reference: cassell-1883

Now an oblong light cake made up from, usually four or very occasionally nine, small slabs of cake of square cross-section in two colours (usually pink and yell...

Lamb chops cut very thin, traditionally served cold with mustard.

Thin drop scones of simple cream or milk and flour batter, served hot with butter.

Cabbage leaves layered with minced items such as beef, or cooked apple with dark fruit. Baked until crisp at the edges, turned out. Meat-free version is served ...

Small, soft, yeast-raised round buns made with butter, condensed milk and egg, glazed with weak sugar syrup and baked. Known at least since 'Cassell's dictionar...

Salted beef joint. Known at least since Robert Burton's 'The anatomy of melancholy' of 1621; "Beefe..corned, yong, of an oxe." (OED)

Grayling, a fish of the salmon family (Thymallus thymallus), is most traditionallly cooked with wine or beer and strong herbs. J.Salmon gives beer with horeradi...

A piquant vinegar sauce for sheep meat etc. (Acton 1845, Cassell 1883 etc.)

Original Receipt from Mrs.B

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

"What exactly is it that they put into haggis?

Claret, soda water, sugar and brandy.

A meat loaf of minced cooked sheep-meat with breadcrumbs and a flavouring of anchovy. Known from several 19th Century cookbooks.

Sponge cakes, ratafia biscuits and almond macaroons soaked in alcohol, topped with red jam. Custard poured over, then whipped cream in high swirls, nuts and che...

'Malvern Pudding' as now commonly made is well described by Information Britain as "little more than stewed apple and custard really", but earlier versions desc...

Beer with lemon, sherry nutmeg and toasts. Known at least since 'Oxford night caps, a collection of receipts for making various beverages ' by R. Cook, 1847

Meat slices ('collops') stewed with strongly-flavoured herbs. In older receipts this may be shallots, thyme, mace and parsley. More recently capers and vinegar ...

Vinegar in which strawberry fruits have been infused, usually with sugar added. (Acton 1845, etc)

Rich paste biscuits with caraway seed.

Set egg custard, fried and served with fruit. Given in 'Food in England' by Dorothy Hartley (Hartley 1954) as being an egg batter, cooked, set, cut into slices ...

The Twelfth Night of Christmas is the 5th January (or 6th by some reckonings), traditionally the last day of the festive season, and its night formerly a time f...

Pancakes made with spices and a very high proportion of butter in the mixture.

Breadcrumbs and suet with chopped apple, dried fruit, lemon and nutmeg, steamed. Widely referenced in newspapers and cookbooks (Eaton 1822, Cassell 1883, etc) f...

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