Chapter 14

EVERYONE TO HIS OWN TASTE

British food and eating habits

Honesty and simplicity are the great strengths of cooking in the British Isles. While cooks in other countries rely on garlic and spices to enliven their food, the British approach lets the ingredients speak for themselves. Holiday-makers returning from abroad have popularized many foreign dishes in Britain. But anyone who has had a superb English meal, for instance, oysters, followed by a roast saddle of lamb, and a Stilton cheese with a glass of port, can testify to the glories of British cooking. Above all, those traditional pillars of English cuisine, breakfast and high tea, are unsurpassed anywhere in the world.

Breakfast

Anyone arriving from abroad and staying at a good English country hotel, might still rub his eyes in disbelief at the breakfast table. After a choice of cereals or fruit juices, there is a choice of fried eggs, ham and eggs, bacon and eggs, scrambled eggs with sausages and grilled tomatoes, fried kidneys or smoked fish such as the famed kipper and the smoked haddock. In addition there is often porridge, oatmeal cooked in water and traditionally eaten with salt, sometimes covered with plenty of fresh cream, or stewed fruits, such as prunes, apricots or apples. After­wards, you can have buttered toast with orange marmalade, jam or honey. To go with it all is the ever-present enormous pot of tea. f

'High tea'

In order to enjoy 'high tea' in its fully glory, here again you must visit the coun­tryside. The tea is served strong and drunk with milk and sugar. There are piles of ham, cheese, cucumber, cold chicken and water-cress sandwiches, a substantial meal, often eaten instead of a later dinner. The sandwich, in fact, is an English in­vention and owes its name to an Earl of Sandwich who lived in the 18th century and was such a passionate card player that he did not have time for set meals. His butler therefore served him sliced meat and fish put between thin slices of bread, which the Earl could eat without having to leave the card table.

On the teatable there may also be an assortment of pies, apple pie, gooseberry tart for example, and fruitcake, muffins, crumpets, buns or scones with jam and cream.

Main dishes

Lamb has always been a welcome dish on the English dinner table. Both leg of lamb and cold mutton are among the most traditional of meat courses, along with roast beef. Among the fish dishes, Dover sole enjoys a fine reputation. This is usually served grilled. And a very special treat is smoked Scottish salmon.

One of the most popular dishes is called fish and chips. The fish is dipped first in flour, then in beaten egg, then breadcrumbs, and deep fried, it is served with chipped potatoes. Both fish and chips are often sprinkled with vinegar. Various kinds of fish can be used, perhaps the most common is cod. If you buy your lunch from a fish and chips shop it will often be wrapped up in paper. It all adds to the flavour!

Practice

Exercise I

1. How does English food differ from food in other countries?

2. What is so special about English breakfasts?

3. What traditional dishes are there in Britain?

4. What is 'high tea'?

5. How are fish and chips often served?

Exercise II Classify the following food into Traditional Dishes, Breakfast and 'High Tea':

Stewed prunes

Roast saddle of lamb

Bacon and eggs

Toast and marmalade

Porridge

Cucumber sandwiches

Fish and chips

Kipper

Fried eggs and sausage

Stilton cheese and port

Exercise HI What are your views about English cooking?