The Victorian United Kingdom used to import 80% of the food resources. The high price and the limited resources created the so called English frugality. This is how the English traditional cooking has a lot of dishes based on the meal from the previous day.
In tradition, the Monday menu contained boiled potatoes and slices of stake that remained from the Sunday meal. The meat was sliced very thin so it would be easy to digest.
After everybody was filled with stake, on Tuesday it was the turn of the meat pie. The Shepherd’s Pie or the Cottage pie were the favorites and very much in concordance with the English traditional frugality, the pie leftovers were warmed the next day and served with steamed carrots and green vegetables.
The salvaging pudding – Yorkshire pudding – was invented during the war when because of the food scarcity the pudding was made with the fat leftover from the Sunday stake.
Another tasteful and “loud” dish made of leftovers is Bubble and Squeak made from potato leftovers, cabbage and cold stake.
The Scotland, the resilient area of the kingdom, kept its culinary independence and here the traditional main courses survived to this day in the form they were created centuries ago.
The national dish – haggis (made of organs and meat scraps) is still cooked today. Haggis is served with mashed potatoes or turnips.
The Scots are famous for their steamed salmon which is a unique way to cook this tender fish meat.
The Welsh on the other hand adapted their tradition according to the meat availability in their area. This is how the “Welsh lamb” came to be the stake without rival as taste and savor are concerned.
The Welsh are famous because of their meat stew, made with lamb meat and bacon but also because of their oatmeal pancakes filled with spinach, baked and served along eggs and bacon as the famous Welsh breakfast.