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Kathryn Hawkins

Food of London

    yidahцитирует2 года назад
    5 cups (1¼ liters) milk

    1 lb (450 g) smoked haddock

    1 lb (450 g) cod fillet

    ½ cup (100 g) butter

    2 large onions, diced

    2 tablespoons all-purpose (plain) flour

    1¼ cups (300 ml) heavy cream

    Freshly squeezed lemon juice to taste

    Salt and freshly ground black pepper

    Garnish

    Carrot, cut in julienne strips

    Zucchini (courgette), cut in julienne strips

    Turnip, cut in julienne strips

    Parsley, finely chopped

    Pour the milk into a large saucepan and bring to a boil. Remove from the
    Laura Sцитирует4 года назад
    BLACK PUDDING: Served at a traditional English breakfast. This north England speciality is made from pork and pig's blood. It is usually sliced and fried, and its rich, savory, spicy flavor goes particularly well with fried apple rings.
    HASLET: Cooked, brined pork and offal made in loaves. It is cut and thinly sliced and used as a sandwich filling or as a sliced meat. Beige-pink with a dark brown edge, it has a salty flavor seasoned with black pepper and sometimes sage.
    POLONY: A mixture of lean and fat raw pork which is cooked and sold in a bright red skin. The meat is pale pink and has a mild cured-pork flavor, lightly spiced and smoked.
    SAVELOY: Made from minced, smoked and cured pork mixed with cereal and seasoning, this is deep-fried, sometimes in batter.
    SAUSAGES
    One of the great British favorites is the sausage, and there are many different flavors. Sausages are bought fresh and then grilled, fried or baked.
    CAMBRIDGE: Sausages flavored with sage, cayenne, and nutmeg.
    CUMBERLAND: Made of coarsely cut pork, this is spicier than most sausages. It is sold by length from a long coil. It's usually baked or pan cooked, twisted into a large spiral.
    GLOUCESTER: Made from Gloucestershire Old Spot pig, these sausages are very large.
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