Victorian Cookery
Course
In Penrith,
Description
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Type
Course
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Location
Penrith,
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Duration
2 Days
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.
Facilities
Location
Start date
Start date
Reviews
Course programme
SATURDAY
10 am - Welcome and Introduction to the Course.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
SUNDAY
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.
Additional information
Victorian Cookery