reference: soyer-1845

Basin lined with thick paste filled with apple pieces, sugar, butter and clove, closed off and boiled (Soyer 1845)

Pureed apple, slightly sweetened if necessary. Accompanies roast pork and light meats (Soyer 1845, etc)

Dish of layers of sliced potato, onion and sliced meat, baked.

Beef in gravy, often with minced onions, in a suet pastry case, steamed.

English 'black butter' was originally a thick preserve made from fruit served as an accompaniment.

Before the 20th Century many families had for cooking only an iron pot on an open fire. Here the helpful Alexis Soyer explains how you can cook a complete Chris...

A large sausage made of blood and suet, sometimes with flour or oatmeal. English black pudding sausages, or blood pudding, have two distinct forms, the 'Bury' l...

Stale white bread pureed with hot milk, usually infused with onion, bay and cloves. Served hot with poultry.

A type of brown betty or apple crumble made with breadcrumbs.

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...

Sliced apple, rolled in sugar and fried in butter. Sometimes accompanied by fried bread cubes. (Acton 1845, J.Salmon, etc).

Any pork meat boiled with shredded cabbage (Soyer 1845, etc)

Chopped capers in thickened butter. A sauce for fish or sheep meat (Soyer 1845, Mrs.B, etc)

Cauliflower florets in white cheese sauce, now commonly grilled slightly to brown.

Stewed celery, pulped with cream and mace. An accompaniment for turkey or other fowl (Eaton 1822, Soyer 1845, etc).

Chicken pieces, often with bacon, in a savoury batter, baked. Soyer 1845 adds crushed biscuits and milk.

Filling of chicken meat with bacon, herbs, crushed captain's biscuit, and milk (Soyer 1845)

Fish and Chips

“A gastronomic paradox: the most English of dishes, made from the most un-English ingredients”

The Sound is the swim bladder of a fish. Formerly a highly-prized delicacy.

Small puddings made with breadcrumbs, egg, sweet spices, citrus, sultanas and raisins and sherry, fried.

Creamed cucumber in white sauce, for fish and white meats, or in stock for dark meats (Soyer 1845, Acton 1845, etc)

Curds mixed with egg, cream, orange-flower water, nutmeg, breadcrumb and dried fruit, boiled (Eaton 1822, Soyer 1845)

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

Steak grilled with hot spices, mustard, cayenne etc (Soyer 1845, etc)

Coarsely chopped leaves of the sweet dock (Polygonum (or Persicaria) Bistorta), also known as Meadow Bistort, Gentle Dock or Passion Dock) fried, usually in bac...

Batter of eggs, dripping, sugar, cream, flour and dried fruit, baked in cups. This dish is made with the melted fat that drips from roasting meat, distinct from...

Duck joints in gravy, with green peas (Mrs.B, Soyer 1845, etc).

Round flaky pastry rolled into a circle, well-filled with currants stewed with sugar, butter and sweet spices, formed up into a bag and turned over to make a bu...

Thin pouring sauce of milk or cream, egg yolks and sugar heated until thick, but neither boiled nor allowed to set (Soyer 1845, Mrs.B, etc). While the French im...

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

Egg yolk custard, smoothed through a sieve and flavoured with brandy, or rum (Soyer 1845)

Beef fillet, rolled around a filling of pate de foie gras, then wrapped with bacon and braised in stock.

Fish chunks with seasoning and onions, in paste, boiled (Soyer 1845, etc)

Fried bread-crumbs, sometimes sprinkled with herbs, as an accompaniment to game and roast fowl (Soyer 1845, Walsh 1859, Mrs.B, etc)

Ginger-flavoured sponge cake. There is no definitive receipt, but Ginger Cake is commonly of medium density, very moist and coloured brown with treacle. It is u...

Open tart with filling of sliced greengages with sugar (Soyer 1845, etc).

Commonly includes a small admixture of a contrasting flavour such as brown sugar, anchovy, wine or vinegar (Moxon 1764, Soyer 1845, Mrs.B)

A mixture of ingredients, commonly diced sheep meat with carrot, lettuce (or cabbage) and other vegetables, cooked so as the ingredients fall and produce a high...

Dough of flour, sugar, butter, egg and milk, "cut it in pieces the size of eggs, roll them even, and ... bake quick" (Soyer 1845)

The organs fried before wrapping in paste. Essentially a more recent version of 'Umble Pie'. "A few herbs is a variation" (Soyer 1845)

A grand centrepiece of roast turkey with a piquant stuffing, presentend in a decorative model ship made of paste. Created by Escoffier in tribute to Admiral Hor...

Mangel-wurzel or mangold is a variety of beet (Beta vulgaris) with very large white or yellow swollen roots. It was introduced into England in the 18th Century ...

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 ...

Finely chopped mint leaves in sweetened vinegar. Served with lamb.

Young sprouts of Curly Cress (Lepidium sativum, 'Pepper Grass') and yellowseed mustard (Brassica hirta), harvested at about 5 days and used as a salad garnish. ...

White sauce strongly flavoured with mustard. Commonly now a sauce for pork, it is recommeded for use with fish at least since 'The Good Huswifes Jewel for the K...

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

Boiled nettles with seasoning and butter, poached eggs (Soyer 1845)

Dough of breadcrumbs, dried fruit, suet (or marrow suet), egg, sugar, sherry and nutmeg formed into small flattened rounds. Fried, sprinkled with sugar and serv...

Orange slices covered with sugar and brandy, rum, or Madeira (Soyer 1845)

Usually boiled and sliced (Soyer 1845)

Paste containing Savoy leaves with whole stuffed partridge, boiled (Soyer 1845)

Pork or bacon pieces boiled with peas, carrots or parsnips, onions, and sweet herbs. The peas pulped to serve (Eaton 1822, Soyer 1845)

Stuffed pigeon with other meats and hard-boiled egg in a suet pastry case (Soyer 1845)

Filling of sliced potato with meat fat and seasoning. "A bloater, boned and cut up with the fat, makes a nice change of flavour." (Soyer 1845)

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...

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

Vinegar, usually cider or malt, sweetened and flavoured with raspberries. Now used almost exclusively as an ingredient, it was formerly prized as a restorative ...

Creamed soup of carrots with onion and milk (Soyer 1845)

Served with game and roast meat (Soyer 1845, Acton 1845, 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...

Enriched paste with sugar and egg, rolled and cut, or moulded, into small decorative shapes. Lightly baked. The word 'Rout' means a large convivial gathering, w...

Tiny rich sweet cakes made for 'routs', or evening parties.

Beef joint soaked c5days in brine, boiled with carrots etc and dumplings. Served with mustard (British Food Trust, etc)

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 large potato, hole cut in the side and insides scooped out, replaced with sausage-meat or veal stuffing, the hole covered. Baked (Soyer 1845)

Spotted Dick

A sweet fruit collation with strawberries and syrup. Never, in Englsh practice, a savoury salad.`

Cake pieces soaked in wine or rum etc. Served with fruit, cream or custard (Soyer 1845)

Meat pieces, now almost always sausages, baked in Pudding Batter, in the manner of Yorkshire Pudding. Served with gravy and vegetables.

Chunks of salted veal and ham, slightly spiced, in a hot-water crust. Once immensely popular, recent concerns about the ethics of veal frequently convert this i...

Thick steak, scored on each side, soaked in vinegar, sugar, seasoning and herbs. Dredged in flour and fried.

Milk thickened with wheat or corn flour or with breadcrumb. Sweetened for sweet dishes, or pepper and salt for pale meats etc.

7 or 8 layers of very thin paste sandwiched with treacle or golden syrup flavoured with lemon. Boiled.