I just stumbled upon an extensive website devoted to British food that
includes many many recipes:

http://www.greatbritishkitchen.co.uk/cookbook.htm

Now I hope nobody will sneer, because this crowd at RFC should know by
now how rich and diverse British cuisine is. I found the site while
looking for a recipe for Marlborough pudding, an 18th century Brit and
American pastry that's new to me. It's a sort of chess pie with stewed
apples.

A few of the soups, for instance: Asparagus, cock-a-leekie, cold
spiced beef and hot soup, Cornish crab, carrot and ginger, Highland
game, green pea and cucumber, etc. etc. And that's just the soups.

I haven't even begun to explore all the recipes, and the other aspects
of the site, but I expect I'll be spending quite some time there.

Hope you find it of interest.

Leila

(Leila A.) wrote in news:95e19202.0412032050.4e197066
@posting.google.com:

> I just stumbled upon an extensive website devoted to British food that
> includes many many recipes:
>
> http://www.greatbritishkitchen.co.uk/cookbook.htm

> Leila

This is a great site, Leila. I've been using it for quite a long time.
Helen Gaffney has amassed a huge number of excellent recipes, and this is
probably the definitive Internet collection on British cookery.

I hope others enjoy it as much as I have.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

(Leila A.) wrote in news:95e19202.0412032050.4e197066
@posting.google.com:

> I just stumbled upon an extensive website devoted to British food that
> includes many many recipes:
>
> http://www.greatbritishkitchen.co.uk/cookbook.htm

> Leila

This is a great site, Leila. I've been using it for quite a long time.
Helen Gaffney has amassed a huge number of excellent recipes, and this is
probably the definitive Internet collection on British cookery.

I hope others enjoy it as much as I have.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On 2004-12-04, Leila A. > wrote:
>
> Now I hope nobody will sneer, because this crowd at RFC should know by
> now how rich and diverse British cuisine is. I found the site while

It looks like a great site. Thanks a bunch. OTOH, I'm a little baffled by
the fact there's absolutely no mention of "pudding" anywhere. That's like an
American cooking website with no mention of "hamburger".

nb

On 2004-12-04, Leila A. > wrote:
>
> Now I hope nobody will sneer, because this crowd at RFC should know by
> now how rich and diverse British cuisine is. I found the site while

It looks like a great site. Thanks a bunch. OTOH, I'm a little baffled by
the fact there's absolutely no mention of "pudding" anywhere. That's like an
American cooking website with no mention of "hamburger".

nb

The spotted dick recipe makes no mention of a pudding basin, and says that
the pudding is boiled rather than steamed. And it suggests brisket as
suitable to be roasted - they must have strong jaws in the UK.

--
--------------------------------------------------------------------------------
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Leila A." > wrote in message
om...
>I just stumbled upon an extensive website devoted to British food that
> includes many many recipes:
>
> http://www.greatbritishkitchen.co.uk/cookbook.htm
>
> Now I hope nobody will sneer, because this crowd at RFC should know by
> now how rich and diverse British cuisine is. I found the site while
> looking for a recipe for Marlborough pudding, an 18th century Brit and
> American pastry that's new to me. It's a sort of chess pie with stewed
> apples.
>
> A few of the soups, for instance: Asparagus, cock-a-leekie, cold
> spiced beef and hot soup, Cornish crab, carrot and ginger, Highland
> game, green pea and cucumber, etc. etc. And that's just the soups.
>
> I haven't even begun to explore all the recipes, and the other aspects
> of the site, but I expect I'll be spending quite some time there.
>
> Hope you find it of interest.
>
> Leila

On Sat, 04 Dec 2004 16:03:38 GMT, notbob > wrote:

>On 2004-12-04, Leila A. > wrote:
>>
>> Now I hope nobody will sneer, because this crowd at RFC should know by
>> now how rich and diverse British cuisine is. I found the site while
>
>It looks like a great site. Thanks a bunch. OTOH, I'm a little baffled by
>the fact there's absolutely no mention of "pudding" anywhere. That's like an
>American cooking website with no mention of "hamburger".
>
>nb

There's a Partridge Pudding under " Game", Pease Pudding under
Pork,etc., and several under "Meat and Veal".
Cathy

In article >,
(Leila A.) wrote:

