reference: hartley-1954

Pureed apple with stock "white pepper, 6 cloves, cayenne or ginger to taste" (Mrs.B, Hartley 1954, etc)

A wine produced at home by the alcoholic fermentation of sugar, usually with ginger, using clumps of yeast with a lactic bacteria, which rise and fall in the ja...

Sweetened gin in which young beech leaves have been steeped for several weeks.

Chunks of beef cooked with celery seeds, cloves, onion and grated parsnip, supposedly imitating the flavour of hare. 'Food in England' by Dorothy Hartley (Hartl...

The tips of the unfurled fronds of young ferns have been plain-boiled and eaten like asparagus, known from 'Food in England' by Dorothy Hartley (Hartley 1954). ...

Bread boiled until it can set as a semi-clear jelly. Cooled and flavoured with fruit. Known from 'Food in England' by Dorothy Hartley (Hartley 1954).

Old loaf, hollowed out, buttered and baked crisp. Filled with meat or vegetables. Known from 'Food in England' by Dorothy Hartley (Hartley 1954).

A form of shallot-based store sauce made at the many cab driver's shelters in the days of Hansoms and Growlers. 'Food in England' by Dorothy Hartley (Hartley 19...

A form of pie, said by 'Food in England' by Dorothy Hartley to be; "very curious. It is mentioned by many old writers and I found it still made in Leicestershir...

Old ale flavoured with cherries, known in many locations at least since the early 18thC, but especially associated with Kent. In 'Food in England' by Dorothy Ha...

Egg-yolk custard with almond and lemon thickened with breadcrumbs, Stiff egg white partly folded-in. Baked to give a marbled white-yellow appearance. Reported i...

Cut bread soaked with honey, cider and boiling water. Known only in 'Food in England' by Dorothy Hartley (Hartley 1954).

Small squares of thin puff paste folded over a filling of chopped apple with dried fruit, brandy and almonds to form a triangular pasty. Baked. Strewn with suga...

Dough of mashed potato with fat such as butter or lard and currants. Formed c1ins thick. baked or fried. Given in 'Food in England' by Dorothy Hartley (Hartley ...

Dough of mashed potato with flour, dried fruit, sugar and butter, formed into a large thin round and baked (Hartley 1954, etc)

Patties of chopped meat, suet and rice, rolled in egg and crumb, fried. Known from Mrs.B, Hartley 1954 and two 19th Century Cornish texts.

Scone or sponge cake with high proportion of chopped or sliced apple mixed-in, cooked as a relatively thin (c2ins) slab (Hartley 1954, etc)

Batter infused with lemon and bay, baked in a pastry-lined dish. Compare with Doucette

An open tart of a shortcrust base filled with cooked sliced apple, topped with egg custard flavoured slightly with sage and very strongly with marigold petals. ...

Long, thin, roll of steamed suet paste, slashed ¾ of the way through at intervals, curved over and hot jam or treacle poured into the gashes. Given in 'Food in ...

Old hare strewn with pepper, cloves and oatmeal, fried, then baked with butter and a beer baste (Hartley 1954)

An English Piquant Sauce sauce.

Steamed suet pudding made with wheatflour and rice flour, plus raisins, currants, apricots, sultanas and nutmeg, made for the Floral Dance day held in Helston, ...

Boiling chicken stuffed with prunes, simmered overnight and served, hot or cold, with a lemon-flavoured gravy.

Grated horseradish stewed in vinegar (Acton 1845, Hartley 1954, etc)

Bun of slightly sweetened bread dough with fat. c3ins diameter, 1½in thick, with deep thumb depression in the centre. Receipt in 'Food in England' by Dorothy Ha...

Celery with apple pulp stewed in a tall jug. Given in 'Food in England' by Dorothy Hartley (Hartley 1954).

Flour-and-egg batter, cooked very hot, hot cherries and reduced juice poured in. Given in 'Food in England' by Dorothy Hartley (Hartley 1954).

Yeast-raised sweet spiced loaf made with butter. Dried fruit rolled into the centre before baking (Hartley 1954, etc)

Hare roasted while basted with milk and butter. Known from 'Food in England' by Dorothy Hartley (Hartley 1954).

Marrow melted out of bones and beaten to a cream as it sets.

Rice cooked with meat, or in a meat broth. Hartley 1954 reports that "East End women make a rice pudding using broth ... when cooked it is finished under the jo...

'Food in England' by Dorothy Hartley (Hartley 1954) reports from her correspondent Mrs Loudon that in some parts of Leicestershire and Staffordshire raised hot-...

An English Piquant Sauce sauce.

Pie with filling of chopped calf or pig intestines and tripes, usually with onion and sometimes with cream and root vegetables (Hartley 1954). The name is well-...

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

Given in 'Food in England' by Dorothy Hartley (Hartley 1954) as an accompaniment to beef. Made using seasoned oatmeal moistened with stock, boiled in a cloth al...

Filling of layered apple and onion, sometimes with bacon or potato. Covered with pastry and baked. Known from several 18thC sources, including The London Art Of...

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 ...

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

Filling of boiled, mashed parsnip with honey, ginger, spices, lemon and yolks. Open, or with a lattice top. Hartley 1954 suggests decorating with primroses; "A ...

Mollard 1802 has them boiled with herbs then breadcrumbed. Hartley 1954 explains how they were once stewed with wine or vinegar and served with mustard, lemon o...

Usually pigeon joints with sliced beef under a single crust, often with mushrooms and bacon (Acton 1845, Hartley 1954, etc)

Shredded onion and cabbage with treacle, vinegar and pepper stirred through. Eaten with cold meats, known from 'Food in England' by Dorothy Hartley (Hartley 195...

A 'poor man's cheese' made from mashed potato, milk and a little real cheese, pressed together and stored several weeks to ferment.

Vinegar flavoured with sugar and primroses (Eaton 1822, Hartley 1954, etc)

Rooks were formerly commonplace fare for farm labourers, and the rookeries especially protected for that reason. There is no definitive receipt. Young rooks are...

Plain, semi-raised white wheatflour pastry with egg and butter, baked in c1in thick, 2½ins diameter rounds. Served with sweet or savoury toppings (Hartley 1954,...

Small plain round cakes of yeast-raised white wheatflour with egg. Given in 'Food in England' by Dorothy Hartley (Hartley 1954).

Brown bread crumb with suet, brown sugar, nutmeg, egg and brandy. Boiled. Served with brandy butter. Given in 'Food in England' by Dorothy Hartley (Hartley 1954...

Stargazy Pie

The meat, with fat and skin, from alongside a pig's spine, salted and part-dried, then slashed deeply and the cuts filled with a herb mixture - usually parsley,...

Round, low, individual soda-raised wheatflour cakes with stiffened egg white, egg, sugar and lemon zest (Hartley 1954, British Food Trust, etc)

Reported by Dorothy Hartley (Hartley 1954) as a thick batter of egg yolk, milk and flour folded into stiff egg whites. Baked as small rounds in a saucer and ser...

Fluffy egg batter with sugar, spices, ginger, and peel, steamed. Served with butter and sugar. Given in 'Food in England' by Dorothy Hartley (Hartley 1954).

General term for table sauces, especially jellies, to accompany roast meats.

Piece of bread used as a plate, whether a cut slice or a specifically-baked flat loaf. Commonplace in grander households from the 12th to the 18th Century.

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 ...

An ancient dish of a pig stomach filled with spiced pork, coloured and stuck over with spit almonds to imitate a sea-urchin or hedgehog. The spelling 'Yrchin' i...