Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 168
... Beef brose , a dish of oatmeal enriched with the stock of boiled beef , also called ' fat brose ' , was said to have been eaten by everyone of whatever social status . ' To - morrow is Fasten's Even . I have been always accustomed to ...
... Beef brose , a dish of oatmeal enriched with the stock of boiled beef , also called ' fat brose ' , was said to have been eaten by everyone of whatever social status . ' To - morrow is Fasten's Even . I have been always accustomed to ...
Page 421
... beef . May 1964 was hot in Aberdeen , and the corned beef and other meats were either kept unrefrigerated during the day in the shop or were put in the window , where they were heated by the sun , all factors producing ideal conditions ...
... beef . May 1964 was hot in Aberdeen , and the corned beef and other meats were either kept unrefrigerated during the day in the shop or were put in the window , where they were heated by the sun , all factors producing ideal conditions ...
Page 434
... beef , 178 , 265 , 267-8 , 350 Aberdeenshire , 6 , 7 , 8 , 173 , 353 , 368 aristocratic households , 83 Ayrshire ... beef ; cattle ; corned beef ; marts ; pickled beef ; raw meat ; roast beef ; salt beef ; steak and kidney pie ; steak ...
... beef , 178 , 265 , 267-8 , 350 Aberdeenshire , 6 , 7 , 8 , 173 , 353 , 368 aristocratic households , 83 Ayrshire ... beef ; cattle ; corned beef ; marts ; pickled beef ; raw meat ; roast beef ; salt beef ; steak and kidney pie ; steak ...
Contents
General | 3 |
The Cultural Study of Food | 11 |
Aspects of the Prehistoric Diet | 25 |
Copyright | |
23 other sections not shown
Common terms and phrases
Aberdeen Aberdeenshire Agriculture amongst Angus areas bacon baked bannock barley beef Beltane Berwickshire boiled breakfast brose broth Burgh butter Caithness cake cereal cheese churn coalfish coffee Cookery Book cooking cream crops diet dinner dish DOST s.v. drink Dumfriesshire early eaten eating Edinburgh eggs eighteenth century example farm farmers feast Fenton fire fish flesh flour fresh Gaelic girdle Glasgow Gregor harvest hearth Highland Hogmanay household Isles kail Kincardineshire kitchen London Lowland meal meat milk mutton nineteenth century north-east oatcakes oatmeal oats Orkney parish peas peasemeal period Perthshire piece pork porridge potato lifting PSAS puddings rabbit recipe book roast Ross and Cromarty salt scones Scotland Scots Scottish season seventeenth Shetland shortbread slice SND s.v. social levels soup sowens stone sugar supper SWRI taste towns turnips twentieth century venison wheaten bread whey whisky wine