Towards
1pm, 251 years ago, the Jacobite guns on Drummossie Moor opened fire which
prompted an immediate response from their Hanoverian opponents. The
government fire power was to prove superior and around an hour later 1,000
Jacobites lay dead, rising to 1,500 in the aftermath of the bloody battle.
The Gaelic poet and Jacobite soldier John Roy Stuart summed up the Jacobite
defeat –
‘Woe
is me for the plaided troops scattered and routed everywhere at the
hands of these utter foxes of England who observed no fairness at all in
the conflict; though they won the battle, it was not from the courage or
the skill of them but the westward wind and the rain coming down on us
from the lands of the lowlanders.’
It was not
of course a Scots versus English affair, it was much more complicated than
that but the outcome was vastly different for the two royal cousins who
opposed one another on that fateful day. Prince Charles Edward Stewart was
forced to take to the heather before escaping to France, all hope of
restoring his father to the thrones once occupied by the Stewarts gone for
ever, but for his cousin, William Augustus, Duke of Cumberland, the
adulation for having safeguarding his father’s Hanoverian throne lay ahead.
The German had defeated the Italian!
The Battle
of Culloden fought on 16 April 1746 only lasted as long as it would take you
to walk round the battlefield but it put in motion the death of the Clan
system and the death-knell of Gaeldom. Loyal and Jacobite clans were to
suffer over the following months – indeed right down through the past 2 ½
centuries. Culloden is one of the most important battles to be fought on
Scottish soil and a battle which still divides Scots and emotionally rugs at
the heart. Standing on the field at Drummossie, hearing the pipes play is a
great heart-rending experience, for regardless of one’s opinion of the
Italian Prince, no one can fail but be moved by the courage and loyalty
displayed by the Jacobite army. The 45 Rising was full of poignant moments –
two I would have liked to witness – the refusal of the Jacobite pipers to
play when the greatest-ever Scottish piper Patrick Ban MacCrimmon was held
prisoner after the Battle of Inverurie in December 1745 and the advance of
Lord George Murray, with pipes playing and colours flying, to lay siege to
his ancestral home of Blair Castle on 17 March 1746.
This
Saturday (14 April 2007) will see the annual commemoration of the battle at
the Memorial Cairn (11am-12.30pm) and also following work by the National
Trust for Scotland to restore the site to how it looked in 1746, the
rededication of the battlefield. The chairman of the NT for Scotland Shonaig
Macpherson will be in attendance. On the anniversary of the battle (Monday
16 April 2007) a piper will play from 1pm for one hour – the duration of the
battle,
Work is
progressing to build a new Culloden visitor centre, away from the battle
lines – the present centre stands on the Hanoverian lines) – and this should
be open in August. From a report on Robbie Shepherd’s Radio Scotland
programme on Sunday, the new centre will be well worth a visit. The present
centre will be in operation until the completion of the new one.
The meeting
at Culloden is one of the highlights of the many events marking the Year of
Highland Culture which commenced in January. Visit
www.highland2007.com for full details of a packed and varied
programme of events which includes art, drama, music and sport. In tribute
to the Highland Year of Culture this week’s recipe is Peach Highland Cream
which was devised by chef Paul Rogers while cooking in several British
Transport hotels in Scotland. This is a dish which contains the real taste
of The Highlands – Whisky.
Peach
Highland Cream
Ingredients:
4 fresh
peaches; ¼ pt/ 150 ml water; 2-3 tablespoons sugar; 2-3 tablespoons whisky;
4 tablespoons raspberry sorbet; 3 egg yolks
Method:
Put the peaches briefly into boiling water to loosen the skins, peel. Put
the water, sugar and whisky into a pan and boil up for 5-10 minutes. Poach
the peaches very lightly in the syrup – they should be only slightly
softened. Remove and leave to cool in the syrup. When cool remove peaches
from the syrup, halve them and take out the stones. Fill the centres with
raspberry sorbet and put back together again.
To make the
sauce beat the egg yolks over hot water till thick. Reduce the syrup to
about 3 tablespoons and add to the egg yolks. Beat till fairly thick and
half fill four wine goblets. Place the peach on top of the sauce and
decorate with some fresh raspberries. Serve slightly chilled with a thin
crisp shortbread. Four servings.
