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Victorian Cookery


10 am - Welcome and Introduction to the Course.One of the purposes of this course is to explode modern perceptions of nineteenth century English cookery as stodgy and over-boiled. We will reveal a cuisine that could compete with the best in Europe. Passing swiftly over Mrs B, we will concentrate on the contributions made by some of the more original cookery writers of the period, such as those of Acton, Francatelli, Garrett and Marshall.

10.45 -13.00 - Anglo-French Country House Cookery - Francatelli's Roasted Fillet of Beef à l'Anglaise. In preparing this for lunch we will learn how to lard, marinate and gently spit roast this delicate joint to perfection. We will also prepare another nineteenth century classic, a highly decorative moulded chartreuse.

13.00 - 14.00 - Lunch

14.00 - 17.00 - The Triumph of the Mould - In exploring a range of moulded foods we will learn how to make 'a twenty egg savoy cake', a charlotte, and an Alexandra Cross jelly.

17.00 - 20.00 - Free

20.00 - Dinner of Victorian dishes at Wreay Farm


10.00 - 13.00 Fancy Ices - with Francatelli and Marshall as our guides we will make cream ices and water ices using sorbetieres and machines from the period and mould them into elaborate puddings and bombes.

13.00 - 14.00 - Lunch

14.00 - 17.00- Using Victorian Pie forms. We will learn how to make cold water crust for raised pies and explore the techniqe of using both wooden, paper and copper pie forms to produce some beautiful pastry works of art.

Equipment essential in the Victorian kitchen - a pie form, larding pins, garnishing tools, a pastry jagger and a lard-sculpting tool.

A decorative vegetable chatreuse, one of the great challenges of the 19th century kitchen.

Victorian Entremets

A medley of Victorian sweet entremets. Top - Brunswick Star Jelly, Right - Belgrave Jelly, Left - Squat Pillar Ice.