Menu: An English Butchers' Banquet
In rural England, pork pies, sausages, and proper roast dinners are a way of life. This hearty menu, inspired by Beth Kracklauer's Issue 141 story Butchers' Banquet, on the food traditions of Lincolnshire Wolds, England, is perfect for a late October meal with friends. With meat pies, bubble and squeak, and pease pudding, it has all the British charm you could hope for. Pull on your thickest sweaters, and be sure to have plenty of cider and stout on hand!