by Jeremy Clarkson
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Product Description
Product Description
Much of the folklore, proverbs, songs and legends of the Celtic nations revolve around this wonderful variety of food and drink. Drawn from the author's travels through Scotland, Ireland and Wales, the recipes presented in this text come with proverbs, songs and stories handed down from one generation to the next in the classic oral tradition of the Celts.
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First Sentence
A seventeenth-century manuscript reads, "Fill your syllabub-pot with Ryder, put in a good quantity of sugar, and a little nutmeg; stir these well together, then put in as much thick cream by two or three spoonfuls at a time, as if you were milking it; then stir it round very gently, and let it stand two hours, then eat it. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
A seventeenth-century manuscript reads, "Fill your syllabub-pot with Ryder, put in a good quantity of sugar, and a little nutmeg; stir these well together, then put in as much thick cream by two or three spoonfuls at a time, as if you were milking it; then stir it round very gently, and let it stand two hours, then eat it. Read the first page
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Concordance
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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