About the Book
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 89. Chapters: Ice cream, French fries, Fish and chips, Sandwich, Beef, Kipper, Stew, Roadkill cuisine, Pancake, List of accompaniments to french fries, Pork rind, Biscuit, Full breakfast, Traditional Grimsby smoked fish, Baked beans, Grog, Ploughman's lunch, Geographically indicated foods of the United Kingdom, Welsh rarebit, Baked potato, Food Standards Agency, Cockle, Whitebait, Sweet and sour sauce, Balti, Egg and chips, Gibraltarian cuisine, Pudding, Sunday roast, Hash, Ice cream cone, The Good Food Guide, Jellied eels, Faggot, Fishcake, National Bakery School, Tiffin Cup, Pie and mash, Mushy peas, Mashed potato, Pigs in a blanket, Scouse, Potato salad, Coronation chicken, Roast beef, Liver and onions, British Protected designation of origin, Chicken Maryland, White pudding, Toad in the hole, Huff paste, Cauliflower cheese, Mixed grill, Lilt, Hot water crust pastry, Go to work on an egg, Brown Windsor soup, Pottage, Jubilee chicken, Lobby, Pie and peas, Haslet, Flan, Spam fritter, Buckling, Pot Casserole, Glenfiddich Food and Drink Awards, Pot Mash, Devilled kidneys. Excerpt: Roadkill cuisine is preparing and eating roadkill, animals hit by vehicles and found along roads. It is a practice engaged in by a small subculture in the United States, the United Kingdom and other Western countries as well as in other parts of the world. It is also a subject of humor and urban legend. Large animals including deer, moose, bear and elk are frequently struck in some parts of the United States, as well as smaller animals such as armadillos, raccoons, skunks and birds. Fresh kill is preferred and worms are a concern, so the kill is typically well cooked. Advantages of the roadkill diet, apart from its low cost, are that the animals that roadkill scavengers eat are naturally high in vitamins and proteins with lean meat and little saturated f...
