Explore the fascinating world of the Victorian judges at this award-winning historic house.
Victorian Food Recipes
Here at The Judge's Lodging we love Victorian food and cooking. Occasionally we even hold large Georgian & Victorian 5 course dinners, with around fifty dishes in each. Don't get the Curator talking about Victorian jellies - she's made loads and collects moulds. We're going to give our old ice-cream maker a go some time too (we're afraid we usually cheat by using a freezer). So, we love it so much we thought we'd share some of our favourite recipes with you. All of these are ones we have made ourselves. You'll also find some more recipes in our learning resource The Great Victorian Picnic.
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Best of luck with your creations...
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To make a Salmon Pye
Make a good puff-paste, and lay it in your pattipan, then take the middle piece of salmon, season it pretty high with pepper, salt, cloves and mace, cut it in three pieces, then lay a layer of butter and a layer of salmon, till all is in; make forc'd meat balls of an eel, chop it fine with the yolks of hard boiled eggs, two or three anchovies, marrow, (or, if for a fasting-day, butter) sweet herbs, some grated bread, and a few oysters and grated nutmeg, some small pepper, and a little salt; make it up with raw eggs into balls, some long, some round, and lay them about your salmon; put butter over all, and lid your pye; an hour will bake it. Eliza Smith