The Official Downton Abbey Cookbook
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The servants’ hall table at Downton is usually laden with batter puddings, potatoes, stews, and vegetables that are cheap and filling. Food historian Dr Annie Gray is familiar to British audiences as a regular on the BBC Radio 4 panel show ‘ The Kitchen Cabinet.’ She is also the author of several historically inspired cookbooks, including English Heritage’s How to Cook the Victorian Way with Mrs Crocombe.
The Official Downton Abbey Cookbook (Downton Abbey Cookery)
The quintessential breakfast associated with the English upper classes, is of course, Kedgeree, a lightly spiced dish of rice, fish, and hard-boiled eggs. NOTEYou can pep up the filling with Worcestershire sauce, or make the pastries even more savoury with a little anchovy paste. Any leftover filling is also good baked in a buttered ovenproof dish, in which case you could callit a cheese ramekin, another type of Edwardian savoury. Chocolate and vanilla striped blancmangeAt shooting lunches, generally served in a marquee, or tent, some distance from the house, it was hard to keep poultry or roasts warm, so serving them cold with a hot sauce was a good solution for hungry shooters who wanted a hot meal.
Downton Abbey recipes: From Charlotte Russe to raspberry Downton Abbey recipes: From Charlotte Russe to raspberry
Turbot is one of the most prized fish in French cuisine, and the recipe for Turbot with Hollandaise would make a suitably extravagant centerpiece for a Downton-themed dinner – but if you don’t (yet) own a turbotière, you may need to improvise your cooking arrangements to accommodate the fish’s unusual shape.
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No breakfast at Downton would be complete without a dish of kedgeree, kept warm on a burner on the sideboard.
The Official Downton Abbey Cookbook - Booktopia The Official Downton Abbey Cookbook - Booktopia
The six series of ‘Downton Abbey’ spanned the period from 1912–1926, and the recipes in this cookbook include a number of dishes which featured in particular episodes, along with additional recipes from cookbooks that were popular during the period, providing a real sense of English cooking at the time. Starting the day the Downton wayAs an accompaniment, consider Navy Beans with Maître D’Hôtel Sauce. Those who have brushed up on their Escoffier will know that Maître d’Hôtel refers to a simple and tasty combination of butter, cayenne, parsley, salt, and pepper (a combination that goes well with just about anything!).