status: endangered

Layers of cubed bacon fore-hock or end collar, onions, potato slices, mustard and bay.

Bacon joint boiled with cabbage or other greens, sometimes cooked with a net of potatoes suspended in the water.

A form of small Polony sausage, associated with the town of Bath. Described in the 'Bath Chronicle and Weekly Gazette' (Thursday 13 February 1873, p3); "We must...

Beer with brown sugar, reduced. A sauce for puddings.

Soda-raised, unflavoured, white wheatflour dough formed into rounds c2ins diameter, 1/8in thick, surface pricked all over, baked. Served with cheese.

Boiled peas mashed with breadcrumbs, onion and herbs. Formed into patties and fried. Carling Sunday is the fifth Sunday in Lent, on which it was customary to ea...

Dish of stewed dark fruit with ground coriander seeds, covered with broken bread and sugar, the juices allowed to permeate the bread, baked.

Yeast-raised bread made from two spheres of dough placed one atop the other, the upper somewhat smaller than the lower, the two joined by forming an indent in t...

Dish of stewed apples under a crust which is broken ('dowdied' ?) part way through the cooking to allow the juices to permeate the paste and form a soft part-ca...

Pie with figs, spices, treacle and other fruit, a traditional Mid-Lent or Mothering Sunday treat. Especially associated with the towns of Blackburn and Burnley ...

Rarely used now, flowers were once commonplace ingredients in salads - primroses, violets, bugloss and cowslips.

Fried ox-tripe pieces. (Proper Booke 1550, Mollard 1802, Walsh 1859, etc)

A tall herb (Chenopodium bonus-henricus), the leaves used like spinach.

A sweet haggis-type pudding of minced beef with oats, sugar and fruit, boiled in a large gut bag.

There is well-attested record of hedgehog (or 'hotchewitchi' or 'otchie'; see 'horse') being a Romany favourite. The beast is packed in clay to be baked on an o...

Dough of flour, butter and water, rolled into a c¼in thick rectangle, spread with golden syrup and rolled-up. Baked in tray with milk.

Beef cooked in a sealed pot.

'Malvern Pudding' as now commonly made is well described by Information Britain as "little more than stewed apple and custard really", but earlier versions desc...

Plain or puff pastry base, covered with jam and then with lemon custard thickened with breadcrumbs, baked (Mrs.B, Walsh 1859, etc)

Traditional beaten-egg sponge with white flour, sugar and caraway seeds. Baked and dredged with sugar.

Double-crust apple pie, the filling enhanced with breadcrumbs, with sweet spices, or with honey, dried fruit etc.

Skinless minced pork sausages with beef suet. Well seasoned with pepper and sweet spices, bound with egg and rolled in flour. Fried and eaten with mustard.

Batter of white wheatflour, milk, lard and yeast. Allowed to froth and chopped apple, peel, dried fruit and sweet spices mixed in. Tablespoons of the batter fri...

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...

In the North of England a form of thickened spiced ale, especially associated with Twelfth Night celebrations.

Crisp-bread made from oatmeal, as Havercake or Clapbread

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...

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

Paste of white wheatflour, whole egg and sugar with sweet spices and rosewater. Formed into c3in by ½in rounds, top surface scored with diamond shapes. Baked.

A small, oily, salmon-like, estuary fish (Osmerus eperlanus) which was once of huge commercial importance, but which has, over the last two centuries, gone into...

Low-baked or griddle-cooked c4ins round,½ins thick paste of white wheatflour, suet, lard and, sometimes, currants. Slightly soda-raised, formerly with yeast.

Dish of stewed fruit (plums, apples) with treacle under a crust which is broken part way through the cooking to allow the liquid treacle to permeate the paste a...

Simple, buttery, flat cakes, traditionaly baked in a covered pan among the ashes of a peat-fire. Especially known from North Yorkshire, and Whitby in particular...

Udder is salted and boiled to be sliced as a cold meat, or roasted.

Soda-raised paste of flour, dripping, brown sugar and milk, formed into a long thin roll. Baked brown and served with jam.

Stewed snails with sauce, most traditionally cider and parsley. This was a speciality of the former Miner's Arms in the village of Priddy in the Mendip Hills. I...

An English Piquant Sauce sauce, of the 19th century, for service with beef.