‘Heaped up on the floor, to form a kind of throne, were turkeys, geese, game, poultry, brawn, great joints of meat, sucking pigs, long wreaths of sausages, mince-pies, plum-puddings, barrels of oysters, red-hot chestnuts, cherry-cheeked apples, juicy oranges, luscious pears, immense twelfth-cakes, and seething bowls of punch…’ (Charles Dickens, A Christmas Carol) Continue reading “Twelfth Night Cake”
Category: History of Food
Life after Life 6: Veal a la Russe
‘What’s for dinner? I’m starving.’
‘Veal cutlets a la Russe,’ Mrs Glover said. (August 1926, page 293)
In my introductory Kate Atkinson post I referred to the veal cutlets a la Russe, one of the dishes appearing in Life After Life that I had not heard of, and I promised that I would come back to it at a later point.
And now is that time. Continue reading “Life after Life 6: Veal a la Russe”
Eating Out
I love eating out almost as much as I love cooking. And living in London as I do, I’m lucky enough to have an amazing array of restaurants within easy reach offering me all types of food. Continue reading “Eating Out”
Hot Cross Buns
One of the things I love about food is the way that different foods mark out the year, its changing seasons and its various festivals. I particularly love cooking at Christmas and Easter, partly because many of the things i make on these occasions are once a year treats: the rarity of mince pies, Christmas cake and simnel cake makes both the making and eating of them all the more exciting. Continue reading “Hot Cross Buns”