A New and Easy Method of Cookery
- Year
- 1755
- Era
- 18th century
- Origin
- Scotland · Europe
- Language
- English
- Category
- English pre-1800
A New and Easy Method of Cookery, issued at Edinburgh in 1755, ranks among the earliest substantial cookery books printed in Scotland and the first of real consequence written by a Scotswoman. Elizabeth Cleland drew upon her experience teaching cookery to young ladies in the city, compiling receipts for confectionery, preserving, and household cookery that document mid eighteenth century Scottish domestic practice and its accommodation of broader British and French tastes.
Cooking from this book
Scotch Collops
Signature dishA dish of thinly sliced veal or mutton, gently browned and simmered in a savoury, well seasoned gravy enriched with anchovy, capers and a little wine. Scotch Collops appear in many eighteenth century kitchens, but they sit especially comfortably in Cleland's volume, which set out to instruct the daughters of Edinburgh in genteel cookery. The dish captures her blend of Scottish tradition with the fashionable French influenced refinement she taught her pupils.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
