The Scots Kitchen - Classic Recipes and Traditions 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 1780279272
  • ISBN 13 9781780279275
  • Published Mar 06 2025
  • Format Paperback
  • Page Count 368
  • Language English
  • Edition Reissue
  • Countries United Kingdom
  • Publisher Birlinn

Publishers Text

The Scots Kitchen, first published in 1929, gives a delightful account of eating and drinking in Scotland throughout the ages, with definitive recipes for all the traditional national dishes.

Cookery writer and broadcaster Catherine Brown 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, covering the whole gamut of Scottish cuisine, can be explored in the modern kitchen.

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