FabulousFusionFood's Recipes from the Victorian Age 4th Page

Photograph of queen Victoria. Photograph of queen Victoria.
Welcome to FabulousFusionFood's Recipes from the Victorian Age Page — This page brings together all the recipes on this site that originate in the Victorian period (1832–1901). All recipes are given as modern redactions (and where possible in their original forms). Many come from Mrs Beeton's cookbook (links below) but others are traditional regional recipes associated with the Victorian age. I hope you will find recipes that are both familiar and those you may not have encountered before. Below you will also find a short description of the Victorian age. (For the recipe list scroll down.) Enjoy...


The Victorian Age



1832–1901

Typically this period in history is associated with the reign of Queen Victoria (1837 to 1901), but many commentators start the period five years earlier in 1832, with the passage of the Reform Act through parliament. Which is when, arguably, many of the political sensibilities and horse-trading associated with the Victorians were first established.

Victoria's reign coincided with a long period of British prosperity where new scientific discoveries and an ever-expanding Empire brought wealth and prosperity that allowed an educated middle class to develop. Often these were people unused to dealing with staff and large households, but who were avid readers. As a result small publications prospered and a great literary period developed. To cater for the new middle classes, authors, beginning with Eliza Acton and most notably including Mrs Beeton wrote articles and published books on the matters of household management and cookery. Indeed, it was during this period that the first modern-style cookery books, with lists of ingredients and instructions on how to cook them were written and published.

Breakfast:
bacon, eggs, kedgeree, devilled kidneys, toast, marmalade, tea, coffee

Luncheon:
Soup
hot and cold meats
cheese
fruit tarts, blancmange, ices

Dinner:
soup
fish
roast beef and vegetables
stewed apples
jelly, fruit
savouries
cheese For more authentic versions of Victorian meals, see the page on Victorian bills of fare (menus) derived from Francatelli's cookbook. Of course, there was also the daily ritual of serving afternoon tea, often accompanied with cakes, pastries and small sandwiches. The advent of canning also opened the diet to new possibilities; this was also accompanied by a revolution in stoves, cookware and kitchen gadgets allowing meals to be served in new ways. This is a continuation of the recipes listings for the Victorian Age recipes and dishes on this site (the page in fact). If you would like to learn a little more about this history of the Victorian Age and the associated recipe and methods of cooking then please go to the first listing page for these Victorian Age information page. Here you will get just a list of the additional Victorian Age recipes on this site.


The alphabetical list of all the Victorian recipes on this site follows, (limited to 100 recipes per page). There are 1620 recipes in total:

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Bourguignotte Sauce
     Origin: Britain
Broiled Rashers of Bacon
     Origin: British
Calf's Liver Larded and Roasted
     Origin: British
Braised Beef
     Origin: British
Broiled Veal Cutlets à
l'Italienne

     Origin: British
Calf's Tails Soup
     Origin: British
Braised Fillet of Beef à la
Milton

     Origin: British
Broiled Whiting
     Origin: Britain
Camp Vinegar
     Origin: British
Braised Fillet of Mutton with French
Beans

     Origin: British
Broiled Whitings
     Origin: British
Candied Pointed Grouds
     Origin: Anglo-Indian
Braised Loin of Lamb
     Origin: British
Brown Apple Sauce
     Origin: British
Caper Sauce for Boiled Mutton
     Origin: Britain
Braised Ox Cheek
     Origin: British
Brown Butter Sauce
     Origin: Britain
Caper Sauce for Fish
     Origin: Britain
Braised Roll of Beef à la
Bearnaise

     Origin: British
Brown Caper Sauce
     Origin: Britain
Caraway Comfits
     Origin: Britain
Braized Saddle of Lamb
     Origin: British
Brown Chestnut Sauce
     Origin: British
Cardinal Sauce
     Origin: Britain
Bread Panada
     Origin: Britain
Brown Colouring
     Origin: Britain
Carlton-house Soup
     Origin: British
Bread Sauce I
     Origin: Britain
Brown Gravy without Meat
     Origin: British
Carrot and Caraway Cake
     Origin: Britain
Bread Soup
     Origin: British
Brown Italian Sauce
     Origin: British
Carrot Jam
     Origin: British
Breast of Lamb and Green Peas
     Origin: British
Brown Matelotte Sauce
     Origin: Britain
Carrot Pudding
     Origin: British
Breast of Veal à la Chipolata
     Origin: British
Brown Mushroom Sauce
     Origin: British
Carrot Soup à la Cressy
     Origin: British
Breast of Veal à la Printaniere
     Origin: British
Brown Onion Sauce
     Origin: British
Carrot Soup I
     Origin: British
Bretby Sandwiches
     Origin: British
Brown Oyster Sauce
     Origin: Britain
Carrot Soup II
     Origin: British
Bretonne Sauce
     Origin: Britain
Brown Roux
     Origin: British
Cavice
     Origin: British
Brill
     Origin: British
Brown Sauce
     Origin: British
Cawl y Carolwyr
(Carollers' Broth)
     Origin: Welsh
Brilla Soup
     Origin: British
Brown Thickening for Sauces
     Origin: Britain
Cayenne Vinegar
     Origin: Britain
Brinjal Bharta
     Origin: Anglo-Indian
Brown Windsor Soup
     Origin: British
Cayenne Vinegar or Essence of Cayenne
     Origin: Britain
Brisket of Beef à la Flamande
     Origin: British
Browning for Gravies and Sauces
     Origin: British
Cazanova Salad
     Origin: British
Broiled Artichokes
     Origin: British
Browning for Stock
     Origin: British
Cazanova Sauce
     Origin: Britain
Broiled Beef
     Origin: British
Brunoise Soup
     Origin: British
Celery and Button Onions Soup
     Origin: British
Broiled Beef and Mushroom Sauce
     Origin: British
Bubble and Squeak
     Origin: British
Celery Sauce
     Origin: British
Broiled Beef and Oyster Sauce
     Origin: British
Bubble-and-Squeak
     Origin: British
Celery Sauce
     Origin: Britain
Broiled Beef Bones
     Origin: British
Bury Simnel Cake
     Origin: England
Celery Soup
     Origin: British
Broiled Beef Steak
     Origin: British
Butter Pie
     Origin: England
Celery Vinegar
     Origin: British
Broiled Beef Steaks
     Origin: British
Buttered Apples
     Origin: British
Chantilly Soup
     Origin: British
Broiled Fowls
     Origin: British
Buttered Prawns or Shrimps
     Origin: British
Chateaubriand Sauce
     Origin: Britain
Broiled Kidneys
     Origin: British
Cabinet Pudding
     Origin: British
Cheap Gravy for Minced Veal
     Origin: British
Broiled Mackerel
     Origin: British
Cáca gur
(Gur Cake)
     Origin: Ireland
Cheap Onion Soup
     Origin: British
Broiled Mackerel à la
Maître D'Hôtel

     Origin: British
Calf's Feet Soup
     Origin: British
Cheap, Clear Gravy Soup
     Origin: British
Broiled Mutton and Tomato Sauce
     Origin: British
Calf's Head à la
Maître d'Hôtel

     Origin: British
Cheese Canapés
     Origin: British
Broiled Mutton Chops
     Origin: British
Calf's Liver and Bacon
     Origin: British
Broiled Ox-tail
     Origin: British
Calf's Liver aux Fines Herbes
with Sauce Piquante

     Origin: British

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