Any of various dishes, sweet or savoury, prepared by boiling or steaming, or from batter.
A type of cake or dessert cooked usually by boiling or steaming.
A type of dessert that has a texture similar to custard or mousse but using some kind of starch as the thickening agent.
Dessert; the dessert course of a meal.
A sausage made primarily from blood.
An overweight person.
Entrails.
Any food or victuals.
A piece of good fortune.
A tool for scraping.
A mush of pork scraps, particularly head parts, and cornmeal or flour, which is boiled and poured into a mold, where the rendered gelatinous broth from cooking jells the mixture into a loaf.
Any of various dishes, sweet or savoury, prepared by boiling or steaming, or from batter.
A type of cake or dessert cooked usually by boiling or steaming.
A type of dessert that has a texture similar to custard or mousse but using some kind of starch as the thickening agent.
Dessert; the dessert course of a meal.
A sausage made primarily from blood.
An overweight person.
Entrails.
Any food or victuals.
A piece of good fortune.
A tool for scraping.
A mush of pork scraps, particularly head parts, and cornmeal or flour, which is boiled and poured into a mold, where the rendered gelatinous broth from cooking jells the mixture into a loaf.