And, indiaman - what colonial (or true asian) variants you've encountered?
There could be a bit of fusion cookery goin' on here.[/QUOTE]
I'll make this as brief as possible, In the late 50's I used to work as an apprentice, I and my boss who was a Scot, used to go on Shikar(Hunting) every weekend -hunting wild animals was allowed in those days- not so now.
After, say, shooting a Bison, this guy-an excellent shot, incidentally- would, along with his helpers, and gunbearers, skin the animal and dismember it,then clean out a few of the stomachs of the beast,and put all the internal organs into 3 or 4 of the many stomachs that a bison had , put a large amount of rock salt, some spices such as cardomom, ginger,garlic, cloves,coriander and some allspice leaves along with a large dash of turmeric, and cook the whole mess slowly for a few hours in a pot hung over a large log fire, In the meantime, choice pieces of excellent undercuts, meat from the hump of the Bison, etc would also be roasted over the fire, the stuff in the various stomach was eaten exclusively by my Scottish boss we wouldn't touch it for the scent it gave out! I was always asked the dreaded question"here, have a wee bit of haggis"? and did try it a few times when he had shot smaller animals such as a mountain sheep, or a sambar(Indian antelope) or a spotted deer, but I could never get used to the taste!
As regards Irn Bru, yes I know its spelt that way, but I pronounce it as Iron brew because my boss too pronounced it this way. Bottles of the stuff used to be brought to the estate(sent direct by ship from the brewers, along with a few crates of some obscure single malt, every xmas, every year to the very same planter mentioned above.
