Let's Eat English

Front Cover
Christine Smeeth
Foulsham, 1994 - Cooking - 159 pages
This book provides a delightful sampling of traditional English dishes. Here are specialties from "the other side of the pond", with names that sound whimsical to the American ear: Steak and Kidney Pie, Toad in the Hole, Jellied Eels, Spotted Dick, Lancashire Hot Pot, Bubble and Squeak, Bangers and Mash, Jugged Hare, Yorkshire Pudding, and of course, Fish and Chips.

Recipes are split into categories: soups, appetizers (which the English call "starters"), seafood, main courses, desserts, and drinks.

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Contents

Introduction
6
Notes on the Recipes
8
Soups and Appetisers
9
Seafood
24
Poultry and Game
38
Beef
54
Lamb and Pork
66
Eggs and Cheese
82
Vegetables and Pulses
92
Desserts
106
Cakes and Biscuits
122
Sauces and Dressings
134
Preserves and Drinks
146
bid lex
155
Copyright

About the author (1994)

Hobson is a freelance editor and writer, specializing in cookery, handicrafts, and children's books.

Bibliographic information