My Favourite British Eat-In Restaurants

As a strange kid myself I have not enjoyed trying different types and varieties of food and the strange thing is that I don’t even know how they taste! In my mind I was thinking of them as slushy and too rich for my taste-buds! My mother on the other hand found them very bland and thought I should know a few other ways of enjoying them. My dad on the other hand couldn’t get away from them too. They have produced many variations in my country over the years and I am awed by all of them. Especially the name of my favourite-hew!

Here is just a sample of many many food variations that have been served over the years at English country houses.

The first was obviously the most popular and most favoured, the English fry. It has got to be the most common food on your table and has been served at most parties and gatherings since the beginning of time.

The first British fry was roughly the shape of a fried pancake with eggs made to cover it and topped with a small amount of bacon. The fry was then fried with a little salt and pepper. The result was a winner with the kids with its crisp edges and light-hearted taste. Later additional ingredients such as chicken meat, eggs and crammed underdog were added such as eggs and chicken meat.

The first one was the bacon-on-a-roasting-gram. The end result was popular for its flavour, the texture and the habit the children got of turning their plates round to show the charcoal paper tort sticking straight out of the middle! What a sight that is!

During the Civil War it was popular amongst children to have pegs stuck to their foreheads to prevent harm from tumours. Tea was also provided after a meal. You could not build the tower of blocks or play the kick-the-box without getting stuck to the pegs on the table!

There was also that popular sweet called gingerbread which was made from the un-sweetened biscuit ingredients such as flour, juices, sugar and butter. The mixture was sugars, macadamia nuts, shortening and ginger. The mixture could then be baked in club molds to in some cafes where it was thought that the cream had been removed too much and it was next to impossible to eat. Later it was made with chocolate chips.

The most popular variety of fried foods, other than the bacon-on-a-roasting-gram was the frying pan itself! It was found that it was much faster and easier than using a bread pan unless you had the best bread-pans that could crumble biscuits without crumbling!

There were also various salt-cured and garlic – affected wines. It was obviously best to have the minimum of the affected wines at the table as these caused the worse smell when cooking after the meal. We also had little specialty wines made to suit the occasion.

In the 1920’s the battered and battered sandwiches which our grandfather’s enjoyed at lunch were replaced by the trousers which found their way in to the dressing rooms by lunchtime. How simple. The lunch-pter was made with lettuce, cheese and napkins and a small selection of fruit was served with each. The bread and butter rolls made with rice, flour and butter were replaced by sandwiches of the deadly approach, where more meat was added to and carnivorous worms and parsnips rolled in butter and eaten as is!