by Sheila MacNiven Cameron
[FROM BOOKLADY COOKS] This beautiful cookbook was written in 1966. Sheila Cameron researched family recipes and adapted them for American ingredients and measures. We had the Partan Bree (Crab Soup). It was wonderful. Only change was that I had some potatoes to use up so I switched them for the rice. Such a pretty soup!
[FROM THE INSIDE COVER]
Scottish cooking is as intriguing as any in the world-the mere names of many 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 gathered from the rugged Highlands and the loch-studded Lowlands.
The cuisine of Scotland was originally based on what could be caught and grown in that locality and climate. With rushing rivers, swift streams, and 2,300 miles of loch-incised coast: line, fishing was excellent and the Scots developed unique and delicious ways of preparing this bounty. But they didn't ignore meat. They developed world-famous breeds of sheep and cattle such as the Aberdeen-Angus. Scottish cooks became famous for their tasty soups and baked goods.
Long years of association with France during the "Auld Alliance" when Mary, Queen of Scots, was also Queen of France, introduced into the Scotish cuisine a decided French flavor. Many recipes thought to have mysterious Gaelic titles merely have slightly distorted Old French narnes. A Flam is no doubt a "flan" a Kickshaw is "Quelque chose" a Sybo is a "cibo' and a Tartan Purry is a French "Tarte-en-purée""
The recipes in the cookbook are all authentic. Some are typical fare from the crofts-the mall farms of the Highlands. Others are direct descendants of foods served to the kings and queens of Scotland. All are adapted to be easily prepared in modern American and Canadian kitchens.
All Sheila Cameron's ancestors have been Highlanders Cameron, Campbell, MacNiven, Menzies) who must surely be the most hospitable people on earth. Her mother and aunts are all excellent cooks, and the men of the family excellent eaters. She had to learn to cook at an early age, and was brought up never to allow a guest to go away from the door hungry.
For a number of years she has written a weekly newspaper column in Northern California. Her husband is an engineer whose only claim to Highland blood is a possible Danish ancestor, who is buried on Iona, Scotland's sacred isle. They have a daughter, two sons (one of whom plays the pipes), two cats, a large French poodle (who howls along with the bagpipes), and some very understanding neighbors.
VINTAGE HARDCOVER - VERY GOOD CONDITION