Burns Night 25th January 2017
History
The first supper was held in memoriam at Burns Cottage by Robert Burns' friends on 21 July 1801, the fifth anniversary of his death, and have been a regular occurrence ever since. The first still extant Burns club was founded in Greenock in 1801 by merchants born in Ayrshire, some of whom had known Burns. They held the first Burns supper on what they thought was his birthday, 29 January 1802, but in 1803 they discovered in Ayr parish records that his date of birth was 25 January 1759. Since then, suppers have been held on or about 25 January.
Burns suppers may be formal or informal. Both typically include haggis (a traditional Scottish dish celebrated by Burns in Address to a Haggis), Scotch whisky, and the recitation of Burns's poetry. Formal dinners are hosted by organisations such as Burns clubs, the Freemasons, or St Andrews Societies and occasionally end with dancing when ladies are present. Formal suppers follow a standard format.
Order of the supper
Piping in the guests
A piper generally greets the guests, who gather and mix as at any informal party. At less formal gatherings traditional Scottish music is played.
Host's welcoming speech
The host says a few words welcoming everyone to the supper and perhaps stating the reason for it.
All of the guests are seated and grace is said, usually using the Selkirk Grace, a well-known thanksgiving said before meals, using the Scots language. Although attributed to Burns, the Selkirk Grace was already known in the 17th century, as the "Galloway Grace" or the "Covenanters' Grace". It came to be called the Selkirk Grace because Burns was said to have delivered it at a dinner given by the Earl of Selkirk.
The Selkirk Grace
Some hae meat an
canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae let the Lord be thankit.
"Piping" of the haggis
Everyone stands as the haggis is brought in. It is usually brought in by the cook on a large dish, generally while a piper plays bagpipes and leads the way to the host's table, where the haggis is laid down. They might play "A Man's A Man for A' That", "Robbie Burns Medley" or "The Star O' Robbie Burns".The host, or perhaps a guest, then recites the Address to a Haggis
Address to a Haggis (if you would like a translation I have put at the bottom of the page.)
Fair fa' your honest, sonsie face, Great chieftain o the puddin'-race! Aboon them a' ye tak your place, Painch, tripe, or thairm: Weel are ye worthy o' a grace As lang's my arm.
The groaning trencher there ye fill, Your hurdies like a distant hill, Your pin wad help to mend a mill In time o need, While thro your pores the dews distil Like amber bead.
His knife see rustic Labour dight, * An cut you up wi ready slight,** Trenching your gushing entrails bright, Like onie ditch; And then, O what a glorious sight, Warm-reekin, rich!
Then, horn for horn, they stretch an strive: Deil tak the hindmost, on they drive, Till a' their weel-swall'd kytes belyve Are bent like drums; The auld Guidman, maist like to rive, 'Bethankit' hums.
Is there that owre his French ragout, Or olio that wad staw a sow, Or fricassee wad mak her spew Wi perfect scunner, Looks down wi sneering, scornfu view On sic a dinner?
Poor devil! see him owre his trash, As feckless as a wither'd rash, His spindle shank a guid whip-lash, His nieve a nit; Thro bloody flood or field to dash, O how unfit!
But mark the Rustic, haggis-fed, The trembling earth resounds his tread, Clap in his walie nieve a blade, He'll make it whissle; An legs an arms, an heads will sned, Like taps o thrissle.
Ye Pow'rs, wha mak mankind your care, And dish them out their bill o fare, Auld Scotland wants nae skinking ware That jaups in luggies: But, if ye wish her gratefu prayer, Gie her a Haggis
At the line * His knife see rustic Labour dicht the speaker normally draws and sharpens a knife, and at the line ** An' cut you up wi' ready slicht, plunges it into the haggis and cuts it open from end to end. When done properly this "ceremony" is a highlight of the evening. At the end of the poem, a whisky toast will be proposed to the haggis, then the company will sit down to the meal.
THE MEAL
Starter
Scottish soup, such as Cullen skink or cock a leekie soup and or
haggis which is traditionally served with mashed potatoes (tatties) and mashed turnips / swede (neeps).( click above link for the soup and haggis recipe.)
(you can have the haggis as a course on its own or as a starter instead of soup, some have it as the main course, which ever course you use the haggis is always piped in).
Main Course
Braised beef with red wine and cranberry serves 4 ( or click the link above for the recipes for highland beef with pickled walnuts and puff pastry tops and succulent braised venison)
Ingredients
1kg braising steak
3 onions
300ml red wine
300ml stock
3 rounded tbsp cranberry sauce
Method
Cut the meat into large slices, about 8cm square. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely. serve with vegetables of your choice.
