Birns niight dinner
Polar
Anybody ever been to one?
Am thinking about going to the United Scottish Society's
dinner in LA. One of those experiences one really should have...
shouldn't one?
--
Polar
Kevin McMurtrie
"Polar" <sme...@mindspring.com> wrote in message
news:m0m6tu89k1vqf8qsp...@4ax.com...
Your posting in s.c.s and have to ask ?
Funny thing is that the last two I have been to I managed to win a couple of
bottles of whisky and they were not to my taste. My drinks cupboard is
overflowing with the stuff.. Need to get along again soon and donate the
last two years prizes, probably win them back again though.
My favourite http://www.themacallan.com/
Kevin.
Ian Morrison
news:aqvlls$6a1$1...@venus.btinternet.com
The Macallan is my favourite "session" whisky. It is also one of the
most consistent in the longer term, and the affordable 10 year old is
perfectly acceptable, IMHO.
I have been pondering on the concept of a "United Scottish Society",
never having heard of such a thing before. It seems a contradiction in
terms, but I suppose everybody's friendly, peaceful and in total
agreement all the time in LA, unlike back in the "home" country?
------
Ian O.
--
Posted via Mailgate.ORG Server - http://www.Mailgate.ORG
Joe Makowiec
That would be the 'Rabbi Birns' night? The Jewish students' association
at one or another Scottish university holds one. I seem to recall a post
in here indicating that they use kosher haggis. (Or maybe vegetarian?)
See:
http://makeashorterlink.com/?O37A21272
--
Joe Makowiec can be reached at:
makowiec(at)nycap(dot)rr(dot)com
Glenallan
> Am thinking about going to the United Scottish Society's
> dinner in LA. One of those experiences one really should have...
----
The Burns Supper is a unique in the Scottish calendar.
The entire focus of the evening is to celebrate the many talents and
charms of the greatest poet and songwriter this country has ever
produced. The philosophy of Robert Burns, perhaps more than
his poetry is extolled every year in celebration of his birth.
It is sad, but nonetheless true, that few people in our modern world
have any time for poetry, in any shape or form. In his day, Robert Burns,
the ploughman poet caught the mood of an entire generation of Scots,
and arguably, in his own unique view of life did more to stimulate
the feelings and sense of egalitarianism and brotherhood than any
other person in British history.
Certainly, it is true that his values of honesty, humility, fairness
and empathy with those less fortunate is the hallmark of the
expression of his poetry. For his time, his empathy with the plight
of the slave and expression of the botherhood of man is like a
shaft of humanitarian light.
The poetry of Burns, though popular, is not 'easy'.
The language used emanates from the brogue and tongues
of South Ayrshire and is unique to the location.
The Burns Supper then, in the ears of many can be an experience
that passes them by, leaves them unmoved. Too often in Scotland,
Burnsian speakers can be too 'carried away' with their own particular
representation of the dialect to the extent that the beautiful poetry is
lost in a guttural concoction, the like of which was never spoken
anywhere in Scotland and is unintelligible to most people.
The 'Address to the Haggis', for example, though demanding of a
certain element of theatre is one such instance where 'over-enthusiasm'
can be less than helpful. (I have known such boundless enthusiasm that
the hapless haggis was 'skited' off the salver right into the 'body o' the
kirk'
with catastrophic results.)
In years past, I attended two Burns Suppers (in Scotland), which
had been run enthusiastically by Americans. I must say that though
sticking faithfully to the regular format, these have been much more
'relaxed' affairs than the Scottish tradition which can often be conducted
in tones of solemnity and doom more befitting a funeral rite.
Indeed for some, it is often thought that the last thing that Robert Burns
would have enjoyed would be a typical pompous Scottish Burns Supper.
Mind you, that is largely down to the organisers.
In the main they are quite civilised, enjoyable and well-ordered affairs
often held at the temple under the watchfulness of the All Seeing Eye. :-)
"Auld Lang Syne", that most emotive of songs, created by Burns,
adopted by the World is the greatest compliment to the power
of the sensibilities and virtues that the poet espoused.
Glenallan
---------
Speug
Hi Polar,
Go and enjoy yourself at your Burns supper - but I bet you're going to pay
more for it than the very good one I am attending in Edinburgh - a mere
Ł15 - but I am not telling anyone else as it is full up.
This one I have attended in January for a number of years has good stuff in
it - haggis, neeps and whiskey, with another 3 courses.
