reference: harrison-1884

Various forms of cheese-flavoured custard.

Boned chicken stuffed with pork forcemeat, wrapped in cloth and boiled. Pressed until set and served cold. See Galantine

Made with whole damsons.

Chopped meat, commonly white meat, such as veal or pork, often with vegetables, prepared so as to form a set slab when cold, glazed with a gel. Eaten cold and s...

Jam reduced with water and boiled, a sauce for puddings.

Breadcrumbs with chopped herbs and lemon zest. A stuffing for poultry.

White wheatflour suet pastry, rolled and spread with a layer of flavouring, commonly red jam, occasionally dried fruit or marmalade, rolled up and steamed or ba...

Now usually thin steak fried, usually with onions, then water added and stewed to form a gravy (Francatelli 1852, etc.)

Mayonnaise with chopped capers, gherkin and vinegar. A sauce for fish.

An enriched small bread-cake. More-or-less identical to the product generally known in England as 'teacakes' before the Fruited Teacake became universal.