Category: L

A terrestrial flora that bears a resemblance to watercress and serves the same purpose. It is commonly referred to as simply “cress,” or by its alternative moniker, “peppergrass,” due to its pungent and zesty flavor.  

A serpentiform fish that was once in high demand in England. It is arduous to cook since two threads situated in its dorsal region harbor a venomous substance that must be extracted before the fish can be consumed.  

A newly-baked, toasty bread that emanates warmth, or a generously-sized roll that has been sliced open, the inside of which has been hollowed out to make a receptacle, which is then filled with fried oysters, and then covered with the “lid.” This culinary creation, dubbed “the peacemaker,” allegedly obtained its name from the habit of…

A warm and piquant beverage prepared by blending baked apple pulp with robust ale, traditionally served on Epiphany, in conjunction with Twelfth-Day Cake.  

An indigenous New England epithet assigned to a verdant wild green, adaptable for consumption either in its raw state or following cooking. This variety is typified by toothed, spoon-shaped leaves, which in certain instances, are arranged in lax clusters. This green may also be known as field salad, lamb’s quarters, fetticus, or pigweed.  

Initially denoting lamb’s testicles, this term may also extend to include other animal organs, such as the head, tail, kidneys, heart, tongue, and so forth. This particular dish comprises of lamb’s liver, sweetbread, heart, and a portion of the internal fat.  

An intricate and classic dish, consisting of salt beef, ham, beans, blood pudding, and sausages. This stew-like concoction is typically presented across two courses, commencing with the beans and soup, and concluding with the meat.  

A flavorful cookie seasoned with spices, designed for prolonged storage and incorporating candied peel and almonds. The cookie is baked into a rectangular shape and is also spelled as “leckerle.”  

An elongated and slender green grape, aesthetically pleasing for use in a decorative fruit arrangement.  

A sponge cake baked within a slim, finger-shaped mold, intended for individual servings, and garnished with a fine layer of powdered sugar.