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Once parked, the pipers headed to a circle formation for their tune-up with the drummers joining in later. The band then marched to the park for a performance. The Provost of the Perth and Kinross area, John Hulbert, showed up during our lunch break and, when I mentioned Philip Nappi, he gave lapel pins to everyone seated at our table.
Ross and Gayle Baxter enjoyed a dance, and Ross introduced his friend Chieftain Oliphant later. Stovies were served on paper plates in the entrance beyond the hall. Pat and I declined this delicacy.
Stovies
Ingredients : 1 oz (25 g ) butter, rendered fat drippings or margarine; 2 lbs (1 Kg) potatoes; 8 oz (225 g ) onions; 1.5 cup ( 300 ml) mutton stock or hot water; salt and pepper to taste
Melt fat in saucepan. Wash, peel and slice potatoes into a saucepan. Peel, slice and add onions. Toss in the saucepan for about a minute, then add water or stock and salt and pepper. Cover. bring slowly to boil. Simmer gently for fully one hour, stirring occasionally to prevent burning. When ready, the potatoes should be tinged here and there with brown. Serve with cold, boiled or roast mutton or cold roast lamb if available, but don't expect a fancy feast at any ordinary ceilidh.
