Platillos Ingleses

English cuisine
Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II. In the second half of the 18th century Rev. Gilbert White, in The NaturalHistory of Selborne made note of the increased consumption of vegetables by ordinary country people in the south of England, to which, he noted, potatoes had only been added during the reign of GeorgeIII: "Green-stalls in cities now support multitudes in comfortable state, while gardeners get fortunes. Every decent labourer also has his garden, which is half his support; and common farmers provideplenty of beans, peas, and greens, for their hinds to eat with their bacon.
The Sunday roast was once the most common feature of English cooking. The Sunday dinner traditionally includes roastpotatoes (or boiled or mashed potatoes) accompanying a roasted joint of meat such as roast beef, lamb, pork, or a roast chicken and assorted other vegetables, themselves generally boiled and served with agravy. Sauces and jellies are chosen depending on the type of meat: horseradish for beef, mint sauce or mint or redcurrant jelly for lamb, apple sauce for pork, and bread sauce for chicken.
Atraditional full English breakfast includes bacon (traditionally back bacon, less commonly streaky bacon), poached or fried eggs, fried or grilled tomatoes, fried mushrooms, fried bread or toast with butter,sausages, baked beans, and hash browns, usually served with a mug of coffee or tea. It can even be a multi-course meal, with lighter breakfast ingredients such as fruit or cereal being eaten as astarter to the fry-up. As nearly everything is fried in this meal, it is commonly called a "fry-up.

Traditional desserts are generally served hot and highly calorific. A number are variations on suet...