Making and Using Flavored Vinegars or Classic Scots Cookery

Making and Using Flavored Vinegars

Author: Glenn Andrews

Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.

Interesting textbook: Current Trends and Corporate Cases in Transfer Pricing or Business Ethics

Classic Scots Cookery

Author: Catherine Brown

In Classic Scots Cookery, award-winning food writer Catherine Brown brings you everything you'll ever need to know about food in Scotland. Scotland's varied landscape defines the nation's produce: the fertile lands of Angus and Tayside which produce slow-ripened, full-flavoured grains and soft fruits, the clear rivers and seawaters where fine seafood is caught by hand, line and net and the Highland pastures which provide gamey venison from red deer. Catherine's abundant knowledge of these riches allows you to experience Scotland's best traditional ingredients in a range of exceptional recipes. Along the way, you will also gain an understanding of the history and evolution of Scotland's food produce as she takes you on a journey to the kitchens, inns, crofts and fishing villages of the past. The scope of classic dishes in this comprehensive approach to Scots cooking is unparalleled. Everything is here, including all the festive classics from a Hogmanay Het Pint to a harvest home Cranachan. So step into the kitchen and experience truly Classic Scots Cookery.

Table of Contents:

	Introduction	1
1	Broths
	Cock-a-Leekie (Chicken and Leeks)	6
	Scotch Broth (Barley and Vegetable)	7
	Ham and Lentil Broth	8
	Hotch Potch (Spring Vegetable Soup)	9
	Spring Nettle Broth	10
	Wild Mushroom Soup	11
	Orcadian Oatmeal Soup	12
	Shetland Reestit Mutton Broth	13
	Venison Broth	14
	Grouse Soup	15
	Cullen Skink (Finnan Haddock Broth)	16
	Mussel Broth	17
	Partan Bree	18
	Dulse Broth	19
2	Fish and Shellfish
	Oily Fish
	Fried Herring, Mackerel or Trout Fillets in Oatmeal	26
	Soused Herring	27
	Tatties an' Salt Herrin'	28
	Jugged Kipper	28
	Grilled Kipper	29
	Whole Grilled Mackerel, Herring or Trout in Oatmeal	29
	Potted Hot Smoked Mackerel with Lemon	30
	Baked Salmon with Dill	31
	Seared Salmon Steaks with Rocket Salad	32
	White Fish
	Fish 'n' Chips	33
	Buttered Smokie	34
	Finnan an' Poached Egg	35
	Smokie Kedgeree	36
	Eyemouth Fish Pie	37
	Salt White Fish and Potatoes	38
	Shellfish
	Crab in its Shell	39
	Fresh Cooked Lobster	40
	Oysters in their Shells	41
	Norway and Squat Lobster with Mussels and Scallops	42
	Scallops an' Bacon	43
3	Birds and Game
	Braised Haunch of Red Deer with Redcurrant Jelly	47
	Venison Collops with Sloe Jelly	48
	Venison Pasty	49
	Roast Young Grouse with Bread Sauce and Berries	50
	Roast Pheasant with Tarragon	51
	Braised Pheasant with Whisky and Juniper	52
	Rabbit an' Onions	53
	Bawd Bree	54
	Jugged Hare	56
	Roast Chicken and Oatmeal Skirlie	57
	Chicken Stovies	58
	Roast Duck with Fried Potatoes and Oranges	59
	Roast Goose with Apple Stuffing	60
4	Meat
	Roast Rib of Scotch Beef	68
	Mince an' Tatties	70
	Mince an' Doughballs	70
	Beef Olives and Skirlie	71
	Boiled Beef with Carrots and Dumplings	72
	Steak and Kidney Pie	73
	Grilled Steak and Chips	74
	Scotch Beef in French Claret	75
	Spiced Beef	76
	Roast Rack of Lamb	78
	Braised Lamb Shoulder with Carrots	79
	Pickled Lamb or Mutton	80
	Baked Ham on the Bone	81
	Meat Loaf	82
