A Dinner Party Through Time

Hors d’oeuvres.
Pork tartlets, 14th century, Plantagenet
First Course
Salmon en croute with candied fruit and herb sauce, Tudor, c1600
Second Course
Hashed chickens and stewed turnips with roast quince, 1660, Stuarts
Third Course
‘Mutton to eat as venison’, with Lenten Pie, 1773, Georgian
Fourth Course
Cucumber, gin and mint sorbet, 1920s
Fifth Course
Pigeon faggot, cabbage and mustard sauce, mash, WWII 1940s
Sixth Course
Pompion Pye, Stuarts

Late last year at the very beginning of November I was asked to cook for a dinner party and I was given the most fantastic brief. It was to be for 15 people and 7 courses, and a whistle-stop journey of British food through the ages. This is the kind of brief I absolutely love getting my teeth into.
For anyone who is interested in history, there is no better way to experience it first-hand than cooking an old recipe; you can watch a film, read some original documents, whatever, but food is the only way to actually directly witness a past event.
After much deliberating, I came up with menu, and I thought I would share with you the recipes for each course along with a bit of history about the times or the people who wrote it.
We began with Plantagenet hors d’oeuvres and ended up at World War II for the sixth course.
The dessert bucked the trend; a pudding that used pumpkin as its main ingredient was asked for. (It was the day after Hallowe’en, after all.)
Here’s the full menu:

If you like the blogs and podcast I produce, please consider treating me to a virtual coffee or pint, or even a £3 monthly subscription: follow this link for more information.



Filed under Britain, cooking, food, history, Recipes, Uncategorized

10 responses to “A Dinner Party Through Time

  1. I’d kill to have been at that dinner party. Sounds stunning.


  2. Pingback: The Hors d’Oeuvres: Mediaeval Pork Tartlettes | British Food: A History

  3. Pingback: First Course: Tudor Salmon en Croute | British Food: A History

  4. Pingback: Second Course: Hashed Chickens with Turnips and Roast Quinces (1660) | British Food: A History

  5. Pingback: Third Course: ‘Mutton to eat as venison’ with Lenten Pie | British Food: A History

  6. This is really wonderful!

    Liked by 1 person

  7. Pingback: Sixth Course: Pompion Pye | British Food: A History

  8. Bob

    Being from the pumpkin capital of the world,(Circleville, Ohio,) Ur’ dessert was fab.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.