reference: bradley-1728

Bacon and egg batter. Either as bacon rashers dipped in egg-rich batter and fried, known at least since Wooley 1672 and Bradley 1728. Or, batter fried with chop...

Badger is almost unknown as a meat in England, but badger ham has occasionally been a local delicacy.

The term 'barbecue' possibly comes from the Spanish word for a raised trestle and is known as a method of cooking in England, especially in a social, outdoor ma...

Cooked beetroot mashed with sugar, butter, flour, hard egg yolks, spices, orange and lemon. Made into cakes and dried in a slow oven (Bradley 1728).

England has little tradition of digestive bitters, like Angostura, Cynar or Jagermeister. A receipt is known from Bradley 1728, of brandy with gentian root, ora...

A medium texture blue veined moulded cheese made in cylindrical form from full cream cow's milk with no added pressure, with blue penicillium veins radiating fr...

'Bringing in the Boar's Head' for a Christmas feast. Engraving, English, 1871 (Colorized)

Pressed cheese formed in a 6ins by 9ins mould (Bradley 1728, etc)

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).

Lemon pulp boiled with sugar to a hard set. (Bradley 1728)

Roast fowl, covered with fat bacon and breadcrumbs, stuffed with cloved onion, served with orange-juice and salt, or with oysters (Bradley 1728).

Double-crust puff pastry pie containing pork with apples, butter and sweet spices (Glasse 1747, etc). Bradley 1728 adds diced potato.

“A gastronomic paradox: the most English of dishes, made from the most un-English ingredients”

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 ...

Omelette with chopped clary leaves (qv), fried in lard, served with lemon slices (Bradley 1728, Moxon 1764)

Since a charter of 1189, the town of Colchester has controlled the oyster fisheries at the mouth of the river Blackwater, and Colchester Oysters, known as 'Colc...

Eels collared by pickling and hot-cooking.

Comfits are spices, dried fruits, or nuts, coated with sugar candy. Fennel seed comfits are used to decorate trifles and cakes while liquorice stick comfits are...

Sliced cucumber boiled in vinegar with hot spices such as mustard, garlic, ginger etc. to imitate mango pickle. From a time when mango pickle was a rare delicac...

Widely made at home, with at least one commercial producer, Lyme Bay Winery of Axminster, Devon. Bradley 1728 considered damson wine equivalent to Claret.

Stewed cucumber slices with onion, fried in burned butter with Claret.

Dish of eel pieces with butter, currants and sweet spices under a pastry cover (Robert May 1660, Glasse 1747, Rundell 1807, etc).

A form of Lumber Pie filled with meatballs of veal with spices, plus veal sweetbreads, button mushrooms, egg yolks, coxcombs (Bradley 1728).

Oysters placed in scallop shells, butter and breadcrumbs over, grilled (Bradley 1728, Moxon 1764, etc). This is remarkably similar to the modern French 'Coquill...

Cooked trotters, floured and fried in hog's lard. Served with gravy of claret, mushrooms and burned butter. Lemon, breadcrumb and berry garnish (Bradley 1728)

Sliced beetroot, cut in the shape of a fish, breaded and fried. Served with lemon and "put about stew'd Carps, Tench, or roasted Jacks, by way of Garnish, with ...

Cowheel pieces fried, usually in butter with onions.

Stewed oyster meat fried in batter of flour, breadcrumb and mace (Bradley 1728, Mrs.B, etc).

Frog's legs boiled in veal broth with herbs, lemon and shallots. Served in cream with mushrooms, or in gravy with claret. "They make a very good Dish ... but we...

Segments of fruit (apple, apricot etc) fried. Before the 19th Century the term 'chips' universally refers to fruit chips.

Cheese flavoured with the juice of marigolds (Bradley 1728)

A 'Made-Wine' from gooseberries. (Moxon 1764, Eaton 1822, Mrs.B, etc) Known at least since Bradley 1728, "one of the richest and strongest Wines made in England...

A sweet haggis-type pudding of minced beef with oats, sugar and fruit, boiled in a large gut bag.

Chervil, spinach, celery, leeks, beet etc., boiled with breadcrumbs (Bradley 1728)

Small shortcrust case filled with sweet mincemeat and usually dusted with sugar. Open or closed, often decoratd on the top. A winter treat. Now almost always ro...

In English practice, any one of a variety of mixtures purporting to imitate crab or lobster meat. A very popular treat from a time when fresh crustaceans were n...

