On Wed, 25 Feb 2004 03:34:50 +0000, Kate Dicey
> wrote:

>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!


And here I was thinking breast of chick(en).

Boron