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	1930s Recipe Classic Scottish Stovies by Derek Johnsen Scottish Stovies (Copied and adapted from a 1930s cook book) The French create the classic “Gratin Dauphinoise” by slicing potatoes thinly and cooking them slowly, which is the basis of the Scottish dish stovies. The name probably comes from the Scottish and north of England word for stewing. There are many variations on the…	1 vote 3331 views
	1930s Recipe Belgrade Stew by Derek Johnsen Very popular in my granny's house in the 1950s and 1960s. Veal used to be a reasonably cheap cut of meat back then.	1 vote 1 comment 2132 views