Translations:English cuisine/57/en

Some English dishes are relatively new and can be dated to the century, and sometimes to the year, of their introduction. Thus piccalilli was introduced from India in the 18th century, as recorded by Hannah Glasse who gave a recipe for it in 1758. Conversely, dishes and sauces still considered foreign, such as fish in sweet and sour sauce, have been in English recipe books since the Middle Ages. Other dishes took their present form only gradually, as with the so-called "full English breakfast". Breakfasts of this kind are indeed described in later editions of "Mrs Beeton", but as one of many variations. Thus her list of "Family Breakfasts for a Week in Winter" has for Wednesday something that looks fairly modern: "bread, muffins, butter, brawn, grilled bacon, boiled eggs"; but on other days less modern-looking breakfasts include mince, mutton cutlets, grilled kidneys, baked fresh herrings, and hash of cold game or poultry, while suggestions for "Family Breakfasts for a Week in Summer" included sardine toast, cold tongue, kedgeree and rissoles, and "Guests' Breakfast (Autumn)" included cold pheasant, game pie, and pressed beef.