Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 39
... venison was eaten less frequently . On 14 August 1737 , this estate ' Recived a dear from ye forrist and sent the halfe of it in complyments . ' On this and subsequent days , venison was often on the menu in one form or another , till ...
... venison was eaten less frequently . On 14 August 1737 , this estate ' Recived a dear from ye forrist and sent the halfe of it in complyments . ' On this and subsequent days , venison was often on the menu in one form or another , till ...
Page 40
A Compendium of Scottish Ethnology. were venison collops four times ( one of these with eggs ) , and stewed venison once . The servants got venison on four occasions , the last being the neck , which was presumably a less desirable part ...
A Compendium of Scottish Ethnology. were venison collops four times ( one of these with eggs ) , and stewed venison once . The servants got venison on four occasions , the last being the neck , which was presumably a less desirable part ...
Page 41
... Venison Chops and Steaks of Venison , Venison Cutlets ( Côtelletes de Venaison ) , Venison Hashed ( Capilotade de Venaison ) , Roasted Haunch of Venison ( Quartier de Venaison Rôti ) - this was the prime part Venison in a Chafing Dish ...
... Venison Chops and Steaks of Venison , Venison Cutlets ( Côtelletes de Venaison ) , Venison Hashed ( Capilotade de Venaison ) , Roasted Haunch of Venison ( Quartier de Venaison Rôti ) - this was the prime part Venison in a Chafing Dish ...
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