ENGLISH DISHES, GOOD AND BAD.

Otago Daily Times, Issue 20426, 5 June 1928, Page 17

ENGLISH DISHES, GOOD AND BAD.

ACCORDING TO A FRENCH EXPERT. Suet we do not use; but still your beefsteak pudding, how excellent it may be. When the paste is light, the beef so tender that it melts, the gravy rich. But when it is "soggy," that is the word? Damp! Sitcky! The gravy thin, the meat hard! Your apple pie, or sometimes you call it tart, with pastry so light, with thick fresh cream, or the clotted cream. What better do you need than that? The. English pheasant, the partridge, the turkey, the meat roasted. Excellent. -But your English mince, your hash —is it from that you say I have made a hash of it when it is all wrong? And your stews in which the meat is hard and pale and the gravy pale, too, and thin! Your sauces also. No, I do not like that white sauce of yours and soups which are thick with flour. Why? Your fish, it is the best there is. But why is it so boiled, so fried? Your sole, fry him or grill him, he is superb. But fish which is baked you do not know. Yet that also is superb. Your Irish stew is good when it is made as it should "be made and your hot-pot. But what you call a rissole. Oh! la, la! He is a death bomb, no less. Your bacon and eggs, there is no better anywhere, and so, too, your Yorkshire ham, your Stilton cheese.