Celtic Kitchen

Recipes by former St. Andrew's Society President, 
and our resident Scottish chef, John Long. 

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arbroath_toasties.pdf
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atholl_brose.pdf
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bread_and_butter_pudding.pdf
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brithyll_a_chig_moch.pdf
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cabbie_claw.pdf
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chicken_bonnie_prince_charlie.pdf
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christmas_morning_wife_saver.pdf
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cornish_pasty.pdf
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county_cork_irish_stew.pdf
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dublin_coddle.pdf
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dundee_cake.pdf
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easy_curry.pdf
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easy_vegetable_stew.pdf
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edinburgh_gingerbread.pdf
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empire_biscuits.pdf
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finnan_haddie.pdf
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fish_dinner.pdf
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forfar_bridies.pdf
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haggis_cocktails.pdf
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highland_scones.pdf
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honey_and_whisky_cake.pdf
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honey_creams.pdf
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honey_trout_steaks.pdf
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hotch_potch.pdf
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kedgeree.pdf
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millionaires_shortbread.pdf
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mince_and_tatties.pdf
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mushroom_barley_soup.pdf
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mushroom_barley_soup_2.pdf
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old_time_beef_stew.pdf
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pitcaithly_bannocks.pdf
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portabello_and_leek_rollups.pdf
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potted_meat.pdf
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roulade_of_chicken.pdf
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sausage_and_egg_puff.pdf
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scottish_crumpets.pdf
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steakbalmoral.pdf
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venison_sausage.pdf
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venison_stew_in_red_wine.pdf
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