List_of_English_dishes

List of English dishes

List of English dishes

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This is a list of prepared dishes characteristic of English cuisine. English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and the Indian subcontinent during the time of the British Empire and as a result of post-war immigration.[1][2]

Ingredients that might be used to prepare these dishes, such as English vegetables, cuts of meat, or cheeses do not themselves form part of this list.

English dishes

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See also

Notes

  1. But also traditional across Europe in both Latin and Germanic countries from Portugal in west to Lithuania in east, and from Italy in south to Sweden in north.
  2. Date is for Mrs Beeton's book, but not exactly the breakfast eaten today.
  3. Apple pies are also found in North America, Netherlands, Germany, Scandinavia.

References

  1. [1]
    Panayi, Panikos (2010 [2008]) Spicing Up Britain. London: Reaktion Books. ISBN 978-1-86189-658-2
  2. [2]
    Dickson Wright, Clarissa (2011) A History of English Food. London: Random House. ISBN 978-1-905-21185-2.
  3. [3]
    "How do you cook a proper Bedfordshire Clanger?". Bedfordshire on Sunday. 13 April 2014. Retrieved 2 February 2016.
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    Hickman, Martin (30 October 2006). "The secret life of the sausage: A great British institution". The Independent. Retrieved 15 April 2015.
  5. [5]
    "Sausage Varieties". Northampton NN3 3AJ, United Kingdom: Sausage Links. 5 December 2013. Archived from the original on 13 January 2014. Retrieved 6 February 2014. It is estimated that there are around 400 sausage varieties available in the UK.{{cite web}}: CS1 maint: location (link)
  6. [6]
    Minahan, J.B. (2009). The Complete Guide to National Symbols and Emblems [2 Volumes]. ABC-CLIO. p. 563. ISBN 978-0-313-34497-8.
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    Grove, Peter; Grove, Colleen (2008). "Is It or Isn't It? (The Chicken Tikka Masala Story)". Retrieved 16 November 2015.
  8. [8]
    "Cobbler". ifood.tv. Retrieved 2 February 2016.
  9. [9]
    Hyslop, Leah (21 August 2013). "Potted histories: Beef Wellington". The Telegraph. Retrieved 2 February 2016. The Oxford English Dictionary pinpoints a 1939 guide to eating out in New York as the first reliable reference: "Tenderloin of Beef Wellington. Larded tenderloin of beef. Roast very rare. Allow to cool and roll into pie crust. Slice in portions and serve with sauce Madire."
  10. [10]
    Dickson Wright, Clarissa, and Scott, Johnny "Sunday Roast" Kyle Cathie Limited, 2006, p26. Speculates name is from the city in New Zealand.
  11. [11]
    "Traditional Black Pudding". English Breakfast Society. 4 January 2014. Retrieved 2 February 2016.
  12. [12]
    "Cottage pie". Oxford English Dictionary. Retrieved 2 February 2016.
  13. [13]
    Meyer, E. (2010). 1200 Traditional English Recipes. Bod Third Party Titles. p. 112. ISBN 978-3-86195-289-3. Book first published in 1898.{{cite book}}: CS1 maint: postscript (link)
  14. [14]
    O'Connor, K. (2013). The English Breakfast: The Biography of a National Meal, with Recipes. Bloomsbury Publishing. p. 317. ISBN 978-0-85785-491-9.
  15. [15]
    Oxford English Dictionary, citing Henry Mayhew.
  16. [16]
    Panayi, 2010. Pages 16–17
  17. [17]
    Jurafsky, D. (2014). The Language of Food: A Linguist Reads the Menu. W. W. Norton. p. pt5. ISBN 978-0-393-24587-5.
  18. [18]
    Dickson Wright, 2011. Page 284
  19. [19]
    Pratt, Samuel Jackson (1805). Harvest-home: Consisting of Supplementary Learnings, Original Dramas and Poems, Contributions of Literary Friends, and Select Re-publications, Including Sympathy, a Poem, Revised, Corrected and Enlarged/ Mr. Pratt, Volume 1. R. Phillips. p. 276.
