Food From 20th Century – Menu For 2nd June

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Ever wondered what they would have eaten way back at the turn of the 20th century and in the years leading up to the 1st world war? Then wonder no more. I will be producing a menu, with recipes, for each day of the year. The menus and recipes are designed for use in ordinary households * where they would have combined a variety of foods with economy and, I hope, will inspire you to eliminate waste by using food which would usually end up in the bin. Please be aware that these are old recipes and for many of the items on the menu you may need to undertake a search on the internet until I have written a new book with all the recipes.

* an ordinary household back then would have comprised of a housekeeper and other servants, so we do include the servants dinner with our menus.

A menu for 2nd June:

Breakfast

Veal Kidney

Eggs au Plat

Lunch

Stuffed Cucumber

Cold Lamb

Cold Rolled Beef

Peach Trifle

Etonian Pudding

Dinner

Cold Clear Soup

Curried Eggs

Cold Stuffed Pigeon

Monte Carlo Cherries

Cabinet Pudding

Parmesan Sandwiches

Servants' dinner

Cold Beef

Cold Lamb

Rhubarb Dumplings

Recipes

Stuffed Cucumber

Can be hot or cold. If hot, boil the cucumbers until tender, cut into lengths of 3 inches, remove seeds, cut these lengthways through center. Fill with a few fried shrimps and ornament with coralline pepper. If cold, cut the cucumber through the center into rounds, remove seeds, and fill with prawns or shrimps and pour a good mayonnaise sauce over.

Etonian Pudding

Boil a large cupful of rice in enough milk to cover it. Add one and a half ounces of butter and leave to boil for ten minutes. Let cool. Stir in two well beaten eggs. Line a pie dish with pastry and put in a layer of rice. Just cover rice with marmalade and fill up with rice, again putting some marmalade on top. Bake for three quarters of an hour. Serve with a beaten white of an egg on top and brown in the oven.

Peach Trifle

Preserved peaches, liqueur, sponge cakes, apple jelly. Melt the apple jelly. Mix with the liqueur and soak the cakes in it. Place the soaked cakes in the bottom of a dish. Place peaches on top and pour over remaining liqueur and jelly. Cover with whipped cream and ornament with some peaches cut into strips.

Curried Eggs

Boil some eggs for 15 minutes. Cut in half and arrange on a dish standing on uncut side. Pour over the following sauce and heap little piles of coconut on the plate. Slice an onion into a pan of melted butter (1 ounce), add a sliced ​​apple and fry for 20 minutes. Add one tablespoon of coconut, one ounce of curry powder, a little salt, the juice of a lemon, herbs and a pint of stock. Cook for half an hour and pass through a tammy. Pour over eggs.

Monte Carlo Cherries

Put two pound of stoned cherries into a pan with three quarters of a pound of loaf sugar and half a glass of water. When the sugar has melted boil gently for a few minutes. While they are boiling mix in a dessertspoonful of arrowroot in a little cold water until smooth. Add the cherries and mix well. At the last moment pour on a liqueur glass of kirsch and send to the table burning.

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Source by Anthony Dowding

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