NO.73
SPRING / SUMMER2024
Our Archive
No.43, Winter 2014
Our First Scottish Number
Our First Scottish Number
- in the critical
- A Bible even the Editor could appreciate.
- Clarissa Dickson Wright does it again with The Haggis: A Little History.
- Our first monthly miscellany, being a book of surprises.
- Shameless PLUG: Buy the October issue of Petits Propos Culinaires.
- The global wanderings of marmalade featuring a melancholy note on American Exceptionalism.
- in the lyrical
- A culinary imponderable: The Scottish aversion to pork, featuring a vivisection of ‘The Riddle of the Scottish Pig’ by Eric Ross.
- An Appreciation of Belhaven beers.
- The unexpected origin of Shepherds’ pie.
- A note on the origin of Scottish foodways, featuring a southward rather than easterly gaze.
- Holiday Gift Guide: Kitchen Gear, Drinking Vessels, Food and Housewares
- Holiday Gift Guide: Clothing & Accessories
- Holiday Gift Guide: Books
- in the practical
- Jo Macsween’s Mungo pie.
- An accessible haggis recipe.
- A whisky sauce for haggis
- Scotch broth.
- Oatmeal soup.
- Beef ‘olives’ with skirlie.
- Duck breast with a sort of Scottish barley sauce.
- Savory oatmeal pudding
- A Scottish scallop pie.
- Christian Isobel Johnstone’s “Smoked Scotch sausages, to keep and eat cold.”
- Scottish mince.
- The britishfoodinamerica shepherds’ pie
- A Scottish fish pie with a simpler English variation embedded in the Notes.
- Pheasant braised in whisky cream.
- A Scottish curry for chicken or rabbit.
- Skirlie
- How to Make Tea Properly, from What Shall We Have For Breakfast?
- Trout fried in oatmeal
- Marmalade sandwiches.
- Marmalade trifle