The Scots Kitchen: Its Traditions and Lore, with Old-time Recipes |
Contents
Buttermilk | 6 |
THE NATIONAL LARDER | 12 |
THE RENASCENCE OF COOKERY IN SCOTLAND | 27 |
Copyright | |
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The Scots Kitchen: Its Traditions and Lore, with Old-time Recipes Florence Marian McNeill No preview available - 1940 |
Common terms and phrases
added allow almonds baked bannock barley beat beef boil bread broth brown butter buttermilk cake called century cheese chopped cinnamon clean cook cover cream currants dish Dods's Recipe dough eaten Edinburgh eggs finely fire fish flavour flour four French fresh ginger girdle glass grated green half half a pound hand head Highland hour jelly juice keep lemon liquor liver loaf meal meat milk minced minutes mixture mutton nutmeg oatmeal onions orange ounces oven parsley paste peel pepper pieces pint potatoes pound prepared pudding quantity ready remove roasted roll round rubbed salt sauce Scotland SCOTS Scottish season served skins slices soup spoon stand stew stir Strain suet sugar sweet Take taste teaspoonful thick thin toasted Traditional turn wash whole wine