2 Match the texts with the headings. a) Yorkshire Pudding. b) Shepherd's Pie. c) Jellied eels. d) Mushy peas. e) Trifle. 1) They are cooked for approximately half an hour and allowed to cool. The juices then form the jelly. The dish is an-East-End-of-London delicacy, often sold with pie and mash. They are no longer commonly eaten in London, but can still be found, espe- cially around the East End. 2) It is a dish made from thick custard, fruit, sponge cake, fruit juice and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top. Some types of this dessert contain a small amount of alcohol such as port or, most commonly, sweet sherry. 3) It is not a dessert in spite of its name, although it is similar in some ways to a pan- cake made with flour, milk and eggs. It is usually eaten with roast beef and gravy as part of a traditional Sunday lunch. 4) They are first soaked overnight in water, and then simmered with a little sugar and salt until they form a thick green lumpy soup. They are a very traditional northern English accompaniment to fish and chips. 5) It is also known as cottage pie, is a traditional English dish comprising minced (ground) meat covered with mashed potato. The meat is typically lamb or beef left over from a Sunday roast. The term tends to be used when the meat is lamb.​

Ответ:

a) Yorkshire Pudding: 3) It is not a dessert in spite of its name, although it is similar in some ways to a pancake made with flour, milk and eggs. It is usually eaten with roast beef and gravy as part of a traditional Sunday lunch.

b) Shepherd's Pie: 5) It is also known as cottage pie, is a traditional English dish comprising minced (ground) meat covered with mashed potato. The meat is typically lamb or beef left over from a Sunday roast. The term tends to be used when the meat is lamb.

c) Jellied eels: 1) They are cooked for approximately half an hour and allowed to cool. The juices then form the jelly. The dish is an East-End-of-London delicacy, often sold with pie and mash. They are no longer commonly eaten in London, but can still be found, especially around the East End.

d) Mushy peas: 4) They are first soaked overnight in water, and then simmered with a little sugar and salt until they form a thick green lumpy soup. They are a very traditional northern English accompaniment to fish and chips.

e) Trifle: 2) It is a dish made from thick custard, fruit, sponge cake, fruit juice and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top. Some types of this dessert contain a small amount of alcohol such as port or, most commonly, sweet sherry.