The Scots Kitchen
1931 (seventh impression); Its Traditions and Lore with Old-Time Recipes
First edition, seventh printing. Hardback in dustwrapper, bound in blue cloth with gilt titling to spine. 20 × 14cm, xvi + 259pp.
First published in 1929, F Marian McNeill's book is a classic of tarditional Scottish cuisine, and is an original and pioneering account of eating and drinking in Scotland throughout the ages. From the dustwrapper's front, "The author gives recipes not only for well-known Scottish specialities such as Shortbread, Haggis, Scones, and Oatcakes, but also for lesser-known articles of diet, recipes for which have been gathered from a multitude of sources. There are over 260 recipes in all. The book throws many a side-light on Scottish social history."
Other recipes include 'To salt a yule mart or whole bullock', 'clapshot', 'turnip purry', 'fairy butter', 'whim-wham', and 'a fitless cock'.
The book itself is in good plus condition. It is a solid copy, but with some foxing to the prelims and rear endpaper. The main body of text is in good, clean condition, with secure inner binding. There is a little fading to the blue cloth of the spine (with corresponding loss to the wrapper), and there is a dried herb at page 196 which has marked the pages a little. The dustwrapper is in poor condition, with loss to the spine ends and significant tears too all parts but is now within a protective sleeve.On Hold