Quote:
Originally Posted by DMB
Then there is "cream tea", typically served in Devon and Cornwall. This, apart from tea to drink, mainly consists of scones with jam --usually strawberry -- and clotted cream.
|
Delicious! I love cream tea! It is very difficult to find a proper scone in America. I've found that often scones in England are made with golden raisins (sultana is not a well-known word here) whereas American scones served at formal tea are often made with cranberries.
By the way, I learned to make gravy exactly as you describe. I am not a fan of white gravy and biscuits to put it mildly.
Regarding bread and butter, it is the biggest difference in table etiquette that I struggle with. Bread is often served in a basket just like in the US, although English rolls tend to be more flat and less round than ours. First thing everyone does is break or slice the roll in half and then the butter each side. Maybe it's the region where I spend my time but all the guys at the table do this so it must be considered acceptable. That is exactly what I was taught not to do. I feel out-of-place as I eat my bread by breaking off and buttering one bite at a time.