AN insight into the eating, or indeed feasting, habits of the Edwardian era is given by the Malvern Gazette of 100 years ago.
The occasion was a banquet given in honour of Earl Beauchamp, lately returned from the governorship of New South Wales, at the Imperial Hotel (now Malvern Girls' College).
In the course of its report, which took up five closely-printed broadsheet columns, the Gazette took the opportunity to reproduce the event's menu.
SOUPS: Clear mock turtle, A la Duchesse. FISH: Severn salmon, Soles, Vin blanc. ENTREES: Vol-au-Vent Tolousaine, Fillet of beef pique. RELEVEE: Worcestershire asparagus. ROASTS, ETC: Quarters of spring lamb, Surrey chickens a la Milanaise, York ham, Madeira sauce, New potatoes, French peas. SWEET DISHES: Meringues a l'Imperial, Chartreuse of peaches, Maraschino cherries, Vanilla creams.
The exhaustive report also included a description of the banqueting room, a guest list and highly detailed accounts of the toasts and after-dinner speeches.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereComments are closed on this article