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Border Stovies

In this rich potato-growing country Stovies are very popular. Often they were made on Mondays to use up the leftovers from the weekend meat. Soup was always served as a first course. In less fortunate areas they were a vegetarian dish taken with a glass of chilled buttermilk. The Maris Piper variety of main crop potato is grown and used a great deal in the Borders and is ideal for this dish with its dry floury texture. Like so many other Scottish dishes every housewife has her own Stovie recipe, this is a quick one from a Border housewife.

2 Ib potatoes (1 kg)
1 large onion, roughly chopped
Leftover roast meat cut into large chunks
Meat dripping
Salt and pepper

Peel potatoes and boil in salted water with the onion till they are cooked. Drain. Use the liquid for making soup.
Dry the potatoes well and then add the meat and dripping. Break up the potatoes with a wooden spoon and mix well. Season and serve.

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