There are pipers, speeches, women singing Burns songs and lifeswapping in
abundance.
Don't put off by the all pretenders about whisky - there are some good
whisky and some excellent - but its come down to a personal taste and I
choose Highland Park for a malt, but enjoy Famous Grouse as a blend
Speug, 14,Nov 02
Polar
<notv...@btinternt.com> wrote:
>
>"Polar" <sme...@mindspring.com> wrote in message
>news:m0m6tu89k1vqf8qsp...@4ax.com...
>>
>> Anybody ever been to one?
>>
>> Am thinking about going to the United Scottish Society's
>> dinner in LA. One of those experiences one really should have...
>> shouldn't one?
>>
>
>You're posting in s.c.s and have to ask ?
Well, I wasn't sure -- if they do DNA testing at the door, I might be
turned away...
>
>Funny thing is that the last two I have been to I managed to win a couple of
>bottles of whisky and they were not to my taste. My drinks cupboard is
>overflowing with the stuff.. Need to get along again soon and donate the
>last two years prizes, probably win them back again though.
>
>My favourite http://www.themacallan.com/
>
--
Polar
Robert Peffers
Och Dinna fash! Wir Scots an yir gawn til ae Burns Supper. Burns aye said,
*Wir aa Jock Tamson's Bairns*, sae dinna fash fir thae wad hae tae hiv
whunstane herts tae turn ye awa.
Owersettin intil thi Inglis:
Oh don't worry! We are Scots and you are going to a Burns supper. Burns
allways said, *We're All John Thompson's Children*, so they would have
whinstone hearts to turn you away.
--
Aefauldlie, (Scots for Sincerely),,
frae Robert, (Auld Bob), Peffers,
In Kelty, *Kingdom Of Fife*,
Scotland, (UK).
b...@peffersspecs50.freeserve.co.uk
(Remove specs to make reply).
*The Eck's Files*, Web Site is http://www.peffers50.freeserve.co.uk/
Lesley Robertson
>
> Well, I wasn't sure -- if they do DNA testing at the door, I might be
> turned away...
>
Lesley Robertson
Duke of URL
news:ar2bsi$l1o$1...@newsg2.svr.pol.co.uk...
> Oh don't worry! We are Scots and you are going to a Burns supper. Burns
> allways said, *We're All John Thompson's Children*, so they would have
> whinstone hearts to turn you away.
You know, I've always wondered about that. Who is/was John Thompson/Tamson?
Duke of URL
news:Xns92C77171DAAD9mi...@194.125.2.178...
> "Lesley Robertson" <l.a.ro...@tnw.tudelft.nl> expounded in
> news:ar2d7o$emj$1...@news.tudelft.nl:
> Good haggis??? Urgh....disgusting stuff!
BARBARIAN!
the wean
danced on the tables.
Probably to his "A drunk man looks at the thistle"!
Polar <sme...@mindspring.com> wrote in message
m0m6tu89k1vqf8qsp...@4ax.com...
George
knew that it was attributed to Rabbie Burns.
George
<snip>
> Burns
> allways said, *We're All John Thompson's Children*, so they would have
> whinstone hearts to turn you away.
> --
> Aefauldlie, (Scots for Sincerely),,
> frae Robert, (Auld Bob), Peffers,
> In Kelty, *Kingdom Of Fife*,
> Scotland, (UK).
> b...@peffersspecs50.freeserve.co.uk
> (Remove specs to make reply).
<snip>
Helen Ramsay
"George" <gbmiller@sy$$$mpatico.ca> wrote
> <snip>
> > Burns
> > allways said, *We're All John Thompson's Children*, so they would have
> > whinstone hearts to turn you away.
> > --
> > Aefauldlie, (Scots for Sincerely),,
> > frae Robert, (Auld Bob), Peffers,
> > In Kelty, *Kingdom Of Fife*,
> > Scotland, (UK).
> > b...@peffersspecs50.freeserve.co.uk
>
>> I've heard that expression in my family since I was a wee bairn, but I
never
> knew that it was attributed to Rabbie Burns.
>
> George
I'd never heard that before either George and somehow Ah hae ma doots :)
http://www.geo.ed.ac.uk/scotgaz/people/famousfirst343.html
According to the Gazeteer of Scotland, Rev. John Thomson (1778 - 1840) was
the minister at Duddingston . Born at Dailly (South Ayrshire), where he was
minister (1800), before moving to become the most famous minister of
Duddingston Kirk (1808 - 1840). Perhaps best remembered in the expression
"We're all Jock Tamson's Bairns".
