reference: francatelli-1852

Bacon steaks with boiled cabbage and, commonly, carrots.

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

Dough of flour, suet milk and seasonings, baked under a roast. A form of Under Roast Pudding

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

Thinly sliced red cabbage braised with sugar, or cider, and vinegar. Commonly served with dark meat.

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

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

Cowheel with herbs and rice (Francatelli 1852)

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)

Large meatballs of breadcrumbs or rusk with herbs and minced meat and offal (most traditionally pork heart and liver), baked close together so that, on rising, ...

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, ...

Sausage wrapped in suet paste and boiled. Known since Francatelli 1852, and very frequently repeated in cookbooks and news articles up to the 1950s.

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 ...

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

Milk or buttermilk boiled with flour. Repeatedly mentioned in newspapers and texts from the mid 18th Century as a food for the ill, or a breakfast for the poor.

Water in which very hard burned toast has been soaked. Strained and served cold (Francatelli 1852, etc)

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

Small pieces of bleached thick seam tripe stewed in milk with coarsely-cut onions and a herb, typically bay, but occasionally sage or parsley. Now usually serve...

The Vegetable Marrow is any of several kinds of squash or gourd, the fruits of Cucurbita pepo. In English practice the flowers are not eaten, though these are a...

Mixed vegetables (Francatelli 1852 suggests carrot, turnip, onion, celery, parsnip with butter, parsley, chervil and thyme) boiled until fallen.