reference: grigson-1974

Sole (or other white fish) cooked in water, then in a sauce of double cream with mace, cayenne and lemon. (Acton 1845, Grigson 1974)

Elvers fried in bacon fat with whole egg mixed-in to form a type of omelette (Grigson 1974, etc)

Boned-out sheep meat leg stuffed with crab or lobster forcemeat with lemon and spices (Farley 1811, Grigson 1974)

Very thin ("paper thin") paste of 1 part butter to 8 parts flour with milk and salt, cut in 2 inch rounds and baked so as some of them puff up or blister.

Today, these are commonly thick, dry, oatmeal biscuits.

Pease pudding (pease pottage or pease porridge or peasen) is a near-solid cooked mix of boiled split peas, usually including yellow or Carlin peas, water, salt ...

Eel pieces cooked in cider with cream and parsley. Served with bread sippets. (Grigson 1974)

Whole trout cooked with bay leaves inside, dressed with lemon juice and pepper. (Grigson 1974)

A suet pudding, the centre of which is filled with butter and sugar, often with fruit. A suet lid seals the pudding, which is then steamed for several hours in ...

Milky infusion of fragrant tea (eg. Jasmine, Earl Grey) set with egg, gelatine etc. Served with whipped cream. Mollard 1802 adds "a few coriander seeds washed, ...

From the 16th to the 19th Centuries 'whim-wham' was used as the name given to a simple type of trifle.