Tagged victorian meal 1876

Resources For Victorian Food & Tea While Gail Carriger is at Teslacon

Posted by Gail Carriger

I’m at Teslacon for the rest of this week. I hope to see some of you there.

Do please come say hello and introduce yourself. I’ll be happy to sign any books you have.


I have a panel on each of my steampunk book series…

And I’m hosting two high teas in the Balmoral Room! Tickets required ahead of time.

  • Friday at 2:00pm
  • Saturday at 9:30am

And I have on Victorian cooking Friday at 3:30pm in St. Paul’s Room.


Want to read more on things I talked about? Can’t make the con?

Here’s all things…

Victorian Food

And here’s some fun stuff I’ve written about tea over the years…

Gail Carriger & Tea

Did you miss that I was going to be at Teslacon? This stuff goes to my Chirrup members, because I love them bestest. Sign up here.

Not into newsletters? Get only new releases by following Gail on Amazon or BookBub!

Coop de Book for November is The Omega Objection). (Discussion here.


Amazon | Kobo | B&N | iBooks
Direct from Gail

“Max was slouched on the steps leading up to his apartment eating a bag of gummy wolf candy,
biting the heads off with relish and staring hard at Skulls.”


  • The 5th Gender (a tinkered stars sci-fi under the G. L. Carriger pen name). No links as yet, wait for it…
  • Secret Project Ommm, coming October 2019 to celebrate the 10th Anniversary of Soulless.
  • Need to know more about what Gail is writing right now? That’s in the Chirrup.


Your Moment of Parasol . . .

Your Infusion of Cute . . .

Your Tisane of Smart . . .

Your Writerly Tinctures . . .  

A book by any other name: why does the US change so many titles?

Book News:

Steampunk With Marketer and Writer Gail Carriger

Steampunk Inspiration: A World Tour
We asked 10 authors to suggest their top travel destinations for steampunks (Gail is on this list)

Quote of the Day:

“Why does everyone think a girl who prefers books to people must be in want of a life?”

~ Lauren Morrill

Questions about Gail’s Parasolverse? Wiki that sheez!

Alexia’s London: Supper Sept. 14, 1876 (Behind the Magic)

Posted by Gail Carriger


Supper for Today, 1876, in a London Townhouse


  • Roast Boned Leg of Mutton – bone hole filled with minced veal and brown gravy
  • Partridges – with gravy
  • Vegetables – turnips cut into fanciful shapes, boiled in a weak broth, served with a white sauce and toast sippets
  • Custard Pudding – made with cream , nutmeg, and lemon peel

Want more behind the scenes sneak peeks? Join the Chirrup

Alexia’s London: Supper July 13, 1876 (Behind the Magic)

Posted by Gail Carriger


Supper for Today, 1876, in a London Townhouse

  • Celery Soup – made with beef stock and cream
  • Minced Veal – simmer cubed veal in cream, lemon, lemon peal, salt, and white pepper
  • Corner vegetables – artichokes, asparagus, salsafy (salsify is the modern spelling – apparently its roots taste like oyster)
  • Soufflé Pudding – sort of like custard fool, made in a mold edged with dried cherry & candied citron (pudding rises to 4x its original height!) serve with brandy sauce

Alexia’s London: Supper April 24, 1876 (Behind the Magic)

Posted by Gail Carriger


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.
  • Asparagus
  • Lemon bread pudding

Alexia’s London: Supper March 11, 1876 (Behind the Magic)

Posted by Gail Carriger

Supper for Today, 1876, in a London Townhouse


  • Winter pea soup made with beef broth and sweet herbs
  • Veal pie made with breast of veal, sweet meats, nutmeg, salt, clove, oysters, and ham inside puff pastry and served with veal and cream gravy
  • Boiled potatoes
  • Custard pudding – lemon-peel, nutmeg, and bitter almond custard inside a puff pastry served with melted butter

Want more behind the scenes sneak peeks? Join the Chirrup

Alexia’s London: Supper Dec. 4, 1876 (Behind the Magic)

Posted by Gail Carriger


Supper for Today, 1876, in a London Townhouse


  • Mock Turtle Soup ~ made from calf’s head boiled in veal broth, friend shallots, Madeira wine, tarragon, chives, parsley, basil, cayenne pepper, mushroom ketchup, and lemon juice. Served with forcemeat-balls (meatballs made of the calf brain and deep fried) and small eggs.
  • Roasted Calf Heart ~ stuffed with veal, basted with butter, served with brown gravy.
  • Orange Pudding ~ made with butter, sugar, egg, and candied orange.

