Word: scotland
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...plot, as Scotland Yard quickly discovered, was devised by a pair of dashing rascals who had first met during the Boer War. Captain Richard Howard Gorges, a raffish cavalry hero, was drummed out of his regiment for consorting with a Malay boy, and later joined the Royal Irish Regiment. His partner was Frank Shackleton, younger brother of Sir Ernest, the South Pole explorer; Frank tried desperately to float a get-rich scheme in Mexico. Shackleton also held an honorary post in Dublin Castle, where he became a protege of Sir Arthur Vicars, fuss-budget guardian of the Hibernian sparklers. Between...
...Christmas dinner about as predictable as a Norman Rockwell rendering, the time has come to borrow from other countries their versions of foods that seem traditionally American: the turkey, the yam, the potato, the pumpkin. For starters, how about pumpkin soup? Or bawd bree, the rich hare broth of Scotland? It might be followed by Colombia's pato borracho (drunken duckling) or Gaelic roastit bubblyjock wi' cheston crappin (roast turkey with chestnuts) and rumblede-thumps (creamed potatoes and cabbage). Dessert could be Mexican torta del cielo, or a rum-flavored nut tart from France, or Irish plum cake...
...news to many Americans that the Scots do not live by haggis and porridge alone. As zestfully set forth in A Feast of Scotland by Janet Warren (Little, Brown; 176 pages; $12.95), Caledonia has a rich and distinctive cuisine. Its glories flow from bountiful game, fresh- and saltwater fish, beef and lamb, though the Scots have always relied on grain. Their baps, bannocks, buns, oatcakes and scones are among the world's finest daily breadstuff's. Warren provides sound recipes for loaves and fishes, as well as for sturdy broses (porridge soups) and broths like the celebrated cock...
...cattle as well as curing and salting techniques-whence such delicacies as kippers, smoked salmon and mutton ham. However, there is a regal and Continental tang to the best of Scottish food, traceable to the nation's French connection, the "Auld Alliance" that began with the marriage of Scotland's King James V to Mary of Guise-Lorraine in 1538. Like a fogbound Catherine de Medicis, she arrived at Holyrood with chefs, recipes, wines, liqueurs, desserts and other Gallic trappings then unknown to the Gaels...
Meanwhile, contingents of occupiers are pouring in from around the country. People have driven in from California, Florida, Arizona, Indiana, Texas, Kentucky, Ohio, Pennsylvania and Washington D.C. A food brigade has arrived from Arizona; a supply wagon will come up from Pennsylvania. An antinuclear group in Scotland has sent us a message of endorsement...