Lady Maclean's Cookbook

London: Collins, 1978. This unusual volume is kind of a community cookbook with some recipes provided by friends of Lady Maclean. These recipes often appear with the stationary heading of the contributor and in some cases in the facsimile handwriting of the contributor. Recipes are 'signed' with the name of the contributor (unless the contributor is Lady Maclean herself.) While there is no specific index of contributors, there is a chapter recipe index which provides for each chapter the name of the recipe and the name of its contributor. 4to size hardcover; 234 pages From introduction: "(This book) is my own very personal scrap-book, collected from family recipes of several generations, both Scottish and English; from my travels round the world in my husband's wake; and from my friends whose food I particularly admire... on the whole these recipes represent, I hope, Family or Country-house cooking at its best as opposed to Classical, Restaurant, or Grand London food." Lady Veronica Maclean (1920-2005), the wife of Sir Fitzroy Maclean, wrote several cookbooks that popularized Scottish cooking, although her recipes are also clearly influenced by her worldwide travels. Sir Fitzroy Maclean (1911-1996) notes in this volume "When I married, I weighed ten stone. Now I weigh 15." Sir Maclean, one of the men on whom the fictional character James Bond was modeled, was a Scottish politician and author. He was one of only two men who enlisted in the British army in World War II as a private who rose to the rank of general. Together, the Maclean's ran a country hotel in Strachur, Scotland and recipes from there are featured in this volume. Both the Macleans have interesting histories. A note on contributors: the contributor of a recipe herein may not be the present title holder, but her forebear. Recipes and Contributors include: How to Make An Olio, Lady Ann Hope (1792) Potage Creme Maize, Mrs. Stirling of Keir Tomato Soup, Mrs. A.D. Cameron Oeufs Mollets en Souffle, Lady McEwen Whiting and Tomato Souffle, Lady Douglas Home Green Omelette, Lady Peake Pates Vertes, The Honorable Mrs. Michael Astor Cold Crab Souffle Venison Pate, Mrs. John Noble Pheasant Pate, Lady Sykes Game Pie; Lady Jekyll Kievski Kotelet Joan's Rabbit Schnitzels Venison, Stewed in Red Wine, Elizabeth David (a note for Americans: Elizabeth David (1913-1992) was a contemporary of Julia Child and served in a similar role in England, popularizing cooking and quality ingredients. She was the author of many cookery books.) Cold Filets of Sole with Veloute Sauce, the Honorable Mrs. Nigel Birch Beaufort Sole with Oysters, Lady Lovat Herrings in Oatmeal Salmon Quiche, Mrs. James Young Aiguillette de boeuf braisee, Lady Shuckburgh Chicory (white Belgian) & Ham Dish, Miss Huber Barbary Lamb Stew, Mrs. James Young Gigot of Lamb Poached in Milk, Mrs. James Young Beyandi Kebab from Eskisehir Plov from Samarkand, Fitzroy Maclean Chocolate Marvel, Lady Elizabeth von Hofmannsthal Coeur a la Creme Nun's Pudding Schmidt's Fruit Flan Blackcurrant Leaf Ice, Lady Diana Cooper Coffee Mousse, Lady Birley Brown Betty Crepes soufflees au Grand Marnier, Lady Shuckburgh Mrs. Duncan's Girdle Scones, Mrs. Duncan Sinclair Iced Ginger Shortbread, Miss Jeanne Thomlinson Chocolate Cake, The Duchess of Devonshire Rhoda's Whiskey Cake Creme Lorraine, Lady Lovat Tatties with Crowdie Slovenian Coffee Cake Croute d'Ore, The Honorable Mrs. Christopher Bridge Lemon Souffle, Elizabeth David The Byculla Souffle Moukhopton Mocha Pudding, Mrs. Richard de la Mare Danish Apple Cake, Mrs. James Young Chocolate and Orange Mousse, the Cordon Bleu School of Cookery; many more Our photos may appear dark or gray; the pages are neither. There is some soil to covers, bumped corners, bumped head and heel of spine and a small bump to bottom. Several page bottom page corners in the beginning of the book are also bumped. There is penciled bookseller's notation on fep. . Signed by Author. Revised. Hard Cover. Good/Good. 4to - over 9¾" - 12" tall.