Cranachan
Ingredients: Coarse Oatmeal Double Cream Sugar Blairgowrie Raspberries Whiskey
Instructions: Toast the coarse oatmeal in front of the fire or the oven. Beat the cream to a stiff froth and add the sugar. Stir the oatmeal into the cream, not too thickly. Add the flavourings, raspberries and whiskey to taste.

Skirlie
Instructions: Melt 1oz of shredded suet in a frying pan. Add 1 onion. Stir until cooked but not browned. Stir in 2 handfuls of medium oatmeal, a little suet and a good shake of salt and pepper. Keep turning the skirlie in the pan until the meal takes on a golden tint. Serve very hot.

Cullen Skink
Ingredients: 1 Finnan haddock (Smoked haddock) 1 pint milk (1/2 litre) Mashed Potatoes Small Piece Butter Salt and Pepper
Instructions: Skin the Haddock, put in a pan and cover with boiling water. Simmer about 5 minutes or until fish is cooked. Remove bones, return them to the stock and boil for about half an hour. Meanwhile flake fish. Strain stock and add to flaked fish and 1 pint milk. Bring to the boil, and add enough mashed potatoes to make a creamy consistency. Season with pepper and salt. Add butter and serve hot.

Bannocks
Ingredients: 4oz (100g) flour 1 tablespoon sugar 3 eggs 1/4 teaspoon cinnamon Pinch of salt Sweet milk to mix
Instructions: Mix flour, cinnamon and salt. Whisk eggs well with sugar. Add to flour, with enough milk to make a pouring consistency. Beat well. Pour about one tablespoonful on a hot greased girdle, tilting the girdle from side to side to make bannocks as thin as possible. turn and brown on the other side.

Porridge
Instructions: Into 2 pints boiling water sift a handful of oatmeal through the fingers of the left hand, stirring all the time with a porridge stick. Repeat this until the porridge is fairly thick. About 4 or 5 handfuls to this quantity of water. Draw the pan back from the heat, add salt, put the lid on, and cook steadily for about 1 hour, stirring vigorously at intervals. Serves 4

Clooty Dumpling
Ingredients: 1 lb (1/2 kg) Self raising flour 1/2 lb (1/4 kg) breadcrumbs 6oz (125g) margarine Rub above together: Flat teaspoon each of spice, ginger, cinnamon 6 oz (150 g) sugar 1 tablespoon syrup 2 tablespoon treacle 1/2 lb (1/4kg) each of currants, raisins, sultanas Teaspoon baking soda
Instructions: Add milk and mix to a firm consistency. Sprinkle flour on a boiled pillowcase/teatowel and pour mixture in. Tie with string. Place a plate in the bottom of pan. Pour enough boiling water in the bottom of the pan to cover the plate. Place dumpling in pan and boil for 2 hours.

Haggis
Ingredients: 1lb (1/2kg) lean mutton 2 cups oatmeal 4 onions Pepper and salt 1/2 lb suet1 pint liquid 1/2 teaspoon herbs (if desired) Stomach bag of sheep and the pluck. Pluck = lights(lungs), liver, heart.
Instructions: Wash the stomach bag in cold water and salt. Boil pluck for one and a half hours, leaving windpipe attached and hanging out of pot in order that impurities may pass out. When cooked and cold, cut away windpipe and any skin and gristle sticking to it. put aside some lights and mince the remainder with mutton and suet. Toast oatmeal in the oven and chop onions. Put into a bowl the minced lights, mutton and suet. Add about 1 pint of the liquid in which the pluck was boiled, and mix all together to a soft consistency. Take sheep's bag and fill a little more than half-full. Sew up tightly, prick, and tie up cloth. Put into a pan of boiling water with a plate at the bottom, and boil for 3-4 hours. Prick occasionally to stop bursting.

How to cook a Capercailzie.

Instructions: Pluck, draw and wash the bird well. Use a stuffing of equal quantities of oatmeal, chopped suet, shredded onion, pepper and salt to fill the body cavity. Sew up the bird. Pin back the legs and the wings, brown well in melted suet in a large iron pot. Add a bowl of browned onions. Stir in a handful of flour and add warm water, pepper and salt. Lay the bird on top of these and dust with pepper, salt and grated mace. Put the lid on and cook until the bird is tender. Harestock can be added and raw hare bones can be put around the bird during cooking. The legs are excellent devilled.