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Savoury (small Dish)
A savoury is the final course of a traditional English formal meal, following the sweet pudding or dessert course. The savoury is designed to "clear the palate" before the Port wine, port, whisky or other digestif is served. It generally consists of rich, highly spiced or salty elements. While the popularity of savouries has waned since their height during Victorian times, there has recently been a renewed interest in savouries. Typical savouries include: *Angels on horseback, oysters wrapped in bacon *Devils on horseback, dates, prunes or other dried fruit wrapped in bacon *Scotch woodcock, scrambled eggs on toast spread with anchovy paste *Welsh rarebit, hot cheese sauce, ale, Mustard (condiment), mustard, or Worcestershire sauce, served on Toast (food), toasted bread.The Constance Spry Cookery Book by Constance Spry, Constance Spry and Rosemary Hume The 1669 cookbook ''The Closet Opened, The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened'' includes an entry fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angels On Horseback
Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé. The dish is typically prepared by rolling shucked oysters in bacon and baking them in an oven. Modern variations of angels on horseback include skewering and frying. Serving can vary widely to taste on either skewers or breads, with additional accompaniments or condiments. Angels on horseback differ from the similar, fruit-based, devils on horseback, but the dishes' names are sometimes erroneously considered synonyms. Classification Angels on horseback can be served as an hors d'œuvre, as a canapé, or as a savoury. Angels on horseback are canapés when served with breads. In England, they are traditionally served as savouries; salty or savoury items served after the dessert meant to cleanse the palate before the serving of digestifs. One cookbook including angels on horseback as a savoury is the 1905 ''Savouries Simplified'', b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toast (food)
Toast is sliced bread that has been browning (food process), browned by radiant heat. The browning is the result of a Maillard reaction altering the flavor of the bread and making it crispier in texture. The firm surface is easier to spread toppings on and the warmth can help spreads such as butter reach their melting point. Toasting is a common method of making Staling, stale bread more palatability, palatable. Bread is commonly toasted using devices specifically designed for such, e.g., a toaster or a toaster oven. Toast may contain more acrylamide, caused by the Food browning, browning process, which is suspected to be a carcinogen. However, claims that acrylamide in burnt food causes cancer have not been proven. Butter or margarine, and sweet toppings, such as jam, marmalade or Fruit preserve#Jelly, jelly, are commonly spread on toast. Regionally, savory spreads, such as peanut butter or yeast extract, may also be popular. Toast may accompany savory dishes such as soups or st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Cuisine
British cuisine consists of the cooking traditions and practices associated with the United Kingdom, including the regional cuisines of English cuisine, England, Scottish cuisine, Scotland, Welsh cuisine, Wales, and Northern Irish cuisine, Northern Ireland. British cuisine has its roots in the cooking traditions of the indigenous Celts, however it has been significantly influenced and shaped by subsequent waves of conquest, notably that of the Roman conquest of Britain, Romans, Anglo-Saxon settlement of Britain, Anglo-Saxons, Viking activity in the British Isles, Vikings, and the Norman Conquest, Normans; waves of migration, notably immigrants from British Indians, India, British Bangladeshis, Bangladesh, British Pakistanis, Pakistan, British Jamaicans, Jamaica and the wider British African-Caribbean people, Caribbean, British Chinese, China, Italians in the United Kingdom, Italy, South Africans in the United Kingdom, South Africa, and Eastern Europe, primarily Poles in the Unite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ambrose Heath
Ambrose Heath (born Francis Geoffrey Miller; 7 February 1891 – 31 May 1969) was an English journalist and food writer. He authored many cookbooks. Biography Heath wrote for newspapers including ''The Times'' and ''The Manchester Guardian'', before becoming the food writer for ''The Morning Post''. From 1933, when he published four cookery books, Heath wrote and translated more than one hundred works on food, such as ''Good Food on the Aga'' (reprinted by Persephone Books in 2003) and ''The Good Cook in Wartime''. He was best known for a translation: '' Madame Prunier's Fish Cookery Book'' (1938). During World War II, rationing was practiced and food writers also embraced the challenge.Sumner, Judith. (2019). ''Plants Go to War: A Botanical History of World War II''. McFarland. pp. 85-86. Heath authored 29 cookbooks between 1939 and 1945, some of which promoted vegetable cookery. During this time there was an involuntary national shift toward vegetarianism and this is ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Modern Cookery For Private Families
''Modern Cookery for Private Families'' is an English cookery book by Eliza Acton. It was first published by Longmans in 1845, and was a best-seller, running through 13 editions by 1853, though its sales were later overtaken by Mrs Beeton. On the strength of the book, Delia Smith called Acton "the best writer of recipes in the English language", while Elizabeth David wondered why "this peerless writer" had been eclipsed by such inferior and inexperienced imitators. It was one of the first cookery books to provide lists of ingredients, exact quantities, and cooking times, and to include Eastern recipes for chutneys. The book was well received on its first appearance; critics thought it the best cookery book they had seen, combining as it did clarity of instructions with excellent organisation. Acton's recipes and writing style have been admired by cooks including Bee Wilson, Elizabeth David, Delia Smith and Jane Grigson; Clarissa Dickson Wright praises her writing but criticises ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eliza Acton
