Pork tartlets, 14th century, Plantagenet
Salmon en croute with candied fruit and herb sauce, Tudor, c1600
Hashed chickens and stewed turnips with roast quince, 1660, Stuarts
‘Mutton to eat as venison’, with Lenten Pie, 1773, Georgian
Cucumber, gin and mint sorbet, 1920s
Pigeon faggot, cabbage and mustard sauce, mash, WWII 1940s
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:
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10 responses to “A Dinner Party Through Time”
I’d kill to have been at that dinner party. Sounds stunning.
Well you’ll be able to cook it yourself….once I pull my finger out and write the posts! x
Pingback: The Hors d’Oeuvres: Mediaeval Pork Tartlettes | British Food: A History
Pingback: First Course: Tudor Salmon en Croute | British Food: A History
Pingback: Second Course: Hashed Chickens with Turnips and Roast Quinces (1660) | British Food: A History
Pingback: Third Course: ‘Mutton to eat as venison’ with Lenten Pie | British Food: A History
This is really wonderful!
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Pingback: Sixth Course: Pompion Pye | British Food: A History
Being from the pumpkin capital of the world,(Circleville, Ohio,) Ur’ dessert was fab.
Well thank you – did you try and make it yourself?