This Scottish classic is organized as follows: Provisions in Season Soups Fish Meats and Entrees Vegetables Savouries and Breakfast Dishes Puddings Cakes, Etc S
Originally published by the Highland Association as The Feill Cookery Book in 1907, Recipes of the Highlands and Islands of Scotland is a delightful collection
2016 Reprint of the 1907 edition. Full facsimile of the original edition, not reproduced with Optical Recognition Software. "Feill" means market day, feast day
Classic dishes from the borders, highlands and isles, with traditional dishes that conjure up the essence of Scotland - Cullen Skink, Lamb Stovies, Venison Auld