8. Sauty Bannocks

These are called sauty bannocks from the French verb ‘sauter’, to throw or toss; a relic of the Auld Alliance as a result of which, before the Union of the Crowns in 1603, many French words were used in Scottish kitchens. My recipe is based on one from Elizabeth Cleland’s New and Easy Method of Cookery written in 1755, which still used – as we do now – culinary terms derived from the French. We still call a leg of lamb a gigot and a large platter an ashet (‘assiette’).