Supper for Today, 1876, in a London Townhouse
- Salt fish, soaked in water to rehydrate and remove salt, boiled and served with boiled parsnips and egg-sauce (AKA hollandaise)
- Roasted fore-quarter lamb and currant jelly – sliced and served with orange juices, cayenne paper, salt, and butter drizzled over the top, jelly on the side.
- Lemon bread pudding
Tags: Behind the Magic, Tea & Victorian Food