Traditional dishes of Britain
By: Philip Harben
Publisher: The Bodley Head
Published: 1953
Place of publication: London
Language: eng
Number of pages: 136
Subjects: British Cooking
Table of contents: title: Introduction; title: Cornish pasty; title: Richmond maids of honour; title: The most wonderful fish in the sea; title: Bakewell pudding; title: Hindle wakes; title: Yorkshire pudding; title: Shortbread; title: Lancashire hotpot; title: Bread; title: Scones; title: The buns of Britain; title: Simmel cake; title: Pancakes; title: Steak and kidney pudding; title: Muffins and crumpets; title: Mincemeat; title: Syllabub; title: Dumplings; title: Whitebait; title: Melton Mowbray pie; title: Jellied eels; title: Haggis; title: Clotted cream; title: Fish and chips; title: Welsh bakerstone cakes; title: Eccles cakes; title: Tripe; title: Christmas pudding; title: Whelks, cockles and winkles.