Dessert Course
A dessert course, cheese courses, coffee, etc., may also be part of the meal. The courses normally use traditional Scottish recipes. For instance, dessert may be cranachan or tipsy laird (whisky trifle), followed by oatcakes and cheese, all washed down with the "water of life" (uisge beatha) – Scotch whisky.(the recipes for cranachan , tipsy laird (scottish trifle) and oatcakes click the link above)
Toasts
When the meal reaches the coffee stage various speeches and toasts are given. In order, the core speeches and toasts are as follows.
Immortal memory
The main speaker gives a speech, remembering some aspect of Burns' life or poetry. This may be light-hearted or serious and may include the recitation of a poem or song by Burns. A toast to the Immortal Memory of Robert Burns then follows.
Address to the Lassies
This was originally a short speech given by a male guest in thanks to the women who had prepared the meal. However, nowadays it is much more wide-ranging and generally covers the male speaker's view on women. It is normally amusing but not offensive, particularly bearing in mind that it will be followed by a reply from the "lassies" concerned. The men drink a toast to the women's health.
Reply to the Laddies
This is occasionally (and humorously) called the "Toast to the Laddies" and, like the previous toast, it is generally quite wide-ranging nowadays. A female guest will give her views on men and reply to any specific points raised by the previous speaker. Like the previous speech, this should be amusing, but not offensive. Quite often the speakers giving this toast and the previous one will collaborate so that the two toasts complement each other.
Works by Burns
After the speeches there may be singing of songs by Burns – Ae Fond Kiss, Parcel o' Rogues, A Man's a Man, etc. – and more poetry – To a Mouse, To a Louse, Tam o' Shanter, The Twa Dugs, Holy Willie's Prayer, etc. This may be done by the individual guests or by invited experts, and it goes on for as long as the guests wish and may include other works by poets influenced by Burns, particularly poets writing in Scots. Foreign guests can also be invited to sing or say works from their land. (It might be helpful for your guest to prepare in advance some short works of burns, so that you foreign guests can join in the fun as well)
Closing
Finally the host will call on one of the guests to give the vote of thanks, after which everyone is asked to stand, join hands, and sing Auld Lang Syne bringing the evening to an end.
uld Lang Syne
Should auld acquaintance be forgot, And never brought to mind? Should auld acquaintance be forgot, And auld lang syne!
For auld lang syne, my jo, For auld lang syne, We'll tak a cup o' kindness yet, For auld lang syne.
And surely ye'll be your pint stowp! And surely I'll be mine! And we'll take a cup o' kindness yet, For auld lang syne. We twa hae run about the braes, And pou'd the gowan fine; But we've wander'd mony a weary fitt, Sin' auld lang syne.
We twa hae paidl'd in the burn, Frae morning sun till dine; But seas between us braid hae roar'd Sin' auld lang syne.
And there's a hand, my trusty fiere! And gie's a hand o' thine! And we'll tak a right gude-willie-waught, For auld lang syne.
For auld lang syne, my jo, For auld lang syne, We'll tak a cup o' kindness yet, For auld lang syne.
Translation for the address to the haggis
Fair and full is your honest, jolly face, Great chieftain of the sausage race! Above them all you take your place, Stomach, tripe, or intestines: Well are you worthy of a grace As long as my arm.
The groaning trencher there you fill, Your buttocks like a distant hill, Your pin would help to mend a mill In time of need, While through your pores the dews distill Like amber bead.
His knife see rustic Labour wipe, And cut you up with ready slight, Trenching your gushing entrails bright, Like any ditch; And then, O what a glorious sight, Warm steaming, rich!
Then spoon for spoon, the stretch and strive: Devil take the hindmost, on they drive, Till all their well swollen bellies by-and-by Are bent like drums; Then old head of the table, most like to burst, 'The grace!' hums.
Is there that over his French ragout, Or olio that would sicken a sow, Or fricassee would make her vomit With perfect disgust, Looks down with sneering, scornful view On such a dinner?
Poor devil! see him over his trash, As feeble as a withered rush, His thin legs a good whip-lash, His fist a nut; Through bloody flood or field to dash, O how unfit.
But mark the Rustic, haggis-fed, The trembling earth resounds his tread, Clap in his ample fist a blade, He'll make it whistle; And legs, and arms, and heads will cut off Like the heads of thistles.
You powers, who make mankind your care, And dish them out their bill of fare, Old Scotland wants no watery stuff, That splashes in small wooden dishes; But if you wish her grateful prayer, Give her [Scotland] a Haggis!
Well I hope you find all the above helpful, do try it, invite your friends round for a meal and surprise them, you can find lots of information on the internet.