Rabbie died in 1796 when Thomson would have only been 18. He only became
famous after 1808, so the facts just don't seem to support it.
Cheers, Helen
Helen Ramsay
> >> turned away...
> >>
> > Good food, good drink, good company - what more could you want?
> > Lesley Robertson
> >
>
>
Miiike! How could you? Nectar of the gods!
Cheers, Helen
Helen Ramsay
"Duke of URL" <MacB...@KDSI.net> wrote
> "Mike MacKinnon" <mikema...@nospampgpower.com> wrote
>
> > Good haggis??? Urgh....disgusting stuff!
>
> BARBARIAN!
I agree:) He should be drummed out of the corps! :)
Cheers, Helen
Robert Peffers
"Mike MacKinnon" <mikema...@nospampgpower.com> wrote in message
news:Xns92C77171DAAD9mi...@194.125.2.178...
snip
> Good haggis??? Urgh....disgusting stuff!
>
> M
Frae Auld Bob Peffers:
Ah but! That may well depend on who cooked the haggis. I would agree haggis
can be very disgusting if cooked wrongly but then so can fish n chips or
even Boeuf Bourguignon in the wrong hands.
To end up with a dish fit for a king DO NOT boil the haggis. Steam it. Just
stick it in a bowl and stick the bowl into a pot of simmering water. Cover
and steam for about an hour.
Whits that? Ye want thi Boeuf Bourguignon recipe?
Oh aa Richt then!
2 oz Butter.
2 pounds lean stewing beef.
1 Tablespoon flour.
Salt, Pepper
3/4 pint dry red wine.
1/2 Lb small onions.
1 carrot.
1/4 pound mushrooms.
Clove garlic.
6 shallots.
pinch of bouqet garni or pinch of parsley, thyme and a bay leaf.
Veal Knuckle, (optional).
1/4 pint Madeira, (optional).
liqueur glass of brandy.
1 - Brown the beef cut into 1 1/2" cubes in the melted butter in an cast
iron casserole. Remove the meat and add flour to make a *roux brun*, add
salt, pepper and the dry red wine.
NOTE:-(Roux brun is adark, russet-red sauce.See
http://www.chefd.com/cook4.html , for more information).
2 - Slice onions, carrot, mushrooms, garlic and shallots. Now brown 2/3 of
the onions in the butter.
3 - Return the meat to the casserole and add the sliced vegetables, the
browned onions and the bouquet garni. Add the veal knuckle, (if you have
one), and the Madeira, (if you have some). Add enough water to, just), cover
the meat.
4 - Cover with a lid and simmer for 3 or four hours until the meat is
tender.
About half an hour before serving add the brandy.
Strain the vegetables from the Roux Brun, (dark, russet-red sauce), before
serving.
Now just think what a kak-handed cook/chef could do to that famous dish and
wonder what damage such a cook/chef could do to the humble haggis.
--
Aefauldlie, (Scots for Sincerely),,
frae Robert, (Auld Bob), Peffers,
In Kelty, *Kingdom Of Fife*,
Scotland, (UK).
b...@peffersspecs50.freeserve.co.uk
(Remove specs to make reply).
*The Eck's Files*, Web Site is http://www.peffers50.freeserve.co.uk/
Robert Peffers
"Duke of URL" <MacB...@KDSI.net> wrote in message
news:uta22gj...@corp.supernews.com...
Jock Tamson is a euphemism for God. So, *Wir aa Jock Tamson's Bairns*, is,
*we're all children of the same God*.
--
Aefauldlie, (Scots for Sincerely),,
Duke of URL
> "Duke of URL" <MacB...@KDSI.net> wrote in message
> news:uta22gj...@corp.supernews.com...
> > "Robert Peffers" <b...@peffers50.freeserve.co.uk> wrote in message
> > news:ar2bsi$l1o$1...@newsg2.svr.pol.co.uk...
> >
> > > Oh don't worry! We are Scots and you are going to a Burns supper.
Burns
> > > allways said, *We're All John Thompson's Children*, so they would have
> > > whinstone hearts to turn you away.
> >
> > You know, I've always wondered about that. Who is/was John
> Thompson/Tamson?
