Traditional Scottish Cookery ~ Margaret Fairlie

This is a very simple cookbook from the early 1970's 'Instant Library Series' and it barely makes it to 60 pages, but those 60 pages fill me with such a warmth and joy that I had to share it with you.

The book is precisely as the title suggests and features traditional Scottish recipes. And by traditional I mean that each and every recipe is traditional. From the soups like Nettle broth, Cock-a-leekie, Scotch broth and Powsowdie, to the fish dishes Creamed Finnan haddie and Kippers the authenticity is right there on the page. Unlike a lot of offerings this book doesn't just give Haggis and Scotch eggs recipes to represent the traditional food amongst a more modern set of recipes, but delves deeper to give Oxtail stew and Potted hough and Pickled pork with Pease pudding.

The book has a chapter devoted to scones, bannocks and pancakes which is a real treat. I really love that the method in recipes like the Ardentinny drop bannocks refer to girdles (or for frying pans for those of us not blessed with a girdle). I see these recipes and think of my Gran (my mother's grandmother) who passed away when I was a child, and whose handwritten drop-scone recipe is still in a little notebook of my Mum's.

This book is such a delight from cover to cover, with recipes for Black bun, Abernethy biscuits, Ayreshire shortbread and two different recipes for Clootie dumplings. Porridge is covered, and so are Athol brose, Marmalade and Treacle toffee. This unassuming little book is a feast for the senses.

Recommended for anyone with an interest in food history and traditional foods, and most particularly for those with some Scottish ancestry who are feeling nostalgic.

- kath