Authentic recipes capture the historical diversity of English cooking, with Elizabethan desserts, Victorian soups, spiced rice from the Indian Raj, dishes created to commemorate royal events, and fabulous tea-time treats from farmhouse kitchens. The 160 recipes in this book include classics such as Omelette Arnold Bennett, Bubble and Squeak, Parsnip and Apple Soup, Potted Shrimps, Poached Salmon with Hollandaise, Shepherd's Pie, Beef Wellington, Steak and Kidney Pudding, Lemon Meringue Pie, and Treacle Tart, as well as less common fare such as Steak and Oyster Pie, Roast Pheasant with Game Chips, Devilled Chicken, and Brandy Snaps with Cream.