British Hunger Pangs Eased by Eel Pie, Jugged Hare, Syllabubs

Here’s a glossary of British grub:

Afters--Dessert or cheese after main course.

Anchovy Eclair--Pastry puffs of anchovy and Parmesan cheese.

Apple Hedgehog--Applesauce with meringue covering.

Bovril--Essence of bouillon.

Bubble and Squeak--Audrey Gorton’s cookbook describes it as “an unappetising rechauffe of cabbage, potatoes and greens.”

Cuppa Char--Cup of tea.

Eel Pie--Clean and skin the critters first.

Elevenses--Morning tea break.

Gammon--Smoked ham.

Gooseberry Fool--Puree of baked gooseberries in thick double cream.

Jugged Hare--Hare stew with a gravy of onions, mushrooms, carrots, port wine and hare’s own blood.

Kedgeree--White fish cooked with rice.

Lancashire Hot Pot--Neck of mutton and oyster casserole.

Pie--Pastry filled with meat, game or fish.

Savoury--Hot hors d’oeuvre served AFTER dinner.

Scotch Eggs--Hard-boiled eggs with a coating of bread crumbs and sausage, fried in hot fat.

Silversides--Corned beef.

Steak and Kidney Pudding--A stew of steak and kidney in a suet pastry.

Swedes--Turnips.

Syllabub--Dessert made of whipped cream and sherry.

Tart--What Americans call a pie: pastry with fruit filling.

Toad-in-the-Hole--Sausage baked in a batter.

Trifle--Sponge cake with custard, jam and sherry, covered with whipped cream.

Welsh Rabbit--Originally “rarebit.” Cheddar melted in beer over buttered toast.