Well, there’s nothing absolutely fictional about bridies; they’re a perfectly legitimate item of Scottish cuisine {g}—but I’m Much Obliged to Theresa Carle-Sanders, professional chef and dabbler in historical foodstuffs, for her newest venture: Brianna’s Bridies, as described in DRUMS OF AUTUMN.

“Yon fellow wi’ the cast in one eye,” he said in a subdued bellow, indicating the gentleman in question by pointing with his chin. “What d’ye say to him, Brianna?”
“I’d say he looks like the Boston Strangler,” she muttered, then louder, shouting into her cousin’s ear, “He looks like an ox! No!”
“He’s strong, and he looks honest!”
Brianna thought the gentleman in question looked too stupid to be dishonest, but refrained from saying so, merely shaking her head emphatically.
Young Jamie shrugged philosophically and resumed his scrutiny of the would-be bondsmen, walking around those who took his particular interest and peering at them closely, in a way she might have thought exceedingly rude had a number of other potential employers not been doing likewise.
“Bridies! Hot bridies!” A high-pitched screech cut through the rumble and racket of the hall, and Brianna turned to see an old woman elbowing her way robustly through the crowd, a steaming tray hung round her neck and a wooden spatula in hand.
The heavenly scent of fresh hot dough and spiced meat cut through the other pungencies in the hall, noticeable as the old woman’s calling. It had been a long time since breakfast, and Brianna dug in her pocket, feeling saliva fill her mouth.

–DRUMS OF AUTUMN, 1997

Theresa’s done a wonderful rendition of bridies, with notes on a modern version (substituting vegetable shortening for the traditional suet, the latter being hard to locate in most grocery stores), including a vegetarian take for non-carnivores. Go here for pictures (including some from Theresa’s recent trip to the Highlands), cooking/baking instructions, and recipes!