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
Oysters on the Half Shell
Queen Olives Salted Peanuts Iced Celery
Consomme Henry IV Crème [Liseise?]
Flounder – Meuniere
Halibut - Bonne Femme
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
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:
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)
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???
Post a Comment