A rare Green Chinoiserie Eight Day Longcase Clock, signed Robert Clidsdale, a highly collected renown Scottish clockmaker of the 18th century. Edinburgh, circa 1760, pagoda pediment, glazed side panels, case with Oriental scenes depicting figures, pagodas, boats and floral gilt decoration throughout, 11-3/4-inch arch brass dial with a silvered chapter ring, seconds dial and date aperture, arch with a silvered disc signed, strike/silent selection above 12, four pillar movement with an anchor escapement and rack striking on a bell, 231cm high.
Case with green painted surfaces slightly flaking in parts, (now touched in) painted surfaces are rubbed in parts, case very good, dial is dirty, minute hand with signs of damage and has been later repaired. Overall working and in good condition. A very desirable clock from a very collectable and prominent Scottish clockmakers (Robt Clidsdale) Edinburgh.
A Scotch pie or mutton pie is a small, double-crust meat pie filled with minced mutton or other meat. It may also be known as a shell pie or mince pie (although the latter term is ambiguous) to differentiate it from other varieties of savoury pie, such as the steak pie, steak and kidney pie, steak-and-tattie (potato) pie, and so forth. The Scotch pie is believed to originate in Scotland, where it is simply called “a pie” but can be found in other parts of the United Kingdom, and is widely sold all over Canada. They are often sold alongside other types of hot food in football grounds, traditionally accompanied by a drink of Bovril, resulting in the occasional reference to football pies.
The traditional filling of mutton is often highly spiced with pepper and other ingredients and is placed inside a shell of hot water crust pastry. An individual piemaker’s precise recipe, including the types and quantities of spice used, is usually kept a close secret, for fear of imitations. It is baked in a round, straight-sided tin, about 8 cm in diameter and 4 cm high, and the top “crust” (which is soft) is placed about 1 cm lower than the rim to make a space for adding accompaniments such as mashed potatoes, baked beans, brown sauce, gravy or an egg.
Scotch pies are often served hot by take-away restaurants, bakeries and at outdoor events. The hard crust of the pie enables it to be eaten by hand with no wrapping. Typically there is a round hole of about 7.5mm in the centre of the top crust.
World Scotch Pie Championship
Every year, since 1999, Scottish Bakers, a trade association, hold the World Championship Scotch Pie Awards. The winner of the Scotch pie section of the competition is judged World Champion.