Classic Scots Cookery

CONTENTS

Introduction

Cock-a-Leekie (Chicken and Leeks)

Scotch Broth (Barley and Vegetable)

Ham and Lentil Broth

Hotch Potch (Spring Vegetable Soup)

Spring Nettle Broth

Wild Mushroom Soup

Orcadian Oatmeal Soup

Shetland Reestit Mutton Broth

Cullen Skink (Finnan Haddock Broth)

2. Fish and Shellfish

Fried Herring, Mackerel or Trout Fillets in Oatmeal

Tatties an’ Salt Herrin’

Whole Grilled Mackerel, Herring or Trout in Oatmeal

Potted Hot Smoked Mackerel with Lemon

Baked Salmon with Dill

Seared Salmon Steaks with Rocket Salad

Fish ’n’ Chips

Buttered Smokie

Finnan an’ Poached Egg

Smokie Kedgeree

Eyemouth Fish Pie

Salt White Fish and Potatoes

Crab in its Shell

Fresh Cooked Lobster

Oysters in their Shells

Norway and Squat Lobster with Mussels and Scallops

Scallops an’ Bacon

3. Birds and Game

Braised Haunch of Red Deer with Redcurrant Jelly

Venison Collops with Sloe Jelly

Roast Young Grouse with Bread Sauce and Berries

Roast Pheasant with Tarragon

Braised Pheasant with Whisky and Juniper

Rabbit an’ Onions

Roast Chicken and Oatmeal Skirlie

Chicken Stovies

Roast Duck with Fried Potatoes and Oranges

Roast Goose with Apple Stuffing

Roast Rib of Scotch Beef

Mince an’ Tatties

Mince an’ Doughballs

Beef Olives and Skirlie

Boiled Beef with Carrots and Dumplings

Steak and Kidney Pie

Grilled Steak and Chips

Scotch Beef in French Claret

Roast Rack of Lamb

Braised Lamb Shoulder with Carrots

Pickled Lamb or Mutton

Baked Ham on the Bone

Grilled Black and White Pudding with Ayrshire Bacon and Poached Egg

Tripe and Onions

Haggis Neeps an’ Tatties

5. Grains and Vegetables

Oatmeal Porridge

Oatmeal Skirlie

Boiled Floury ‘Mealy’ Potatoes

Chappit (Creamed) Tatties

Clapshot and Burnt Onions

Young Leek Salad

Roast Root Vegetables

6. Fruits and Puddings

Cranachan (Soft Fruit, Cream and Toasted oatmeal)

Caledonian Cream

Ice Cream and Raspberry sauce

Blackcurrant Sorbet

Hazelnut Meringue with Cream and Raspberries

Raspberries and Meringues

Strawberries and Cream with Shortbread

Fruit Crumble (apple, plum, gooseberry, rhubarb, blackcurrant, bramble)

Morayshire Apple Crumble with Oatmeal

Eve’s Pudding

Apple Frushie (Pie)

Lemon Meringue Pie

Ecclefechan Butter Tart

Baking Classics:

Beremeal (Barley) Bannocks

Mixed Grain Mashlum Bannock

Cakes and Tea Breads:

Vanilla Butter Sponge

Date and Walnut Chocolate Loaf

Fochabers Gingerbread Loaf

Sticky Gingerbread

Girdle Baking:

Girdle Oatcakes

Currant or Sultana Scones

Scots Girdle Pancakes (Dropped Scones) and Girdle Crumpets

Yeast Baking:

Aberdeen Rowies or Butteries

Selkirk Bannock

Other Biscuits:

Petticoat Tails

Balmoral Shortbread

Pitcaithly Bannock

Abernethy Biscuits

Almond Biscuits

Parlies (Ginger snaps)

8. Sweeties

Basic Sugar Boiling Process

Treacle Toffy for Coughs

9. Preserves and Pickles

Sweet Preserves:

Seville Orange Marmalade (thick cut)

Seville Orange Marmalade (thin cut)

Fresh Raspberry Conserve

Strawberry Conserve

Rum Preserved Berries

Blackcurrant and Apple Jam

Blackcurrant Jam

Rhubarb and Ginger Jam

Gooseberry and Elderflower Jam

Redcurrant Jelly

Mint and Apple Jelly with Cinnamon

Candied Fruit or Peel

Chutneys, Relishes and Pickles:

Green Tomato Chutney

Red Tomato Chutney

Wholegrain Mustard

Horseradish Sauce

Green Herb Relish

Raspberry Vinegar

10. Hogmanay Halloween and Christmas

Hot Toddy/Het Pint

Clootie Dumpling

Halloween Stapag

Halloween cake with charms

Christmas Pudding

Christmas Cake Marzipan and Icing

Measurements

Bibliography

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