reference: francatelli-1846

Water in which apple slices have been steeped (Eaton 1822, Francatelli 1852, etc).

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

Whole large potato, baked, the top split and served with butter. Other toppings frequently encountered include baked beans, grated hard cheese, cottage cheese, ...

Dish part-filled with flour-egg-sugar-milk batter, fruit added, baked (Francatelli 1852, Acton 1845, etc).

A suet pastry roll filled with meat savoury (such as shredded bacon or minced beef) and sweet ingredients (such as apple or currants). Most traditionally steame...

Now usually a Bread-and-butter pudding or Bread Pudding baked over a layer of fruit such as raspberries or strawberries or with the berries mixed-in.

Opaque, sweet, white set-jelly desert, most traditionally flavoured with almonds but now often prepared with other fruit flavourings and coloured pale pink.

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

General term for a type of suet paste pudding which is formed into a roll, similar in proportion to a bolster-pillow.

Broken bones, boiled. Drained, skimmed and vegetables added with thickener such as barley or peasmeal (Francatelli 1852, etc)

Whole, or mashed, boiled parsnips, with butter (Francatelli 1852, etc).

Infusion of dried camomile flowers, known at least since the 17th Century and reputed good for rheumatism.

A general term for thickened drinks. Typically wine, milk or ale thickened with flour, oatmeal or egg, sweetened and spiced.

A large ice-cream mound, hollowed and filled with fruit (pineapples, damsons, etc) and surrounded by 'Chesterfield Biscuits', tiny (c2ins?) wafer cones filled w...

(Also: chidling, chitling, chitter, chitteril)

Cod's head, boiled or baked whole, skinned and served with a rich sauce (Moxon 1764, Glasse 1747 Francatelli 1852, Mrs.B, etc).

Cowheel with herbs and rice (Francatelli 1852)

Picked white crab meat, cold, with salad accompaniments.

Any of a variety of sauces made hot with, usually, Cayenne.

Bones with a little meat on, coated in a hot spice 'devil' sauce and grilled (Soyer 1845, Francatelli 1846, etc)

A widely variable name. Francatelli 1867 has a consomme with poultry or game pieces thickened with arrowroot, other versions have vegetable pieces in chicken st...

Diced hard-boiled egg in melted butter sauce. A sauce for fish and light meats (Soyer 1845, Francatelli 1852, Mrs.B, etc)

Hot beer with sugar, spices and egg whisked-in (Francatelli 1852)

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

Assorted fish pieces, now almost invariably in a cream sauce, under a topping of mashed potato, baked. Ocasionally with a paste crust (Francatelli 1852, Mrs.B, ...

Boiled fowl pluck, in a crust on top of beef steak (Glasse 1747, Eaton 1822, Francatelli 1852, etc)

A hard, sometimes very hard, high-bake sweet wheatflour biscuit made with golden syrup, treacle or dark sugar. Typically 2 ins diameter, ¼ ins thick. Baked to g...

Image: Alex Bray...

Hops infused in hot water, or hops added to Indian tea. Hop tea was commercially available in the 19th Century.

Pressed cone of very light wafer biscuit filled with ice-cream, eaten from the hand.

Small, shallow (c 3ins diameter, ½ins deep) sweet shortcrust open base filled with fruit jam and baked.

Tall, hot-water paste pie filled with chunks of cooked pork and bacon with sage. Often decorated on the top or with flutes up the sides (Francatelli 1846, Hutch...

Bone marrow parboiled, drained, seasoned with chopped parsley, pepper, salt, lemon-juice, and "a mere suspicion of shalot", spread on squares of hot crisp dry t...

An infusion of marigold leaves. Superior to "the cheaper kinds of teas, which are ...from their spurious and almost poisonous nature, calculated to produce evil...

Pie with veal, bacon and larks. Not the same dish as Melton Mowbray Pork Pie

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...

Cooked mixture of dark dried fruits, dark sugar, citrus peel, sweet spices and suet, often with brandy. Used as a pie filling during the Christmas and New Year ...

