Food of London

5 cups (1¼ liters) milk

1 lb (450 g) smoked haddock

1 lb (450 g) cod fillet

½ cup (100 g) butter

2 large onions, diced

2 tablespoons all-purpose (plain) flour

1¼ cups (300 ml) heavy cream

Freshly squeezed lemon juice to taste

Salt and freshly ground black pepper

Garnish

Carrot, cut in julienne strips

Zucchini (courgette), cut in julienne strips

Turnip, cut in julienne strips

Parsley, finely chopped

Pour the milk into a large saucepan and bring to a boil. Remove from the

BLACK PUDDING: Served at a traditional English breakfast. This north England speciality is made from pork and pig's blood. It is usually sliced and fried, and its rich, savory, spicy flavor goes particularly well with fried apple rings.
HASLET: Cooked, brined pork and offal made in loaves. It is cut and thinly sliced and used as a sandwich filling or as a sliced meat. Beige-pink with a dark brown edge, it has a salty flavor seasoned with black pepper and sometimes sage.
POLONY: A mixture of lean and fat raw pork which is cooked and sold in a bright red skin. The meat is pale pink and has a mild cured-pork flavor, lightly spiced and smoked.
SAVELOY: Made from minced, smoked and cured pork mixed with cereal and seasoning, this is deep-fried, sometimes in batter.
SAUSAGES
One of the great British favorites is the sausage, and there are many different flavors. Sausages are bought fresh and then grilled, fried or baked.
CAMBRIDGE: Sausages flavored with sage, cayenne, and nutmeg.
CUMBERLAND: Made of coarsely cut pork, this is spicier than most sausages. It is sold by length from a long coil. It's usually baked or pan cooked, twisted into a large spiral.
GLOUCESTER: Made from Gloucestershire Old Spot pig, these sausages are very large.