The Scots Kitchen: Its Traditions and Lore with Old-Time Recipes: McNeill, F. Marian: 9781841830704: Book: : eCampus.com

New edition of delightful 1929 account of eating and drinking in Scotland through the ages, with definitive recipes for all the old national dishes.

AN HISTORICAL SKETCH

Introductory: Institution of the Cleikum Club

(9)

The National Larder

(15)

The Renascence of Cookery in Scotland

(14)

The Plenishing of the Kitchen

(17)

The Table: Some Typical Meals

(17)

Hospitality

(122)

RECIPES

Soups

Barley-Broth

(1)

Hotch Potch

(1)

Powsowdie, or Sheep's Head Broth

(2)

Skink: An Old Scots Stew Soup

(1)

The Old Scots Brown Soup

(1)

The Old Scots White Soup or Soup a la Reine

(1)

Lorraine Soup

(1)

Potage a la Reine

(1)

Friar's Chicken

(1)

Nettle Broth

(1)

Nettle Soup

(1)

Feather Fowlie

(1)

Cock-a-Leekie

(1)

Poacher's Soup

(1)

Superlative Game Soup

(1)

Scots Hare Soup

(1)

Plain Scots Fish-and-Sauce

(1)

Cullen Skink

(1)

Partan Bree (Crab Soup)

(1)

Mussel Brose

(1)

Winkle Soup

100

(1)

Shell-Fish Soup

101

(1)

Fat Brose

101

(1)

Kail Brose

101

(1)

Green Kail

102

(1)

Muslin Kail

102

(1)

Barley Kail

103

(1)

Kilmeny Kail

103

(1)

Dishes of Fish

To Dress a Cod's Head and Shoulders

104

(1)

Cabbie-Claw

105

(1)

To Dress and Keep Dry Salted Tusk, Ling, or Cod Fish

105

(1)

Dried Fish Pudding

106

(1)

Haddocks in Brown Sauce

106

(1)

Crappit Heids (Meg Dods's Recipe)

107

(1)

Crappit Heids (Isle of Lewis)

108

(1)

Cropadeu

108

(1)

Cod-Liver Bannock

109

(1)

To Smoke Finnan or Aberdeen Haddocks

109

(1)

To Dress Smoked Haddocks

110

(1)

To Fry Herrings

111

(1)

Potted Herring

111

(1)

Pickled Herring

112

(1)

To Kipper Herring

112

(1)

To Dress Red Herrings, Sardinias, and Buffed (Pickled) Herrings

113

(1)

Tatties an' Herrin'

113

(1)

Friar's Fish-in-Sauce

113

(1)

To Boil Salmon

114

(1)

To Kipper Salmon

115

(1)

Pickled Salmon

116

(1)

Spiced Salmon

116

(1)

Potted Salmon Roe

117

(1)

Salmon Fritters

117

(1)

Whitings in the Scots Way

118

(1)

Wind-Blown Fish

118

(1)

To Dry Sillocks

119

(1)

Lobster, Haut Gout

119

(1)

Partan Pie

120

(1)

Oysters Stewed in their own Juice

120

(1)

Limpet Stovies

121

(1)

Dishes of Game and Poultry

To Roast Red Deer or Roe

122

(1)

To Fry Venison Collops

123

(1)

Venison Pasty

123

(1)

Venison Sauces

124

(1)

Deer Haggis

124

(1)

To Prepare Grouse

125

(1)

Roast Grouse

125

(1)

Roast Grouse a la Rob Roy

126

(1)

The Proper Sauces for Wildfowl

126

(1)

Meg Merrilies Stew

127

(1)

Kingdom of Fife Pie

128

(1)

A Stoved Howtowdie, with Drappit Eggs

128

(1)

On Dressing Poultry

129

(1)

Scots Rabbit Curry

130

(1)

Dishes of Meat

Haggis, A Cottage

131

(2)

Meg Dods's Haggis

133

(1)

Haggis Royal

134

(1)

Collops-in-the-Pan

135

(1)

Minced Collops

135

(1)

Scots White Collops

136

(1)

Veal Flory (Florentine Pie)

136

(1)

Highland Beef Balls

137

(1)

Smoked Scots Sausages

137

(1)

Forfar Bridies

138

(1)

Inky-Pinky

138

(1)

Potted Head (or Scots Brawn)

139

(1)

Potted Hough

139

(1)

Scots Kidney Collops

140

(1)

To Boil a Gigot with Turnip

140

(1)

Poor Man of Mutton

141

(1)

Scots Mutton Pies

142

(1)

Sheep's Head Brawn

143

(1)

Glasgow Tripe

143

(1)

Mutton-Ham

144

(1)

Beef-Ham

145

(1)

To Salt a Yule Mart or Whole Bullock

145

(2)

Dishes of Vegetables

Colcannon

147

(1)

Kailkenny

147

(1)

Clapshot

148

(1)

Rumbledethumps

148

(1)

Stovies (Stoved Potatoes)

148

(1)

Scots Potato Pies

149

(1)

Banffshire Potatoes

149

(1)

Scots Potato Fritters

150

(1)

To Stew and Roast Onions

150

(1)

Turnip Purry (Stewed Turnips)

151

(1)

Puddings and Pies

Aunt Mary's Pudding

152

(1)

Citron Pudding

152

(1)

Scots Marmalade Pudding

153

(1)

Holyrood Pudding

153

(1)

Plum Porridge

154

(1)

Meg Dods's Plum Pudding

155

(1)

Caudle Sauce

156

(1)

Puff Paste

156

(1)

Mrs. Dalgairns' Scots Pudding

157

(1)

A Bride's Pie (A Scots Pie)

157

(1)

Almond Flory (Florentine Tart)

158

(1)

Apple Flory

158

(1)

Prune Flory

158

(1)

Cranberry Tart

158

(1)

Scots Apple Pudding

159

(1)

Apple Puddings in Skins

159

(1)

Scots Pancakes

160

(1)

Oatmeal Pancakes

160

(1)

Sweets

A Crokain

161

(1)

Scots Flummery

161

(1)

Whipt Sillabubs

162

(1)

A Hen's Nest

162

(1)

A Floating Island

163

(1)

A Hedgehog

163

(1)

Caledonian Cream

164

(1)

Whim-Wham

164

(1)

Fairy Butter

165

(1)

A Burnt Cream

165

(1)

Custard for a Centre Dish

165

(1)

Caledonian Ice

166

(1)

Edinburgh Fog

166

(1)

Savouries

A Scots Rabbit

167

(1)

Scots Woodcock

167

(1)

Scots Toasts

168

(1)

Scots Eggs

168

(1)

Nun's Beads

168

(1)

Bannocks, Scones, and Tea-Bread

Bannocks and Scones: General Directions

169

(1)

Bere or Barley Bannocks

170

(1)

Pease Bannocks

171

(1)

Mashlum Bannocks

172

(1)

Oatcakes

172

(2)

Some Varieties of Oatcakes

174

(2)

Sour-Skons

176

(1)

Rutherglen Sour Cakes

176

(1)

Sowen Scones

176

(1)

White Girdle Scones (or Soda Scones)

177

(1)

Mrs. Macnab's Scones

177

(1)

Potato Scones

178

(1)

Clap Scones

178

(1)

Highland Slim Cakes

179

(1)

Drop Scones

179

(1)

Scots Crumpets

180

(1)

Buttermilk Bread (or Soda Loaf)

180

(1)

Selkirk Bannock

181

(1)

Baps

181

(1)

Soft Biscuits

182

(1)

182

(1)

Hot Cross Buns

183

(1)

Aberdeen Crulla

184

(1)

Deer Horns

184

(1)

Some Varieties of Bread

184

(2)

Cakes and Shortbreads

Dundee Cake

186

(1)

Montrose Cakes

186

(1)

Scots Seed Cake

187

(1)

Scots Snow Cake

187

(1)

Scots Diet Loaf

188

(1)

Black Bun

188

(1)

Scots Currant Loaf

189

(1)

Hallowe'en Cake

190

(1)

Scots Gingerbread

190

(1)

Fochabers Gingerbread

191

(1)

Broonie

191

(1)

Parlies (Parliament Cakes)

192

(1)

Snaps

192

(1)

Honey Cakes

193

(1)

Scots Shortbread

193

(1)

Ayrshire Shortbread

194

(1)

Pitcaithly Bannock

195

(1)

Petticoat Tails

195

(1)

The Queen's Tea Cakes

196

(1)

Tantallon Cakes

196

(1)

Abernethy Biscuits

196

(1)

MISCELLANEOUS

Preparations of Oatmeal, of Blood, of Milk, of Seaweeds, Etc.

