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Scottish cooking and recipes
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The definitive guide to eating good traditional Scottish food is
"The Taste of Scotland" published by
Taste of Scotland, 33 Melville St, Edinburgh, EH3 7JF
http://www.nairns.co.uk/ - Nick Nairn, award winning TV chef.
This is probably the best page on the Net for Scottish recipe site
F. Marian McNeill - The Scots Kitchen, its lore and recipes. A
classic and as much a source of folklore and history as a culinary reference. First published in 1929. 300+ pages. Published by Grafton Books, 8 Grafton St, London, W1X 3LA. ISBN 0-586-20784-8. Grafton books is a division of Collins, Glasgow. Just about every recipe has a tale, saying, poem, song or bit of history printed with it (the occasional one in Gaelic; with translation). F. Marian MacNeill was a historian by profession.
Another book, rather more contemporary (no stories etc but probably
biased towards modern eating trends and it also has US-UK conversions).
Scottish Cookery: Catherine Brown. ISBN 0-86267-248-1. Published by
Richard Drew publishing, 6 Clairmont Gardens, Glasgow G3 7LW.
Really good traditional stuff and well laid out.
McNeill's book gives several recipes for haggis. The Traditional
Cottage Recipe includes : "The large stomach bag of a sheep, the pluck
(including heart, lights and liver), beef-suet, pin-head (coarse)
oatmeal, onions, black pepper, salt, stock or gravy. Meg Dod's recipe
includes "Sheep's pluck and paunch, beef-suet, onions, oatmeal, pepper,
salt, cayenne, lemon or vinegar". Haggis Royal includes "Mutton, suet,
beef-marrow, bread-crumbs or oatmeal, anchovies, parsley, lemon,
pepper, cayenne, eggs, red wine". Deer Haggis includes "Deer's heart,
liver and suet, coarse oatmeal, onions, black pepper, salt, paste". It
takes about a day to make a haggis from scratch, but very very few
people do this as it is particulaly gruesome. Most people buy their
haggis from the butcher's. See [13.1] for details of how to get
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