locale: Northumberland

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

Rich cake, or bread, served at a funeral.

Grated potato and onion with chopped bacon, seasoned, bound with flour (and sometimes egg) and fried as a small patty. Particularly associated with breakfast in...

Pig's blood with oatmeal, a high proportion of whole barley and (usually) coarse chopped pig fat and spices, poured c2ins deep into a large tray and baked. Cut ...

Bacon joint boiled with pepper, cloves, onion and other vegetables. Repeatedly mentioned in texts from the 1600s on, the method of prearation is rarely given, i...

Calves brains, soaked in water, boiled, wrapped in slice of bacon, baked in a dish with flour, water and sherry to make a sauce.

Girdle cakes with cheese sandwiched between. Known from Richard Heslop's 'Northumberland Words' of 1894.

Boiled peas mashed with breadcrumbs, onion and herbs. Formed into patties and fried. Carling Sunday is the fifth Sunday in Lent, on which it was customary to ea...

Finely chopped celery stewed in milk. Grated cheese, whole egg and butter added and baked.

Chicken pieces stewed with apricots and herbs.

Large, flat oatmeal crispbread, cooked on a griddle, then dried out.

Oval-shaped enriched cakes or scones with peel and currants.

Cockle soup is now usually cockles in a creamed base, commonly with celery, onions, parsley, and very often with mushroom. There is a tradition that the soup sh...

A type of pudding made with oatmeal and suet.

Bleached honeycomb (reticulum) tripe in pieces, soused in salt, vinegar and pepper.

Dough of white flour, salt and cold water only, baked.

Cowheel is the fatty cartilage from around a beast's heel. Chunks are boiled, and form a sweet, mucilaginous gravy.

As the receipt at Kipper Paste, with lemon and black pepper added.

Garth Lowerson packing Craster Kippers- 1963

Yorkshire Curd Tart

Folded-over disk of paste containing dark fruit stewed in butter with sweet spices.

Now a biscuit of two discs of soft shortbread adhered together with hard jam, topped with a small circle of white icing and decorated with a glace cherry or sim...

Large (c5ins diameter) very rich soda-raised flattened buns made from wheatflour with candied peel, sugar and cream. Usually decorated on top with glace cherry ...

Soda raised white wheatflour bread cake made with egg, ground almonds, dried fruit and shredded peel. Known at least since Peggy Hutchinson's 'North Country Coo...

A variant of Pan Haggerty , sliced potato and onion with flaked smoked fish mixed-in.

Like many everyday articles 'fried cakes' appear, from news reports, to have been so commonplace, especially from the North West counties in the 19thCent, that ...

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...

"A sort of ale, formerly made in the neighbourhood of Newcastle, by boiling the tops of the [heather] plant to a wort, and then putting wormwood to it, and ferm...

Oatmeal eaten with (hot) milk poured over it.

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.

Image: thepastisaforeignpantry.com

Macon is mutton cured like bacon or ham. Although mutton has been salted and cured for centuries (Glasse 1747, etc), the name 'macon' appears to have been inven...

Mashed mix of nine ingredients, typically boiled potato, carrot, turnip, parsnip, leek, peas, with salt, pepper and butter.

Mussels, boiled and shelled, in a thick cream sauce with parsley.

Form of fruit cake known anecdotally, and from the poem 'Echoes of the Tyne' of 2012;

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

Brown bread with caraway seeds. Hartley 1954, etc. For other breads with caraway seeds, see Caraway Bread...

A full bodied reddish brown beer, 4.7% ABV, with a distinctive bitter-sweet taste, usually packaged in a clear flint glass bottle. Typically the ale is consumed...

The English tradition of potted fish is of a cooked - not simply pickled or smoked - fish with sweet spices, always including mace. The 'Newcastle' version is d...

An alternative name for Cabinet Pudding (Eaton 1822, Kitchiner 1845), or, in Williamson 1862 a steamed sponge pudding with almond essence, served with butter an...

Mashed potato, possibly with other vegetables, mixed with flour and butter, baked in a pie tin until it develops a crust.

The 10% of chips which, according to Sarson's, don't get their vinegar are likely to be sharpened with the 'non-brewed condiment' almost universal in northern c...

Soft soda-raised wheatflour dough made with fat and milk, with currants, cut into small rounds and baked on a flat girdle. Served hot, split open with butter.

Sliced liver, onion, bacon and potato mixed together and fried, then stewed in gravy.

A 'Hasty' puddings of boiled milk and flour, set, cooled and mashed. Butter, currants, peel, sugar and brandy added, "Bake it in teacups, turn them out on a dis...

Sweetened yeast-raised dough made with butter, formed into c4ins x 1/2in strips, twisted, sprinkled with sugar and baked.

Tripe is the stomach lining of an ox, cow or other ruminant that has been separated and prepared for cooking. The rumen gives blanket or thick seam tripe, the r...

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.

Heavy, moist, cake made with oatmeal, treacle and ginger. Served as a dessert cake, or as a pudding with custard. Very widely, and most traditionally, eaten on ...

The reduced water in which dried peas have been boiled, used as a soup or gravy.

Blind-baked sweet shortcrust base filled with mixture of breadcrumbs with peach juice, Sherry and sweet spices. Covered with peach slices and melted butter. Bak...

Pease pudding (pease pottage or pease porridge or peasen) is a near-solid cooked mix of boiled split peas, usually including yellow or Carlin peas, water, salt ...

Pork chunks with whole pitted prunes and onions.

In the North of England a form of thickened spiced ale, especially associated with Twelfth Night celebrations.

Crisp-bread made from oatmeal, as Havercake or Clapbread

Currant-filled shortcrust patties of plain paste, larger and flatter (c 7ins diameter,½in thick) than either Eccles cakes or Chorley Cakes and rolled so that so...

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

Scones, nowadays soda-raised, of white flour with fat, sugar and dried fruit mixed-in, baked on a griddle (on which they sizzle and 'sing') and served hot.

Sheet of shortcrust pastry covered with paste of minced dark dried fruit (fig, raisin) walnut and covered with a second layer of shortcrust. Baked and cut into ...

Cleaned herrings with cayenne and lemon, grilled with beef dripping.

A broth with raisins. Known from dialect glossaries. Possibly similar to Fig-Sue.

Low-baked or griddle-cooked c4ins round,½ins thick paste of white wheatflour, suet, lard and, sometimes, currants. Slightly soda-raised, formerly with yeast.

An umbelliferous herb related to chervil, with fern-like leaves and delicate white flowers. The leaves are occasionally used in salads, mainly for their visual ...

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

Round, thin, scones made with roughly half-and-half white wheatflour and mashed potato. A form of Potato Cake.

Soda-raised dough of wheatflour and barley flour with buttermilk, formed into c2ins rounds, glazed and baked. See also: Barley Bread

Sliced kidney and sausages cooked with onions, and possibly other vegetables, in sherry and beer.

Dish of boiled chopped onions mixed with cheese and cream, seasoned and topped with grated cheese, baked until top browned. Not a goose.

Commonly a very low-bake double-crust plate pie of sweetened white pastry filled with sweetened whimberries alone.