Want more behind the scenes sneak peeks? Join the Chirrup

Alexia’s London: Supper Oct. 9, 1876 (Behind the Magic)

Posted by Gail Carriger

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

Pairing Gail Carriger Books with Tea & Nibbles (Special Extras)

Posted by Gail Carriger


Alright, Gentle Reader, this idea came a while ago from a conversation on the Parasol Protectorate Facebook Group. One of the members was plotting gifting her family with books and chocolate. It occurred to me that gifting books + tea would make for a great blog post.

Reading this?

The Parasol Protectorate series
 Drink this:
Eat this:
Treacle tart


Reading this?

The Finishing School series

Drink this:

English Breakfast Tea

Eat this:

Scones and Homemade Clotted Cream


Reading this?

Drink this:


Eat this:

Madeira Cake

If you are reading The Sumage Solution then how about trying some Pu-erh?

And, of course, I do hope we all know not to take tea with Preshea at all. Right?

{Gail’s monthly read along for January 2016 is The Raven’s Ring by Patricia Wrede. You do not have to have read any other Lyra books.}


Your Moment of Parasol . . .

1845 Graham

Your Infusion of Cute . . .
Dumbo Octopus in Action

Your Tisane of Smart . . .
Harness’s Electric Corset

Your Writerly Tinctures . . .  
Delete the Non-Compete

Book News:

Nalini Haynes of Dark Matter Zine says:

Manners & Mutiny is another of Gail Carriger’s highly successful adventure comedy romance steampunk fantasy novels, concluding the Finishing School series with a bang and an excellent roundup of what becomes of the survivors. One of Carriger’s many strengths is to conclude series and begin new series in the same world, keeping her stories fresh. The balance of tension, comedy and romance is fabulous. I’ve been hanging out for the next Custard Protocol book since I finished the last delicious snack; Carriger keeps me wanting more. I highly recommend all her novels.”

Quote of the Day:
“I once got engaged to his daughter Honoria, a ghastly dynamic exhibit who read Nietzsche and had a laugh like waves breaking on a stern and rockbound coast.”
― P.G. Wodehouse

Gail’s fashion blog ~ Retro Rack.
The best place to talk all things Parasol Protectorate is on its
Facebook Group.

What’s Going on in Gail’s Life? Scarves, Glazes & Lamb Stew

Posted by Gail Carriger


What’s going on right now, Gentle Reader?

Look to your left, see in the left column of the blog? That’s a poll! Please take it. Thanks. (Not mobile friendly.)

Otherwise, here’s some insight into my brain and other organs…

Occupying My Ears: No Such Thing As A Fish Podcast. I love QI and I love this companion podcast, they are informative, funny, and quite British.

Occupying My Neck: This scarf: 32” Square Silk Multicolour Petal Rose. I’m pretty much living in it these days. Something about the color pallet just seems to go with everything I choose to wear right now.

Occupying My Nose: Giovanni Sugar Scrub, Hot Chocolate An old favorite of mine that always seems relevant in winter, partly because of dry skin, partly because of the delicious smell. I recommend this as a gift, it came into my life that way. I’ve sensitive skin and I worried I might have a reaction, but it’s always delivered smooth chocolaty goodness.

Occupying My Eyes: 5 TV Characters of the Year I haven’t watched any of these, not for lack of interest but for lack of time. Hoping I can carve out a bit of spare time over the holidays.

Currently Coveting Gadget: The Wurf Board. I can’t stop wanting this right now. I don’t know if it would help with all my hip and other writing-related issues, but I’d sure like to try it and see.

Occupying My Touch: Aloe Vera Gel I’m really into this stuff right now in my quest to minimize surgery scars. This one is organic and a little runny and it absorbs really fast.

Occupying My Pantry: TJ’s Balsamic Reduction Glaze (find at your local Trader Joe’s in the vinegar section) I usually make my own, but then I’m down a bottle of balsamic vinegar and the apartment smells like pickling for days. This is a lot easier and just as tasty. I use it in or on everything. To add depth to gravy or soup, on its own as a salad dressing, to drizzle over the goat cheese on a platter (here’s a crostini recipe). If you are on any kind of salt restriction diet this baby is a lifesaver.

