meals

A light meal of sandwiches, sweet pastries and tea, taken in the late morning or in the afternoon. See also: High Tea

Bacon steaks with boiled cabbage and, commonly, carrots.

Fried or grilled thin bacon rashers with fried eggs. Often a breakfast dish, this is known from around the beginning of the 17th Century, but seems, until the 1...

Raw salad leaves and veg with fried bacon. Known at least since Francatelli 1852

Roast or grilled sausages served with mashed potato and (usually) onion gravy.

Bacon piece cooked in cider, reduced as a sauce.

Lean salted silverside or brisket of beef stewed to form a rich gravy with sliced carrots and onions. Commonly flavoured with bouquet garni, peppercorns, cloves...

Boned calves feet stewed with parsley, bacon, butter lemon, onion, herbs and spices (Mrs.B, Moxon 1764)

Any conglomerate of chopped, shallow-fried, left-overs from a previous day's meat dinner. Now most usually a dish, typically of potato and cabbage, fried into a...

Light meal of pastry buns, almost always scones, split and each half topped, by the diner, with jam and thick cream. Usually accompanied by tea and light snacks...

Fried bacon with shelled oysters and bread.

Duck joints in gravy, with green peas (Mrs.B, Soyer 1845, etc).

Fried or grilled bacon rashers with eggs fried, poached or scrambled (Francatelli 1852, etc)

Portion of white fish, about the size of a hand, deep fried in batter, with potato chips about the size of a finger, served with the choice of salt, vinegar, br...

Thinly sliced salt beef, fried. Served with potatoes and pickle (Mrs.B)

Fried ham slices with poached eggs. A breakfast dish (Mrs.B, etc)

A substantial late-afternoon or early evening meal, most commonly consisting of an array of cold dishes such as pies, pasties, buns, sandwiches, crumpets, with ...

Lamb cutlets, with the end 1 inch of bone scraped clean of meat, coated with egg and rolled in a mixture of breadcrumbs and finely-chopped ham, cooked and prese...

Using now boiled leg of lamb, first known in Mrs.B.

Plate of a substantial assortment of grilled meats - typically beef, bacon, sausages, kidney, chicken, lamb or pork chops etc.

Collop Monday is Shrove Monday, the day before Shrove Tuesday, or Pancake Day, on which fried bacon slices ('collops') and eggs form the appropriate dish. See: ...

Old term for a small one-plate meal. In use from about 1300, and occasionally until c1890.

As served in London and south-east pie shops - minced beef double-crust pie served with smoothly mashed potato and parsley-butter sauce (called "pie liquor"). T...

A meal necessarily consisting of slices of roast beef, gravy, roast potatoes and at least two other vegetables (commonly carrots, roast parsnips, peas or cut ca...

A plate of mixed bite-sized 'gobbet' pieces of, for instance, cooked meat, fish, poultry, with vegetables such as potato, beetroot, onions etc. 'The Art of Cook...

Thin steaks, fried with onions, then stewed to form a gravy (Francatelli 1852, etc)