Brown Windsor soup Brown Windsor soup Brown Windsor soup is a British meat soup that is said by conventional wisdom to have been popular during the Victorian and Edwardian eras, although well documented evidence for the soup does not exist until the 1920s and 30s. In any case, "Brown Windsor soup became shorthand for awful food," and was used as a prop by comics in the post war years. It is unclear whether this often-written-about soup is of Victorian origin. The food writer Alan Davidson in "The Oxford Companion to Food" (2006) refers to an elaborate late Victorian recipe in Garrett's "Encyclopedia of
Jeon (food) Jeon (food) Jeon () refers to a dish made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil. "Jeon" can be made with ingredients such as fish, meat, poultry, seafood, and vegetable, and be served as an appetizer, a "banchan" (side dish), or an "anju" (food served and eaten with drinks). Some jeon are sweet desserts; one such variety is called "hwajeon" (literally "flower "jeon""). Although "jeon" can be considered a type of "buchimgae" in a wider sense, "buchimgae" and "jeon" are different dishes. "Jeon"