Entertaining Lady Roberts

Several pages from late spring 1897 are full of notes, recipes and menus intended for Lady Roberts. I’m not entirely sure who she was, but the timing seems right for her to have been the wife of Lord Roberts of Kandahar. Certainly the menus seem designed to impress, which suggests she was a person of [...]

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Bird’s Nests

Boil 5 eggs hard. Make a mixture with some fine breadcrumbs plenty of parsley, salt and pepper and yolks of eggs to bind it. Cover the eggs well with this mixture, flour them, roll in egg and breadcrumbs and fry them nicely brown then cut them in halves.

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Pudding à la Royal, or Brown Bread Mould

3 oz of brown bread crumbs or college biscuits. 2 oz caster sugar, juice of one lemon or orange. 1 wine glass of sherry, brandy or curaçao. ¼ oz gelatin, ½ pint whipped cream. Melt the gelatine in a little water. Put the crumbs into a basin with the juices and wine and [...]

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Crab à la Audrey

Take all the meat from a fresh crab, a good sized one or two if small, the body only. A few breadcrumbs may be added if not sufficient. Put it into a mortar. Add some pepper, salt, oil and lemon juice and pound it all well together. Break away most of the inside of the [...]

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