reference: rundell-1807

Whisked egg with extra yolk, plus sugar, butter, flour and citrus or marmalade, baked in a tin (Rundell 1807, Walsh 1859, etc)

"England has no rival in the preparation of seasoned pork, and her famous bacon, the renown of which is enormous, constitutes one of the greatest discoveries in...

Open tart filled with sugared barberries. Known in many earlier cookbooks including 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822), 'English...

Beer and butter, a sauce for steaks.

Minced fish with breadcrumbs, onion, herbs and egg, rolled in crumb and fried, then stewed in fish-stock.

Boiled brains, pureed with herbs, formed, with egg or flour if needed, into patties and fried (Rundell 1807, Acton 1845, etc)

Brains are boiled, skinned and then sliced or chopped. Usually served with hot butter.

A simple soup or broth of sodden bread scraps, seasoned with whatever is available. There is also a thicker sauce form of a brewis, see: Brewis Sauce

Broad beans, pureed and mixed with herbs, egg yolks, butter, baked or steamed.

Any conglomerate of chopped, shallow-fried, left-overs from a previous day's meat dinner. Now most usually a dish, typically of potato and cabbage, fried into a...

Vinegar, strongly flavoured with, for instance, garlic, cayenne, soy and walnut ketchup. (Rundell 1807, Mrs.B)

Chopped shallots with vinegar, broth and pepper, a sauce for mutton (Rundell 1807, Eaton 1822, Glasse 1747, Walsh 1859, etc)

Carrots pureed in stock. Described by Eliza Acton as "this favourite English soup" there are dozens of receipts for it throughout the 19th Century and variants ...

Jam of whole cherries, with no additives or flavourings.

Now usually a double shortcrust pie with chicken and ham pieces, usually in a white sauce.

Coconut-flavoured custard in a thin pastry. Known since Rundell 1807.

Sliced cucumber with shallots, steeped in vinegar. "a very nice Addition to Salads" (Rundell 1807, Acton 1845, Mrs.B)

Wine sugar and nutmeg frothed with milk, clotted cream on top with cinnamon and sugar (Eaton 1822).

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

Browned eel pieces stewed in cider, often with onion (Rundell 1807, etc)

Steamed sponge with chopped apple, currants and citrus. This receipt is now usually made with a baked Victoria Sponge type mixture, but all earlier versions, be...

Whipped cream strengthened by beating or with gelatine or egg white, plus strong alcohol (brandy, Sherry) and flavours, such as orange.

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

Goose or duck giblets, boiled (Eaton 1822, Mrs.B, etc)

A Made-Wine from gooseberries, made sparkling by bottling before completely fermented.

Sorrel, butter, and gooseberry (Moxon 1764)

"What exactly is it that they put into haggis?

Shredded cooked ham with butter or cream, moulded and baked. May be glazed and decorated with capers etc. (Rundell 1807, etc)

Finely grated horseradish root made into a creamy sauce with, for instance, cream and pounded breadcrumbs. Served with roast beef or smoked fish.

Steamed suet pudding with dried fruit, peel, brandy, lemon and a very sharp, strong spice flavouring. Moxon 1764 uses a whole half-nutmeg, Rundell 1807 uses 'Ja...

Breadcrumbs with suet, sugar, egg and lemon (rind and juice), boiled (Rundell 1807, Acton 1845, Mrs.B, etc).

Layers of ling (a fish of the cod family) with egg and under a pastry lid (Rundell 1807, White 1932, etc)

Cream whipped with nutmeg and sweet wine (Rundell 1807, Eaton 1822, Walsh 1859)

A strong made-wine from malt wort, as used for brewing beer, commonly with raisins and sugar. The term has also been used as a synonym for 'makt whisky'.

Also known as 'Mock Brawn', a 'collared' dish.

A strong brandy-based citrus fruit punch (Rundell 1807, Eaton 1822, Farley 1811, Mrs.B. etc).

Elderberry juice, reduced with sweet spices (mace, ginger, pepper, cloves) and shallot. Stored to mature and used cold, a sauce for fish (Rundell 1807, Acton 18...

Mashed potato with butter, sugar, lemon and egg, baked. The term 'cheese' may derive from the earlier usage meaning 'moulded', as with fruit 'cheeses'. (Rundell...

The English tradition of potted fish is of a cooked - not simply pickled or smoked - fish with sweet spices, always including mace. There is also a distinct New...

A basting mixture for joints of Port, shallots, anchovy and pepper. Said by Hutchins 1967 to date from the reign of William and Mary.

A plate of mixed bite-sized 'gobbet' pieces of, for instance, cooked meat, fish, poultry, with vegetables such as potato, beetroot, onions etc. 'The Art of Cook...

Now an individual whole hard boiled egg wrapped in sausage meat, covered in breadcrumb and deep-fried or baked. Now served universally as a snack item, they wer...

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...

Known at least since 1760 as a sauce for salmon.

Thin beef steaks, floured, fried and then stewed in water with walnut ketchup (Rundell 1807, Eaton 1822, White 1932)

A many-bird pie. A type of Trunk Pie.

Milk splashed into cider and brandy. (Rundell 1807, Eaton 1822 and Walsh 1859, etc)

Sweetbread are either the thymus (called gullet sweetbread) or the pancreas (belly sweetbread) of a young pig, lamb or calf.

Seed-free tomato puree reduced with sugar, salt and a slight admixture of spices such as celery and garlic.

Original Receipt from 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807)

Green walnuts, pressed or crushed, steeped several days in vinegar, then boiled down with spices. A commonplace addition to gravies during the 18th and 19th Cen...

Lampreys in a sauce highly seasoned with anchovies and spices, the precursor of 'Worcester Sauce'

Young Lampreys boned, boiled and potted with sweet herbs such as mint and marjoram under clarified butter.