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Traditional British meals
In the morning an Englishman has hisfavourite breakfast of cornflakes with milkand sugar or porridge followed by friedbacon and eggs.
Breakfast is generally abigger meal than they have on theContinent.Some marmalade might bespread on the toast and butter.
Perhapssome fruit will also be eaten.
For a change one can have cold ham, orperhaps fish, some coffee and a roll.
The main meal of the days is calleddinner.
Dinner is eaten either in themiddle of the day or in the evening.
If it iseaten in the evening (about 7 pm), themidday meal is called lunch (about 1 pm).
If dinner is in the middle of the day, theevening meal is called supper.
The usual midday meal consists of twocourses a meat course accompanied byplenty of vegetables.
After it comes a sweet pudding or somestewed fruit.
Most Englishmen like what they calledgood plain food.
Usually they havebeefsteaks, chops, roast beef and fried fishand chips.
They are not overfond of soup, remarking that it leaves them without freeroom for the more important meat course.
Afternoon tea one can hardly call a meal.
This may mean a cup of tea and a caketaken in the sitting-room or at work.
Formany Englishmen it is a social occasionwhen people often come in for a chat overtheir cup of tea.
But some people like tohave the so-called high tea which is quitea substantial meal.
They have is betweenfive and six o'clock.
In a well-to-do familyit will consist of ham, tongue andtomatoes and salad, or kipper, or tinnedsalmon, or sausage, with strong tea, breadand butter, then stewed fruit, or a tin ofpears, apricot or pineapple with creamand custard, and pasties, or a bun.
Theevening meal goes under various names: tea, 'hight tea', dinner or supper (as wehave mentioned already) depending uponits size and the social position of thoseesting it.
It is well-known that every national cuisinehas got its famous specialties.
It isntpossible to imagine some holidays andcelebrations without them.
For example, Christmas pudding for British cuisinemeans very much.
Some English peoplecould dispense with turkey and goose, buta Christmas dinner in Britain without atraditional Christmas pudding would bestrange indeed!
The Christmas pudding is a directdescendant of the old time plum porridge, beloved by English people in the MiddleAges.
Nowadays, in addition to the basic mixtureof flour, bread-crumbs and eggs, theingredients of Christmas pudding includeraisins, currants, candied peel, choppedalmonds and walnuts, grated carrot and agood measure of brandy, whisk or old ale.
In many households the mixing of thepudding is quite a ceremony with all themembers of the family taking turns to stirand make a whisk.
After being boiled for several hours, thepudding is stored until the time comes forheating it on Christmas Day when it isbrought to the table on a large dish, big, round and dark-brown.
The Christmaspudding is covered with white sauceburning in brandy.
Receiving each slice, the guests arewarned to eat carefully because sixpennybits, shillings, a tiny silver bell and a silverhorseshoe have been put in it.
Those whofind the treasure are supposed to havemoney in the coming year, whoever getsthe bell is to be married and the horse-shoe is the traditional sign of good luck.