Many of you may be familiar with George Orwell’s 1945 essay, “In Defence of English Cooking.” (It’s so cute how those Brits pretend English is their native language but they consistently spell things wrong.) It’s a short essay. The point of it is that Britain really does have some very good native cuisine, but the world does not appreciate that because good British cooking is almost never served in restaurants, only in homes, where tourists are rarely invited. It’s interesting – when I first read it I had to look up “marrow jam,” “bramble jam” and “bread sauce.” (Marrows are zucchinis, brambles are blackberries, bread sauce is made from white bread, milk and onions and is served with poultry.)
But less well-known is his longer 1946 essay, [Less known because it was not published at the time.
[url=http://theorwellprize.co.uk/george-orwell/by-orwell/essays-and-other-works/british-cookery/]“British Cookery”](]“British Cookery.”[/url) is a much longer essay and describes, as to foreigners, the eating habits of the British, including what they eat at various times of day and how that varies by social class. It ends, BTW, or at least this version does, with some actual recipes, for Welsh rarebit, Yorkshire pudding, treacle tart, orange marmalade, plum cake and Christmas pudding.
That passage also explains why HP Sauce is so cloyingly sweet. I realize Americans like me are in no position to criticize commercially-produced British sauces and condiments for having a high sweetener content but I’ve tried HP Sauce and it tastes far sweeter than A-1 Sauce or even Heinz Ketchup. Heinz 57 Sauce comes closest but at least in has a bit of tanginess and spiciness that mitigates the sweetness.
Being fond of lamb, here’s something I’ve noticed: In American restaurants, lamb (if on the menu at all – it’s hard to find even in steakhouses) is served with mint jelly. Only once in my life, in a British restaurant in the 1970s, have I ever had lamb (or maybe it was mutton, which you can’t get in the U.S. at all) with mint sauce. And it’s better.
As gazpacho notes, even the few restaurants that still serve lamb nowadays seem to have drifted away from mint jelly as a condiment. But I think some traditional family-style restaurants in not very cosmopolitan places still use it, and of course I remember it well from home cooking in my childhood.
But you are right that the so-called “sauce” of mushed mint with sugar and vinegar is way better than manufactured mint jelly. I had read of mint sauce in books but never had a notion it was different from mint jelly, until a New Zealand colleague served me some to accompany New Zealand lamb. At first I was like “what is this parsley hash stuff and why the hell is it on my plate” but the first taste revealed my error. Mint sauce is amazing, esp. made with fresh garden mint.
This has been clear to me for quite some time. In Shakespeare much reference is made to the drinking of “sack and sugar”, for instance. “Sack” is a kind of wine. They were sweetening their wine with sugar, which I don’t know of anyone else doing. There are quite a few references to the eating and drinking of sugar in Shakespeare.
And, it occurs to me: Sugarcane cannot be grown in Britain (and sugar beets were not introduced until WWI). Tea plants cannot be grown in Britain. Probably not even lemons can be grown outside of hothouses. For centuries now, most things distinctive about the British diet have been imported. A nation of sailors indeed.
There’s no way HP sauce is sweeter than ketchup. Looking at nutrition labels it’s 3-3.5 g sugar per 15ml serving and most ketchups are 4. I like HP sauce precisely because it tastes tangier and less sweet than ketchup.
From the Bern’s Steakhouse menu: “Pinot Noir reduction, mint jelly upon request.” Bern’s is literally the finest fanciest restaurant in the Tampa Bay area, they grow their own vegetables and herbs, etc. But even there you can’t get mint sauce.
I tried that once at a British-themed pub-restaurant in St. Petersburg. It was like liver to the tenth power. I was still tasting it the next day, and not in a good way. Acquired taste, I guess.
At the hotel where I stayed in the former city (actually a quite posh establishment), they served us boiled liver smothered in brown gravy. I could only get through three or four bites before giving up on it.
Served as pub grub in Great Britain, steak and kidney pie is heavenly! :o