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Victorian Cooking: Meat, Poultry & Fish

It's tempting to title this section "the main course," but meats were used in a variety of ways in Victorian cooking. In addition to main courses, they appeared in "entrees" (which, in Victorian times, meant a light dish served before the main course or between courses), savouries, luncheons and more.


MEAT

Five Little Dinners from a Leg of Mutton, by Susan M. Shearman (GOP 1897)
How to Cook Rabbits, by Phillis Browne (GOP 1888)
"Wild rabbits are the more tasty, Ostend rabbits the more delicate..."
A Lesson in Cutlets, by Lucy Helen Yates (GOP 1901)
A nicely illustrated piece on how to prepare cutlets.
Mutton Cutlets, by Phillis Browne (GOP 1887)
A New Way of Serving Sheep's Head (GOP 1897)
The Possibilities of a Leg of Mutton, by Lina Orman Cooper (GOP 1895)
Sirloin for Two, by Susan M. Shearman (GOP 1894)

POULTRY

Poultry as Food, and How to Cook It, by Phillis Browne (GOP 1885)

FISH & SEAFOOD

Chafing Dish Cooking, by Dora de Blaquière (GOP 1896)
Includes a number of seafood recipes.
Some Cold Meat Cookery, by Amy S. Woods (GOP 1896)
This article offers a number of interesting fish dishes.
Fish (GOP 1892)
"Cheap Fish," "Choice Fish and How to Cook It," and "Nutritious Fish."
Fish as Food, and Facts About Fishing, by Gordon Stables, M.D., R.N. ("Medicus") (GOP 1886)
How to Cook Fish, by Phillis Browne (GOP 1882)
Lobsters and Crabs, by Phillis Browne (GOP 1887)
Including tips on lobster butter and lobster coral.
Oysters, and What to Do With Them, by Phillis Browne (GOP 1885)
Whole-Flake Fish Pie (GOP 1900)

COLD MEATS & LEFTOVERS

Cold Meat Cookery and Vegetables (GOP 1898)
Some Cold Meat Cookery, by Amy S. Woods (GOP 1896)
A Few Nice Moulds and How to Make Them, by E.J. Jones (GOP 1902)
Including beef mould and chicken mould.
Rechauffes, by Lina Orman Cooper (GOP 1897)
A variety of uses for leftover ("reheated") meats.

MISCELLANEOUS MEAT RECIPES

Grilling and Devilling, by Dora de Blaquière (GOP 1899)
If you have leftover ham, try making a "Cambridge devil!"
Patties and How to Make Them (GOP 1893)
This isn't about hamburger! Patties consist of ground meat -- such as lobster, prawns, shrimp, oysters -- in a pastry shell, and serve as an "entrèe" between courses.
Tinned Meats: Their Value to Housekeepers, by A.G. Payne (GOP 1887)
Tasty Dishes Prepared Quickly, by Phillis Browne (GOP 1880)
Quick meat dishes, and egg dishes such as omelettes.
Tinned Novelties (GOP 1891)

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Magazine Abbreviations:
CFM = Cassell's Family Magazine GOP = Girl's Own Paper ILA = Illustrated London Almanack S = The Strand
AM = Atlantic Monthly C = Century Magazine D = Demorest's Monthly Magazine G = Godey's Lady's Book H = Harper's Monthly
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