A traditional Cornish dish made by cooking fresh pilchards (grown up sardines) and potatoes in thin cream, which used to be abundant on the Lizard Peninsula.
A fresh-flavoured, medium-sized eating apple with crisp white flesh, with yellowish-green skin flushed with rosy pink to brilliant crimson, and occasionally some russeting. The flesh is sometimes stained with pink and has the flavour of strawberries. It was raised by Mr Dummer at Blacksmiths Corner in Langham in Essex in 1949 by crossing Worcester Pearmain and probably Beauty of Bath. Its original name was Thurston August but it was renamed in 1962 by Mr Matthews from Thurston in Suffolk, which seems strange. Best kept refrigerated and eaten slightly chilled (but not icy cold) to bring out the flavour. It is an early apple which is often ready in August in South-East England and crops heavily but has poor storage properties. The fruits tend to crack.
It is difficult to know what to do about the dish of the day. Some say that this is a dish cooked with fresh ingredients and enthusiasm in the kitchen and is the one to choose. Others say that this is a desperate bid to get rid of unwanted leftovers, old fish or whatever, and should be avoided.
Rock oyster with long, deep shells which, on the whole, breed in the estuaries of the Gironde and Charente rivers and are matured at Marennes (see Les Claires). They are sold as Fines de Claires and Spéciales, which are large and Huîtres de Parc which are standard size. It can take two to four years to produce these oysters.
The doctorfish is found in Mexico and the Caribbean, where it is most often eaten. It is a dark, often blue-grey to dark brown, but can change its colour and lighten considerably. This will depend on its habitat, being darker nearer reefs and paler over sandy bottoms. It has a sharp, scalpel-like spine located on either side of the body on the caudal peduncle. The teeth, which can be seen in this photograph, are spatula-like in shape and are used for scraping algae off the rocks. They reach up 20-30 cm (12") in length. The flesh is of good quality but, if the fish have been feeding from dead corals or algae there is a faint possibility of some slight and temporary poisoning to the person who consumes the fish.
An old variety of yellow cooking apple known as Harvey and as Dr Harvey recorded since 1629. It is probably an East Anglian apple which was named after Dr Gabriel Harvey, a Master of Trinity Hall, one of the Cambridge Colleges, whose lasting fame is attributed to the fact that he endowed some money to keep a part of the road to London in good repair. Those of us who live in Cambridge commend any effort to keep communications with the capital efficient and applaud his actions. It is a mid-season variety, harvested from mid-September in South-East England and is at its best from September to November.
A dog cockle is a smooth-shelled shellfish similar to a small clam, with a sweet, almost hazelnut-like flavour. Some people say they are too tough to eat, but that’s mainly because they are sometimes boiled to kingdom come. Not pleasant.
The dogfish, also known as the rough hound (US: small cat), is slightly better eating than the nurse-hound.
Value in Korea, dog soup is made by boiling dog meat with thin soy paste. The meat is then shredded and spring onions (US: scallions), leeks, taro stalks, garlic, ginger and chillis are added. It is then brought to the boil again until the vegetables are cooked. Perilla may be added to reduce the smell..Apparently the taste of perilla is similar to that of dog. Traditional side dishes for dog meat are Kimchi, fresh peppers, and cucumbers. Sometimes Soju (liquor) is added. This is a dish with many names. It was forbidden to use the name bosintang during the 1988 Olympics, when many other names arose.