> I just stumbled upon an extensive website devoted to British food that
> includes many many recipes:
>
> http://www.greatbritishkitchen.co.uk/cookbook.htm
>
> Now I hope nobody will sneer, because this crowd at RFC should know by
> now how rich and diverse British cuisine is. I found the site while
> looking for a recipe for Marlborough pudding, an 18th century Brit and
> American pastry that's new to me. It's a sort of chess pie with stewed
> apples.
>
> A few of the soups, for instance: Asparagus, cock-a-leekie, cold
> spiced beef and hot soup, Cornish crab, carrot and ginger, Highland
> game, green pea and cucumber, etc. etc. And that's just the soups.
>
> I haven't even begun to explore all the recipes, and the other aspects
> of the site, but I expect I'll be spending quite some time there.
>
> Hope you find it of interest.
>
Nice site, Leila! The bread section has lots of interesting offerings,
but no Scottish baps.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article >,
(Leila A.) wrote:

> I just stumbled upon an extensive website devoted to British food that
> includes many many recipes:
>
> http://www.greatbritishkitchen.co.uk/cookbook.htm
>
> Now I hope nobody will sneer, because this crowd at RFC should know by
> now how rich and diverse British cuisine is. I found the site while
> looking for a recipe for Marlborough pudding, an 18th century Brit and
> American pastry that's new to me. It's a sort of chess pie with stewed
> apples.
>
> A few of the soups, for instance: Asparagus, cock-a-leekie, cold
> spiced beef and hot soup, Cornish crab, carrot and ginger, Highland
> game, green pea and cucumber, etc. etc. And that's just the soups.
>
> I haven't even begun to explore all the recipes, and the other aspects
> of the site, but I expect I'll be spending quite some time there.
>
> Hope you find it of interest.
>
Nice site, Leila! The bread section has lots of interesting offerings,
but no Scottish baps.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On 2004-12-04, cathy > wrote:

> There's a Partridge Pudding under " Game", Pease Pudding under
> Pork,etc., and several under "Meat and Veal".

Dang! Musta been cuz I scanned the lists before my first cuppa java. I may
try the steak and kidney pudding. Wonder where I can find a classic cone
pudding dish?

nb

On 2004-12-04, cathy > wrote:

> There's a Partridge Pudding under " Game", Pease Pudding under
> Pork,etc., and several under "Meat and Veal".

Dang! Musta been cuz I scanned the lists before my first cuppa java. I may
try the steak and kidney pudding. Wonder where I can find a classic cone
pudding dish?

nb

On 3 Dec 2004 20:50:13 -0800, (Leila A.) wrote:

>I just stumbled upon an extensive website devoted to British food that
>includes many many recipes:
>
>http://www.greatbritishkitchen.co.uk/cookbook.htm

<snip>

Thanks, Leila! As confirmed Anglophiles, the DH and I travel to
Britain about once a year and always "go native" on food choices. We
spent the USAian Thanksgiving in London this year (Thurs. to Mon.) and
enjoyed the Sunday roast beef and Yorkshire pudding - the DH's
favorite. We decided it would be fun to do this dish for Christmas
dinner this year, along with Wassail and a Christmas trifle for
dessert (the trifle recipe is from a Scots friend):

@@@@@ Now You're Cooking! Export Format

Victorian Wassail

beverages

24 whole cloves
1 orange
9 cups apple cider
4 cups cranberry juice
1/2 cup sugar
3 cinnamon sticks
1 teaspoon Angostura bitters
24 whole allspice
1 cup dark rum

Press cloves into orange. Place in heavy large saucepan. Add cider,
cranberry juice, sugar, cinnamon sticks, bitters and allspice. Bring
to
simmer, stirring until sugar dissolves. Reduce heat to very low,
covering
and simmering 1 1/2 hours. Strain into punch bowl. Ladle into cups.
Add 2
tablespoons rum to each cup, if desired.

- - - - - - - - - - - - - - - - - -

Contributor: Bon Appetit

Yield: 8 servings

@@@@@ Now You're Cooking! Export Format

Trifle

desserts

pound cake
berries
jam; same as berries
American golden custard
whipped cream
sherry

Cut cake to fit trifle bowl and soak with sherry (about 1/2 cup). Let
sit
overnight. Cook custard according to directions and chill. Shortly
before
serving, spread jam on cake, cover with jam, spread custard over jam
and
top with whipped cream. Top with berries.

Contributor: Anne Hughes

Yield: 12 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"