Cookery
Found in 7 Collections and/or Records:
Account of the preparation of seals for eating and accompanying proverb, c1875
Account of the preparation of seals for eating in Uibhist a Tuath/North Uist, including pressing blubber to extract oils. Carmichael recalls tasting the flesh of a young seal on Heisgeir [Heisker/Monach Isles] and that it was 'very agreeable.' and like venison. The accompanying proverb reads 'Bu mhath am biadh feamanaich aran seagail agus saill roin'.
Material relating to period spent at St. Trinnean's School, Edinburgh, and at Edinburgh School of Cookery by Florence Bruce Steven
Ms book of cookery and recipes, begun by Lady Nina Balfour and given to Victoria Alexandrine Montagu Scott, 1864, and continued over 80 years
Notes on fish livers and vocabulary, 23 March 1877
Notes probably collected from Anthony Campbell, Kentangval [Ceann Tangabhal/Kentangaval, Barraigh/Barra] on how to cook the livers of various types of fish and the Gaelic name for coral.
Notes on sponges and fish livers, 23 March 1877
Note probably collected from Anthony Campbell, Kentangval [Ceann Tangabhal/Kentangaval, Barraigh/Barra] about sponges and that they are only eaten by two families in Barra and that fish liver is 'but little used' there too.
Story about a seal in the form of a woman and accompanying song, c1875
Vocabulary note relating to making porridge, 1901
Vocabulary note relating to making porridge, probably from travelling people (often known as 'tinker's cant'), which reads 'Faileim = Pot lid. Mota mod e = suadh e sua e = in making porridge'. Text has been scored through.