|
More than 5000 entries on the history, culture and life of Britain (published in 1993 by Macmillan, now out of print)
|
bannock
|
|
The word, Gaelic in origin, for a form of unleavened bread in Scotland and the north of England; it is baked on top of the stove on a griddle. Traditionally the bannock is home-made, in contrast to baker's bread, and uses barley meal (distinguishing it from the *oatcake). A Selkirk bannock, rich with lard and dried fruit, is an entirely different commodity, closer to the *lardy cake.
|
|
|
|