A Victorian Christmas Dinner

Below is a list of dishes that were traditionally served for a Christmas dinner during the Victorian Era:

A VICTORIAN CHRISTMAS DINNER

Mince Pie – A small, sweet-savory pie filled with a mixture of dried fruits, spices and sometimes minced meat.

Oyster Soup – A soup or stew made from oysters, milk, cream and sometimes mushrooms and chives.

Roast Turkey – The name says it all. It is usually served with chestnut stuffing and gravy.

Sugar Plums – Dragée or hard candy made from hardened sugar and has a round or oval shape.

Potato Croquettes – Small, shaped cylinder of food consisting of a thick binder made from mashed potatoes and a filling. It is usually breaded and deep-fried.

Game Pie – A meat pie with a molded crust that is filled with cooked game – partridge, pheasant, deer, and hare. It is usually chilled before serving.

Spiced Beef – A form of salt beef that is cured with spices before it is braised or boiled.

Nesselrode Pudding – A thick custard cream with sweet puree of chestnut, raisins, candied fruit, currants, cherry liquor and whipped cream. The mixture is molded and served chilled as a bombe with Maraschino custard sauce.

Roast Goose – A roast bird that is an old Christmas staple that is usually accompanied by onion and sage stuffing.

Plum Pudding aka Christmas Pudding – A boiled pudding made from flour, fruits, suet, sugar, eggs and spices.

HAPPY HOLIDAYS!

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