Further Titles in the Series

by Andrew C. Rouse

Level A2

Mr Codie of Scotland Yard

The British Pub

The Ride of Johnny Ringo

Level B1

My Christmases

Tales from Watchet

Small Ads

Level B2

The English Village

For All Levels with Audrey C. Rouse

Eating Around Britain

Further Titles in the Series

Level A2

István Fekete Thorn Castle

(Tüskevár)

Hungarian Folk Tales

(Magyar népmesék)

Hungarian Legends

(Magyar mondák)

Level B1

Frigyes Karinthy Please, Sir

(Tanár úr kérem)

László L. Lőrincz The Shame of the Great Dome

(A Nagy Kupola szégyene)

Ferenc Molnár The Paul Street Boys

(A Pál utcai fiúk)

Level B2

István Csukás Bowler Hat and Red Nose

(Keménykalap és krumpliorr)

Frigyes Karinthy A Journey Round My Skull

(Utazás a koponyám körül)

Géza Ottlik School at the Frontier

(Iskola a határon)

AUDREY V. ROUSE

Andrew C. Rouse

Eating Around Britain

Recipes for All Levels

(800 headwords)

Written by AUDREY V. ROUSE and ANDREW C. ROUSE

Illustrated by RONTÓ LILI

ISBN 978 963 05 9312 0

ISSN 2062-6150

Published by Akadémiai Kiadó,

member of the

Association of Hungarian Publishers and Booksellers

founded in 1795.

1117 Budapest, Prielle Kornélia u. 19.

www.akademiaikiado.hu

First edition: 2012

© AUDREY V. ROUSE, ANDREW C. ROUSE, 2012

© AKADÉMIAI KIADÓ, 2012

Responsible for publication: Director of Akadémiai Kiadó

Responsible for editing: POMÁZI GYÖNGYI

Managing Editor: KÁCSOR LÓRÁNT

Page-Setting: LACZKÓ LÁSZLÓ

Cover Design: SÜTŐ RÓBERT

Technical Editor: KISS ZSUZSA

Print: Akadémiai Nyomda

Managing Director: UJVÁROSI LAJOS

Copyrights are the sole property of the copyright owners

listed above. Any copying, distributing and reproducing in any form

(electronically, mechanically, by print or photography)

without prior permission of all copyright owners is prohibited.

Printed in Hungary

Eating Around Britain

INTRODUCTION

Now and then people ask me what my favourite food is. They do this for different reasons. If a Hungarian asks me the question, they are probably hoping that I will say Hortobágy pancakes, bean goulash, stuffed cabbage or some other great Hungarian food. At least they want me to say how lucky I am that I can eat non-British food.

The truth is that I have one favourite food. It is the meal that I have never tasted before, the new combination of spices, the exciting visual appearance on the plate.

At home we cook everything from Mexican to Chinese, stopping at a couple of dozen countries in between. I love South African boboti as well as Afghan beef and wheat. I cook Indian; my wife cooks Italian.

But I still love my English roasts, pies, puddings and pasties, my Scottish shortbread and Welsh rarebit.

This book is a selection of meals that are not only British, they all have British geographical names: names of towns (Manchester Pudding), counties (Lancashire Gammon) or even countries (Welsh Rarebit). For each meal there is a little snippet of information about the place it is named after. There are starters, main meals and desserts, and they are all easy to read.

I hope you enjoy the funny illustrations of the meals in this book. If you would like to see what the food looks like in a photo, why not go to the images section of a search engine? After all, some people like to make a cake in a square cake tin, not a round one. One person’s idea of a “thin sausage” is another person’s idea of a fat one! Today, with the help of a computer, it is easy to get a visual picture of almost anything!

So take this little book and eat your way around Britain.

ABERDEEN, SCOTLAND

Aberdeen is the third largest city in Scotland after Glasgow and Edinburgh. All three cities have their own accent, and with a little practice you can tell the difference quite easily.

Aberdeen became a city in 1179, when Henry II gave it a royal charter. It became very important in the second half of the 20th century when explorers discovered oil and gas off the Scottish coast in the North Sea. Today, it has an important university. The city is the largest fishing port in Scotland. It is also a large tourist centre.

ABERDEEN SAUSAGE

• Ingredients

1 beaten egg

100 gm bacon (without rind)

100 gm oats

100 gm onion

450 gm stewing beef

salt, pepper and chopped parsley to taste

• Method

Put the meat, bacon and onion through a mincer twice.

Add the rest of the ingredients and mix well.

Shape the mixture into a long, thin sausage and wrap it in foil. Twist the ends of the foil together.

Bake the sausage in the oven for about two hours at a temperature of 150º C.

Serve it hot in thick slices, with a hot tomato sauce.

Sausages have traditionally been popular breakfast food, but they also make a splendid main meal.

