Dishes of Game and Poultry

Appears in

The Scots Kitchen

The Scots Kitchen

By F. Marian McNeill

Published 2015

About

© 2015 All rights reserved. Published by Birlinn.

In this section

To Roast Red Deer or Roe

Rob Roy’s Pleesure

To Fry Venison Collops

Venison Pasty Crust

Gillie’s Venison

To Prepare Grouse

Meg Merrilies Stew

On Dressing Poultry

A Stoved Howtowdie, with Drappit Eggs

Scots Chicken Fillets

Chicken Stovies

Kingdom of Fife Pie

Scots Rabbit Curry

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