Title: Hatted Kit
Categories: Cheese Uk Dessert
Yield: 1 Servings

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Warm slightly over the fire 2 pints of buttermilk. Pour it into a dish and carry it to the side of a cow. Milk into it about 1 pint of milk, having previouly put into the dish sufficient rennet for the whole. After allowing it to stand for a while, lift the curd, place it on a sieve, and press the whey through until the curd is quite stiff. Season with sugar and nutmeg before serving, whip some thick cream, season it also with a little grated nutmeg and sugar and mix gently with the curd. The dish can quite well be made without milking the cow into it, although the contributor's mother always considered that direct milking put a better hat on the kit.

An excellent dish, in short, to follow a Forfar Bridie.

I am indebted again to the Scottish Women's Rural Institute Cookery Book, reprinted 1988. Our motto: 'For Home and Country'.

Mike Wade cellar@mwade.demon.co.uk soc.culture.scottish

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