The Scots Kitchen: Its Traditions and Recipes by F. Marian McNeill

  • Barley-broth or Scotch broth (page 91)

    from The Scots Kitchen: Its Traditions and Recipes The Scots Kitchen by F. Marian McNeill

    • Categories: Soups; Scottish
    • Ingredients: mutton neck; mutton shoulder; beef; marrow bones; pearl barley; pot barley; onion; leek; cabbage; turnips; swede; carrot; parsley; salt; pepper; dried peas
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Notes about this book

  • mjes on August 07, 2021

    Bere or barley bannocks - old method (pg 228) - I made these as a favor for my son - a bit of research on the history of bread and choice of flours. I love barley breads and was very pleased with these bannocks although I suspect most people would prefer the modern version with baking soda and buttermilk.

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  • ISBN 10 1780273010
  • ISBN 13 9781780273013
  • Linked ISBNs
  • Published Mar 12 2015
  • Format Paperback
  • Page Count 368
  • Language English
  • Countries United Kingdom
  • Publisher Birlinn
  • Imprint Birlinn Ltd

Publishers Text

This is the first new edition of The Scots Kitchen for over thirty years. Beautifully laid out for a new generation of readers and with charming line illustrations by Ian Macintosh, it is introduced by the well-known cookery writer and broadcaster, Catherine Brown. She describes the impact this pioneering book has had on the whole of Scottish cuisine and traces the fascinating life story of Marian McNeill herself. Notes explain how to use the book so that its treasure trove of recipes can be explored in the modern kitchen. As well as being a practical guide to all aspects of Scottish cooking, this is above all a book to be read for pleasure, to refer to and savour again and again.

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