Currently Coveting Clothing: Tie-neck Cotton Knit Dress from Eshakti


Come in Tomato & Crimson Red, Kelly Green, Purple, & Navy

Occupying My Mouth: By FB request, here’s a lamb stew recipe I made recently that caused me to be a mite tipsy on twitter (I drank the wine that did not go into the stew). It’s based off a recipe for rabbit stew from a Victorian cookbook that I unearthed somewhere (can remember were, bad scientist, not citing source). I am not the kind of cook who is precise, more slap dash, which suits Victorian recipes. I’ve tried to be careful about the recipe below, but it’s not always possible. You can certainly fiddle with the portions, adding more meat, more veg, omitting a veg, whatever. So if you are a baker who likes things JUST SO the following may not work for you…

Gail’s Victorian Stew

2lb of lamb/rabbit/pork/chicken thighs cubed into bite size pieces 1-1.5″, dried with paper towels
1 cup flour (gluten free is fine)
2 med onions chopped (can use pearl onions)
1 cup chopped celery
4 cups chopped carrots, parsnips, potatoes, or other firm root vegetables (I’ve also successfully used squash)
8 oz chopped mushrooms
2 cups chicken (or whatever you have to hand) stock
2 cups water
2 cups dry red wine (I like Chianti)
1/2 stick butter (4 tbsp) sometimes more
1 bay leaf (optional herbs: rosemary for lamb/rabbit, sage for pork, thyme for chicken)
salt & black pepper to taste
  1. Preheat oven to 375.
  2. In large oven safe soup pot: Saute mushrooms in oil, remove, put aside.
  3. Saute onion & celery in butter, remove.
  4. Dredge dry meat pieces with flour. Brown in butter on all sides over med heat in batches, adding butter as needed, put aside. Do not overcrowd the pan. Do not skimp on butter. This is key, and time consuming, but it really helps the meat stay tender. Remove.
  5. Place more butter in pan plus remaining flour to create a rue. Do not burn, but do cook flour as you would for gravy.
  6. Add meat, onion & celery, seasoning, back in. Stir a bit.
  7. Add in bay leaf (dried herbs if using) and all liquids (gradually in batches).
  8. Cover and put in oven for 1.5 – 2 hours.
  9. Remove from oven, if broth is not thick enough can add in 1-3 tbsp starch (mixed with cold water into a paste, of course)
  10. Add in root veg and mushrooms (and fresh herbs if using).
  11. Return to oven and cook an additional hour.

Prep time: 1 hr. Cooking time: 3 hr.

It is time consuming and best made well ahead of time if you are hosting a dinner party. Cooking times are dependent on the size of your chunks of veg and meat, the bigger the chunks the longer it will take. Obviously, this recipe could be adapted to a slow cooker (switch to the crock pot after step 6). Can be kept warm on stove top for a party or made a day ahead of time. It freezes well.

It easily feeds 6, with large portions and a nice rosemary roll on the side.

Leftover stew also converts well to become shepherd’s pie or vindaloo if you did not use herbs. Summer variation can be made with white wine instead of red, chickpeas & kale instead of root veg.

Low Sodium Option: Omit added salt, use unsalted butter, and use home-made salt free stock. (Low sodium store-bought stock usually isn’t very.) Add a generous tablespoon or two of reduced balsamic vinegar, AKA balsamic glaze, along with the liquids.

{Gail’s monthly read along for December is Newt’s Emerald by Garth Nix, skinflint alternative is Ridiculous by D.L. Carter.}


Your Moment of Parasol . . .

Magasin des Demoiselles Date-  Sunday, June 1, 1845

Your Infusion of Cute . . .
Handmade Parasol

Your Tisane of Smart . . .
What The Octopus Can Teach Us

Your Writerly Tinctures . . .  
“Writing, I explained, was mainly an attempt to out-argue one’s past; to present events in such a light that battles lost in life were either won on paper or held to a draw.”
~ Jules Feifer


  • Manners & Mutiny ~ The Finishing School Book the Last. Out now!
  • Imprudence ~ Custard Protocol Book the Second. Starting edits soon. Available for pre-order in the US.

Gail Carriger’s Books! 

 The Finishing School Series (1850s ~ completed)
1 Etiquette & Espionage, 2 Curtsies & Conspiracies,
3 Waistcoats & Weaponry, 4 Manners & Mutiny


The Parasol Protectorate Series (1870s ~ completed)
1 Soulless, 2 Changeless, 3 Blameless, 4 Heartless, 5 Timeless

 The Custard Protocol Series (1890s ~ ongoing)
1 Prudence, 2 Imprudence

Parasol Protectorate Series manga graphic novels (1870s)
 $0.99 short stories (ebook only)
Marine Biology; My Sister’s Song; Fairy Debt;

Book News:
Lesa’s Book Critique’s says: “Manners & Mutiny is a brilliant ending to this series. It’s a series that featured wit, courageous young women, fascinating supernaturals, stories of class systems overcome by love and strength, and fascinating plots. Bravo, Gail Carriger.”

