The holidays have come and gone, but file this away for next year: a Christmas dinner based off of Dickens’s classic, a Christmas Carol. The following menu has been pulled from the description of Bob Crachit’s feast on Christmas Eve — not a sad, meager meal, as it is often portrayed in film interpretations of the story. But rather a proud day, when the family pooled their modest resources to create a filling feast and a happy occasion. Read the excerpt from the original story here.
The menu items are linked to the historic or contemporary recipes.
This was the first time I had ever roasted a goose and I was a little disappointed. Water birds have immense chest cavities, so what appears to be a large bird actually does not has a lot of meat. A ten pound goose produced a tiny pile of meat; although what few bites I had tasted good. Knowing that, it’s not a surprise that Scrooge buys the family a big, meaty turkey at the end of the book.
I wasn’t sure how the plum pudding was going to light on fire, but after some discussion, we doused the hot dessert in warm brandy and held a lighter to it, and it was soon engulfed in flame. It was a very impressive end to the meal.
We also played a rousing game of Snapdragon, which involves plucking raisins out of a pan of burning brandy. It’s a lot less dangerous that it sounds.