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Violet Jacob (1 September 1863 – 9 September 1946) was a Scottish writer known especially for her historical novel Flemington and for her poetry, mainly in Scots.She was described by a fellow Scottish poet Hugh MacDiarmid as "the most considerable of contemporary vernacular poets".
Scottish cuisine (Scots: Scots cookery/cuisine; Scottish Gaelic: Biadh na h-Alba) encompasses the cooking styles, traditions and recipes associated with Scotland.It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences — both ancient and modern.
When they married they moved to the property and Augusta set about making several alterations, modernizing the property. The writer and poet Violet Jacob (1863–1946), author of Flemington and Tales of Angus, was a member of the Kennedy-Erskine family and was born in the house. The last Laird of Dun was Millicent Lovett.
Get lifestyle news, with the latest style articles, fashion news, recipes, home features, videos and much more for your daily life from AOL. Cooking, Recipes and Entertaining Food Stories - AOL ...
It might sound like a ‘90s alt-rock band name, but “dense bean salad” is actually a hit on social media and in lunch bags nationwide. Food creator Violet Witchel’s recipe is so widespread ...
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Some of the remaining and ruined Scottish royal palaces have kitchens, and the halls or chambers where food was served, and rooms where food and tableware were stored. . There is an extensive archival record of the 16th-century royal kitchen in the series of households accounts in the National Records of Scotland, known as the Liber Emptorum, the Liber Domicilii and the Despences de la Maison ...
The first recipe was printed in 1598, [3] though the name "cock-a-leekie" did not come into use until the 18th century. [4] Traditionally, the soup is made with broiler fowl and would not contain thickeners, or vegetables other than leeks. It would range from a clear stock to a green leek stock, with little flesh.
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