From: firstname@lastname.oc.ku   
      
   On 3/15/2015 4:57 PM, Fred J. McCall wrote:   
   > The Other Guy  wrote:   
   >> Buttered Partans ~ Small Pastry ~ Stewed Onions   
   >> Partans are edible crabs, one of the few words that came into Scots (I   
   >> mean into the northern form of ‘English’ that we speak) from Gaelic. We’d   
   >> certainly use the word at home. Seafood is a growing component in modern   
   >> Scots cuisine and widely available – for example, scallops (pictured   
   >> above), plus what we would have called ‘pra’ans (prawns) sometimes   
   >> referred to as Norway lobster (Nephrops) or (if posh) langoustines. And   
   >> lots more. I’m getting really hungry writing this.   
   > Wasn't seafood historically a big part of at least some Scots' diets?   
   > I thought coastal Scots did a fair amount of fishing and traveling in   
   > small boats...   
   >   
   Until fairly recently there was an enormous deposit (prehistoric) of   
   seashells a mile or two down the road from my house - cockles,   
   razorfish, all sorts. Boats weren't necessary for those, just a rake and   
   a bucket or basket, at low tide.   
      
   --- SoupGate-Win32 v1.05   
    * Origin: you cannot sedate... all the things you hate (1:229/2)