First
Course.
Hare Soup, removed by Turbot and Oyster Sauce.
Fried Eels.
Vase of Fried Whitings.
Oyster Soup, removed by Crimped Cod la Matre d'Htel.
Entrees.
Lark Pudding.
Lobster Patties.
Vase of Filets de Perdrix.
Fricasseed Chicken.
Second
Course.
Braised Capon.
Boiled Ham, garnished.
Roast Fowls, garnished
Vase of Boiled Fowls and with Water-cresses.
White Sauce.
Haunch of Mutton.
Third Course
Ducklings, removed by Ice Pudding.
Meringues.
Coffee Cream.
Cheesecakes.
Orange Jelly.
Vase of Clear Jelly.
Victoria Blancmange.
Gteau de Sandwiches.
Pommes.
Partridges, removed by Cabinet Pudding.
DESSERT AND ICES.
3 comments:
Well the thought of fried eels made me want to throw up, then my eyes bugged out at Larks pudding. I so hope its not a real bird inside a pudding. Will have too google it. I can only imagine the left overs from such massive meals. The staff would always have plenty to eat - don't they get the leftovers or did I dream that? Interesting post, SJ.
Mmmmm, yum, yum!
I don't think I would have eaten much :)
A couple of years ago, there was a tv show, concerning foods eaten in past times. Most interesting.
Fortunately, I don't think women would've eaten all that much, back then, given the way their undergarments rearranged the shapes of their bodies. That may have been a blessing in disguise.
However, if you transport yourself back to one of those times, you may have found yourself eating and liking delicacies that would turn us off today. But what would you have done if eels were all that was available and you were a vegetarian...
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