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Notes -
Fair replies all (including those below). I’m biased because I never liked fish and chips much and everyone abroad acts as if it’s the only thing we ever learned to make.
I would say the vast majority of inland food is mutton pork or beef based. Boil in the bag puddings similar to haggis, mutton and dumplings, stews, that sort of thing. Lots of game. Thus the scornful French nickname ‘les rosbifs’.
There were jellied eel and kippers and cockles and things, but I think they were given outsize proportion because they were eaten in ports, and mostly by the poor.
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