- Beefsteak, Oyster, and Kidney Pudding
- Oysters may seem unlikely in this meat pudding, but their great abundance
in the Victorian age and earlier eras inspired cooks to find ways to
incorporate them creatively in many different recipes. This
steamed pudding combines the meats with mushrooms, onions,
tomatoes, and Worcestershire, then wraps the
whole in a suet pastry.
- Cock-a-Leekie
- This Scottish specialty can be
classified as a soup or a stew. It combines beef, chicken, leeks,
and prunes to unusual and spectacular ends.
- Crown Roast Lamb
- The crown roast encircles
a stuffing of apples, bread crumbs, onion, celery, and lemon.
- Eccles Cake
- Puff pastry stuffed with a
spicy currant filling.
- Hasty Pudding
- A simple and quick (thus the
name) steamed pudding of milk, flour, butter, eggs, and cinnamon.
- Irish Stew
- An Irish stew always has a common
base of lamb, potatoes, and onion. It could contain any number of other
ingredients, depending on the cook.
- Lamb Cutlets Reform
- Lamb cutlets are dredged
in bread crumbs, mixed with minced ham, then fried and served
under a port sauce with cloves, juniper berries, and thyme.
- Likky Pie
- Leeks, pork, and cream baked in puff
pastry.
- Mincemeat
- Beef suet is used to bind chopped
nuts, apples, spices, brown sugar, and brandy into a filling for
pies or cookies.
- Mulligatawny Soup
- What this soup is depends on
who is cooking it. Originally a south Indian dish (the name means pepper
water in tamil), it has been adopted and extensively adapted by the
British. Mullitgatawny contains chicken or meat or vegetable stock mixed
with yogurt or cheese or coconut milk and is seasoned with curry and various
other spices. It is sometimes served with a separate bowl of rice.
- Syllabub
- In the seventeenth century, a
milkmaid would send a stream of new, warm milk directly from a cow into a
bowl of spiced cider or ale. A light curd would form on top with a
lovely whey underneath. This, according to Elizabeth David, was
the original syllabub. Today's syllabub is more solid (its
origins can also be traced to the seventeenth century, albeit to
the upper classes) and mixes sherry and/or brandy, sugar, lemon,
nutmeg, and double cream into a custard-like dessert or an
eggnog-like beverage, depending upon the cook.
- Trifle
- Layers of alcohol-soaked sponge cake
alternate with fruit, custard and whipped cream.
- Welsh Faggots
- Pig's liver is made into
meatballs with onion, beef suet, bread crumbs, and sometimes a
chopped apple. Faggots used to be made to use up the odd parts
of a pig after it had been slaughtered.
- Welsh Rabbit (or Rarebit)
- Cheese is
grated and melted with milk or ale. Pepper, salt, butter, and mustard are
then added. The mix is spread over toast and baked until "the
cheese bubbles and becomes brown in appetizing-looking splashes"
(Jane Grigson in English Food, London: Penguin, 1977).
- Westmoreland Pepper Cake
- Fruitcake that gets a
distinctive kick from lots of black pepper. Other ingredients
include honey, cloves, ginger, and walnuts.
|
