CHRISTMAS FARE
Many years ago Christmas was made even more of than it is to-day, and it was always a time of great feasting and merrymaking. The Christmas dinner was a truly remarkable affair. First and foremost on the menu was the boar’s head, which was carried into the dining room on a golden dish, amidst much trumpet-blowing and shouting. Then followed roast peacock, which was stuffed with spices and herbs, basted with yolk of egg, and served with gravy. The very sound of it makes your mouth water, doesn’t it? After that followed geese, pheasants, and venison, and by the time the guests had finished those tasty dishes their hunger was slightly appeased. In those days mince pies were known as mutton pies, or Christmas pies, and they were a very popular dish. Christmas pudding is not found on the menu, but in its place plum porridge and plum broth figure. There were, of course, many little extras as well, to complete the meal. Long live the good old turkey and the Christmas pudding and mince pies.
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https://paperspast.natlib.govt.nz/newspapers/ESD19201222.2.49
Bibliographic details
Evening Star, Issue 17541, 22 December 1920, Page 5
Word Count
178CHRISTMAS FARE Evening Star, Issue 17541, 22 December 1920, Page 5
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