In these difficult economic times, many people are watching the pennies, but who would have thought you could save money, and live like a 19th century aristocract at the same time?
Lavish Victorian Feasts
Victorian aristocracy lived lavish lifestyles; dressed in the finest clothes, owned grand estates and entertained their friends at balls and dinners. Noble ladies and gentlemen would often eat as many as five or six courses at dinner, and this could go as high as twelve courses when they were entertaining! Victorian cooks in large houses were hugely resourceful with what they could serve to the table, which led to some weird and wonderful creations.
Due to the lack of a fridge or freezer to keep meat and vegetables fresh, Victorians would waste very little of their produce. A 19th century cook would use parts of animals that nowadays we may just throw away, such as the ears, tails and feet.
Everything but the Squeek
If eating the whole animal was good enough for the Lords and Ladies of the Victorian era, it should be good enough for us in 2012. So come on down to Audley End House & Gardens this February half term and experience Victorian cookery for yourself.
Throughout February half term, Mrs Crocombe, the resident cook at Audley End House will demonstrate authentic Victorian cooking during 'Everything But The Squeak Week'.
Taking the humble pig, an animal we already get so much out of, she will demonstrate how a Victorian household made a myriad of delicious treats out of all parts of a pig, using everything but the squeak!
Staff at the authentic Victorian service wing will be running the kitchen just as it was over a century ago; taking you back to the 1880s as they prepare a series of interesting meals, such a pies, trotters and ham mousse.
Try it Yourself
To try it yourself, here is Mrs Crocombe’s recipe for 'Pettitoes' a meal made using many different parts of a pig, to give you a taster of what the Victorians would have enjoyed.
Pettitoes
Ingredients: Pig’s feet, Liver, Heart, Thick slice of bacon, (Onion), Mace, Peppercorns, Thyme, 1 Pint of gravy, Seasonings, Butter and Flour.
- Put everything apart from the butter and flour in a stew pan and simmer for 15 minutes
- Take out the heart and liver and mince them very fine
- Keep stewing the feet until they are very tender which will take from 20 minutes to half an hour (taken from when they first started boiling)
- Put the minced liver back into the stew pan
- Thicken the gravy with a little butter and flour
- Season and simmer the meal over a gentle fire for 5 minutes, occasionally stirring at intervals
- Dish the mince, split the feet and arrange them alternately round with sippets of toasted bread and pour the gravy in the middle.
Then enjoy your tasty Victorian meal, just like the Lords and Ladies of the 1800s would have, and feel like you too are part of our historic aristocracy!
For more recipes please click on the links at the top of the right hand side of this page.