Preparations of Oatmeal

Porridge

197

(1)

Aigar (Oatmeal) Brose

198

(1)

Gruel

199

(1)

Crowdie, or Fuarag

200

(1)

Cream-Crowdie

200

(1)

Butter-Crowdie

201

(1)

Meal-and-Ale

201

(1)

Crowdie-Mowdie

201

(1)

Sowans

202

(1)

Burston

203

(1)

White or Mealie Puddings

203

(1)

Deer's Puddings

204

(1)

A Fitless Cock

204

(1)

Skirlie (Skirl-in-the-Pan)

205

(1)

Oatmeal Hodgils

205

(1)

Preparations of Blood

Black Puddings

205

(1)

Lamb's Blood Pudding

206

(1)

Goose Blood Pudding

207

(1)

Preparations of Milk

Corstorphine or Ru'glen Cream

208

(1)

Hatted Kit

208

(1)

Sack or Wine Whey

209

(1)

Green Whey

209

(1)

Oon

210

(1)

Other Preparations of Milk

211

(1)

Buttermilk

211

(1)

Crowdie, or Cruddy-Butter

212

(1)

Dunlop Cheese

213

(1)

Orkney Cheese

214

(1)

Dishes of Seaweed

Sea-Tangle

215

(1)

A Dulse Dish

215

(1)

Seaweed Soup

215

(1)

Slokan

216

(1)

Carrageen or Sea-Moss Jelly

216

(1)

Carrageen Drink

217

(1)

Miscellaneous

Liver Ketchup

217

(1)

A Highland Fish-Sauce

218

(1)

Deer-Horn Jelly

218

(2)

Marmalade and Jams

Scots Orange-Chip Marmalade

220

(1)

Rowan Jelly

221

(1)

Sloe and Apple Jelly

222

(1)

Blaeberry Jam

222

(1)

Gean Jam

222

(1)

Rhubarb and Ginger Jam

223

(1)

Confectionery

Scots Barley Sugar

224

(1)

Butter Scotch

225

(1)

Black Man, or Treacle Candy

225

(1)

Mealie Candy

226

(1)

Glessie

226

(1)

Gundy

227

(1)

Almond Cake

227

(1)

Fig Cake

227

(1)

Helensburgh Toffee

227

(1)

Scots Tablets

228

(1)

Grandmamma's Bon-bons

229

(1)

Edinburgh Rock

229

(1)

Beverages

230

(2)

Athole Brose

232

(1)

Auld Man's Milk

232

(1)

Highland Bitters

233

(1)

Highland Cordial

233

(1)

Caledonian Liquor

233

(1)

Het Pint

234

(1)

Toddy

234

(1)

Glasgow Punch

235

(1)

Scots Noyau

236

(1)

Birk Wine

236

(1)

Heather Ale

237

(1)

Skeachan, or Treacle Ale

237

(1)

White Caudle

238

(1)

Brown Caudle, or the Scots Aleberry

238

(1)

Oatmeal Posset

238

(1)

A Harvest Drink

239

(1)

Stoorum

239

(1)

Blenshaw

239

(2)

APPENDICES

I. Franco-Scottish Domestic Terms

241

(5)

II. Old Scottish Measures

246

(1)

III. Old Scottish Cuts

247

(1)

IV. Old Scottish Festival Cakes and Dishes

247

(2)

V. Meg Dods's Suggested Bill of Fare for St. Andrew's Day, Burns Clubs, or other Scottish National Dinners

249

(1)

VI. Sources of Recipes

250

(1)

Index to Recipes

251


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