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A popular Irish dish of "white meat" consisting of renneted milk curds, seasoned with sugar, cinnamon and cream. This also became popular among the poor in England, but remained an Irish staple until the end of the 19th century. See White Meats.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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