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The National Larder
The Renascence of Cookery in Scotland
The Plenishing of the Kitchen
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almonds Auld Alliance baked bannock barley beat beef Beltane black pepper bread brose broth brown butter buttermilk cakes carrots catsup cheese chopped cinnamon Cleikum Club cloves cold water cook Cookery cream cream of tartar currants Dalgairns dish Dods Dods's Recipe dough eaten Edinburgh eggs fire fish flavour flour forcemeat four ounces French Gael ginger girdle grated gravy haddocks haggis half a pound Hebrides Highland hour jelly juice kail kitchen lemon liquor liver loaf sugar mace meal meat milk minced minutes mutchkin mutton nutmeg oatcake oatmeal onions orange oven parsley peel pepper and salt pieces pint porridge potatoes pudding puff paste quantity quart roasted round rubbed salmon sauce scones Scotland Scots Scott Scottish season served shortbread skin slices soup spices spoon stew stir suet sweet tablespoonful taste teaspoonful thick toasted turnips veal venison vinegar wine yolks