tag:blogger.com,1999:blog-24170237.post115596397745632246..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: The "Pot au Feu" of Scotland.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-24170237.post-1156369427027991132006-08-24T07:43:00.000+10:002006-08-24T07:43:00.000+10:00Foodie,And I'm American and so, doubtless, hoeples...Foodie,<BR/>And I'm American and so, doubtless, hoepless.Kevinhttps://www.blogger.com/profile/01385923797403540154noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1156210148183191892006-08-22T11:29:00.000+10:002006-08-22T11:29:00.000+10:00Me too - Mistress Dods would be disgusted with us....Me too - Mistress Dods would be disgusted with us. I even use pearl barley in mine. I'm an "Englisher" by birth though, so what would I know?The Old Foodiehttps://www.blogger.com/profile/00766403052971301718noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-1156205581134802832006-08-22T10:13:00.000+10:002006-08-22T10:13:00.000+10:00I've made Scotch Broth, but the recipe I used (whi...I've made Scotch Broth, but the recipe I used (which I can't find at the moment) called for lamb.Kevinhttps://www.blogger.com/profile/01385923797403540154noreply@blogger.com