> Jock Tamson is a euphemism for God. So, *Wir aa Jock Tamson's Bairns*,
is,
> *we're all children of the same God*.
Thank you. Now you've stirred up the question "However did someone start
calling G-d 'Jock Tamson'"?
Robert Peffers
"Helen Ramsay" <helen_...@hotmail.com> wrote in message
news:oFBB9.17366$lj.4...@read1.cgocable.net...
BTW:
The most extensive source of all things Robert Burns I have come across on
the web is:-
It has just about everything anyone would wish to know, (or buy), about
Robert Burns and includes the entire works of the poet.
--
Aefauldlie, (Scots for Sincerely),,
frae Robert, (Auld Bob), Peffers,
In Kelty, *Kingdom Of Fife*,
Scotland, (UK).
b...@peffersspecs50.freeserve.co.uk
(Remove specs to make reply).
*The Eck's Files*, Web Site is http://www.peffers50.freeserve.co.uk/
the wean
been caught at Security yet) - always come back with several - then freeze
them. I sometimes bring neeps as well, depending on the weight in my
luggage. And to think that some people smuggle dope when they could be
smuggling haggis.
If anyone's coming my way - just stuff two or three in the middle of your
suitcase for me.
Cheers
Helen Ramsay <helen_...@hotmail.com> wrote in message
JyUB9.17779$lj.4...@read1.cgocable.net...
> "Mike MacKinnon" <mikema...@nospampgpower.com> wrote
> > "Lesley Robertson" <l.a.ro...@tnw.tudelft.nl> expounded in
> > > "Polar" <sme...@mindspring.com> wrote in message
> > > >
Duke of URL
news:G_6C9.23851$744.8...@news1.tin.it...
> ................. You're a gourmet Helen. I'm a haggis smuggler (haven't
> been caught at Security yet) - always come back with several - then freeze
> them. I sometimes bring neeps as well, depending on the weight in my
> luggage. And to think that some people smuggle dope when they could be
> smuggling haggis.
> If anyone's coming my way - just stuff two or three in the middle of your
> suitcase for me.
LOL! I REALLY would like to hear you trying to explain just WHAT it is you
have in your bag!!!
Elaine Goldberg
The Wean wrote:
>...... You're a gourmet Helen. I'm a
> haggis smuggler (haven't been caught at
> Security yet) - always come back with
> several - then freeze them.
I don't know how you did it, Shona! I was 'busted' by customs, and my
haggis confiscated!
Elaine
George
On another Gazeteer page is the intriguing information that Sir Walter Scott
(1771-1832) was an elder in Duddingston Kirk under Thomson's ministry.
According to this website he wrote part of "Heart of Midlothian" in the
Manse garden, so he must have been well acquainted with John Thomson. Could
he have originated the phrase as an affectionate compliment to his minister?
George
"Helen Ramsay" <helen_...@hotmail.com> wrote in message
news:oFBB9.17366$lj.4...@read1.cgocable.net...
Helen Ramsay
> ................. You're a gourmet Helen.
Takes one to know one:)
> I'm a haggis smuggler (haven't been caught at Security yet) -
I pushed my luck for years with Dairylea cheese but never worried about
haggis as we have a Scots butcher here in Hamilton and he makes a grand
haggis:)
> always come back with several - then freeze
> them. I sometimes bring neeps as well, depending on the weight in my
> luggage. And to think that some people smuggle dope when they could be
> smuggling haggis.
Dummies!
> If anyone's coming my way - just stuff two or three in the middle of your
> suitcase for me.
I hope we don't have any Italian customs officers reading this Shona<G>
Cheers, Helen
Helen Ramsay
Waaaaaaaaaaay back in 1958 my Mother brought over a large canned ham, the
kind she sold in our shop, and it was confiscated at customs. She maintains
to this day (she was 87 today!) that they had it for their lunch and split
up the rest to take home:)
Cheers, Helen
Elaine Goldberg
Helen wrote:
>Waaaaaaaaaaay back in 1958 my
> Mother brought over a large canned
> ham, the kind she sold in our shop, and
> it was confiscated at customs. She
> maintains to this day (she was 87
> today!) that they had it for their lunch
> and split up the rest to take home:)
I think she's right. I wouldn't expect them to throw it out.
I hope your mother is having a nice birthday. Has she planned anything
special?
