A Grand Banquet, Hobart, 1862.

It was an article of faith for colonial expatriates of the British Empire, wherever they might be in the world, that they celebrate with vigour all occasions pertinent to ‘Home’ - and to celebrate them in the same style as at ‘Home,’ with no thought of concessions as to local seasonal produce or appropriateness to climatic conditions.  The loyal British citizens of Hobart Town, Tasmania – the movers and shakers that is - celebrated the coming-of-age of the Prince of Wales in 1862 with a bill of fare indistinguishable from any other served at that time in London or any of the far-flung part of The Empire (although the order of service is a little unusual). It seems that John Webb, the pardoned convict turned caterer mentioned in yesterday’s post may have been the caterer.

The Mercury (Hobart, Tasmania) of 4 November, 1862 described the event in detail:

The Mayor's Banquet.

The Right Worshipful the Mayor of Hobart Town, Alfred Kennerley, Esq., gave a grand banquet last evening at Del Sarte's Rooms, Harrington-street, to commemorate the twenty-first anniversary of the birth of H. R. H. the Prince of Wales .

… the preparation of the feast was entrusted to Webb, of Murray-Street who provided the following bill of fare:

FIRST COURSE	SECOND COURSE
Green Pea Soup, Fish. Removed. -- Roast Turkey. Asparagus, Lamb, Cauliflower, Turkey, Pes, Tongue. Veal Cutlets, Peas. Green Pea Soup, Boiled Turkey. Asparagus, Patties. Roast Fowls, Cauliflower. Ham, Peas, Goose, Cauliflower. Pair of Ducks, Sweet Breads. Asparagus, Mock Turtle Soup. Stewed Breast of Veal. Peas, Curry, Tongue. Spinach, Roast Pig, Asparagus. Boiled Fowl, Peas. Saddle of Mutton. -- Mock Turtle Soup, Removed.	Plum Pudding Custards, Baked Puddings. Jelly, Trifle, Custards. Apple Tart, Jelly, Meringes. Fondue, Open Tart, Jelly. Cabinet Pudding. Custards, Rhubarb Pie, Jelly. Jelly, Gooseberry Pie. Custards, Cabinet Pudding. Jelly, Open Tart. Charlotte Rouss. Almond Pudding, Orange Jelly. Damson Pie, Custards. Tipsy Cake, Jelly. Baked Pudding, Custards. Royal Pudding. Dressed Salad. Cheese and Butter.
DESSERT
Strawberry Ice Cream Oranges Macaroons, Prunes Savoy Biscuits. Almonds and Raisins Apples, Punch Cake Olives, Ginger. Oranges. Comquets, Biscuits, Ratafis, Figs. Almond Cake. Almonds and Raisins, Olives. Apples, Oranges, Ice, Oranges.	Strawberry Ice Cream. Ginger, Savoy Cake, Prunes. Ratifias, Oranges, Biscuits. Ginger, Prunes. Apples. Almonds and Raisins, Olives. Savoy Cake. Savoy Biscuits, Macaroons. Oranges, Orange Ice.
WINES
Champagne, Sparkling Moselle, Hock, Port, Sherry, and Claret.

I have chosen as the recipe for the day, nineteenth century instructions for fondue, from the Household Recipes column in The Tasmanian (Launceston, Tas.) of 3 December, 1881:-

Parmesan Fondue.

Melt half an ounce of fresh butter in a saucepan, stir into it a tablespoonful of flour; when the two are well amalgamated, put in a small quantity of milk and about three ounces of grated Parmesan cheese. Stir the mixture on a slow fire till it assumes the appearance of thick cream, but be careful not to let it boil; then add one clove of garlic, a small quantity bf flour of mustard, a dash of powdered nutmeg, and some white pepper; mix thoroughly,, and if required, add a little salt; keep on stirring the mixture at a very moderate heat for about ten minutes; then remove the clove of garlic, take the saucepan off the fire, and stir the contents occasionally until quite cold, then stir into them the yolks of three eggs beaten up with a little milk and strained, and finally the whites of five eggs whisked into a stiff froth. Pour the mixture, into a deep round tin, put it into the oven, which must not be too hot; in about twenty or thirty minutes the fondue will have risen and taken colour. Pin a napkin round the tin, and serve quickly.