In the cosy glow of the gaslight, the dining table is set with fine china and polished silverware, ready for an exquisite Victorian feast. Here’s a menu that captures the essence of the era, perfect for a meal worthy of Holmes and Watson.
Starter: Potted Shrimp
This classic Victorian starter is both simple and elegant. Potted shrimp, a delicacy of the time, consists of small, spiced shrimp set in butter and served with freshly baked bread.
Ingredients:
450g brown shrimp, peeled
225g unsalted butter
1 teaspoon ground mace
1 teaspoon ground nutmeg
A pinch of cayenne pepper
Sea salt and black pepper to taste
Instructions:
Melt the butter in a pan over low heat.
Add the spices and seasonings, stirring until well combined.
Mix in the shrimp and cook gently for 2-3 minutes.
Transfer the mixture to small pots or ramekins, pressing down to pack the shrimp tightly.
Chill until set. Serve with warm bread.
Main Course: Roast Beef with Yorkshire Pudding and Seasonal Vegetables
A staple of British cuisine, roast beef served with Yorkshire pudding is a meal that exudes comfort and tradition.
Ingredients for the Roast Beef:
1.5 kg beef rib roast
2 tablespoons olive oil
Sea salt and black pepper
2 sprigs of rosemary
4 cloves of garlic, crushed
Instructions:
Preheat your oven to 220°C (fan 200°C).
Rub the beef with olive oil, salt, and pepper.
Place the beef in a roasting tin with rosemary and garlic.
Roast for 20 minutes, then reduce the temperature to 180°C (fan 160°C) and cook for an additional 20 minutes per 500g for medium-rare.
Let the beef rest before carving.
Ingredients for Yorkshire Pudding:
200g plain flour
3 large eggs
300ml milk
100ml beef dripping or sunflower oil
Instructions:
Increase the oven temperature to 220°C (fan 200°C).
Mix the flour, eggs, and milk into a smooth batter.
Heat the dripping in a muffin tin until smoking hot.
Pour the batter into the tin and bake for 20-25 minutes until golden and risen.
Seasonal Vegetables:
Roasted potatoes, carrots, and parsnips
Steamed green beans and peas
Dessert: Treacle Tart with Clotted Cream
For dessert, Mrs Hudson would serve a traditional treacle tart, its sweet and tangy flavour perfectly complemented by a dollop of clotted cream.
Ingredients:
225g shortcrust pastry
400g golden syrup
150g fresh breadcrumbs
Zest and juice of 1 lemon
1 teaspoon ground ginger
Clotted cream to serve
Instructions:
Preheat the oven to 190°C (fan 170°C).
Roll out the pastry and line a tart tin.
Mix the syrup, breadcrumbs, lemon zest, juice, and ginger.
Pour the mixture into the pastry case.
Bake for 30-35 minutes until the filling is set and the pastry is golden.
Serve warm with clotted cream.
After-Dinner Delights:
After such a splendid meal, Holmes and Watson might retire to the drawing-room for coffee, a selection of fine cheeses, and perhaps a glass of port, or cognac. The conversation would likely turn to their latest case, with Holmes's keen mind already deducing the next move.
This Victorian menu not only offers a taste of history but also a glimpse into the comforting, hearty meals that would have fuelled the adventures of one of literature’s most iconic duos. Whether you’re a fan of the Sherlock Holmes stories or simply appreciate a good British meal, this menu is sure to delight.