Typical Scottish Fare: Crab Soup, Oatcakes

PARTAN BREE The crab flavor comes through strongly in this creamy soup. which is thickened with rice. It is also good made with razor fish. ``Bree'' means liquid or thick gravy. 1 large cooked crab 1/4 cup rice 2 1/2 cups milk 2 1/2 cups cooking liquid from boiling the crab 3/4 cup light cream Salt and pepper Garnish - finely chopped chives Remove all the meat from the crab but keep the claw meat separate. Put the rice into a pan with milk and cooking liquid and cook until tender. Add the brown body meat from the crab and then add the white meat. Add cream and re-heat. Taste for seasoning. Adjust consistency with more milk if necessary. Serve garnished with some fresh, green, finely chopped chives. Serves 4.

OVEN OATCAKES WITH COARSE OATMEAL This is a rougher-textured oatcake which is the right vehicle for a smooth creamy cheese. Wheat flour may be used instead of fine oatmeal and is almost invariably used in the commercial oatcakes to prevent them from breaking too easily. 1 cup medium oatmeal 1 cup coarse oatmeal 1 cup fine oatmeal or barley meal 2-3 tablespoons melted drippings (bacon fat, butter, or oil) 1/2 teaspoon salt Boiling water

Preheat the oven to 300 degrees F. Put the meal into a bowl and add the drippings and salt. Mix thoroughly. Add the boiling water to make a stiffish dough. Roll out and cut into rounds or squares, using oatmeal to prevent sticking. Bake slowly without browning for 30-40 minutes.