Table Of Content

Table of Contents Title Page Table of Contents Photo Copyright Dedication Photo Discovering British Food: An Introduction A FULL BREAKFAST Fried Bread British-Style Baked Beans Kedgeree Black Pudding Jugged Kippers Scotch Woodcock Grilled Tomatoes SANDWICHES, SALADS, AND SMALL PLATES Coronation Chicken Jellied Fish Cream Galantine of Chicken Kipper Pâté Pickled Eggs Potted Ham Scotch Eggs Salmagundi Potted Asparagus Staffordshire Oatcakes Salmon and Cucumber Sandwich Deviled Crab THE SOUP POT Beef Tea Scotch Broth: Lamb and Barley Soup Cock-a-leekie: Chicken, Leek, and Prune Soup Cream of Watercress Soup Scotch Oatmeal Soup Salmon Broth Mulligatawny Soup Cawl Cennin: Welsh-Style Leek and Potato Soup Partan Bree: Scottish Cream of Crab Soup Cullen Skink: Smoked Haddock and Potato Soup THE MAIN COURSE Beef Wellington Boiled Beef Beef Collops with Pickled Walnuts Dumplings and Mince Classic Roast Beef with Gravy Lancashire Hotpot Cawl: Welsh Lamb Stew Chicken and Leek Casserole Lancashire Hindle Wakes: Chicken with Prune and Almond Stuffing Howtowdie: Scottish Roast Chicken Dunelm: Scottish Chicken Hash Fish and Chips Fish Cakes Fried Smelts Roast Pork with Apricot and Walnut Stuffing Ffest y Cybydd: Miser's Feast Faggots Lamb's Tongue with Raisin Sauce Rag Pudding Tripe and Onions THE CURRY SHOP Chicken Korma One-Pot Balti Lamb Dopiaza Chicken Tikka Masala Tofu Tikka Masala Onion Bhaji Onion Relish Shrimp Biryani Scottish Rabbit Curry ON THE SIDE Clapshot Pan Haggerty Bubble and Squeak: Fried Corned Beef Cabbage, Potatoes, and Corned Beef Pease Porridge Mushy Peas Welsh Rarebit SAVORY PIES AND BAKED GOODS British Hot-Water Crust Bacon Roly-Poly Chicken, Ham, and Mushroom Pie Cockney-Style Minced Meat Pie Leek Pie Cottage Pie or Shepherd's Pie Vegetarian Shepherd's Pie Steak and Kidney Pie Mutton or Lamb Pie Fidget Pie Fish Pie with Mashed Potato Crust Traditional Cornish Steak Pasty Yorkshire Pudding Garden Vegetable Pasty Toad-in-the-Hole THE SWEET SIDE Baked Jam Roly-Poly Cumberland Pudding Custard Sauce Banoffee Pie Fat Rascals Flapjacks Fruit Trifle Spicy Gingersnaps Hot Cross Buns Mincemeat Cake Plum Pudding Poor Knights of Windsor: Eggy Bread Spotted Dick Treacle Tart Kentish Huffkins: Yeast-Raised Sweet Bread Welsh Dripping Cake Whole-Wheat Scones THE PLOUGHMAN'S CUPBOARD Clotted Cream Cumberland Sauce Gentleman's Relish Lemon Curd Fruit Chutney Pickled Onions A Modest Glossary of British Food Terms Acknowledgments Measurement Equivalents Index The Harvard Common Press 535 Albany Street Boston, Massachusetts 02118 www.harvardcommonpress.com Copyright © 2012 by Brian Yarvin Text photographs copyright © 2012 by Brian Yarvin All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage or retrieval system, without permission in writing from the publisher. Printed in China Printed on acid-free paper Library of Congress Cataloging-in-Publication Data Yarvin, Brian. The ploughman's lunch and the miser's feast : authentic pub food, restaurant fare, and home cooking from small towns, big cities, and country villages across the British Isles / Brian Yarvin. p. cm. Includes index. ISBN 978-1-55832-413-8 (hardback : acid-free paper) 1. Cooking, English. 2. Cooking--Scotland. 3. Cookbooks. I. Title. TX717.Y37 2012 641.5942--dc23 2011025958 Portions of the sidebar "Pie, Mash, Liquor, and Maybe Some Eels, Too" first appeared in The Washington Post on February 14, 2010. Portions of the sidebar "Deep-Fried Candy Bars" first appeared on SeriousEats.com on June 8, 2009. Special bulk-order discounts are available on this and other Harvard Common Press books. Companies and organizations may purchase books for premiums or resale, or may arrange a custom edition, by contacting the Marketing Director at the address above. Jacket photographs, front: Banoffee Pie, [>]; back: Cawl (Welsh Lamb Stew), [>], and Chicken and Leek Casserole, [>] Jacket photography and prop styling by Sabra Krock; food styling by Mariana Velasquez Book design by Elizabeth Van Itallie 10 9 8 7 6 5 4 3 2 1 For the farmers, food vendors, and cooks of Great Britain— the unsung heroes of an unsung cuisine Left: Tenhy, Wales; upper right: Covent Garden, London; bottom right: Notting Hill Market, London

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Celebrity television chefs like Jamie Oliver and culinary stars like Hugh Fearnely-Wittingstall have made Americans newly aware of the great potential in British cooking. But the new British food revolution is not limited to fine restaurants and television. Within Britain, pub and country inn chefs,

Ploughman's Lunch and the Miser's Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles PDF

358 Pages·2012·31.85 MB·English

by Brian Yarvin

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Author:	Brian Yarvin
Publication Year:	2012
Pages:	358
Language:	English
File Size:	31.85
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