Partan bree
Encyclopedia
Partan Bree is a seafood speciality from north-eastern Scotland
, where much of the country's fishing fleet is based. Its name derives from its ingredients in a mixture of Gaelic
and Scots
respectively, partan being the Gaelic for crab and bree a Doric
term for soup (lit. brew).
Remove all the meat from the crab and set aside the flesh from the large claws. In a pan, boil the rice in the milk until soft but make sure not to over cook. Add the crab meat (except for the claws), and rub the mixture through a sieve into a clean pan. Bring to the boil gradually, stirring in the chicken stock. Remove from the heat and add the anchovy essence, the meat from the claws and salt and pepper to taste. Reheat but do not boil. Stir in the cream and when hot serve immediately.
Scotland
Scotland is a country that is part of the United Kingdom. Occupying the northern third of the island of Great Britain, it shares a border with England to the south and is bounded by the North Sea to the east, the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the...
, where much of the country's fishing fleet is based. Its name derives from its ingredients in a mixture of Gaelic
Scottish Gaelic language
Scottish Gaelic is a Celtic language native to Scotland. A member of the Goidelic branch of the Celtic languages, Scottish Gaelic, like Modern Irish and Manx, developed out of Middle Irish, and thus descends ultimately from Primitive Irish....
and Scots
Scots language
Scots is the Germanic language variety spoken in Lowland Scotland and parts of Ulster . It is sometimes called Lowland Scots to distinguish it from Scottish Gaelic, the Celtic language variety spoken in most of the western Highlands and in the Hebrides.Since there are no universally accepted...
respectively, partan being the Gaelic for crab and bree a Doric
Doric dialect (Scotland)
Doric, the popular name for Mid Northern Scots or Northeast Scots, refers to the dialects of Scots spoken in the northeast of Scotland.-Nomenclature:...
term for soup (lit. brew).
Recipe
Ingredients:- 1 large boiled crab
- 3 oz long grain rice
- 1 pint chicken stock
- 1 pint milk
- quarter pint single cream
- half teaspoon anchovy essence
- salt and pepper
Remove all the meat from the crab and set aside the flesh from the large claws. In a pan, boil the rice in the milk until soft but make sure not to over cook. Add the crab meat (except for the claws), and rub the mixture through a sieve into a clean pan. Bring to the boil gradually, stirring in the chicken stock. Remove from the heat and add the anchovy essence, the meat from the claws and salt and pepper to taste. Reheat but do not boil. Stir in the cream and when hot serve immediately.