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.

Menu

First Course

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

Entrees
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

Sauces

Gravy

Apple Sauce

Melted Butter

Third Course

Wild Ducks removed by Christmas Plum Pudding

Tongue, garnished removed by Indian Trifle

Tipsy Cake

Syllabub
Christmas Cake



Desserts 

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
Lemonade

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 

Sandie