A Victorian Christmas Dinner
Below is a list of dishes that were traditionally served for a Christmas dinner during the Victorian Era:
A VICTORIAN CHRISTMAS DINNER
Mince Pie - A small, sweet-savory pie filled with a mixture of dried fruits, spices and sometimes minced meat.
Oyster Soup - A soup or stew made from oysters, milk, cream and sometimes mushrooms and chives.
Roast Turkey - The name says it all. It is usually served with chestnut stuffing and gravy.
Sugar Plums - Dragée or hard candy made from hardened sugar and has a round or oval shape.
Potato Croquettes - Small, shaped cylinder of food consisting of a thick binder made from mashed potatoes and a filling. It is usually breaded and deep-fried.
Game Pie - A meat pie with a molded crust that is filled with cooked game - partridge, pheasant, deer, and hare. It is usually chilled before serving.
Spiced Beef - A form of salt beef that is cured with spices before it is braised or boiled.
Nesselrode Pudding - A thick custard cream with sweet puree of chestnut, raisins, candied fruit, currants, cherry liquor and whipped cream. The mixture is molded and served chilled as a bombe with Maraschino custard sauce.
Roast Goose - A roast bird that is an old Christmas staple that is usually accompanied by onion and sage stuffing.
Plum Pudding aka Christmas Pudding - A boiled pudding made from flour, fruits, suet, sugar, eggs and spices.
HAPPY HOLIDAYS!