Repeat with second fish. We have posted our lunch and dinner menu for your convienence so you can plan your stay with the Victorian Tudor Inn Bed and Breakfast. Try adding ½ tsp of orange extract for a more pronounced flavor.]. Put a lid of buttered foil or a circle of parchment or greaseproof paper and a cloth on top, adding a pleat to give room for the pudding to puff up. With new book Dinner with Dickens, fans of Victorian cooking can try their hand at recreating more than 60 dishes featured in the author’s work, including ‘charitable soup’, oxtail stew and pineapple rum…. Explore museums and play with Art Transfer, Pocket Galleries, Art Selfie, and more. victorian, 1900, queen victoria, victorian era. Contact Us . ~ Prime Rib Roast with Yorkshire … Now, if you wanted to imitate a Christmas dinner from higher up the Victorian social hierarchy, you might begin with raw oysters and turtle soup. Just before serving, add cream and chopped parsley. 2 lb 3 oz/1kg shin of beef or neck of lamb, bone in, cut into pieces by your butcher, plus some stock bones, bouquet garni or 2 bay leaves and a few sprigs of thyme and curly parsley, tied together, 8½ cups/2 litres water (or beef stock if you are using meat without bones), 1 oxtail, about 3¼ lb/1.5kg, cut into short lengths (your butcher will do this for you), 4 slices of unsmoked streaky bacon, chopped, 1 small turnip, peeled and roughly chopped, a sprig of thyme, a few stalks of parsley, and a bay leaf, tied in a bouquet or in a muslin, sauce hachée (see right) or horseradish sauce, to serve, 1 tablespoon flat-leaf parsley, leaves only, finely chopped, 2 scallions/spring onions, very finely chopped, 2/3 cup/150g cold butter, cubed, plus extra for greasing, 3 level tablespoons all-purpose/plain flour, about 2/3 cup/150ml beef stock (or water plus a tablespoon of Worcestershire sauce or mushroom ketchup), or 5½ oz/150g kidney, chopped (Eliza recommended “veal kidneys seasoned with fine herbs”), or 6 oz/170g “nicely prepared button mushrooms”, approx. (We call these appetizers and serve them before dinner!) This article was first published by History Extra in October 2017. // -->