Soldiers’ Christmas Menu, 1915

My gift to you this Merry Christmas Day is the Christmas dinner menu enjoyed by “a body of Australian soldiers in France” in 1915.

COO-EE

17th (Australian) Ammunition Sub-Park.

Somewhere in France.

CHRISTMAS DINNER.

Patron: Major Hamilton

Committee: Lieut. Harvey, Sergeant-Major Campbell, Staff-Seageant Bird, Staff Sergeant Jackson, Corpl. Chapman, Driver J.B. Kelly, and Driver M. Williams.

Catering under the direction of Staff-Sergeant Jackson, Electric Light by C. Worshop.

MENU.

HORS D’OEUVRES.

-          A Little Beer.-

SOUP.

Chicken Broth.

-          Beer. –

ENTRÉE.

Giblet Pie

-          Some Beer –

JOINT.

Roast Sirloin.              Boiled Ham.

-          Still more Beer. -

POULTRY.

Roast Turkey and Sausage – Roast Goose –

Roast Duck and Apple Sauce – Roast Chicken and Ham.

-          Still Beer -

Vegetables.

Brussels Sprouts.         Boiled and Baked Potatoes.

Mashed Turnips.

SWEETS.

Christmas Puddings.

-          Again Beer -

Crackers and Cheese.              Smokes and Beer.

TOAST – GOD SAVE THE KING.

Beer finis – by the Committee if necessary

Sick Parade 11 am, 26th December, 1915

Giblet Pie.

Ingredients—The turkey giblets, ½  lb. beef, ¼ lb. pastry. Method—Boil the heart, liver, gizzard, the feet, and neck of the bird, adding ½ lb. of stewing beef, and a small portion of lean ham. Place in a pie-dish and fill up with well -seasoned stock. Prepare the pastry and cover the pie. Bake in a hot oven for an hour. N.B.—Be sure a hole is made in the crust to allow the steam to escape and so carry off any gases.

Kapunda Herald (South Australia) 26 November, 1915.