Powsowdie is a Scottish sheep's-head
broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups ...
or soup.
Traditional preparation of the soup includes
sheep's trotters as an ingredient.
Dried peas and barley can also be used as additional ingredients.
Powsowdie has been described as a speciality dish in
Edinburgh
Edinburgh is the capital city of Scotland and one of its 32 Council areas of Scotland, council areas. The city is located in southeast Scotland and is bounded to the north by the Firth of Forth and to the south by the Pentland Hills. Edinburgh ...
, Scotland.
Powsowdie is less popular and less known in contemporary times; it was more prominent during times when "all parts of an animal were used in cooking and nothing was wasted".
The National Library of Scotland
The National Library of Scotland (NLS; ; ) is one of Scotland's National Collections. It is one of the largest libraries in the United Kingdom. As well as a public programme of exhibitions, events, workshops, and tours, the National Library of S ...
included powsowdie in a 2015 food history exhibition named "Lifting the lid", which was an exhibit of historic Scottish recipe books that included example dishes.
Etymology
"Powsowdie" has also been used as a term for "milk and meal boiled together" and as "any mixture of incongruous sorts of foods."
See also
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List of soups
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List of lamb dishes
This is a list of the popular lamb and mutton dishes and foods worldwide. Lamb and mutton are terms for the meat of domestic sheep (species ''Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called ...
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Scottish cuisine
Scottish cuisine (; ) encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of l ...
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Smalahove
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Svið
References
External links
An Appreciation of the sheep’s head, both at the table & on the page Britishfoodinamerica.com.
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Scottish soups
Lamb dishes