My gift to you this Merry Christmas Day is the Christmas dinner menu enjoyed by “a body of Australian soldiers in France” in 1915.
17th (Australian) Ammunition Sub-Park.
Somewhere in France.
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.
- A Little Beer.-
- Beer. –
- Some Beer –
Roast Sirloin. Boiled Ham.
- Still more Beer. -
Roast Turkey and Sausage – Roast Goose –
Roast Duck and Apple Sauce – Roast Chicken and Ham.
- Still Beer -
Brussels Sprouts. Boiled and Baked Potatoes.
- 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
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.