  20. [20]
    Nuttall, P. Austin (1840). A classical and archæological dictionary of the manners, customs, laws, institutions, arts, etc. of the celebrated nations of antiquity, and of the middle ages. Whittaker and Co, and others. p. 555.
  21. [21]
    "History of Melton Mowbray Pork Pie". Melton Mowbray Pork Pie Association. Archived from the original on 2 May 2015. Retrieved 15 April 2015.
  22. [22]
    Wilson, C. Anne (June 2003). Food and Drink in Britain: From the Stone Age to the 19th Century. Academy Chicago Publishers. p. 273. ISBN 9780897334877.
  23. [23]
    Cloake, Felicity (20 July 2011). "How to cook perfect potted shrimps". The Guardian. Retrieved 2 February 2016.
  24. [24]
    Olver, Lynne. "FAQs: pie & pastry". The Food Timeline. Retrieved 2 February 2016. citing Oxford English Dictionary
  25. [25]
    Cloake, Felicity (1 March 2012). "How to cook the perfect steak and kidney pudding". The Guardian. Retrieved 16 May 2015.
  26. [26]
    Lehmann, Gilly (2003). The British Housewife. Totnes: Prospect Books. pp. 83, 198–199.
  27. [27]
    Kettilby, Mary (1714). A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery; For the Use of all Good Wives, Tender Mothers, and Careful Nurses. Richard Wilkin.
  28. [28]
    "Why do the French call the British 'the roast beefs'?". BBC. 3 April 2003. Retrieved 16 May 2015.
  29. [29]
    Glasse, Hannah (1998) [1747]. The Art of Cookery Made Plain and Easy. Applewood Books. ISBN 978-1-55709-462-9.
  30. [30]
    Glasse, Hannah (1747) The Art of Cookery has "pigeons in a hole".
  31. [31]
    Richard Briggs (1788) The English Art of Cookery has "Toad in a Hole", page 175
  32. [32]
    (Artusi, Pellegrino (1891) La scienza in cucina e l'arte di mangiare bene has "toad in the hole".
  33. [33]
    lobscouse in Merriam-Webster
  34. [34]
    The Forme of Cury, XXIII. "For to Make Tartys in Applis". England, c. 1390
  35. [35]
    "The History of the Bakewell Pudding". Bakewellonline.co.uk. Retrieved 1 February 2016.
  36. [36]
    Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. p. 54. ISBN 978-0199677337.
  37. [37]
    "The history behind (and recipe for) Eccles Cakes". Salford City Council. Retrieved 2007-04-10.
  38. [38]
    Arthur Henry Beavan (1896). "Marlborough House and Its Occupants: Present and Past": 162. {{cite journal}}: Cite journal requires |journal= (help)
  39. [39]
    Taylor, Genevieve (2014). Pie!: 100 Gorgeously Glorious Recipes. A&C Black. p. 136. ISBN 9781472912008. Retrieved 23 June 2019.
  40. [40]
    "Knickerbocker Glory". The Foods of England Project. Retrieved 18 February 2016.
  41. [41]
    Ayto, John (2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford University Press. p. 349. ISBN 978-0-19-964024-9.

Sources

  • Ayrton, Elisabeth (1974) The Cookery of England: being a collection of recipes for traditional dishes of all kinds from the fifteenth century to the present day, with notes on their social and culinary background. London: Andre Deutsch.
  • Ayrton, Elisabeth (1980) English Provincial Cooking. London: Mitchell Beazley.
  • Grigson, Jane (1974) English Food. London: Macmillan. Enlarged edition 1979 (ISBN 0-333-26866-0); later editions Ebury Press with foreword by Sophie Grigson.
  • Dickson Wright, Clarissa (2011) A History of English Food. London: Random House. ISBN 978-1-905-21185-2.
  • Hartley, Dorothy (1954) Food in England. London: Macdonald (reissued: London: Little, Brown, 1996, ISBN 0-316-85205-8)
  • Lehmann, Gilly (2003) The British Housewife. Totnes: Prospect Books.
  • Panayi, Panikos (2010 [2008]) Spicing Up Britain. London: Reaktion Books. ISBN 978-1-86189-658-2.
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