During Victorian times, if you lived in a wealthy family, the Christmas feast was much more elaborate than most of our feasts nowadays. I found these Victorian Christmas menu items online and thought you might like to steal some ideas for your own Christmas celebration. Or not!
VICTORIAN CHRISTMAS MENU:
Appetizers: Blue Point Oysters; Olive Tray; Seared Scallops; Radishes and Sardines; Baked Camembert with Pears
Soup Course: Bisque of Clams; Cream of Asparagus
Fish Course: Trout; Baked Salmon with Sauce Hollandaise; Turbot in Lobster Sauce
Entrée: Roast Goose with Wild Rice Stuffing; Roast Turkey with Oyster Dressing; Roasted Lamb with Truffles
Accompaniments: Roasted Potatoes; Mashed Potatoes; Roasted Root Vegetables; English Peas
Salads: Lettuce; Waldorf Salad; Cranberry-Orange Relish; Cranberry Sauce
Hot Rolls with Butter
Palate Cleanse: Lemon Sherbet
Dessert: Plum Pudding with Hard Sauce; Mince Pie; Chocolate Mousse; Cherry Tart with Meringue
Each year, when I was a child, our “Aunt” Lillian Tost sent us a beautiful plum pudding with the requisite hard sauce. (She was actually the Grandmother of our Cousins, and not really related to us at all, but we loved her!) The paternal side of my mother’s family settled in the New England area in the 1600s. Perhaps that’s why oyster dressing was also a tradition at our home in Michigan. To please my husband’s side of the family, I serve regular turkey stuffing as well!
Do any of these items grace your Christmas Holiday Table?
Merry Christmas, Happy Holidays, God Bless You and Yours!