accompaniments

Peeled garlic cloves, boiled in water and oil, served sprinkled with saffron, salt and spices. The name may mean 'pacified by water'.

Asparagus 'peas' (asparagus cut to short lengths) and minced ham, mixed into a thick flour, egg and butter batter, steamed. Served with Melted Butter. Mrs.B rec...

Dough of flour, suet milk and seasonings, baked under a roast. A form of Under Roast Pudding

Buttered bread pieces, placed butter-to-butter, dipped in batter and fried. Served sprinkled with sugar (Mrs.B)

Chopped beef and cabbage with whole egg and seasoning, boiled in a cloth. "It may as well be made by People of the lower as of the higher Rank." (Bradley 1728).

Cabbage, boiled then stewed in butter. A dressing for goose (Glasse 1747)

Mashed carrots, set with crumb or egg, boiled or baked as a main meal accompaniment. "And so have you a Composition for any Root-Pudding" (Evelyn 1699)

Oats cooked in milk with cheese. Topped with sliced potato and baked.

Chopped cooked chestnuts and chopped bacon with breadcrumbs.

Chopped, peeled, chestnuts with breadcrumbs and herbs. Known at least since Acton 1845.

Several different forms of potato croquette have been given this name. British Food Trust supplies a receipt for potato mashed with bacon fat, butter and a litt...

Grains, usually frumenty wheat, or occasionally rice or oats stewed very slowly until all the available water is absorbed. Usually then enriched with, for insta...

Small strips of fried plain paste, either pasta-type flour paste, or poured batter (Cury 1390, Austin 1440)

An open tart of a shortcrust base filled with cooked sliced apple, topped with egg custard flavoured slightly with sage and very strongly with marigold petals. ...

Eggs formed as spheres. (Hammond 1819, Mrs.B, etc)

Small mashed potato balls coated in crumb and fried (Acton 1845)

Old term for forcemeat, usually highly flavoured with sweet spices.

Slice of bread fried in cooking fat. Part of a full breakfast.

Bread pieces cut into decorative shapes, fried (Walsh 1859, Mrs.B, etc)

Fried bread-crumbs, sometimes sprinkled with herbs, as an accompaniment to game and roast fowl (Soyer 1845, Walsh 1859, Mrs.B, etc)

Parsley, quickly deep-fried. A very commonplace accompaniment in cookbooks of the 18th &19th Centuries. (Eaton 1822, Acton 1845, Mrs.B, etc)

A small cake of potato mash with herbs and seasoning deep-fried in batter, often accompanied by chips and scraps. A speciality of Hull, but known elsewhere in t...

Peeled vegetable marrow pieces, in egg and crumb, fried.

Frumenty wheat cooked with, milk, raisins, sugar, nutmeg. Known from 'Good Things in England' by Florence White (White 1932)

Frumenty wheat cooked with milk, honey, sugar, cinnamon. Known from 'Good Things in England' by Florence White (White 1932)

Grains, usually hulled cracked wheat (as 'Bulgur' wheat), or occasionally barley, boiled in milk (for a sweet desert dish) or stock (for a savoury accompaniment...

Balls of breadcrumb with sugar, nutmeg, marigolds and spinach. Boiled, and served with a sauce of rosewater, sugar and butter (WM 1658)

(Pronounced, and often written, 'Peys') Dried peas, (most traditionally Maple Peas, but now sometimes green or yellow dried peas) re-hydrated and boiled with ch...

Plain flour-and-water paste balls, boiled c1hr, an accompaniment for beef (Glasse 1747, Eaton 1822, etc)

Now usually suet pastry dumplings with savoury herbs as c1¼" balls, boiled in a stew.

Cooked greens, such as nettles, cabbage, leeks chopped very fine and boiled with onion, pearl barley, butter and egg, allowed to set.

A mix of herbs, bound together and cooked. The nearest modern equivalent is something like Dock Pudding.

Celery with apple pulp stewed in a tall jug. Given in 'Food in England' by Dorothy Hartley (Hartley 1954).

Dough of flour, suet, egg, with pepper formed "into the shape of a paste-roller", boiled in a cloth. "At very plain family dinners, this pudding is usually sent...

A term used from the 16th to 19th Centuries to indicate any 'fancy' accompaniment dish.

Cooked mashed potato with flour, egg and chopped ham formed into small flat cakes and fried (British Food Trust)

Boil of chopped leeks with milk and oatmeal.

Chopped leeks (sometimes with cheese, butter, bacon or mustard) in a suet pastry, steamed. Traditionally an accompaniment for meat dishes.

Breadcrumbs with chopped herbs and lemon zest. A stuffing for poultry.

Boiled peas, some fallen, some whole, with coriander seed, onion, mint, parsley, winter-savoury, marjoram, salt, pepper and butter (Digby 1669).

Pasta shapes. The term appears as a synonym for 'pasta', whatever its form, throughout early English cookbooks, presumably because of their customary lozenge sh...

Type of spoon dumpling. Plain flour and milk dumplings boiled in water, drained and then fried lightly in butter with breadcrumbs.

Image: thepastisaforeignpantry.com

All European cuisines have a pasta of some sort, and England is no exception. Home-made pasta shapes appear now-and-again over the centuries in such dishes as L...

Beans, macaroni and potato formed into crumbed rissoles.

