There are not many methods of cooking birds which are peculiar to Britain. The British regard as inedible many birds – for instance, thrushes, larks, sparrows, curlews, green plovers and various kinds of duck – which are valued in other countries. They are also inclined to despise rabbits, and rabbit-rearing for the table has never been extensively practiced in Britain. On the other hand they will eat young rooks, which are shot in May and baked in pies. They are especially attached to geese and turkeys, which (at normal times) are eaten in immense quantities at Christmas, always roasted whole, with chestnut stuffing in the case of turkeys, and sage and onion stuffing and apple sauce in the case of geese.
Fish in Britain is seldom well cooked. The sea all round Britain yields a variety of excellent fishes, but as a rule they are unimaginatively boiled or fried, and the art of seasoning them in the cooking is not understood. The fish fried in oil to which the British working classes are especially addicted is definitely nasty, and has been an enemy of home cookery, since it can be bought everywhere in the big towns, ready cooked and at low prices. Except for trout, salmon and eels, British people will not eat fresh-water fish. As for vegetables, it must be admitted that, potatoes apart, they seldom get the treatment they deserve. Thanks to the rain-soaked soil, British vegetables are nearly all of excellent flavour, but they are commonly spoiled in the cooking. Cabbage is simply boiled – a method which renders it almost uneatable – while cauliflowers, leeks and marrows are usually smothered in a tasteless white sauce which is probably the “one sauce” scornfully referred to by Voltaire. The British are not great eaters of salads, though they have grown somewhat fonder of raw vegetables during the war years, thanks to the educational campaigns of the Ministry of Food. Except for salads, vegetables are always eaten with the meat, not separately.
George Orwell, “British Cookery”, 1946. (Originally commissioned by the British Council, but refused by them and later published in abbreviated form.)
December 26, 2020
QotD: British meals – fish, fowl, and vegetables
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