Dishes of Vegetables

It must be freely owned that the Scots have shown very little ingenuity in the preparation of vegetables. Amongst the rural population they were long consumed almost entirely in the form of broth—and there is, in fact, no better way to preserve the precious juices that are so often discarded in more sophisticated cookery. They are also much used in stews, which have always been more popular in Scotland than in England.

The Scottish housewife at least knows how to boil a potato. Curiously, a perfectly boiled potato is a thing that is rarely to be had in the most expensive hotels and restaurants. They simply will not steam them dry.