Stovies (also stovy tatties, stoved potatoes, stovers or stovocks) is a Scottish stew based on potatoes. Recipes and ingredients vary widely but the dish contains potatoes, fat, usually onionsMcNeill, F. Marian (1929). The Scots Kitchen. and often pieces of meat.The Concise Scots Dictionary, p675, Mairi Robinson (editor) (1985) In some versions, other vegetables may be added.Maw Broon (2007). Maw Broon's Cookbook. Waverley Books; (18 Oct 2007) , p18, 19
The potatoes are cooked by slow stewing in a closed pot with fat (lard, beef dripping or butter)S.W.R.I. (1977). S.W.R.I. Jubilee Cookery Book. Edinburgh: Scottish Women's Rural Institutes; Reprint of 8th Edition (1968), p60 and often a small amount of water or other liquids, such as milk, stock or meat jelly. Stovies may be served accompanied by cold meat or oatcakes and, sometimes, pickled beetroot.
"To stove" means "to stew" in Scots. The term is from the French adjective which translates as braised. Versions without meat may be termed barfit and those with meat as high-heelers.
See also
List of potato dishes List of stews
References