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The bridie is the subject of the Dundee Scots shibboleth Twa bridies, a plen ane an an ingin ane an a (Two bridies, a plain one and an onion one as well). [3]Forfar Athletic Football Club, who play in the Scottish Professional Football League, have a bridie as their mascot.
A recipe for the Forfar bridie was featured in "Maw Broon's Cookbook". Another feature of the town is the Forfar Loch Country Park, which is visited by locals as a walking venue. It is said that the Forfar Loch extended over much more of Forfar in the 1800s, going as far up as Orchardbank and Wellbrae. A drainage project brought the water level ...
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Earl of Forfar is a title that has been created twice, once in the Peerage of Scotland and once in the Peerage of the United Kingdom. The name of the earldom refers to Forfar, the county town of Angus, Scotland. The current holder is Prince Edward, son of Elizabeth II and brother of Charles III.
Forfar bridie — meat pastry from the town of Forfar, Angus; Lanark Blue — cheese from Lanarkshire county; Marauding Scot — fruit soaked in whisky; Scotch broth; Scotch egg; Scotch pancake; Scotch pie; Scotch woodcock — eggs and anchovy on toast; Shetland Black potato — the Shetland Islands; Stornoway black pudding — the town of ...
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Despite concerns that British people are no longer eating traditional dishes, [3] mince and tatties remains popular in Scotland. A survey by the Scottish Daily Express in 2009 found that it was the most popular Scottish dish, with a third of respondents saying that they eat mince and tatties once a week.
Florence Marian McNeill, MBE (26 March 1885 – 22 February 1973) was a Scottish folklorist, author, editor, suffragist and political activist.She is best known for writing The Silver Bough (not to be confused with The Golden Bough), a four-volume study of Scottish folklore; also The Scots Kitchen and Scots Cellar: Its Traditions and Lore with Old-time Recipes.