckle iron pot, fu’ tae the brim
wi’ stovies!
Jings! I widnae be surprised
if the Chinese advertised
doon the High Street – in letters neat an’ roon’:
“On the menu here (wi’ rice)
Is a Hong Kong denner nice,
ye kin tak’ wi’ either chopsticks, or a spoon…
Kung Fu stovies”!
It wis aye oor fondest wish
tae revive that couthy dish,
(they present it in ‘The Anvil’ a la plate).
Wi a pickle sauce an’ saut
ye could scoff the bloomin’ lot,
fursakin’ beans an’ chips – an’ think it’s great,
kennin’ stovies!
Yon hamburgers tae are oot.
Me? I dinnae gie a hoot.
This braw delicacy beats them; true indeed.
They micht bile in outsized tub
fer us yins in Labour Club…
An’ a’ll settle fer a nip an’ pint, an’ feed
o’ stovies!
Poltonhall, October 1974
3lbs tatties (potatoes)
1 large onion
or 2 small
1 lb steak mince
or lamb or diced pieces of meat (sausages) or cheese or
vegetables
2
ozs beef dripping or lard or butter or olive oil
1/2 pint of water
Meat stock cube or veg
Salt to taste, and Pepper
You don't have to be exact with the quantities.
