popular and identifiable English dish. Like many national dishes, quality can vary
drastically from the commercial or mass produced product to an authentic or homemade
variety using more carefully chosen ingredients.
C. Many seaside towns have shellfish stalls located at the beach. Traditionally these
sell snack sized pots of cockles, mussels, jellied eels, shellon or peeled prawns, crab meat
and oysters. The shellfish are served cold and the customer adds condiments to taste.
Shellfish is best eaten as fresh as possible, and certainly on the day of purchase. Some
shellfish such as squid, octopus and prawns can be frozen successfully; others such as
mussels, oysters and clams need to be live when cooked.
D. Most large supermarkets in England will stock at least a dozen types of English
sausage. English sausages are colloquially known as ‘bangers’. They are distinctive in
that they are usually made from fresh meats and rarely smoked, dried, or strongly
flavoured. Following the post World War II period, sausages tended to contain low quality
meat and fat. However, there has been a backlash in recent years, with most butchers and
supermarkets now selling premium varieties. Pork and beef are by far the most common
bases, although gourmet varieties may contain venison or wild boar.
E. In the 1950s some British pubs would offer ‘a pie and a pint’, with hot individual
steak and ale pies made easily on the premises by the landlord's wife. In the 1960s and
1970s this developed into the then fashionable ‘chicken in a basket’, a portion of roast
chicken with chips, served on a napkin, in a wicker basket. Since then ‘pub grub’ has
expanded to include British food items such as shepherd’s pie, fish and chips, bangers and
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