Strathclyde (which includes Glasgow) is a south-west region of Scotland, and these are a collection of local and regional recipes handed down within families who have lived and worked in the Strathclyde area. All of the recipes below are regionally authentic, originally coming from recipe books published in the 1800s or 1900s, with the weights and measurements adjusted (alongside the old standards) where appropriate for the modern kitchen.
Put pieces of ham, potatoes, onion, salt and pepper, with a little water, into a pan and allow the lot to cook slowly by the fire for 2 -to 3 hours. Or you can have the same mixture cooked in a casserole in the oven.
DROP SCONES (girdle recipe)
8 oz (225g) Self Raising flour, 1 oz (30g) fine sugar, 1 egg, pinch salt, milk to mix
Mix dry ingredients. Drop egg in and make to a batter by stirring in milk. Drop by spoonfuls, using a tablespoon, onto a greased girdle (or hot plate / frying pan which has been heated). When bubbles rise and the underside is golden brown turn and finish cooking. Remove to a plate covered with a clean tea-towel and keep scones covered till cool. This keeps the drop scones soft and spongy. Eat with the sham and potatoes.
2 necks of mutton according to the number of persons to be served, as a chop or cutlet is cut from the best end of neck for each person. The scrag end or ends are cooked slowly for several hours, in 2 quarts (2.2 L) of water, as much as is liked of diced carrots, turnip, peas, onion, or leeks, and celery. The heart only of cabbage cut very small being added in to be cooked and no more. Turn into a bowl and leave overnight, next day skim off the fat, take out the meat, return to pot with cutlets cut from the best end of neck, add desired seasoning and cook until meat is tender. The vegetables should be very plentiful in this, and if liked, peeled whole potatoes can be cooked along with the meat in it. Serve piping hot with a small oatcake.