Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 364
... boiled with the broth , and then used as vegetables to go with the meat . Potatoes , however , would be boiled separately , as would cabbage or cauliflower . In the twentieth century , it became common to roast meat or fowl , and ovens ...
... boiled with the broth , and then used as vegetables to go with the meat . Potatoes , however , would be boiled separately , as would cabbage or cauliflower . In the twentieth century , it became common to roast meat or fowl , and ovens ...
Page 390
... Boiled Cauliflower and Sauce . Cheese Cakes . 16th November . Boiled Fish and Sauce . Fruit Cake . Pineapple Pudding . Jam Sandwiches . 23rd November . Tomato Soup . Stewed Rabbit . Boiled Carrots . Coffee Biscuits . 30th November ...
... Boiled Cauliflower and Sauce . Cheese Cakes . 16th November . Boiled Fish and Sauce . Fruit Cake . Pineapple Pudding . Jam Sandwiches . 23rd November . Tomato Soup . Stewed Rabbit . Boiled Carrots . Coffee Biscuits . 30th November ...
Page 436
... boiled beef ; boiled mutton boiled milk , 234 , 343 see also hot milk boiled mutton , 165 , 272 , 364 boiled potatoes , 348 , 349 , 350 , 364 , 365 see also mashed potatoes boiling , prehistoric methods , 29 , 30 Bo'ness , Fife , 92 ...
... boiled beef ; boiled mutton boiled milk , 234 , 343 see also hot milk boiled mutton , 165 , 272 , 364 boiled potatoes , 348 , 349 , 350 , 364 , 365 see also mashed potatoes boiling , prehistoric methods , 29 , 30 Bo'ness , Fife , 92 ...
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