Boron Elgar wrote:

> 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

No, the crabby, shelled sort, not the pneumatic bust type pf parton, from he

http://www.gm0hzm.freeserve.co.uk/html/east_neuk.html

My granny lives on St Monans, and I worked one summer in the hotel in
Anstruther. We used to go to the fish market at Pittenweem


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