Hieland Foodie : a Scottish culinary voyage with Clarissa / Clarissa Dickson Wright with Henry Crichton-Stuart.

Format:

• Book

Author/Creator:

• Dickson Wright, Clarissa.
• Crichton-Stuart, Henry, author.

Contributor:

• Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)
• Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

• Cooking, Scottish.

Penn Provenance:

• Blank, Fritz (bookplate) (donor)

Physical Description:

96 pages : illustrations (some color) ; 26 cm

Place of Publication:

Edinburgh : NMS Publishing, 1999.

Contents:

• Introduction
• Potted Salmon
• Potted Crab
• Mussel Brose
• White Soup, Lorraine Soup, Feather Fowlie
• Culled Skink
• Meg Merilees Soup
• Leeks and Beetroot in Raisin Sauce
• Mushroom Pasties
• The Butt and Ben's Arbroath Crepe
• Tuppenny Struggles
• Bacon Stovies
• A Dish of Fish made with Grey Mullet or Bream
• Stuffed Small Herrings
• Herring in the Fashion of Bute
• Collared Salmon
• Matius' Ragpit
• Venison Pasty
• Haunch of Venison
• Beef Cecils
• Oyster Loaves
• Leg of Mutton with Lemons
• Mince and Tatties
• Stoved Howtowdie wi' Drappit Eggs
• Drappit Eggs wi' Cases
• Haggis, Clapshot, Haggis and Beetroot in Puff Pastry
• Green Kail
• Crowdie Potato Cakes
• Buttered Oranges
• Mary, Queen of Scots' Bombe
• Claret Jelly
• Trinity House Creams
• Oatcakes
• Barley Bannocks
• Balmoral Dessert Biscuits
• Barley Meal Scones
• Treacle Drop Scones
• Fred MacKenzie's Scones
• Fochabers Gingerbread
• Marmalade
• Black Bun
• Aberdeen Butteries (Rowies)
• Dundee Cake
• Parlies
• Deep Fried Mars Bar.

Notes:

Includes index.

Local Notes:

• Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.
• Kislak copy has bookplate of Chef Fritz Blank.

Other Format:

Online version: Dickson Wright, Clarissa. Hieland foodie.

ISBN:

• 1901663078 :
• 9781901663075

OCLC:

42746016