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Eating and drinking habits in Britain

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Eating and drinking habits, the
English breakfast, roastbeef,
Yorkshire pudding, Christmas
pudding, tea
English Breakfast
The British like to begin the day with a cup
of coffee or tea. Then they have a leisurely
breakfast. The traditional English breakfast
starts with cereals - cornflakes with milk or
porridge, an oats pudding, which is very
tasty and nourishing. This can be followed
by fried bacon and eggs or sausages with
grilled tomatoes. They round off with many
cups of tea or coffee and a marmalade toast.
Nowadays such a breakfast is not very
common, only at weekends, when people
have more time. Most Englishmen prefer
lighter and quicker meal and have a bowl of
cornflakes, toast and marmalade, and coffee
or tea, of course.
Elevenses
Later in the morning they have elevenses,
which is usually not more than a cup of tea
and biscuits. Sometimes, often at
weekends, when they get up later, they
have brunch, a combination meal, which is
eaten for breakfast and lunch.
Lunch
The midday meal is called the lunch
and is usually fairly light, consisting
of a warm dish and a dessert, or just
ham and cheese sandwiches and some
fruit.
Afternoon tea
Around four o’clock in the afternoon the
English have teatime. The meal consists
of thin slices of bread and butter with
cheese, fish, ham, or a meat paste,
perhaps some vegetables as lettuce or
tomatoes. This is followed by jam, tarts
or cakes. Then there are several cups of
strong tea with milk.
Dinner
Dinner, the main meal, is served in the evening at
around 7 o’clock, when all members of the family
are at home. It may have three or four courses. The
meal consists of soup, fried fish and chips or meat
with vegetables. Beef, mutton and lamb are
preferred to pork in England. The English cookery is
famous for meat puddings and meat pies, which are
usually served at dinner. As a dessert they can have a
fruit salad, a pie, jelly, custard or ice cream.
Later in the evening more tea, cocoa, milk, sandwiches,
cold meat or biscuits may be eaten as supper.
Roastbeef
Roast beef is a dish of beef that is roasted, generally served as the main
dish of a meal. In the Anglosphere, roast beef is one of the meats often
served at Sunday lunch or dinner. Yorkshire pudding is a standard side
dish. Sliced roast beef is also sold as a cold cut, and used as a sandwich
filling. Leftover roast beef may be minced and made into hash.
Yorkshire pudding
Yorkshire pudding is a baked pudding
made from a batter of eggs, flour, and
milk or water. A common British side
dish, it is a versatile food that can be
served in numerous ways depending
on its ingredients, size, and the
accompanying components of the
meal. As a first course, it can be
served with onion gravy. For a main
course, it may be served with meat
and gravy, and is part of the traditional
Sunday roast, but can also be filled
with foods such as bangers and mash
to make a meal. Sausages can be
added to make toad in the hole. The
18th-century cookery writer Hannah
Glasse was the first to use the term
"Yorkshire pudding" in print.
When wheat flour began to come into common use for making cakes and puddings, cooks in northern England
(Yorkshire) devised a means of making use of the fat that dropped into the dripping pan to cook a batter pudding
while the meat roasted. In 1737, a recipe for "a dripping pudding" was published in Sir Alexander William George
Cassey's book The Whole Duty of a Woman:
Make a good batter as for pancakes; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little
then put the pan and butter under a shoulder of mutton, instead of a dripping pan, keeping frequently shaking it by
the handle and it will be light and savoury, and fit to take up when your mutton is enough; then turn it in a dish and
serve it hot.
Originally, the Yorkshire pudding
was served as a first course with
thick gravy to dull the appetite with
the low-cost ingredients so that the
diners would not eat so much of the
more expensive meat in the next
course. Because the rich gravy from
the roast meat drippings was used
with the first course, the main meat
and vegetable course was often
served with a parsley or white
sauce.In poorer households, the
pudding was often served as the only
course. Using dripping, a simple
meal was made with flour, eggs and
milk. This was traditionally eaten
with a gravy or sauce, to moisten the
pudding.
