Victorian Recipes

These recipes are from the late 19th Century and are thus truly Victorian.

Picnics were popular with the Victorians, perhaps because it supplied them the opportunity to escape from formal dining rituals. But as etiquette manuals pronounced that, the picnic has its etiquette as well as the dinner party and society demands that one should be loyal to these rules whether dining under the tree or under the chandelier.

For the Victorians, picnics were the happy occasions when they would try to forget how highly civilized they were on a day-to-day basis. Often the food for the picnic would be delivered by servants in a separate carriage ahead of the guests. Picnics were to be of a more casual affair and not to be crowded with more than two or three servants.

According to etiquette manuals gentlemen were instructed to forgo their own needs and consent to become the waiters, guides and servants to the ladies and must perform any feats to suit a ladies fancy even if she desired a lovely flower at an impossible to get at place.

Etiquette manuals reminded a gentleman that women have more tender nerves and more rapid imaginations and that consideration should be taken when choosing a picnic site, and so a site set above a cliff selected for its splendor view may alarm the female diners. Care must also be taken to see that the guests are not seated upon an ant hill. There should also be certainty of shade as it is quite impossible for a lady to hold her parasol during lunch and nothing is more uncomfortable for a lady than to be exposed to a merciless sun.

Each gentleman should endeavor to do his utmost to be amusing and entertaining. Once the last bite of pie or cake was eaten should a gentleman have musical talent and have with him an instrument, such as a cornet, which is barely tolerated in the enclosed walls of the drawing room, should be perfect to perform out-of-doors.

Usually games were played such as; croquet, blind man's bluff, or even tag and afterward the guests would break into separate groups, and, perhaps, into pairs. Some would explore the general area collecting flowers to hang and dry, or into the woods to search for wild mushrooms or moss. Others may wander off to sketch, or explore a nearby castle or ruins.

If a woman chooses to seat herself upon the ground, a gentleman is not at liberty to follow her example unless he has been invited to do so. The lady must not have occasion to think of the possibility of any impropriety on a gentleman's part. As much as a couple may enjoy their explorations they must not loiter too long away from the crowd. A young lady who strolls away for a couple of hours with a young man among the ruins or in the wood, should scarcely be asked to join a second picnic. And before the end of a fine day, one etiquette manual suggests, that it is pleasant to have a five o'clock tea before starting home."

 

