How to Make Soup - The Victorian Way

author English Heritage   7 мес. назад
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How to Make Breakfast - The Victorian Way

Mrs Crocombe is busy making breakfast for Lord and Lady Braybrooke in the kitchens of Audley End House and Gardens. This recipe is perfect for using up leftover fish and rice. It originated in India as khichri, a dish made using lentils, rice, onions and spices. As the ‘jewel in the crown’ of the British Empire, the culture of the subcontinent influenced language, fashion and food in England in the 19th century. But Indian ingredients and techniques were difficult to come by in England, so dishes were adapted to suit English tastes and ingredients. Khichri became kedgeree. INGREDIENTS 200g cooked rice 200g unsmoked fish 50g unsalted butter ½-1 tsp cayenne pepper 1 tsp coarse grain salt 2 eggs Optional: A little cream Pickled or hard-boiled quail’s eggs Parsley and Brown shrimp for garnishing METHOD Poach your fish in a mixture of half water and half milk. You’ll know that the fish is ready when the flesh becomes opaque - around seven minutes depending on the type of fish you’ve used. Break up the poached fish into large flakes with a fork Lightly whisk your eggs and prepare your garnishes. Slice the hard boiled quail’s eggs in half, and finely chop the parsley. Heat the butter in a frying pan on a medium heat until it foams and just starts to brown. Add the rice and stir well to coat it in butter. Fry it over a high heat to ensure it is piping hot throughout Turn the heat down slightly and add the flaked fish, salt and cayenne pepper. Stir more gently now, turning the fish so that it does not break up too much. When everything is heated thoroughly, turn the temperature right down, and add the egg mixture. Turn very gently, just enough to mix the eggs in, and before they are solid, remove the pan from the heat. The eggs should still be slightly runny, as they would be on a good omelette. Stir in the cream to stop the kedgeree overcooking, then transfer onto a serving dish. Garnish the kedgeree. Arrange the quail’s egg halves around the dish and add the chopped parsley for a touch of colour. Serve immediately, while the kedgeree is still hot. Discover more Victorian recipes: https://goo.gl/o7quMQ SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 VISIT OUR BLOG: https://goo.gl/DumtLo LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5

How to Make Trifle - The Victorian Way

Mrs Crocombe is making one of Lord Braybrooke's favourite desserts - trifle. It's the perfect treat to follow any meal. INGREDIENTS 100g leftover sponge cake 100g ratafia biscuits or macaroons 50 ml brandy 125ml port or sherry 1 teacup of jam 100g crystallized fruit, such as ginger and cherries 500ml custard (you need to add either 2x sheets of gelatine or 2 tbsp of cornflour to it when you are making it so that it will set) 100g ground almonds 1 ¼ pints whipping cream 1tbsp caster sugar For the decoration: Slivered blanched almonds Small cubes of crystallised fruit Anything else you like (flowers are always nice - but be careful to choose edible varieties as some varieties of flowers can be dangerous to eat) METHOD Cut your sponge cake into slices. This recipe is excellent for using up leftover sponge cake. You may prefer to use a fatless sponge as it is slightly lighter. Layer these into a deep glass dish, and pour over the brandy. Spread your jam on top – you can use whatever flavor you like. Chop your fruit and add this in an even layer on top. Now add your macaroons or ratifia biscuits, and over this pour your port or sherry. Leave this to soak for 10-15 minutes. If you haven’t any custard to hand, this is the time to make it. The custard needs to set, so if it’s not got gelatin in, reheat and add 2 sheets (soaked first), or whisk up cornflour in a little milk, and add it to the hot custard. Add your ground almonds and allow to cool to room temperature then spread over your trifle evenly. Whip the cream into soft peaks for piping and add some sugar. Pipe this onto your custard, building up layers of cream. Decorate your trifle using almonds, crystallised fruit and edible flowers. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 VISIT OUR BLOG: https://goo.gl/DumtLo LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5

Getting dressed in the 18th century - working woman

A working woman gets dressed in the fashion of 18th century. From the makers of this video for the Lady Lever Art Gallery in Liverpool: https://youtu.be/UpnwWP3fOSA We have also been commissioned to produce a video on how a man dressed in the 18th century. http://www.periodcostume.co.uk/getting-dressed-in-the-18th-century-working-woman/ Thanks to support from https://www.loveniplaw.co.uk/ Director/Cinematographer: Nick Loven https://www.instagram.com/crowseyeproductions/ https://www.flickr.com/gp/[email protected]/83a22H Producer/Costumier: Pauline Loven https://www.instagram.com/periodwardrobe/ Production Assistant: Lilli Stoddart Woman: Liv Free https://www.instagram.com/thelivfree/ Voice-over: Martha Milne https://www.instagram.com/machinequilter/ Location: Friends Meeting House, Brant Broughton Carpentry: Peter Halse Pottery: Andrew MacDonald of the Pot Shop, Lincoln https://www.facebook.com/potshop1/ Bed Quilt: Martha and Emily Milne Cockerel: Hughie Special thanks to the Friends for permission to use the Meeting House and to Wendy Gwatkin in particular, for all her support at the Meeting House and the loan of antique furniture too! Many thanks to John O’Boyle for allowing us to record his cockerel Hughie!

English afternoon tea etiquette

Leading UK etiquette coach and broadcaster William Hanson demonstrates the correct way to enjoy afternoon tea. Originally filmed in 2015 for the MailOnline.

Mrs Crocombe is making a light soup using rhubarb from the kitchen garden at Audley End House.

INGREDIENTS
6 stalks rhubarb
1 litre veal or beef stock
1 small onion
2 thin slices of bread, plus extra for croutons
Salt and pepper

METHOD
Take half a dozen sticks of fine young rhubarb, peel them, and cut them into short lengths.

Throw the rhubarb into a quart of good veal or beef stock and add a moderate sized onion, two thin slices of bread, and a little salt and pepper.

Let the liquor boil, remove the scum as it rises, and simmer the soup until the fruit is quite tender - around 30 minutes.

Strain it, and serve with toasted sippets.

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