Quote of the Day:
‘What does he think of it all?’
‘He’s absolutely rattled.’
‘Ripping! I’ll be toddling up, then. Toodle-oo, Bertie, old man. See you later.’
‘Pip-pip, Bicky, dear boy.’
~ Carry On, Jeeves by P.G. Wodehouse

Gail’s fashion blog ~ Retro Rack.
The best place to talk all things Parasol Protectorate is on its
Facebook Group.

A Conflagration of Research: Victorians & Food, Etiquette, Photo Resources (Behind the Magic)

Posted by Gail Carriger


Today my dear Gentle Reader, I have a collection of stuff (all the stuff!) I thought might be of interest. Have fun!


Some stuff about the Victorians and Food!

Two of my most favorite subjects rolled together like a pig in a blanket.

“As, for the fashionable, dinner moved later, after-dinner tea was no longer necessary to bridge the gap until bedtime. Instead it moved forward, to fill in the longer period between luncheon (which in families without children was a light meal) and dinner, and to greet the office worker on his return home. This took time to be assimilated. In the 1850s the Carlyles still invited people to tea after dinner, at about seven o’clock: this was thriftier than having them for the meal itself, and made an evening entertainment.”

~ The Victorian House by Judith Flanders

“It is well, while at table, to avoid any discussion of the demerits of the dishes. On the other hand, you may praise them as much as you please.”

~ The Ladies’ Guide to True Politeness and Perfect Manners or, Miss Leslie’s Behaviour Book by Eliza Leslie (American 1864)

“For a large company, a table with tea, coffee, and cakes, may be set in the ladies-room, women being in attendance to supply the guests with those refreshments before they go down.”

~ The Ladies’ Guide to True Politeness and Perfect Manners or, Miss Leslie’s Behaviour Book by Eliza Leslie (American 1864)

“Eliza Acton, in her cookery books at the beginning of the century, was the first person to write a recipe more or less as we would recognize today, by separating out the ingredients from the method, which no one that thought of doing before. No longer was a cook told to take ‘some flour’ or ‘enough milk’, but now quantities and measures were introduced.”

~ The Victorian House by Judith Flanders

Les Modes Parisiennes Date-  Thursday, March 1, 1855 Item ID-  v. 37, plate 52



Matters of Etiquette

“When you purchase an umbrella, desire that, before sending it home, your name be engraved on the little plate at the termination of the handle, or else on the slide. “To make assurance doubly sure,” you may get the name painted in full in small white or yellow letters on the inside of one of the gores of silk.”

~ The Ladies’ Guide to True Politeness and Perfect Manners or, Miss Leslie’s Behaviour Book by Eliza Leslie (American 1864)

Robe à Transformation  1855  The Metropolitan Museum of Art


Random Moments of What?

A bunch of fun Victorian Photo Resources:


On the classic Victorian concept of the sickly maiden or spinster:

“Illness was a way of putting achievement definitively out of reach. This is not a twentieth-, or twenty-first-century interpretation of nineteenth-century situation. Her brother Henry wrote later that ‘tragis health was, in a manner, the only solution for her of the practical problem of life’.”

~ The Victorian House by Judith Flanders

“The English are “starved with cold”—Americans only starve with hunger.”

~ The Ladies’ Guide to True Politeness and Perfect Manners or, Miss Leslie’s Behaviour Book by Eliza Leslie (American 1864)

Le Bon Ton Date-  Tuesday, July 1, 1856 Item ID-  v. 38, plate 65


And some fashion links!


Alfred Stevens (Belgian artist, 1828-1906) In the Country (with a parasol)


“Every lady should own a small light umbrella, or else a very large parasol, of extra size, covered with strong India silk that will not easily tear or fade, and that may be used, on occasion, for either sun or rain; and that will not be cumbrous to carry, though quite large enough to shelter one person.”

~ The Ladies’ Guide to True Politeness and Perfect Manners or, Miss Leslie’s Behaviour Book by Eliza Leslie (American 1864)

Want more behind the scenes sneak peeks? Join the Chirrup


Your Moment of Parasol . . .

1Columbian Magazine Date-  Monday, September 1, 1845

Your Infusion of Cute . . .
Adorable Tea Bag Cookies

Your Tisane of Smart . . .
Steampunk Your Pumpkin This Halloween

Your Writerly Tinctures . . .  
How to Undress a Victorian Lady in Your Next Historical Romance

Quote of the Day:

“But when the time comes that a man has had his dinner, then the true man comes to the surface.”

~ Mark Twain

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