Nice poem, but are you sure THRODKINS are (or were) savoury?
Also, we differ on its origin. Scotland? The Fylde? I think we need to form a Throdkin Research Group to establish the truth of all this - and to find a recipe.http://omf.blogspot.com/2005/04/throdkins-throdkins-throdkins.html
It looks as if it wasn't a GoogleWhack after all because the word appeared here long before I used it.
Willkommen beim LTH-Forum/Benvenuto al Foro-LTH!
Immediately I received word that a response to my little note anent savoury oatmeal dishes had been posted, I washed the sheep guts from my hands and rushed to my computer, thinking to myself, “is this the day wherefor I with breath well bated so long have waited? Am I now at last to learn of a savoury oatmeal dish, wherewith my ardent wish and pining paunch will now be sated?”
Well, alas and alack, no recipe did I find but I am pleased much to learn that there is a reasonable likelihood that ‘t were I who first put the word “throdkin” –– with, of course, much credit going in that regard to my cousin, Sir Antony Bordough –– on “the auld warld-wyde-wab.” I must mention here too that I was garred by your note to contact Sir Antony and take counsel with him before responding to your message. I was fortuitously able to reach the guid laird
at a “truncher pairtie” at his country house near Aix-en-Provence and, when he finally calmed down and ceased his Anglophobic rant, he suggested I convey to you the following points:
Sir Antony Bordough wrote:
1) Hoot awa! Gin ye wull comment on a post, ye mun reid the damnit thing weel! Naebody hes claimit that throdkin is Scots in any narra, internationally recognised sense o’ the word. Ilkane kens fu’ weel that the dish cams frae Lancashire! But let me juist say this, that the far north o’ Ingland is still in the een o’ mony a Scotsman juist the far south o’ greater Scotland, or as my Prussian cousin micht say, juist a pairt o’ Groß-Schottland!
2) Mebbe there be fowks that maks their throdkin wi “syrup”, as ye, Schir, claims, but there are ithers that nivver wald dae sic ae thing: havermeal wi water an seam (for ye unco’ fowk that’s the fat o’ ae grice, in Inglis “lard”) an ye haps the tap o’ it wi braw sleeshes o’ bacon, pits it i’ the ovven an cuiks it till it’s aa wallopin’ graidlie. Ae fine thing tae fill your bag wi’ on ae cauld day efter danderin’ amang the heather i’ the Pennines or alang the foggie banks o’ auld Ribble.
3) I’m muckle canty tae heir that ye liked my wee pome.
Noo we cam til the hinner enn o’ it: twice ye’re wrang an aince ye’re richt: 1) naebody said throdkin was frae Scotland (proper); 2) throdkin is ae savoury dish wi’ seam an bacon (an tak tent: ye can shairlie eet it wi’oot onie syrups; 3) ‘t was a braw ditty.
So then, Tony, please forgive Sir Antony his rather undiplomatic manner and understand that the above response is in my opinion to be taken as quite –– even unco’
–– friendly, if considered in the broader context of the guid laird’s
Please keep us posted on further oatmeal-related news from the UK and again, welcome to LTHForum!
P.S. On a less jocular or silly note, I was unaware of the possible (usual?) addition of syrup and indeed have seen the dish described as a "savoury" one. The lard and bacon are, I believe, the essential elements added to the oatmeal. Thanks for writing in and reviving this neglected thread...
I had a wee browse around your blog and look forward to reading more.