The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Bath Polonies

Meats - Sausages
Endangered
Somerset

A form of small Polony sausage, associated with the town of Bath. Described in the 'Bath Chronicle and Weekly Gazette' (Thursday 13 February 1873, p3); "We must not forget the Bath polony, a little sausage principally made Dill's in Cheap-street. The polonies have rather peculiar flavour, being highly spiced and seasoned; they are sold ready cooked and are eaten cold."


The painted sign for 'Dills Famous Bath Polonies' is just
visible above a shop on Cheap St, Bath



Original Receipt from 'Good Plain Cookery' of 1882 by Mary Hooper.

BATH POLONIES.
Mince pork as for sausages, season it with coriander, allspice, long pepper, pepper and salt Bullocks' skins must be used, and must not be filled too tightly. Put the polonies into warm water, with a little red saunders to colour the skins, let them get hot very gradually, and as soon as the water is approaching boiling point reduce the heat, because if the polonies boil, the skin will burst. About half an hour will cook them in the hot water, and when done, they will look firm and plump.



See: Polony


Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats