The Highlander's Cookbook Author:Sheila MacNiven Cameron Scottish cooking is an intriguing as any in the world - the mere names of any of the traditional recipes sound almost as if they were rolling off the poetic tongue of Robert Burns. Imagine finding dishes called Partan Bree, Cullen Skink, Feather Fowlie, Smoored Pullets, Forfar Bridies, Finkadella, Howtowdie, all exotic and tempting recipes gath... more »ered from the rugged Higghlans and the loch-studded Lowlands.« less
Originally prined in U.K. Pub. in USA in 1966. Sampling of recipes: Cock-A-Leekie Soup; Kedgeree; Smoored Pullets; Rumbledethumps (cabbage & potato cassarole); Buttermilk Bread; Scottish Queen of Puddings; Cranachan (oatmeal deluxe good enough for dessert); Shortbread; Auld Man's Milk (ancestor of egg nog).