Just like most countries in ancient times, meat was only afforded by the wealthy, and consumption of meat was rare only reserved for special occasions. It was on the by-product of the domesticated animals that most survived on. Cows, Elk, and Deers were stripped of milk; Deer milk is known to be especially rich in casein proteins which are responsible for muscle growth and repair.  

The ancient people of Scotland were creative with their Pottage. It is essentially a stew/soup with meat/seafood and grains flavored in a stock of root vegetables, herbs and then served with bread. Fruits like plums and berries would also be added for a less savory pottage.

Oats was the staple of the times, and it also did not spoil easily as with many Scottish recipes like their National dish of Haggis which is chopped bits of offal stuffed inside a pig or sheep’s intestine. This dish was designed…. Oatcakes, porridge