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Bridies are said "to have been 'invented' by a Forfar baker in the 1850s". [1] The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar". [2]
Bridie: United Kingdom a Scottish meat pastry that originates from Forfar, Scotland. Bridies are said "to have been 'invented' by a Forfar baker in the 1850s". [11] The name may refer to the pie's frequent presence on wedding menus, or to Margaret Bridie of Glamis, "who sold them at the Buttermarket in Forfar."
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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There is a covered terrace on the south side of the ground and further, uncovered, terracing to the east and in front of the stand and the main catering concession. Catering at the ground includes the local speciality, Forfar bridies and the more usual pie. There are plans to rebuild the main stand in a more modern style with improved facilities.
A Killie pie (or Kilmarnock pie) is a steak and gravy pie, created initially for Kilmarnock Football Club and sold at their stadium, Rugby Park. Local bakery Brownings has produced the pie for the club since 2003, and it is also sold in Aldi , SPAR and selected Scotmid stores in Scotland. [ 1 ]
Baxter the Bridie – Forfar Athletic F.C. [45] Sammy the Scurry – Peterhead F.C. [46] Angus the Bull – Aberdeen F.C. Donny the Sheep – Aberdeen F.C. [47] Si the Seagull – Aberdeen F.C. Cappie the Cat – Greenock Morton F.C. [48] Pandamonium – Ayr United; Sammy the Tammy – Dunfermline Athletic F.C. Rocky the Rooster ...
A clootie dumpling is a traditional Scottish pudding made with flour, breadcrumbs, dried fruit (currants, raisins, sultanas), suet, sugar and spices with some milk to bind it. . Ingredients are mixed well into a dough, then wrapped up in a floured cloth (the clootie), placed in a large pan of boiling water and simmered for a few hours before being lifted out and dried near the fire or in an oven.