Supper for Today, 1876, in a London Townhouse
- Partridge Soup ~ bird on the bone stewed with ham, onion, celery, mutton, & peppercorns
- Cold Roast Beef, Broiled ~ topped with fried potato skins that had been season with ketchup, salt & pepper (yes, the Victorians had ketchup & that’s what they called it)
- Vegetables ~ boiled beets, carrots, & potatoes with a brown butter, sage, & rosemary sauce
- Boiled Apple Dumpling ~ pudding made with apple, cinnamon, & butter, topped in a boiled crust
Want more behind the scenes sneak peeks? Join the Chirrup
Tags: Tea & Nibbles
Mmm. That sounds delicious. Especially the boiled apple dumplings.