We have a new neighbour.

So in keeping with my family tradition it is my intent entertain with some Victorian cuisine, so here’s what’s on the menu:

Broiled Fowl and Mushroom Sauce

A large fowl, seasoning, to taste, of pepper and salt, 2 handfuls of button mushrooms, 1 slice of lean ham, 3/4 pint of thickened gravy, 1 teaspoonful of lemon-juice, 1/2 teaspoonful of pounded sugar.

Cut the fowl into quarters, roast it until three-parts done, and keep it well basted whilst at the fire. Take the fowl up, broil it for a few minutes over a clear fire, and season it with pepper and salt. Have ready some mushroom sauce made in the following manner. Put the mushrooms into a stewpan with a small piece of butter, the ham, a seasoning of pepper and salt, and the gravy; simmer these gently for 1/2 hour, add the lemon-juice and sugar, dish the fowl, and pour the sauce round them.

to roast the fowl, 35 minutes; to broil it, 10 to 15 minutes.

French mode of cooking French beans

A quart of French beans, 3 oz. of fresh butter, pepper and salt to taste, the juice of 1/2 lemon.

Cut and boil the beans by the preceding recipe, and when tender, put them into a stewpan, and shake over the fire, to dry away the moisture from the beans. When quite dry and hot, add the butter, pepper, salt, and lemon-juice; keep moving the stewpan, without using a spoon, as that would break the beans; and when the butter is melted, and all is thoroughly hot, serve. If the butter should not mix well, add a tablespoonful of gravy, and serve very quickly.

About 1/4 hour to boil the beans; 10 minutes to shake them over the fire.


2 quarts of green peas, 3 oz. of fresh butter, a bunch of parsley, 6 green onions, flour, a small lump of sugar, 1/2 teaspoonful of salt, a teaspoonful of flour.

Shell sufficient fresh-gathered peas to fill 2 quarts; put them into cold water, with the above proportion of butter, and stir them about until they are well covered with the butter; drain them in a colander, and put them in a stewpan, with the parsley and onions; dredge over them a little flour, stir the peas well, and moisten them with boiling water; boil them quickly over a large fire for 20 minutes, or until there is no liquor remaining. Dip a small lump of sugar into some water, that it may soon melt; put it with the peas, to which add 1/2 teaspoonful of salt. Take a piece of butter the size of a walnut, work it together with a teaspoonful of flour; and add this to the peas, which should be boiling when it is put in. Keep shaking the stewpan, and, when the peas are nicely thickened, dress them high in the dish, and serve.

Altogether, 3/4 hour. 

The Pudding is called ‘General Satisfaction’.

3 sponge cakes. 2 tablespoonfuls of strawberry or other jam. 1 wineglass of sherry. Rather more than ½ a pint of milk. 4 eggs. 1 tablespoonful of sugar. A little pastry.

Line a pie-dish with a little pastry. Spread the jam at the bottom, and lay on it the sponge cakes, cut in halves. Beat one whole egg and three yolks well together. Mix with the sugar and milk, and pour over the sponge cakes

Bake in a moderate oven until the custard is set. Beat the three whites stiffly, and lay on the top of the pudding. Put into a cool oven until the whites are set, and of a pale fawn colour. This pudding may be served hot or cold


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