I have a holiday treat for you today – the menu for
passengers lucky enough to b eaboard R.M.S Scythia of the Cunard Line on this
day in 1931.
R.M.S Scythia Saturday December 26, 1931
MENU
Oysters on the Half
Shell
Queen Olives Salted
Peanuts Iced Celery
Hors d’Œuvres
--
Consomme Henry IV Crème
[Liseise?]
--
Flounder – Meuniere
Halibut - Bonne Femme
--
Weiner Schnitzel
Cotelettes d’Agneau –
Clamart
-
Prime Sirloin and Ribs
of Beef – Horseradish
Cauliflower Polonaise Spinach
en Branche
--
Potatoes – Boiled,
Roast, and Dauphine
-
Sorbet au Ceron
Roast Surrey Capon –
Anglaise
-
Salade Royale and
Chiffonade
--
Palmire Souffle Pudding
Vanilla Blanc Mange Coupe
Mexicaine French Pastry
Ice Cream and Wafers
Dessert Coffee
I do hope you did not find it too difficult to make
your dinner choice.
As the recipe for the day I have chosen the classic
dish:
Cauliflower Polonaise
Trim off the outer
leaves and stalk of a good-sized, white cauliflower. Place in a saucepan with
two quarts of boiling water and a gill of hot milk; season with a tablespoonful
of salt. Cover the pan and boil for forty minutes. Remove, drain on a sieve,
and dress on a hot dish. Heat one tablespoonful and a half of melted butter in
a frying-pan, add three tablespoonfuls of fresh breadcrumbs, then gently toss
until a good golden colour. Pour over the cauliflower, and serve.
May Byron's Vegetable Book:
Containing Over 750 Recipes for the Cooking
and Preparation of Vegetables
(1916)
2 comments:
40 minutes to boil cauliflower! Sounds like they didn't want a single vitamin left alive :)
This was pretty much the normal in those times - there was a bit of a fear about undercooked veges being difficult to digest. And also to be factored in is that modern varieties of vegetables are different - much horticultural effort has gone into producing them, so perhaps they are more intrinsically tender???
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