Soup made in imitation of the, prized but impossibly expensive, turtle-meat soup. Known since the mid-18th Century and popular in the 19th. Usually made from ca...

The marine mussel, of which about 10,000 tons are produced from England each year. Freshwater mussels are very rarely, if ever, used.

Made with mutton chunks with onion and pearl barley (Soyer 1845, Francatelli 1852, etc)

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Pancakes of pudding batter, lightly cooked on both sides, typically 8" diameter by 1/8" thick. Served hot rolled-up with sugar (or honey) and lemon on 'Pancake ...

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...

Minced onion with vinegar, pepper and salt. Eaton 1822 adds chopped parsley, Francatelli 1846 fries the onions first and adds wine.

Very thin potato slices fried crisp in oil, seasoned and served as a cold snack.

Potato boiled until fallen, often with a little lard or butter "A few sprigs of parsley, or the flowers of four marigolds, is an improvement, and, at the same t...

Thinly sliced apple and quince with sugar, invariably under an ornamented puff paste (Francatelli 1846, Hutchins 1967, etc).

Cooked rabbit pieces with onions and herbs, in a suet crust (Soyer 1845, Francatelli 1852)

Peeled mixed fruit boiled with½ its weight in sugar, potted with sugar syrup over, "a preserve for winter use".

Redcurrants boiled with sugar to a soft jam. An accompaniment for meats.

Filling of stewed rhubarb pieces in sugar syrup (Francatelli 1852, etc)

Eel fillets in a very rich gravy, with nutmeg, parsley and sherry, either as a soup, stew or in a pie.

Onions baked or fried whole, often with their skins on (Francatelli 1852, etc)

Pork joints are most traditionally roasted with the, scored, skin on, merely rubbed with salt (Francatelli 1852, etc)

A mix of fresh leaves with, for instance, tomato, onions, beetroot etc. Many earlier receipts (Robert May 1660, Francatelli 1852, Evelyn 1699) include mint leav...

Steamed pudding containing spiced sausage meat.

A finger-food-sized sausage, or a roll of sausage-meat, enveloped in a cover of, usually flaky, flour paste, with the ends exposed, baked. In one early receipt ...

Now usually sausages stewed with vegetables, typically onions and carrots.

Semolina grains boiled with milk until soft. Usually served with jam.

A sharply-flavoured sauce for fowl, game and read meat. Eaton 1822 has simply wine vinegar boiled with sugar. Soyer 1845 has chopped onions with chilli vinegar,...

A whole cooked sheep's head. Known by the name 'Jemmy' from 19th Century literature, including Dickens' 'Sketches by Boz' and Mayhew's 'London Labour and the Lo...

Split, cleaned head, boiled with chunks of winter vegetables and, usually, barley or rice (Francatelli 1852)

"Industrious and intelligent boys who live in the country, are mostly well up in the cunning art of catching small birds ... pluck them free from feathers, cut ...

Snails, usually chopped and stewed in milk. Snail broth appears in several English cookbooks from the 15th to the 18th Centuries, most commonly as a food for in...

Mackerel fillet very lightly stewed in vinegar with herbs, spices and onion, commonly served with gooseberry sauce

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

Now usually thin steak fried, usually with onions, then water added and stewed to form a gravy (Francatelli 1852, etc.)

Ox heart, filled with stuffing and roasted. Served sliced.

Thin whole-egg omelette with sweet filling.

Broth of tapioca boiled in stock (Francatelli 1852, Mrs.B, etc)

Mayonnaise with chopped capers, gherkin and vinegar. A sauce for fish.

Breadcrumb, egg, sugar, milk and spice pudding boiled in a teacup (Francatelli 1852)

Soda-raised steamed sponge pudding with treacle mixed-in (Francatelli 1852)

Trotters are the feet, usually of pigs, but occasionally of sheep. They are plain boiled and often served hot with spiced vinegar.

A simple flour batter - occasionally with spices - cooked in front of the roasting-fire, under the meat, so that it collects drips of meat fat and juices as it ...

Image: Unknown