pot-meals

Layers of cubed bacon fore-hock or end collar, onions, potato slices, mustard and bay.

Dish of layers of sliced potato, onion and sliced meat, baked.

Nowadays, small reconstituted white dried beans in slightly sweetened tomato sauce, with chunks of bacon, though an older tradition continues in parts of the Ea...

Bacon joint boiled with cabbage or other greens, sometimes cooked with a net of potatoes suspended in the water.

Beef stew, topped with rounds of very thick pastry or scone, baked. Similar to, and presumably derived from, the fruit cobbler.

Beef chunks with vegetables and whole sweet chestnuts.

Brown bread soaked in skimmed milk, said in 'A dictionary of archaic and provincial words' by James Orchard Halliwell-Phillipps (1868) and Wright 1857 to be the...

Before the 20th Century many families had for cooking only an iron pot on an open fire. Here the helpful Alexis Soyer explains how you can cook a complete Chris...

The name means, 'White Eating', a general term for an all-white mixed dish, highly favoured in the late medieval period as indicative of purity.

White beans and boiled bacon chopped up together, the beans being blank and the meat the prize. Known from 'A Dictionary of obsolete and provincial English' by ...

Stew of carrots and other vegetables, ie, as 'scouse' but without the meat. There is no fixed receipt for this dish, but many versions include plain dumplings.

A richer version of Lancashire Hotpot, often with kidney and mushrooms, but always with an added middle layer of oysters (White 1932, etc).

Usually been chunks and button mushrooms in a rich gravy.

Stew of chicken pieces with herbs, containing pork meatballs made with fruit and spices (Noble Boke 1480)

Any pork meat boiled with shredded cabbage (Soyer 1845, etc)

Stew of cubed beef with sliced potato, celery, olives and spices, topped with potato slices and baked. Widely known, with several variations, the olives are omi...

Boiled beef with red wine, beer, spices, apples and dried fruit (Family Guide 1747, Bradley 1728). A traditional starter at Christmas time. Compare with Durham ...

Tinned corned (bully) beef stewed with sliced potato, onion and, often, other vegetables such as carrots or swede.

Stew of Rabbit joints topped with bread slices soaked in the gravy and baked until top crisp. Mrs.B uses Rabbit joints with ham, hard-boiled eggs and forcemeat ...

Described in John Murray's 'Devon and Cornwall' of 1865 as; "something like Irish stew, but instead of potatoes having slices of a batter pudding and served in ...

A highly variable stew or fry-up of vegetables, usually including cabbage, with meat or meat juices.

A meat-and-vegetable pot of highly variable form, characterised by a mix of meats - chops, kidney and oysters in one version, pork and chicken in another - but ...

Stew of cubed beef with onions and vinegar accompanied by herb suet dumplings.

Stew of rich dark meat (eg venison) with dark fruit (eg cherries).

Beef and onion (or leek) stew made very (very) thick with the addition of groats (grains, usually oats, crushed and husks removed). In the Black Country it has ...

A type of meat stew or hash.

Layers of sliced potato, onion and pork scraps or sausage. Cheese topping. Baked. Known only from J.Salmon.

A stew of meat pieces with root vegetables. Most usually mutton stew with turnips, known from several sources as far back as 1611. A 'Potato Herrico' is also kn...

General term for a stew or fricassee of re-heated small meat pieces with vegetables (Mrs.B, etc)

A mixture of ingredients, commonly diced sheep meat with carrot, lettuce (or cabbage) and other vegetables, cooked so as the ingredients fall and produce a high...

Beef cooked in a sealed pot.

Kidneys and sausages stewed with onions and flavoured with parsley, in some versions with mushrooms, tomato, thyme or mustard.

Lamb's tails, soaked in boiling water, skinned and baked in a crust with parsley. Made at lambing time when the tails are docked.

Alternating layers of red meat, most usually sheep meat, thinly sliced potato, and onion, the top layer being of overlapping very thin potato rounds. Occasional...

Beef and onion stew with dumplings and herbs. In some versions the herbs, parsley and thyme, are added to the stew, in others to the dumplings. The association ...

Strips of liver sauteed with a bacon pieces and coarsely chopped onion, gravied and served with mashed potato.

A general name for any thick stew, first recorded in 1597. Possibly derived from Yorkshire dialect 'lob', 'to bubble up while boiling, or to eat or drink up noi...

Lamb cooked with Worcestershire Sauce. Known from local reports and British Food Trust, etc.

Stew of cubed sheep meat with root vegetables and dumplings. (J.Salmon, etc)

A general term for thick broth of minced meat in a spiced sauce, known from the 14th to 17th Centuries.

A thicker version of Mulligatawny Soup

A meat-and-vegetable stew of variable form, such as chicken, bacon or beef steak and kidneys, cubed, stewed with vegetables around a thin gravy with plain dumpl...

Alternate layers of thinly sliced potato, then onion, then grated cheese (usually Cheddar, Cheshire or Lancashire) cooked in a shallow pan, most traditionally w...

Sliced potato and onion with meat pieces, cooked in the manner of Pan Haggerty.

Sheep-meat chops with stock, sliced onion and potato, baked together.

Pork or bacon pieces boiled with peas, carrots or parsnips, onions, and sweet herbs. The peas pulped to serve (Eaton 1822, Soyer 1845)

Any game and vegetable stew. Typically rabbit with carrot and potatoes.

There are a considerable number of dishes given the name Poor Man's Goose, most consisting of a layered dish which is then baked, including Hampshire Goose, or ...

Pork, celery and vegetable stew, highly spiced with pepper.

Pork chunks with whole pitted prunes and onions.

Unsalted pork pieces with shredded red cabbage and, often, apple pieces.

Whole beef joint, rolled and boiled in a closed pot with vegetables.

Original Receipt in 'The English and French Cook' By "TPJPRCNB" 1674 (TPJPRCNB 1674)

Forcemeat cooked in a raw earthenware pot, the pot being broken open to access the food (Cury 1390, etc) cf. Appraylere.

Rabbit pieces with root vegetables and plain or herb dumplings.

Stew of diced lamb or other red meat, boiled until partly fallen, with carrots and other root vegetables. Often served with a biscuit of shortcrust pastry and p...

Cubed sheep meat stewed with carrots and onions. Topped with bread slices soaked in the thickened liquor. Baked until top crisp.

Beef or mutton stewed with spices, fruit and wine

Potato and bacon. Known from dialect glossaries of the19th Century.

Stew of sheep meat with black pudding, potatoes and other vegetables. Like Lancashire Hotpot it is topped with a layer of thinly-sliced potatoes and baked until...

Poultry broth with mushroom and almonds, thickened with breadcrumb, topped with poultry mince and grilled. Decorated with "Pomegranates, Pistaches, and Cocks-co...

Beef stew with vegetables, flavoured with parsley and garlic. May include carrot, and onion chunks plus tomato and (in some versions) mushrooms.

There was a fashion in medieval and early modern cookery for producing all-white versions of dishes, such as white soup, white stew etc.

Stew of pork chops and kidneys layered with onion, apple and potatoes (J.Salmon)