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Perhaps the most popular grace used in
Scotland is The Selkirk Grace ( also known as The Covenater's Grace ) attributed
to our National Bard, Robert Burns. The name of the grace has no
connection with the Border town of Selkirk, featured in last weeks
column, but arises from a visit paid by Robert Burns to the Earl of
Selkirk in 1794. During a tour of Galloway, Burns and his friend, John
Syme, stayed for a few days with the Earl of Selkirk at St Mary's
Isle, Kirkcudbright , the Selkirk's family home. The visit was a huge
success with Burns in grand form, impressing his host and the other
guests with his erudite wit and stimulating conversation. When asked
to say the blessing before dinner he recited an old Scots grace, which
he slightly changed. Thereafter it became known as The Selkirk Grace
and has become the standard grace at Burns Suppers.
Appeal - At the annual Scots
Independent Lunch Peter Wright tries to find a different Scots grace
or toast every year and he would be grateful if visitors to Flag in
the Wind would forward examples known to them to the SI webmaster.
Given the Border's association with The
Selkirk Grace those with a sweet tooth might like to try a Border Tart
- here is a modern version of a traditional favourite.
Border Tart
For the pastry:- 4 oz plain flour ( 100 g
); 2 1/2 oz butter ( 60 g ); 1 oz caster sugar ( 25 g ); 1 egg yolk
For the filling:- 2 oz butter ( 50 g ); 2
oz caster sugar ( 50 g ); 2 eggs; 1 1/2 oz self-raising flour ( 40 g
); 1 oz ground almonds ( 25 g ); 2 tbsp raspberry jam; 1/2 oz flaked
almonds ( 12 g )
Preheat the oven to 350 deg F/ 180 deg C
or gas mark 4
Make up the pastry first. Rub the fat into
the flour, add sugar and make a well in the centre. Drop in the egg
yolk and put your fingers into it and start bringing in the dry
ingredients. It is important to keep the egg mixture together,
kneading in the rest gradually, otherwise this type of pastry can be
crumbly and difficult to handle. Knead with both hands to make a
smooth, pliable dough which will roll out easily without cracking. The
very slight heat with your hands helps to bring the dough together
without 'oiling' it. Roll out and line an 8" ( 20 cm ) fluted
flan ring. Roll out the scraps to make strips for a lattice design on
top.
Now make up the filling. Begin by beating
the sugar and butter together till the mixture lightens in colour and
becomes creamy. Add sifted flour and almonds. Spread a layer of
raspberry jam in the base of the pastry and add the filling. Arrange a
lattice design of pastry strips on top. Cover with some flaked
almonds. Bake in a moderate oven for 25-30 minutes. About 10 minutes
before it is cooked, remove from oven and sprinkle over it a layer of
icing sugar. Return to the oven. Serve with fresh cream.
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