DUNDEE, SCOTLAND

Dundee is a very old town. It was already there when the Romans arrived in Scotland in the first century. It lies on the banks of the River Tay. The bridge that now connects the two sides of the river is two kilometres long. Dundee cakes are famous; so is Dundee’s whisky!

DUNDEE CAKE

• Ingredients

150 gm butter or margarine

150 gm sugar

250 gm flour

250 gm sultanas

3 eggs

50 gm almonds

50 gm orange peel

half a teaspoon baking powder

milk to mix

pinch of salt

• Method

Grease and line a cake tin with greaseproof paper.

Peel and chop the almonds.

Sift the flour, salt and baking powder and mix in the fruit and nuts. Leave some almonds to put on the top of the cake.

Mix the fat and the sugar into a cream, then beat in the two eggs one at a time. Stir in the flour mixture; if you need to, add a little milk.

Put the mixture into the tin and put the rest of the almonds, whole or in half, on the top.

Bake the cake at 175º C for 1½ to 2 hours until it is brown.

Teatime is still very important at the weekend, and the British make splendid cakes.

WESTMORLAND

Westmorland was once a county, but in 1974 the Government changed the size and shape of many counties, and some, like Westmorland, disappeared completely. It is now part of the new county of Cumbria.

But for most people it doesn’t matter what the name of the county is, because this north-western part of England, which is one of the most beautiful areas in England, has another name – The Lake District. The Lake District is a little bit like a miniature Highlands of Scotland. The lakes and the mountains are closer together, and they are a little smaller. Scafell Pike is the highest point, just below 1000 metres high. But it is still a long walk to the top, because the bottom is not much higher than sea level. You could say that there are two Lake Districts: the one in the valleys and the other in the mountains. If you really want to enjoy both, then you must put on your walking shoes, fill your rucksack with sandwiches, and climb and walk.

WESTMORLAND PEPPER CAKE

Pepper in a sweet dish? Try it! It gives a pleasant zap to a fruit cake, one of the most popular cakes in Great Britain.

• Ingredients

1 beaten egg

100 gm sugar

150 gm sultanas

2.5 gm finely ground black pepper

2.5 gm ground ginger

225 gm flour

5 gm baking powder

60 ml milk

75 gm butter or margarine

large pinch of ground cloves

pinch of salt

• Method

Grease a deep 18 cm cake tin, sprinkle a thin layer of flour over the grease, and then line it with greaseproof paper.

Put the fruit, sugar, butter (or margarine) with 150 ml water in a saucepan and bring them to the boil.

Simmer for about 10 minutes. Then take the saucepan off the heat and let it cool slightly.

Now put the flour, salt, spices and pepper in a large bowl and gently stir in the egg, milk and fruit mixture. Mix everything well together, but do not beat.

Turn the mixture into the cake tin and cook at 180º C for about 50 minutes or until the cake is firm to the touch and golden brown.

Turn the cake out of the tin and leave it to cool.

RIPON, NORTH YORKSHIRE

Ripon is a pretty city. Sometimes it is called The Gateway to the Derbyshire Dales. Dale is the word that people in the North of England use for valley.

Every night, in the market square of Ripon a one-thousand-year-old custom takes place. A man called the Wakeman or Hornblower goes out into the square. He has a three-cornered hat (which is not 1000 years old) on his head, and a very old horn in his hand.

He goes up to an 18th-century obelisk and blows the horn at each corner of it. Years ago, the Wakeman kept watch over the people of Ripon by night, but now he can go to bed after he has blown his horn!

RIPON APPLE CAKE

• Ingredients

Pastry

1 egg

1 teaspoon fine sugar

150 gm butter or margarine

200 gm flour

Filling

grated cheese

sugar

thinly sliced apples (enough to fill the tin)

• Method

Mix the flour and salt together and rub in the fat with the fingertips until the mixture looks like fine crumbs.

Add the sugar, then the egg, and stir the mixture until it begins to stick together. Then knead it very lightly into a firm, smooth dough.

Roll the pastry with a rolling pin on a floured pastry board until it is about 0.3 cm thick.

Line a shallow baking tin or dish with pastry, cover it with sliced apples and sugar and finally with grated cheese.

Use the rest of the pastry to make a lid. Make the edge of the lid wet with water, then put the pastry lid on and press the top and bottom layers of the pastry together. Make a small hole in the top of the cake.

Bake the cake for about 30 minutes in the centre of the oven at 200º C until it is golden brown.

There are literally hundreds of different kinds of apples in England. There is even an apple museum orchard. We can say the apple is a national symbol of England, so there are lots of English recipes with apples in them.

YORKSHIRE

Yorkshire is a county of high, wild moors which drop down suddenly to the North Sea. It is the home of the romantic novels that the Brontë sisters wrote.

Yorkshiremen are very proud of their county. The city of York is nearly two thousand years old, and visitors to the city love to walk around the old city walls. York has some very interesting museums and beautiful old streets. Did you know that it has a splendid cathedral called York Minster, the home of northern England’s archbishop? If you go to York, you will never forget it.

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