Picnic Recipes for Canada and Victoria Day In every region of Canada 131 years ago, picnics were a favorite form of socializing in the summer and food was always the star attraction, especially on July 1, which was known as Dominion Day. Today, it's called Canada Day.    In 2004, Canada Day picnics are a little simpler, less awesome than the 12- to 15-course meals of another era. Some families may opt for grilled hot dogs and ice cream cones, still others might want to be more elaborate. Here are some suggestions to spice up your Canadian Picnic  Grilled Vegetable Pizza    15 mL (1 tbsp) olive oil  1 red pepper, cut in quarters, cored, seeded  1 yellow pepper, cut in quarters, cored, seeded  10 large mushrooms  1 large red onion, peeled, cut through root end into 1.25 cm ( 1/2-inch) wedges  4 individual prepared pizza crusts  60 mL ( 1/4 cup) bottled peanut sauce  5 mL (1 tsp) hot pepper sauce  500 mL (2 cups) grated mozzarella cheese  125 mL ( 1/2 cup) freshly grated Parmesan or Romano cheese  375 mL (1 1/2 cups) crumbed goat cheese  125 mL ( 1/2 cup) chopped green onion tops    Brush vegetables with oil and grill for 3 to 4 minutes turning half way through. Allow vegetables to cool slightly and then slice peppers and mushrooms. Place pizza crusts on oiled grill and grill 1 to 2 minutes on each side. Meanwhile, combine peanut sauce with hot pepper sauce. Spoon sauce over crusts. Sprinkle crusts with mozzarella and Parmesan cheese. Top with grilled vegetables, goat cheese and green onions. Using a large metal spatula return pizzas to grill. Close grill or cover pizzas loosely with foil. Cook for approximately 3 to 5 minutes depending upon crust thickness, using tongs to rotate for even cooking. Transfer to plates and serve.    Makes 4 pizzas.    Source:Tabasco Brand Pepper Sauce.    Thai Chicken Noodle Salad    450 g (1 lb) pkg spaghetti  10 mL (2 tsp) sesame oil  3 to 4 limes  30 mL (2 tbsp) soy sauce  10 mL (2 tsp) Sambal Oelek or Oriental chili-garlic sauce  5 mL (1 tsp) each of salt and sugar  4 skinless, boneless chicken breasts  1 red pepper, seeded  2 to 3 carrots  1 onion  4 celery stalks  115 g ( 1/4 lb) snow peas  30 mL (2 tbsp) olive oil  2 crushed garlic cloves  60 mL to 125 mL ( 1/4 to 1/2 cup) water  60 mL to 125 mL ( 1/4 to 1/2 cup) finely chopped fresh coriander  4 green onions, thinly sliced    Cook pasta according to package directions for minimum time suggested, usually 8 minutes. Drain and rinse with cold water until cool. Drain again. Place in a large bowl and stir with sesame oil. Finely grate peel from 1 lime and squeeze enough juice from limes to measure 60 mL ( 1/4 cup). Stir juice with peel, soy sauce, Sambal Oelek, salt and sugar. Stir with pasta to coat.    Slice chicken into bite-size pieces. Thinly slice pepper and carrots into long strips. Thinly slice onion and celery. Trim ends from snow peas.    Heat 15 mL (1 tbsp) olive oil in a large frying pan set over medium-high heat. Add half of chicken and cook, stirring often, until lightly browned, about 3 minutes. Remove chicken from pan. Repeat with remaining oil and chicken. Return chicken and any juices to pan. Add garlic and onion. Cook until onion has softened, about 3 minutes.    Stir in 60 mL ( 1/4 cup) water, pepper, celery and carrots. Continue cooking, stirring often, until hot, about 3 minutes, adding more water, 15 mL (1 tbsp) at a time, to keep a little sauce visible under mixture. Add peas. Stir until they are bright green about 1 minute. Toss with spaghetti, coriander and green onions. Serve right way. Or if taking to a picnic, refrigerate, uncovered until cold for up to 1 day.    Shopping tip: Sesame oil, Sambal Oelek and chili-garlic sauce are found in supermarkets where soy sauce is sold, as well as in specialty food stores.    Makes 3 L (12 cups).    Source: More Vitality Cooking by Monda Rosenberg and Frances Berkoff (HarperCollins, $13.95).    Chopped Summer Salad with Mint    and Parmesan Dressing    1 clove garlic, minced  2 mL ( 1/2 tsp) salt  10 mL (2 tsp) Dijon mustard  15 mL (1 tbsp) white wine vinegar  75 mL (5 tbsp) vegetable oil  45 mL (3 tbsp) olive oil  375 mL (1 1/2 cups) peeled, seeded cucumber, diced into 1.25 cm ( 1/2-inch) cubes  1 head romaine lettuce, washed, dried and cut into 1.25 cm ( 1/2-inch) sqaures  250 mL (1 cup) radishes, diced into 1.25 cm ( 1/2-inch) cubes  500 mL (2 cups) tomatoes, diced into 1.25 cm ( 1/2-inch) cubes  250 mL (1 cup) yellow pepper, cut into 1.25 cm ( 1/2-inch) squares  60 mL ( 1/4 cup) finely diced red onion  125 mL ( 1/2 cup) Parmesan cheese  125 mL ( 1/2 cup) fresh mint, coarsely chopped    In a small bowl, whisk garlic, salt, Dijon mustard and vinegar together. Slowly whisk in the vegetable and olive oils.    Mix all vegetables together in a large bowl. Pour the dressing over the vegetables and toss well. Add Parmesan cheese and mint and toss again.    Serves 4 to 6.    Source: Screamingly Good Food by Karen Barnaby, (Whitecap Books, $19.95).      Canada Day cool as a colada    Sip into summer with a Canada Day ice cream pina colada. The dog days cooler is just perfect for the dock, deck, porch or patio.    "When friends drop in mid-afternoon," says Suzanne Janusz, home economist for Nestle Canada Inc., "I like to offer them a drink that's satisfying as well as deliciously cooling. My Canada Day ice cream pina colada fits the bill just perfectly."    In blender, blend four scoops premium vanilla ice cream, 250 mL (1 cup) crushed pineapple and 60 mL ( 1/4 cup) coconut-flavored rum until smooth. Pour into two tall cocktail glasses and decorate each with a chunk of pineapple.    Serves 2.    Rhubarb Crumb Pie    300 mL (1 1/4 cups) all-purpose flour  2 mL ( 1/2 tsp) salt  45 mL (3 tbsp) butter or soft margarine  45 mL (3 tbsp) ice water    Filling:    250 mL (1 cup) granulated sugar  60 mL ( 1/4 cup) all-purpose flour  Grated rind of 1 medium orange or lemon  1 egg, beaten  1.25 L (5 cups) sliced fresh or thawed rhubarb, cut in 1 cm ( 1/2-inch) pieces    Topping:    80 mL (1/3 cup) packed brown sugar  60 mL ( 1/4 cup) quick-cooking rolled oats  60 mL ( 1/4 cup) whole-wheat flour  5 mL (1 tsp) cinnamon  30 ml (2 tbsp) butter, melted    In mixing bowl, combine flour and salt. With pastry blender or 2 knives, cut in butter until consistency of oatmeal. Sprinkle with water; toss with fork to mix. Sprinkle evenly into 23 cm (9-inch) pie plate; press firmly over bottom and sides to create evenly thick pastry. Set aside.    Filling: Combine sugar, flour and orange rind; mix well. In another bowl, mix egg and rhubarb; add sugar mixture and stir to mix. Spoon into prepared pie shell.    Topping: In bowl, combine sugar, oats, flour and cinnamon; drizzle with butter, tossing to mix well. Sprinkle over filling. Bake in 200 C (400 F) oven for 45 to 60 minutes or until topping is golden brown and rhubarb is tender. (If top browns too quickly, cover loosely with foil after 30 minutes of baking.) Let stand for at least 1 hour before serving.    Makes 8 servings.    Source: Smart Cooking by Anne Lindsay (Macmillan, $24.95).    Quick tips:    If a picnic is in your Canada Day plans, here are some tips to make it a success:    -- Carry a large plastic bag in case there are no garbage cans at the site.    -- Wrap a napkin around each place setting (fork, spoon and knife) and tie with a piece of colorful yarn.    -- Dampen inexpensive cloth napkins, fold and wrap in a plastic bag and use as an after-picnic clean-up for hands.    -- Make sure any food to be packed in a cooler is well-chilled.    -- If the trip is long, freeze raw chicken and meat to be grilled and put it frozen into the cooler. It will thaw during the journey.    -- An egg carton makes a handy container for small, bruisable items that need protection such as apricots, plums, tomatoes and devilled eggs (individually wrap the eggs in plastic wrap).