Eliza Acton (17 April 1799 – 13 February 1859) was an English food writer and poet who produced one of Britain's first cookery books aimed at the domestic reader, '' Modern Cookery for Private Families''. The book introduced the now-universal practice of listing ingredients and giving suggested cooking times for each recipe. It included the first recipes in English for Brussels sprouts and for spaghetti. It also contains the first recipe for what Acton called " Christmas pudding"; the dish was normally called plum pudding, recipes for which had appeared previously, although Acton was the first to put the name and recipe together. Acton was born in 1799 in Sussex. She was raised in Suffolk where she ran a girls' boarding school before spending time in France. On her return to England in 1826 she published a collection of poetry and released her cookery book in 1845, aimed at middle class families. Written in an engaging prose, the book was well received by reviewers. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kenelm Digby
Sir Kenelm Digby (11 July 1603 – 11 June 1665) was an English courtier and diplomat. He was also a highly reputed natural philosopher, astrologer and known as a leading Roman Catholic intellectual and Thomas White (scholar), Blackloist. For his versatility, he is described in John Pointer (antiquary), John Pointer's ''Oxoniensis Academia'' (1749) as the "Magazine of all Arts and Sciences, or (as one stiles him) the Ornament of this Nation". Early life and education Digby was born at Gayhurst, Buckinghamshire, England. He was of gentry stock, but his family's adherence to Catholic Church, Roman Catholicism coloured his career. His father, Everard Digby, Sir Everard, was executed in 1606 for his part in the Gunpowder Plot. Kenelm was sufficiently in favour with James VI and I, James I to be proposed as a member of Edmund Bolton's projected Royal Academy (with George Chapman, Michael Drayton, Ben Jonson, John Selden and Sir Henry Wotton). His mother was Mary, daughter of William ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Closet Opened
''The Closet of the Eminently Learned Sir Kenelme Digbie Kt. Opened'', commonly known as ''The Closet Opened'', is an English cookery book first printed in 1669. The title page states that it is based upon the writings of Sir Kenelm Digby, "published by his son's consent". The book gives recipes for traditional English dishes such as meat pies, pasties and syllabub, but also reflects on Digby's travels around Europe, with recipes such as "Pan Cotto, as the Cardinals use in Rome". The book echoes an earlier age with some hundred recipes for brewing mead and metheglin. Book Approach The book consists entirely of recipes, with no structured introduction. There are no illustrations. There is an alphabetical index at the end. Digby makes use of ingredients including flowers, vegetables, meats, herbs, spices, alcohol, fruits and berries, eggs, milk, grains, and honey. Foreign influence can be seen in recipes such as "Pan Cotto, as the Cardinals use in Rome",Digby, page 134 and " ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Constance Spry
Constance Spry (née Fletcher, previously Marr; 5 December 1886 – 3 January 1960) was a British educator, florist and author in the mid-20th century. Life Constance Fletcher was born in Derby in 1886, the eldest child and only daughter of George and Henrietta Maria (née Dutton) Fletcher. After studying hygiene, physiology and district nursing in Ireland, she lectured on first aid and home care for the newly established Irish Women's National Health Association. She married James Heppell Marr in 1910 and moved to Coolbawn, near Castlecomer. In 1912, their son Anthony Heppel Marr was born. World War I had a profound impact on Constance Marr, and the Fletcher family. After the beginning of the war in 1914, Constance Marr was appointed secretary of the Dublin Red Cross. In 1916, she left both Ireland and her husband, escaping a violent marriage, and moved to Barrow-in-Furness with her son Anthony to work as a welfare supervisor. In 1917, she joined the civil service as the h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Worcestershire Sauce
Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins. Worcestershire sauce has been a generic term since 1876, when the High Court of Justice ruled that Lea & Perrins did not own a trademark for the name "Worcestershire". Worcestershire sauce is used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar. It is also frequently used to augment recipes such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and devilled eggs. As both a background flavour and a source of umami (savoury), it is also added to dishes such as beef stew and baked beans. History Fish-based fermented sauces, such as garum, date back to antiquity. In the seventeenth centur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Welsh Rarebit
Welsh rarebit or Welsh rabbit ( or ) is a dish of hot cheese sauce, often including ale, mustard, or Worcestershire sauce, served on toasted bread. The origins of the name are unknown, though the earliest recorded use is 1725 as "Welsh rabbit", a jocular name as the dish contains no rabbit; the earliest documented use of "Welsh rarebit" is in 1781. Variants include ''English rabbit, Scotch rabbit, buck rabbit, golden buck'', and ''blushing bunny''. Though there is no strong evidence that the dish originated in Welsh cuisine, it is sometimes identified with the Welsh caws pobi 'baked cheese', documented in the 1500s. Sauce Some recipes simply melt grated cheese on toast, making it identical to cheese on toast. Others make the sauce of cheese, ale, and mustard, and garnished with cayenne pepper or paprika. Georges Auguste Escoffier, '' Le Guide Culinaire'', translated by H. L. Cracknell and R. J. Kaufmann Other recipes add wine or Worcestershire sauce. The sauce may ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ''white mustard, Sinapis alba''; brown mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra''). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, Pungency, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many salad dressing, dressings, Glaze (cooking technique), glazes, sauces, soups, Relish, relishes, and marinades. As a paste or as individual seeds, mustard is used as a condiment in the cuisine of Indian cuisine, India and Bangladeshi cuisine, Bangla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
