Peggy wrote:

> Kate Dicey wrote:
>
> > Opinicus wrote:
> >
> >>"Peggy" > wrote in message
> ...
> >>
> >>
> >>>What's cullen skink?
> >>
> >>http://www.rampantscotland.com/recip...ipe_cullen.htm
> >
> >
> > The potato doesn't have to be mashed: in some areas, you drop them in in
> > lumps and let bits disintegrate in the soup, so it thickens it and you
> > get the lumps too. My granny used to just squeeze them a bit as she
> > dropped them in, so the lumps were all different sizes and shapes!
> >
> > In some areas, diced or grated neeps are also added. It's like most
> > other peasant recipes: a basic idea with slight regional variations.
> >
> > A hotel I worked in on the Fife coast did a very local variation I
> > havent seen elswhere, made with fresh partons. After completion, it was
> > pureed.
> >
>
> Kate -
> I managed to figure out "neeps," but what are partons?
> Peg

Oops! Sorry! Crabs!


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