London

Throughout the centuries no town or city in England has been able to offer the discerning gourmet a more tempting selection of dishes than he could find in London. Ships brought exotic ingredients from all corners of the Empire and home-grown produce from all over the country was brought for sale at the markets. Highly skilled chefs, employed by the rich, transformed these ingredients into fantastic dishes as good to eat as they were to look at. The less wealthy ate at the taverns and chop-houses where the dishes were less sensational but much acclaimed. Back row, Macaroni Cheese, Cabinet Pudding. Centre, The Cavalier’s Broil, Water Souchet. Front, Stewed Carp with Forcemeat Balls, Greenwich Whitebait.