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British cuisine - Wikipedia, the free encyclopedia (1766 words) |
 | Consequently, British students attending university, living away from home for the first time and on a limited budget but unable to afford ready meals (which tend to be rather expensive), can often be seen with a copy of a basic cookery book for beginners (usually a Delia) which includes such 'recipes' as 'boiled egg'. |
| The rise of the industrial revolution was also paralleled by the advent of take-away foods such as fish and chips, mushy peas, and steak and kidney pie with mashed potato (pie and mash). |
| These were the staples of the UK take-away business for many years, though here too ethnic influences, particularly Indian and Chinese, have led to the introduction of ethnic take-away foods. |
| XII. BEEF. Farmer, Fannie Merritt. 1918. The Boston Cooking-School Cook Book. (6054 words) |
| Add potatoes cut in one-fourth inch slices, which have been parboiled eight minutes in boiling salted water. |
| Put in a buttered pudding-dish, cool, cover with bakingpowder biscuit mixture or pie crust. |
| If covered with pie crust, make several incisions in crust that gases may escape. |
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