Remembering the days of 'frugal but healthy' meals  A Mori poll
commissioned for a BBC investigation found the majority of Scots
no longer cook for themselves, with more than half (55%) relying
on ready meals or takeaways at least three times a week.
Catherine Brown, author of Scottish Cookery, tells the BBC how
the Scottish diet has changed over the decades.  Catherine Brown
Catherine Brown is a Scottish food historian and author  "For
dinner at one o'clock there was a plateful of thick meat and
vegetable broth. Maybe a ham bone with lentils or the stock from
a boiling chicken thickened with leeks and rice.  Scotch Broth
came with pearl barley and a piece of flank of beef or mutton.
Always a small amount of the cheapest cut of meat. Fresh
vegetables such as carrot, turnip, onion, leek and parsley were
always a feature, as was some cereal. Always a warming meal-in-
a-plate.  Meat and potatoes were for Sundays. Perhaps an oxtail
stew, tender meat sliding of its own accord from the sculptured
bones left on the