Ploughman's lunch please'. And in a matter of minutes a tray is handed across the counter to you on which is a good square hunk of bread, a lump of butter and a wedge of cheese, and pickled onions, along with your pint of beer". Only one year later, in June 1957, another edition of the "Monthly Bulletin" of the Brewers' Society, referred to a ploughman's lunch using exactly that name, and said that it consisted of "cottage bread, cheese, lettuce, hard-boiled eggs, cold sausages and, of course, beer". The Glasgow newspaper "The Bulletin" from 15 April 1958 and "The Times" from
Bataw (bread) Bataw (bread) Bataw () is a leavened flatbread from Egypt. It is widely consumed in the Egyptian countryside. The main ingredients of the bread vary depending on the region. In Asyut it is often made with barley, corn, or a mixture of barley and wheat. In Akhmim it is commonly made with corn and fenugreek, whereas in Qena, further south in Upper Egypt, it is exclusively made with barley. Ball-shaped lumps of dough are placed in an oven, traditionally with a wooden ladle with a long handle referred to as "maghrafa" (), and then flattened with the bottom side of