From the beef farmer tending his herd in
grassy, rural Aberdeenshire to the salmon farmer nurturing smolts in
the cool, clear waters of the North Atlantic to the master blender
perfecting a combination of single malt and grain whisky in a
Highland distillery - Scotland's food and drink producers are
blessed to work with beautiful unspoilt landscapes, fertile land,
clean air and clear waters. Scotland truly is the world's 'land of
food and drink'.
Cook and Housewife's
Manual By Margaret Dods (pdf) Were he around today, there’s no doubt how Sir Walter Scott
would have voted on this question. He was unhappy to see any of
Scotland’s heritage disappearing and, besides campaigning for
other causes, he welcomed the publication in 1826 of the first
Scottish cookery book to feature native culinary traditions: The
Cook and Housewife’s Manual by Mistress Margaret (Meg) Dods.
These distinctive food traditions, he argued, should not be
allowed to ‘fall into oblivion in our day’
The fourth edition of "The Best Way", published
in the UK circa 1920. Aimed at new housewives, it contains
mostly recipes together with laundry tips and even a method for
preventing kettles rusting using lard! Printed on inexpensive
paper that has turned a lovely brown colour over the last
century. Pages one to five are missing, containing some of the
soup recipes alas.
Author unknown (1920) (pdf). Give the recipes a try - some of
the ingredients may be difficult to obtain these days (beef
skirt?) but most will need little adaption, other than working
out the oven temperatures. I can recommend the curried potatoes
(p31) and the blackberry pancakes (p40) especially.
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