	Grilled Black and White Pudding with Ayrshire Bacon and Poached Egg	83
	Jellied Tripe	84
	Tripe and Onions	85
	Haggis Neeps an' Tatties	86
5	Grains and Vegetables
	Grains
	Oatmeal Porridge	92
	Pease Brose	93
	Oatmeal Skirlie	93
	Sweet Haggis	94
	Vegetables
	Boiled Floury 'Mealy' Potatoes	95
	Chappit (Creamed) Tatties	95
	Clapshot and Burnt Onions	96
	Rumbledethumps	97
	Potato Stovies	98
	Roasted Leeks	99
	Young Leek Salad	100
	Turnip Stovies	101
	Glazed Carrots	102
	Buttered Kail	103
	Roast Root Vegetables	104
6	Fruits and Puddings
	Cranachan (Soft Fruit, Cream and Toasted oatmeal)	110
	Caledonian Cream	111
	Ice Cream and Raspberry sauce	112
	Blackcurrant Sorbet	113
	Hazelnut Meringue with Cream and Raspberries	114
	Raspberries and Meringues	115
	Strawberries and Cream with Shortbread	116
	Fruit Crumble (apple, plum, gooseberry, rhubarb, blackcurrant, bramble)	117
	Morayshire Apple Crumble with Oatmeal	118
	Eve's Pudding	119
	Apple Dumpling	120
	Apple Frushie (Pie)	121
	Lemon Meringue Pie	122
	Ecclefechan Butter Tart	124
	Burnt Cream	125
	Whipkull	126
7	Baking
	Baking Classics
	Oatcakes	132
	Beremeal (Barley) Bannocks	133
	Shortbread	134
	Mixed Grain Mashlum Bannock	136
	Oven Scones	137
	Cakes and Tea Breads
	Vanilla Butter Sponge	138
	Date and Walnut Chocolate Loaf	140
	Cream Sponge	141
	Dundee Cake	142
	Fochabers Gingerbread Loaf	143
	Sticky Gingerbread	144
	Granny Loaf	145
	Rock Buns	146
	Girdle Baking
	Girdle Oatcakes	147
	Potato Scones	148
	Soda Scones	149
	Currant or Sultana Scones	150
	Scots Girdle Pancakes (Dropped Scones) and Girdle Crumpets	151
	Yeast Baking
	Aberdeen Rowies or Butteries	152
	Baps	154
	Oatmeal Bread	155
	Scots Cookies	156
	Selkirk Bannock	157
	Other Biscuits
	Petticoat Tails	158
	Balmoral Shortbread	159
	Pitcaithly Bannock	160
	Parkins	161
	Oaties	162
	Abernethy Biscuits	162
	Almond Biscuits	163
	Parlies (Ginger snaps)	164
8	Sweeties
	Basic Sugar Boiling Process	170
	Tablet	171
	Treacle Toffy for Coughs	172
	Glessie	173
	Gundy	174
	Edinburgh Rock	175
	Barley Sugar	176
	Butterscotch	177
	Whisky Fudge	178
	Rum Truffles	179
9	Preserves and Pickles
	Sweet Preserves
	Seville Orange Marmalade (thick cut)	182
	Seville Orange Marmalade (thin cut)	183
	Fresh Raspberry Conserve	184
	Raspberry Jam	184
	Strawberry Conserve	185
	Strawberry Jam	185
	Rum Preserved Berries	186
	Bramble Jam	187
	Bramble Jelly	187
	Blackcurrant and Apple Jam	188
	Blackcurrant Jam	188
	Plum Jam	189
	Rhubarb and Ginger Jam	189
	Gooseberry and Elderflower Jam	190
	Rowan Jelly	191
	Redcurrant Jelly	191
	Mint and Apple Jelly with Cinnamon	192
	Lemon Curd	193
	Candied Fruit or Peel	194
	Chutneys, Relishes and Pickles
	Green Tomato Chutney	195
	Red Tomato Chutney	196
	Apple Chutney	197
	Plum Chutney	198
	Raisin Chutney	199
	Creamy Mustard	200
	Wholegrain Mustard	200
	Horseradish Sauce	201
	Green Herb Relish	201
	Raspberry Vinegar	202
	Spiced Vinegar	202
	Pickled Onions	203
	Pickled Eggs	204
	Spiced Damsons	204
10	Hogmanay Halloween and Christmas
	Hogmanay
	Hot Toddy/Het Pint	209
	Atholl Brose	210
	Trifle	211
	Clootie Dumpling	212
	Black Bun	214
	Halloween
	Halloween Stapag	208
	Halloween cake with charms	216
	Christmas
	Christmas Pudding	217
	Christmas Cake	218
	Christmas Cake Marzipan and Icing	219
	Mincemeat	220
	Mince Pies	220
	Mincemeat Cake	221
	Measurements	222
	Bibliography	223
	Index	226