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Glossary of British Cuisine
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Angels on Horseback
oysters wrapped in bacon and grilled
Bubble and Squeak
cabbage and mashed potatoes fried together
Caster sugar
superfine granulated sugar
Clotted Cream
also called Devonshire cream, this rich English specialty has at least 55 percent butterfat and is spreadable
Cornish Pasties
individual potato and meat pies
Cumberland Sauce
a currant jelly, wine, and mustard sauce
Double Cream
a rich cream with a minimum butterfat content of 48 percent
Fish and Chips
Deep-fried white fish and potatoes
Gammon
mildly cured English ham
Golden Syrup
an amber-colored syrup with a consistency of honey, made from refined cane sugar. Substitute one part dark corn syrup mixed with four parts light corn syrup.
Hot Cross Buns
a yeast bun marked with a frosting cross
Old English Plum Pudding
a raisin and citron steamed pudding
Roast Beef with Yorkshire Pudding
possibly the most famous dish, prime rib of beef with a puffed flour, egg, and milk pudding
Tipsy Cake
a sherry-soaked pound or sponge cake with custard and cream
Welsh Rabbit
the original name for rarebit, the Welsh dish consisting of cheese melted with beer, then poured on toast and broiled.
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