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I need this for my assignment too! please, anyone with answers?
Traditionally Parsley and Thyme are used in the cooking and to stuff chicken. Sage and Onion (Sometimes Allspice) are used for pork stuffing and are also the bases for the pork gravy. Rosemary is used with Lamb and Muttom. Black Pepper, Cloves (sometimes Garlic) and Horseradish are used with Beef. Mustard can be used with all meats but poultry and mutton. (Onions can be used with all meats as can white pepper and salt). Parsley sauce goes with baked and/or smoked fish. Brown Onion Gravy goes with beef sausages and mashed potatoes. Those are some of the basics I learned from my grandparents who were Master Bakers and Cooks in the Midlands of England in the late 1800's.
Now due to a mingling of races thru Immigration, flight and the ease of international communication thru the internet. The Brits use most if not all of the Mediterranian, Asian, Jamaican and Indian herbs and spices that are now readily available in most supermarkets.
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