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Apples in the kitchen

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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Sliced Beef & Wow Wow Sauce

Chop some parsley leaves very finely, quarter two or three pickled cucumbers, or walnuts, and divide them into small squares, and set them by ready; -put into a saucepan a bit of butter as big as an egg; when it is melted, stir to it a tablespoon of fine flour, and about half a pint of the Broth in which the Beef was boiled; add a tablespoon of Vinegar, the like quantity of Mushroom Catsup, or Port Wine, or both, and a teaspoon of made Mustard; let it simmer together till it is as thick as you wish it, put in the Parsley and the pickles to get warm, and pour it over the Beef - or rather send it up in a sauce-tureen.

Obs: If you think the above not sufficiently piquante, add to it some Capers, or a minced Shallot, or one or two teaspoons of Shallot Wine, or Essence of Anchovy, or Basil, or Tarragon, etc.   Kitchener

 

JL Note: Wow Wow sauce is really a bit of a hit and miss thing to make and it's totally up to your personal tastes. As you can see, it is basically adding all the strong stuff the Victorians might have found in their kitchen together!

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    These were special dog tongs used for removing badly behaved dogs from church during services.  There is still a pair in St Beuno's Church, Clynnog Fawr, North Wales

     

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