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REVISTA

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"Scotch broth", made with barley,<br />

meat and vegetables<br />

Especially the Scotch pie, stuffed<br />

with lamb.<br />

Considered the "Scottish national<br />

dish", it is similar to a blood<br />

sausage, though with lamb or even<br />

deer, and is traditionally eaten<br />

during the "Burns Dinner" on<br />

January 25.

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