Cookery of the British Isles, with Recipes

British food has had a poor reputation for generations, it’s heavy, tasteless and uninspired, or at least so we are led to believe. Over the past thirty years or so British chefs have come into their own and now food in England’s best hotels and restaurants rivals that of any place in the world. History is less kind to the English table. For those that don’t know; England is the island while British Isles is the group of islands, mainly England and Ireland but with over 6000 smaller islands, the United Kingdom at one time covered the globe.
With modern communications and transportation the idiosyncrasies of local cuisine are beginning to disappear to the detriment of us all. It is not just cuisines that are disappearing; it is little bits of history. During and after WWII travel and foreign exchanges were severely curtailed in England so that there was renewed reliance on local foods.
CONTENTS
Roman Britain
Medieval Times, The Norman Conquest
The Plantagenet’s, King John and the Magna Carta
Tudor England,
Mary I,
Elizabeth 1
Tea
Georgian/Regency era
The Victorians
Modern English food
Scotland
Wales
Ireland
Victorian Recipes
Curried Cod
MILK,
Curds and Whey.
Devonshire Cream.
Devonshire Junket.
Apple Ginger.
Modern British Recipes
Shepherd’s Pie/Cottage Pie
Steak and Kidney Pie
Yorkshire Pudding
English Trifle
Scottish Recipes
Cock-a-Leekie
Scottish Bannocks
Scottish Cloutie Dumpling
Welsh Rarebit Recipe
Irish Recipes
Irish Stew
Barmbrack Yeast bread
Irish Soda Bread