Rice cooked with meat, or in a meat broth. Hartley 1954 reports that "East End women make a rice pudding using broth ... when cooked it is finished under the jo...

Breadcrumb soaked in milk, wine etc.

Hollowed out small bread buns filled with mushrooms. See: Oyster Loaves

Breadcrumbs, suet, onions, egg, lemon, nutmeg, parsley, marjoram and chopped ham. Most often used for Turkey.

A medieval fried flour-paste patty. Either a flavoured poured-batter fritter, or a sort of fried pasty. One version includes fish (Cury 1390, Austin 1440)

A porridge of nettles boiled with bacon fat and oatmeal, served with bacon.

Given in 'Food in England' by Dorothy Hartley (Hartley 1954) as an accompaniment to beef. Made using seasoned oatmeal moistened with stock, boiled in a cloth al...

Original Receipt in TPJPRCNB 1674;

(Oyle Soppys) Fried onions with stale ale, served poured onto toast. An accompaniment for fowl (Austin 1440)

Minced oyster meat with breadcrumbs and herbs, widely recommended as a stuffing or fried in balls as an accompaniment to light meats during the 19th Century (Ac...

Stuffing of chopped oysters with breadcrumbs and pepper, mace and onion, for mutton (Moxon 1764)

Given in the 1828 'Dialect of Craven' as; "PANDEWAFF Water and oatmeal boiled together sometimes mixed with fat and baked in a pan."

Medium-sized white wheatflour dumplings with chopped parsley.

Cooked mashed parsnip with flour, egg and seasonings, formed into patties and fried.

Chopped pennyroyal with breadcrumbs, suet, Sack, cream and eggs, boiled in a gut bag or baked (Evelyn 1699). Pennyroyal (Mentha pulegium) is a herb of the mint ...

Also: Old English: peopor, pipor, pipur, piper,

Shredded onion and cabbage with treacle, vinegar and pepper stirred through. Eaten with cold meats, known from 'Food in England' by Dorothy Hartley (Hartley 195...

Plums boiled with sugar and spices, sometimes with tart apples, and set in pots.

The outer rind of a pork joint, roasted very hot so as to crisp, and served with the joint. When cut into gobbets and served separate from the joint, it is Pork...

Gelatine accompaniment made with port wine.

Cooked, mashed, potato with approximately equal weight of white wheat flour, formed into round or square thin patties and fried. Served hot and buttered or as a...

Mashed potato (probably sweet potato in earlier receipts) with sugar, spices, etc. Baked and served as a dish by themselves or as accompaniment to meats. (Bradl...

Mashed potato, often with herbs, formed into balls and fried (Acton 1845)

Breadcrumbs with whole prunes and chopped apple.

A confection of spiced nuts cohered into a mass. In one receipt (Cury 1390) fixed with egg, in another (Austin 1440) with honey, perhaps like modern nut brittle...

Paste of rice, boiled to a jelly, with cream egg, butter, flour and salt. Fried (WM 1658)

Minced onions, breadcrumbs and sage, made into a dough with boiling water and used as a stuffing for poultry, rolled pork or roasted as an accompaniment. Known ...

This name appears in several 15th Century cookbooks. Its meaning and origin are obscure.

Stuffing of herbs such as sage, parsley, hyssop, garlic and savory with fruit such as quince, pears or grapes, served alongside the goose in which it was cooked...

Finely minced salted pork meat with a high proportion of rusk or crumb, and savoury herbs.

Rich flour-egg-milk batter with oatmeal, breadcrumbs, suet, chopped onions, highly flavoured with sage and pepper. Baked.

Oatmeal, breadcrumbs and wheatflour with egg, milk, chopped onions, herbs and prunes. Dished c1ins thick and baked. An accompaniment for light meats.

Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)

Rich flour-egg-milk batter with breadcrumbs, chopped onions, highly flavoured with sage. Baked.

Breadcrumbs, sometimes with oatmeal, mashed with milk, onion, herbs (especially sage) and baked in a tray and cut into squares. Sometimes lightened with soda. (...

Small pieces of toasted or fried bread, usually served in soup or broth, or with meat, or used for dipping into gravy, etc. Known from the 13th Century up to Mr...

A large potato, hole cut in the side and insides scooped out, replaced with sausage-meat or veal stuffing, the hole covered. Baked (Soyer 1845)

Chopped, stewed spinach with butter and currants, served on toast; "This is proper for a side-dish either for noon or night" (Moxon 1764)

Plain flour and milk dumplings boiled in plain water, drained and served.

Sliced onion and cucumber in white sauce well flavoured with pepper or cayenne, "This is a favourite dish with lamb or mutton chops, rump-steaks, &c." (Mrs....

Small dumplings made with bread dough, hence light and floaty. More modern versions are soda-raised.

Plain boiled flour-and water dumplings, of unknown speciality (Mrs.B)

Plain flour-and-water dough, boiled. An accompaniment for roast meats. Known since the early 19th Century. The name has also very occasionally been applied to a...

Swede and apple pieces baked together with breadcrumbs. An accompaniment for pork.

A simple flour batter - occasionally with spices - cooked in front of the roasting-fire, under the meat, so that it collects drips of meat fat and juices as it ...

A 'whet' is something that stimulates the appetite, an appetizer.

Dry oatcakes soaked into egg-and-milk, butter on top, baked.

Breadcrumbs with currants, mace, sage and pepper.