Preface to the First Edition

The object of this book is not to provide a complete compendium of Scottish Cookery, ancient or modern—for many of the dishes prepared in the Scots kitchen are common to the British Isles; some, indeed, to Europe—but rather to preserve the recipes of our old national dishes, many of which, in this age of standardization, are in danger of falling into an undeserved oblivion. Recipes available in contemporary Scottish cookery books are as a rule omitted, unless hallowed by age or sentiment.

All parts of the country, from the Shetlands to the Borders, have been levied, and all types of kitchen, from Old Holyrood to island sheiling. A few of the simple folk recipes collected in Orkney and the Hebrides have, I believe, never before been published.