Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 149
... roast pig , two roast geese , a roast turkey , a calf's head stewed with wine and oysters , a dish of neats ' tongues , two dishes of capons and fowls , a pastry , a dozen tarts , two dozen mince pies , a quarter of roast mutton , roast ...
... roast pig , two roast geese , a roast turkey , a calf's head stewed with wine and oysters , a dish of neats ' tongues , two dishes of capons and fowls , a pastry , a dozen tarts , two dozen mince pies , a quarter of roast mutton , roast ...
Page 366
... roast or stewing beef , chicken , roast lamb or pork 19 The disappearance of steamed pudding and the adoption of cold sweets or desserts indicate an increasing willingness to reduce effort in the kitchen by taking advantage of ...
... roast or stewing beef , chicken , roast lamb or pork 19 The disappearance of steamed pudding and the adoption of cold sweets or desserts indicate an increasing willingness to reduce effort in the kitchen by taking advantage of ...
Page 479
... roast fowls , 141 , 316 , 364 , 365 roast meat , 156 , 183 , 260 , 364 , 365 , 366 see also salt roast meat roast mutton , 126 , 149 , 272 , 345 , 365 , 366 , 376 roast pork , 149 , 285 , 286 , 289 , 365 , 366 , 376 roasting equipment ...
... roast fowls , 141 , 316 , 364 , 365 roast meat , 156 , 183 , 260 , 364 , 365 , 366 see also salt roast meat roast mutton , 126 , 149 , 272 , 345 , 365 , 366 , 376 roast pork , 149 , 285 , 286 , 289 , 365 , 366 , 376 roasting equipment ...
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