New edition of delightful 1929 account of eating and drinking in Scotland through the ages, with definitive recipes for all the old national dishes.
The traditional dishes have come under more sustained attack since then - supermarkets, fast food outlets, the demise of home cooking, and the glitzy, glamorous images presented by the magazine and television chefs who extol more exotic fare than fresh baked scones or fresh caught fish.
And yet the traditional recipes have been making a major comeback as many are recognising that the old farm cooking offered nutritious, environmentally sustainable, delicious meals - many Scottish restaurants and cafés now boast their home cooking and their variations on a theme ... from venison and salmon to bridies, clapshot, cullen skink, rumbledethumps, and scores of other adventures in taste and texture.
McNeil. here, describes how to make haggis - foregoing any temptation to begin with, 'first capture your haggis, skin and gut it'. She evokes an image of the old farmhouse, the farmer's wife with her sleeves rolled up, scones on the grill, broth on the range, educated fingers at work on fish or fowl. It's an evocation of an era, it's an invitation to nostalgia - I can still taste my mother's soda scones, her tripe and onions, her cloutie dumplings.Read more ›