National Yorkshire Pudding Day has
been celebrated on the first Sunday
in February in Britain since 2007.
Christmas pudding
Christmas pudding is sweet dried-fruit pudding
traditionally served as part of Christmas dinner in
Britain and other countries to which the tradition
has been exported. It has its origins in medieval
England, with early recipes making use of dried
fruit, suet, breadcrumbs, flour, eggs and spice,
along with liquid such as milk or fortified wine.
Later, recipes became more elaborate. In 1845,
cookery writer Eliza Acton wrote the first recipe
for what she called "Christmas pudding".
The dish is sometimes known as plum pudding
(though this can also refer to other kinds of boiled
pudding involving dried fruit). The word "plum"
had been used for what we would now call
"raisin" since the 18th century, and the pudding
does not in fact contain plums in the modern
sense of the word.
Many households have their own recipes for Christmas
pudding, some handed down through families for
generations. Essentially the recipe brings together what
traditionally were expensive or luxurious ingredients —
notably the sweet spices that are so important in
developing its distinctive rich aroma, and usually made
with suet. It is very dark, almost black in appearance due to
the dark sugars and black treacle in most recipes, and its
long cooking time. The mixture can be moistened with the
juice of citrus fruits, brandy and other alcohol (some
recipes call for dark beers such as mild, stout or porter).
Christmas puddings are often dried out on hooks for weeks
prior to serving in order to enhance the flavour. This
pudding has been prepared with a traditional cloth rather
than a basin.
Prior to the 19th century, the English Christmas pudding
was boiled in a pudding cloth, and often represented as
round. The Victorian era fashion involved putting the batter
into a basin and then steaming it, followed by unwrapping
the pudding, placing it on a platter, and decorating the top
with a sprig of holly.
Initial cooking usually involves steaming for many hours.
Most pre-twentieth century recipes assume that the
pudding will then be served immediately, but in the
second half of the twentieth century, it became more
usual to reheat puddings on the day of serving, and
recipes changed slightly to allow for maturing. To serve,
the pudding is reheated by steaming once more, and
dressed with warm brandy which is set alight. It can be
eaten with hard sauce (usually brandy butter or rum
butter), cream, lemon cream, ice cream, custard, or
sweetened béchamel, and is sometimes sprinkled with
caster sugar.
Tea
The history of tea in England began in the
middle of the 17th century. Due to the
high cost, it was available only to the
nobility. And only in the middle of the
19th century did tea drinking become a
national tradition in the country.
Tea began to quickly gain popularity as a
kind of alternative to alcohol. Strongly
brewed drink helped restore strength and
strengthen the immune system. In English
cities, the first tea establishments began to
appear, porcelain manufactories opened.
Today, tea plays a huge role in the country,
being an integral part of the traditional
English breakfast. The popularity of the drink
is evidenced by the fact that not so long ago
in England there was a special profession of
tea lady - ladies who brewed tea for
employees. Even with her disappearance,
they did not stop drinking tea at work. The
traditional 20-minute break in the middle of
the working day is informally called tea
break by the British.Traditionally, the British
serve a special McVitie biscuit for tea.
Mandatory attributes of tea drinking, in addition to the
usual utensils like cups and saucers, are a milk jug (as
they drink tea in England, mainly with milk), plates for
snacks, a strainer, tongs for lump sugar.
Lemon is served on a separate plate. Basically, it is
added only to green teas.
The British, who follow the traditions, drink tea for the
first time in the morning, around 6-7 o'clock. As a rule,
we are talking about green, fruit and herbal varieties.
At the beginning of the day, English Breakfast helps to
gain strength - a special mixture of black tea varieties,
which is brewed for the first breakfast at 8 o'clock.
Then at 11.00 and 16.00 lunch and tea break follow
respectively, at 17.00 it's time for a traditional English
tea party in a pleasant company. Not without a fragrant
drink, of course, and an evening meal.
If we talk about what kind of tea is drunk in England
today and what varieties the British themselves prefer,
then, without a doubt, Earl Gray will take first place in
the ranking.
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