reference: nott-1723

Hard sweets made by boiling sugar, milk, often with a little starch, to the firm-ball stage. Set in slabs or formed into individual sweets. Known in England at ...

Open tart of 'Orangeadoes' - sugared peel-on oranges.

Skinless minced pork sausages with beef suet. Well seasoned with pepper and sweet spices, bound with egg and rolled in flour. Fried and eaten with mustard.

Now usually a cold-served double-crust pie filled with chunks of seasoned pork, usually in a hot-water crust and filled out with a jellied stock made from pork ...

Poultry broth with mushroom and almonds, thickened with breadcrumb, topped with poultry mince and grilled. Decorated with "Pomegranates, Pistaches, and Cocks-co...

Lampreys in a sauce highly seasoned with anchovies and spices, the precursor of 'Worcester Sauce'