1. CHAPTER 48 EUROPE

2. WESTERN EUROPEAN The United Kingdom: England Scotland Wales Ireland (Northern & Republic of Ireland)

3. FOODS OF THE UK AND IRELAND Separated from the rest of Europe by the North Sea and English Channel Traditional cooking is simple, full of nourishment, but is very substantial Tea is the national beverage Tea also used as a light afternoon snack or evening meal Low – light, mid-afternoon snack of small sandwiches, bread and jam, or scones (served on low tables), usually followed by a later larger meal High – hearty early evening dinner with meats, fish, cheese, bread, butter, pastries, and tea Popular meals for both: Fish and chips – battered and fried fish served with French fries sprinkled with salt and a splash of vinegar Crumpets – similar to a pancake/biscuit combo eaten with tea

4. ENGLAND Most large meals consist of a meat and two vegetables (1 vegetable is normally potatoes) Bangers and Mash – pork sausages, mashed potatoes and an onion based gravy (very dark in color) Bangers and Mash Meat pies popular Shepherd’s pie -usually contains lamb or beef with diced carrots or peas, that have a mashed potato top Shepherd’s pie Steak and kidney pie – sometimes contain oysters or mushrooms Cornish pastries – handheld turnover filled with meet and root vegetables shaped like a half moon Yorkshire pudding – popover baked in a hot pan drippings from roast beef (very light and fluffy, hollow center)

5. ENGLISH DESSERTS Fruit cobblers Shortbread biscuits Bread and butter pudding Trifles Fool

6. SCOTLAND Oats are a staple Oat porridge (oatmeal) & Sweet Oat cakes (oat pancakes) eaten for breakfast Cranachan - Toasted oats with whipped cream and layered with fruit Angus cattle and blackface sheep are sources of meat Steak and meat pies important Stovies – hash of onion, potato, and meat Cock-a-leekie soup – chicken and leeks

7. SCOTLAND Swordfish and mackerel are common as well as salmon (which is considered the best in the world) Herring both smoked and pickled also common Finnan – smoked haddock poached and served with seasoned milk over toast Haggis – stuffing a sheep’s stomach with oats, organ meats, onions, beef or lamb suet and then boiling Suet – solid white fat around the kidneys Bashed neeps and chappit tatties (mashed turnups and mashed potatoes) Scottish food and beverage video Scotland bonus

8. WALES Traditional Welsh cooking – simple and hearty often features lamb, beef, seafood, leeks and cabbage Welsh breakfast – bacon, eggs, stack of buttermilk pancakes layered with butter Cawl – lamb stew with root vegetables Oggies – turnover of leftover meat and vegetables Tea breads are flavored with currants and cinnamon Cakes sprinkled with fine-grained caster sugar (VERY fine) Snowdon pudding – lemon marmalade that is steamed Pies – gooseberry and loganberry

9. WALES Fish/seafood – herring, mackerel, and oysters (ocean) salmon and sea trout (rivers) Cockles or heart clams served in appetizers and pies served with laverbread

10. IRELAND Potato is a staple (used in a variety of ways) Meats – sheep, pigs, and cattle (fish also common along coast) Oats, barley, carrots, cabbage, and onions common Irish stew – lamb or mutton, potatoes, and onions Soups – barley broth based with root veggies Corned beef – brined brisket (beef preserved with pellets of salt called corns) Buttermilk is used in Irish soda bread and oat bread Colcannon – mashed with leeks and mixed with chopped cooked cabbage Bubble and squeak St. Patrick’s Day