was formatge torrador (similar to provoleta in modern Argentinian cuisine), neula and clarea (also called "white sangria", similar to hippocras). Sweden The Swedish Christmas dinner or Julbord often consists of five or more courses. The first three courses are a variety of fish, usually different types of pickled herring and salmon, smoked salmon, eaten with boiled potatoes or crisp bread and lutfisk. The fourth is cold cuts of meat, with the Christmas ham being the most important. Smoked sausages, brawn, apple sauce, and leverpastej are also common. The fifth course consists of warm dishes such as meatballs, small fried sausages and Janssons frestelse. Finally, a cheese plate and dessert plate are served. The most popular dessert is rice pudding (risgrynsgröt) with a whole almond hidden inside. The finder of the almond is expected to get married before next Christmas. In some homes, the courses above are served like a buffet where all family members can pick and take the food in no dish order. Common drinks are Christmas beer, julmust and snaps. United Kingdom Christmas dinner in the United Kingdom usually consists of roasted turkey, stuffing, gravy, pigs in blankets, bread sauce or redcurrant jelly; bread sauce; roast potatoes; vegetables, particularly Brussels sprouts, broccoli, carrots and parsnips with dessert of Christmas pudding, mince pies or trifle, with brandy butter, custard or cream.It is estimated that nine million turkeys are consumed at Christmas in the United Kingdom. This represents a halving of consumed turkeys in the past twenty five years as younger adults opt for alternatives. In England throughout the 16th and 17th centuries, goose or capon was commonly served, and the rich sometimes dined upon peacock and swan. The turkey appeared on Christmas tables in England in the 16th century. The 16th-century farmer Thomas Tusser noted that by 1573 turkeys were commonly served at English Christmas dinners. The tradition of turkey at Christmas rapidly spread throughout England in the 17th century, and it also became common to serve goose which remained the predominant roast until the Victorian era. (it was quite common for Goose "Clubs" to be set up, allowing working-class families to save up over the year towards a goose before this). A famous English Christmas dinner scene appears in Charles Dickens' A Christmas Carol (1843), where Scrooge sends Bob Cratchitt a large turkey. The pudding course of a British Christmas dinner may often be Christmas pudding, which dates