Stovies, a traditional Scottish dish, originated as a way to use up leftovers. Potatoes and meat are the main ingredients, with variations in seasonings and vegetables. Stovies are still popular in Scotland today and can be served with oatcakes and other side dishes.
Stovies is a traditional Scottish dish, also known as baked potatoes, that originated primarily as a way to use up leftovers. There are many different recipes for stoves, depending on the region of Scotland, the ingredients available and the preferences of the family. Potatoes are an important ingredient, along with the remaining meat and vegetables. The dish is usually cooked in a large pot with all the ingredients together inside, and the resulting fare resembles an extremely thick and hearty stew. To complete the meal, oatmeal cakes and a vegetable-based side dish such as “Rumbledethumps” may also be served.
One of the stories about the origin of stoves states that the Scottish specialty arose from the practice of wealthy families giving their servants the unwanted leftovers from the Sunday meal. Once home, the servants would use these tidbits to create a mouthwatering, filling dish that would last a while. They did this by adding the bits of meat, seasonings, and other leftover items to the sliced potatoes and cooked it all together to create a complete dish.
In modern times in Scotland, stoves are still a common way to use up leftovers so that food doesn’t go to waste. There are countless variations in the recipe, depending on regional preferences, but the basic ingredients that remain constant are potatoes, often called ‘tatti’ by the Scots, and some forms of meat. Some families even have their own secret recipes.
Some common elements that often vary between recipes include seasonings, vegetables such as carrots or turnips, and the amount of moisture used. The type of meat used to make stoves also varies greatly. It can be made with beef, lamb or sausage. Chicken and fish are also used as an adjunct to vegetarian substitutes.
Typically when preparing stoves, the meat used is whatever was roasted for one of the week’s dinners cut into small pieces, along with the drippings from the skillet. Broth or stock can also be used for moisture or even water if there’s nothing tastier available. Some possible seasonings include salt and pepper, parsley, or nutmeg. The potatoes are thinly sliced and a chopped onion is often included, optionally with chopped carrots or turnips.
All the ingredients in stoves are cooked together, in a pan or pot, and the dish can be cooked in the oven or over the stove. The result resembles a thick stew with most of the liquid absorbed by the other ingredients. Oatcakes, “Rumbledethumps”, which is a cabbage and potato dish, beetroot or “skirlie”, which is a type of Scottish filling, are often used as accompaniments.
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