Description

Book Synopsis
Generations of Scots have grown up on recipes using oatmeal, curly kail (cabbage), haddock, potatoes, offal, and soups made with a good ham hough. This book combines traditional, classic recipes with Scottish family favourites - complete with tips - handed down within families to produce a tried and tested working cookbook of 86 recipes. All the recipes are simple and easy-to-follow, and each has an introduction that gives a short history or helpful explanation of origins, or tips on how to make each classic well. Recipes include soups and starters, game, meat, and vegetables, fish, and shellfish, bread, baking, and desserts and puddings, using dairy, cereal and soft fruit produce. Elderberry wine, rhubarb and ginger jam, roast leg of Scotch lamb with fresh rosemary and floury potatoes. Other staples include lentil soup, Scotch broth, steak pie, stovies, haggis, pan-cooked pheasant, steamed pudding with Drambuie syrup, pancakes, fruit loaf, potato scones, shortbread, macaroon bars, tablet, marmalade, Clyde valley chutney and Gaelic coffee.

Traditional Scottish Recipes

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    A Paperback / softback by Eleanor Cowan

    £6.83

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    Order before 4pm today for delivery by Tue 8 Sep 2026.

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      Book details

      Publisher The Gresham Publishing Co. Ltd
      Published 12 June 2014
      ISBN-13 9781902407777
      978-1902407777
      ISBN-10 1902407776
      Also in:
      Non Fiction Food & Drink National and regional cuisine

      Description

      Book Synopsis
      Generations of Scots have grown up on recipes using oatmeal, curly kail (cabbage), haddock, potatoes, offal, and soups made with a good ham hough. This book combines traditional, classic recipes with Scottish family favourites - complete with tips - handed down within families to produce a tried and tested working cookbook of 86 recipes. All the recipes are simple and easy-to-follow, and each has an introduction that gives a short history or helpful explanation of origins, or tips on how to make each classic well. Recipes include soups and starters, game, meat, and vegetables, fish, and shellfish, bread, baking, and desserts and puddings, using dairy, cereal and soft fruit produce. Elderberry wine, rhubarb and ginger jam, roast leg of Scotch lamb with fresh rosemary and floury potatoes. Other staples include lentil soup, Scotch broth, steak pie, stovies, haggis, pan-cooked pheasant, steamed pudding with Drambuie syrup, pancakes, fruit loaf, potato scones, shortbread, macaroon bars, tablet, marmalade, Clyde valley chutney and Gaelic coffee.

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