Thin beef slices stewed with herbs, lemon peel, onion, pepper, salt, nutmeg and claret. Thickened with burned butter. Served with diced lemon, beetroot, capers....

Carp fillets with balls of minced eel, breadcrumbs, marjoram, eggs, anchovy, nutmeg, plus oysters, mushrooms, lemon, bacon, claret and mace (Bradley 1728).

There is no single receipt. Bradley 1728 has a long discussion.

Yeast-raised cake of flour with cloves, cinnamon, nutmeg, orange flower or rosewater, currants, cream, butter and wine (Bradley 1728)

Thin beef stewed with wine, shallots, marjoram and bacon. Bradley 1728, puzzlingly, has the cooking finished in a pan over over burning paper.

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

Raised white wheatflour cake made with butter, very rich in dried fruit, peel, sweet spices and ginger. Commonly baked in a round with a rusticated top surface....

Mussel meat in brine and vinegar.

Cooked oysters in vinegar with spices. WM 1658 uses mace, pepper and salt.

Whole, unripe, walnut fruits, harvested before the shell forms, preserved in flavoured vinegar. An accompaniment for cold meats.

Plum Porridge, or Plum Pottage or Christmas Pottage is widely mentioned up to the 19th Century. Bradley 1728 gives a receipt consisting of beef boiled with beer...

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...

A crumb or flour based enriched solid pudding batter with the jam mixed-in. Boiled or steamed.

Blind baked shortcrust pastry case filled with pineapple pieces poached with sugar and Madeira, baked and cream poured over. Garnished with pineapple leaves.

A cow's milk curd cheese with minced sage, or sage extract, added after first milling and before pressing into flattish rounds, usually waxed. Yellow-white with...

A commonplace drink before the arrival of India or China tea, made with the narrow leaved sage.

The slim, sweet, root of Tragopogon porrifolius, also known as the oyster plant. It appears, peeled and boiled, as a vegetable in many 18th and 19th Century coo...

Skins filled with pounded fish with herbs and spices, lain 24 hrs in pickle then smoked, boiled after (Bradley 1728).

Whole eggs lightly agitated until semi-set over a direct heat and served on toasted bread. (Robert May 1660, Bradley 1728, etc.)

Double-crust pie containing rabbit joints in a rich, mixed, stew often containing bacon, liver, fruit, typically apple and currants, with onion and spice-flavou...

(Although snails are clearly not a fish, they are customarily classified among shellfish, there not being anywhere else to put them)

Snails stewed in veal-broth, with cloves, Sack, Mace, and served with a white sauce of cream, butter and nutmeg, or else on sippets with a brown sauce of gravy,...

Eel cut into small pieces, coated in herbs and breadcrumbs, fried.

Parboiled Coast of Mutton (neck and breast together) rolled around stuffing of breadcrumbs, lemon peel, pepper, salt, nutmeg, dried marjoram and basil, egg yolk...

Sturgeon is very occasionally caught in English waters. Bradley 1728 says; "They are in great esteem when they are fresh taken, to be ... roasted or baked; besi...

Claret boiled with cinnamon, sugar and breadcrumbs. "These are the sweet Sauces used for Hare, and all other Venison" (Bradley 1728).

Tench stewed with lemon-peel, horseradish, herbs, cloves, white wine, anchovy, thickened liquor as sauce with shrimps. Garnish of fried bread soldiers, grated l...

Bacon fried with liver and chopped greens.

Thin slice of bread, toasted on both sides, optionally buttered, cut into slim strips for dipping, most commonly in boiled eggs.

Egg whites cooked to imitate tripe, from a time when tripe was a prized cut so expensive as to be worth producing an imitation of, like the Mock Turtle Soup or ...

Any soup made of the meat, and especially the fat, of the green turtle, long considered a great delicacy in England. Usually pieces of stewed meat and fat in a ...

Umbles are the meaty parts of a beast's pluck - the heart, liver, kidneys and lungs - usually of a deer, but also of other animals.

The acid juice of green or unripe grapes, crab-apples, or other sour fruit, used in cooking or as a table condiment in much the same way as vinegar. It appears ...

Skinned, chopped snakes, boiled with herbs. Known from several 18th Century sources. Snake also occurs in a Wedding Cake receipt from 1660.

Whole river fish (perch etc) stewed with herbs, especially parsley leaves and root, onion and served in the stewing water (Bradley 1728, Mrs.B, etc).