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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Ingredients - A few slices of tolerably lean cold roast or boiled beef, 3oz of butter, 2 onions, 1 wineglassful of beer, 1 desert-spoonful of curry powder.
Mode - cut up the beef into pieces about 1 inch square, put the butter in a stewpan with the onions sliced, and fry them of a light brown colour. Add all the other ingredients, and stir gently over a brisk fire for about ten minutes. Should this be thought too dry, more beer or a spoonful or two of gravy or water, may be added; but a good curry should not be very thin. Place it in a deep dish, with a edging of dry boiled rice, in the same manner as for other curries. Mrs Beeton