Elaine
Helen Ramsay
> Good detective work, Helen
Just call me Sherlock, George :) Must have been the influence of all those
great teachers I had at KHS, eh ?
> On another Gazeteer page is the intriguing information that Sir Walter
Scott
> (1771-1832) was an elder in Duddingston Kirk under Thomson's ministry.
> According to this website he wrote part of "Heart of Midlothian" in the
> Manse garden, so he must have been well acquainted with John Thomson.
Could
> he have originated the phrase as an affectionate compliment to his
minister?
Anything's possible. Nice thought.
Cheers, Helen
> "Helen Ramsay" <helen_...@hotmail.com> wrote in message
> > I'd never heard that before either George and somehow Ah hae ma doots :)
Helen Ramsay
She and I had a nice long blether today :)
Cheers, Helen
Lesley Robertson
"Elaine Goldberg" <ElaineF...@webtv.net> wrote in message
news:11969-3DD...@storefull-2115.public.lawson.webtv.net...
EC countries, except when there's a panic (eg F&M) on. Last year, they
wouldn't even allow oat cakes or porage oats through, but I normally carry
all sorts of goodies (pork pies, bangers, bridies) through. Mind you,
someone's just had the very good sense to open an Expat food shop selling
stuff the supermarkets don't sell here (even decent frozen curries), so
that'll make things easier.
It's a sort of mid-North Sea existence - some dutch stuff I always take back
with me, some UK stuff I always bring back here....
Lesley Robertson
Elaine Goldberg
Lesley wrote:
>Isn't Shona in Italy? They're not
> supposed to stop us carrying stuff
> between EC countries, except when
> there's a panic (eg F&M) on. Last year,
> they wouldn't even allow oat cakes or
> porage oats through, but I normally
> carry all sorts of goodies (pork pies,
> bangers, bridies) through. Mind you,
> someone's just had the very good sense
> to open an Expat food shop selling stuff
> the supermarkets don't sell here (even
> decent frozen curries), so that'll make
> things easier.
>It's a sort of mid-North Sea existence -
> some dutch stuff I always take back with
> me, some UK stuff I always bring back
> here..
You're right. I believe she is in Italy. I just saw the word
"smuggler"..... and jumped the gun with my post, remembering my own
foiled attempts.
Elaine
the wean
The only time I've been caught with something was when I took 24 special
kitchen knives for my Mother. After Lockerbie. They were in the suuitcase
in the hold (a Heathrow-Glasgow flight) - but I was forced to unpack then
they were tied up in *enormous* red and white security tape and given to the
pilot. I felt an idiot as the plane was held up and all the passengers just
knew I was a would-be terrorist.
However - raw and semi-cooked meats and such are not supposed to be hitched
from one country to another without loads of certificates. And that goes
for the link sausages, Ayrshire bacon, Scotch pies, Finnan Haddies etc. I
bring back.
How could I live without them in my freezer?
Helen Ramsay <helen_...@hotmail.com> wrote in message
1pjC9.19441$lj.4...@read1.cgocable.net...
George
for all things Thomson. Here is his reply:
"
George,
The origin of "Jock Tamson's Bairns" is often thought to be shrouded in the
ancient folklore of Scotland, but almost certainly originated as recently as
1805, arising from a chance remark by an unknown person of no (other)
historic significance.
In 1805 Rev. John Thomson, the famous Scottish landscape painter, was
minister of the very old Duddingston Kirk in Edinburgh. Duddingston was
then a village on the outskirts of Edinburgh, under the south-east slope of
Arthur's Seat. By a strange coincidence, I was, in my youth, a
Sunday-school teacher at that very church but, though I knew of John
Thomson, I did not know of the "Bairns" connection at that time. John
Thomson is, of course, "Jock Tamson" in colloquial Scots.
It seems that Rev. John Thomson was very much more interested in his
painting than in spending a great deal of time writing sermons (though that
may be doing the man a great injustice). At any rate, he had a tendency to
stick with a very few simple themes in his sermons, the most common of which
by far was that "We are all God's children", a phrase which he apparently
used ad nauseam. One worthy in his congregation, tiring of the constant
dripping of the message, translated it to "We're all Jock Tamson's bairns",
and it stuck, entering the folklore of Scotland.
