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Dishes from the United Kingdom
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Beefsteak, Oyster, and Kidney Pudding
- Oysters may seem unlikely in this meat pudding, but their great abundance in the Victorian age and earlier eras inspired cooks to find ways to incorporate them creatively in many different recipes. This steamed pudding combines the meats with
mushrooms, onions, tomatoes, and Worcestershire, then wraps the whole in a suet pastry.
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Cock-a-Leekie
- This Scottish specialty can be classified as a soup or a stew. It combines beef, chicken, leeks, and prunes to unusual and spectacular ends.
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Crown Roast Lamb
- The crown roast encircles a stuffing of apples, bread crumbs, onion, celery, and lemon.
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Eccles Cake
- Puff pastry stuffed with a spicy currant filling.
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Hasty Pudding
- A simple and quick (thus the name) steamed pudding of milk, flour, butter, eggs, and cinnamon.
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Irish Stew
- An Irish stew always has a common base of lamb, potatoes, and onion. It could contain any number of other ingredients, depending on the cook.
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Lamb Cutlets Reform
- Lamb cutlets are dredged in bread crumbs, mixed with minced ham, then fried and served under a port sauce with cloves, juniper berries, and thyme.
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Likky Pie
- Leeks, pork, and cream baked in puff pastry.
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Mincemeat
- Beef suet is used to bind chopped nuts, apples, spices, brown sugar, and brandy into a filling for pies or cookies.
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Mulligatawny Soup
- What this soup is depends on who is cooking it. Originally a South Indian dish (the name means "pepper water" in Tamil), it has been adopted and extensively adapted by the British. Mullitgatawny contains chicken or meat or vegetable stock mixed with
yogurt or cheese or coconut milk and is seasoned with curry and various other spices. It is sometimes served with a separate bowl of rice.
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Syllabub
- In the seventeenth century, a milkmaid would send a stream of new, warm milk directly from a cow into a bowl of spiced cider or ale. A light curd would form on top with a lovely whey underneath. This, according to Elizabeth David, was the original
syllabub. Today's syllabub is more solid (its origins can also be traced to the 17th century, albeit to the upper classes) and mixes sherry and/or brandy, sugar, lemon, nutmeg, and double cream into a custard-like dessert or an eggnog-like beverage,
depending upon the cook.
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Trifle
- Layers of alcohol-soaked sponge cake alternate with fruit, custard and whipped cream.
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Welsh Faggots
- Pig's liver is made into meatballs with onion, beef suet, bread crumbs, and sometimes a chopped apple. Faggots used to be made to use up the odd parts of a pig after it had been slaughtered.
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Welsh Rabbit (or Rarebit)
- Cheese is grated and melted with milk or ale. Pepper, salt, butter, and mustard are then added. The mix is spread over toast and baked until "the cheese bubbles and becomes brown in appetizing-looking splashes" (Jane Grigson in English
Food, London: Penguin, 1977).
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Westmoreland Pepper Cake
- Fruitcake that gets a distinctive kick from lots of black pepper. Other ingredients include honey, cloves, ginger, and walnuts.
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