Friday, December 23, 2011

A Victorian Christmas Dinner for 18 Persons

I thought this year for Christmas I’d share with you what might have been on the menu during the Victorian Era.

First Course
 Rabbit Soup removed by Soles aux flues herbe
Baked Smelts
Fried Whiting
Clear Vermicelli Soup removed by Codfish au gratin

Scalloped Oysters
Lobster Patties
Fowl and Rice Croquettes
 Mutton Cutlets and Soubise Sauce

Second Course
Roast Beef
Roast Goose with Sage and Onion Stuffing
Roast Pheasant
Roast Haunch of Venison
Baked Potatoes
Baked Spanish Onions
Boiled Brussels Sprouts
Boiled Carrots
Red Cabbage
Jerusalem Artichokes with White Sauce

Apple Sauce
Melted Butter

Third Course
Wild Ducks removed by Christmas Plum Pudding
Tongue, garnished removed by Indian Trifle
Tipsy Cake
Christmas Cake

Rich Sweetmeat Ginger Bread
Scotch Shortbread
Lemon Biscuit Macaroons
Dessert Biscuits
Dishes of Mixed Fruits

Wines and Refreshments

Malt Wine
Effervescing Gooseberry Wine
Wassail Bowl
Champagne Cup
Ginger Beer
I hope you all have a very Merry and Safe Christmas. I look forward to catching up with you all in the New Year.

Happy Writing 
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