With Thomson being such a common name (third most common in Scotland at that
time, now fifth most common), it is easy to see how the chance remark became
quite widely known and used. It may have been Robert Burns who took up and
spread the expression (akin to his "A Man's a Man for A' That"). There is
no real evidence for this, but the Rev. John Thomson was a contemporary of
Robert Burns and, like Burns, also came from Ayrshire. As a prominent
artist, he moved in literary circles, more commonly with Sir Walter Scott,
who wrote the greater part of "Heart of Midlothian" in Thomson's Tower -
John Thomson's artist studio in the grounds of his Duddingston manse, on the
shore of Duddingston Loch, at the foot of Arthur's Seat.
From my former personal connection with Duddingston Kirk I know of a story
about that Tower, not usually found in the guide-books etc. Duddingston
was, in those days, a small village quite apart from the City of Edinburgh,
though technically still within it's boundaries (it has changed little to
this day). John Thomson personally called his tower "Edinburgh" so that,
when he was painting there and didn't wish to be disturbed, he could
instruct his household staff to tell any unwanted callers that he was "away
in Edinburgh" - without actually telling lies. The tower is a good few
hundred yards from the manse.
Incidentally, one of the oldest Thomson families in Scotland are the
"Thomsons of Duddingston", but the Rev. John Thomson was from Ayrshire and
had no obvious connection with that family.
Duddingston Kirk, if you are interested, may probably be seen on BBC2 at
8.30 on Thursday 21st November (or perhaps the following week) in a program
called "Big Day". It features several couples who are preparing for their
weddings. One couple are being married in Duddingston Kirk. I personally
find the program boring, but keep looking for the Duddingston Kirk footage.
I hope this helps answer your question. It is, as I said, the "probable"
origin. There may be other explanations and I would be interested to hear
of any others you may find. If you would like to give me some direction to
your soc.culture.scottish site, I may look in.
Regards,
"
"Helen Ramsay" <helen_...@hotmail.com> wrote in message
news:7pkC9.16881$L47.2...@read2.cgocable.net...
Helen Ramsay
> I put the question to George Thomson, the founder of Thomson.org the
website
> for all things Thomson. Here is his reply:
> "
> George,
Interesting George! Thanks.
Cheers, Helen
Helen Ramsay
> Now don't you all go telling on me!!
Wouldn't dream of it! :)
> The only time I've been caught with something was when I took 24 special
> kitchen knives for my Mother. After Lockerbie. They were in the
suuitcase
> in the hold (a Heathrow-Glasgow flight) - but I was forced to unpack then
> they were tied up in *enormous* red and white security tape and given to
the
> pilot. I felt an idiot as the plane was held up and all the passengers
just
> knew I was a would-be terrorist.
You mean you weren't?
> However - raw and semi-cooked meats and such are not supposed to be
hitched
> from one country to another without loads of certificates. And that goes
> for the link sausages, Ayrshire bacon, Scotch pies, Finnan Haddies etc. I
> bring back.
> How could I live without them in my freezer?
Aye, that would be hard, richt enough :)
Cheers, Helen
Robert Peffers
Gie yir mithir Best regairds frae me Helen.
Robert Peffers
Now I could be wrong as I am working from memory but I am almost sure,
*Gronbach*, the butcher in Cowdenbeath used to advertise they would post
their prize winning Haggis anywhere in the World. Their telephone number is
Cowdenbeath 01383 510906. If they do it is probable they would post other
items as well.
Helen Ramsay
>
> Frae Auld Bob Peffers:
> Now I could be wrong as I am working from memory but I am almost sure,
> *Gronbach*, the butcher in Cowdenbeath used to advertise they would post
> their prize winning Haggis anywhere in the World. Their telephone number
is
> Cowdenbeath 01383 510906. If they do it is probable they would post other
> items as well.
Thay may very well say they will post to anywhere in the world Bob but that
will depend on the rules governing the import of meat to other countries.
Canada is pretty strict in that sense.
"Meat, Eggs, and Dairy Products: Canada has complex requirements,
restrictions, and limits that apply to importing meat, eggs, dairy products,
fresh fruit and vegetables, and other food from around the world. You can
avoid problems by not bringing such goods into Canada. You can import *some*
meat and dairy products from the United States."
G Gronbach & Sons
Retail/wholesale butchers specialising in award winning haggis, black
puddings, sausages and steak pies. Overnight *nation-wide* delivery service
available.
Address:
198 - 202 Hight Street
Cowdenbeath Fife. KY4 9NP
Cheers, Helen
Cheers. Helen