Discover what life was like in Victorian England, and uncover the history behind the real Avis Crocombe - head cook for Lord and Lady Braybrooke at Audley End House in the 1880s.
Curated by: English Heritage (102 videos)
📖Order your copy of Mrs Crocombe’s cookery book here: http://bit.ly/2RPyrvQ 📖 Join Mrs Crocombe as she prepares a side dish for Lord and Lady Braybrooke's Christmas dinner at Audley End House. INGREDIENTS 1 whole turkey (deboned) 2 sticks of celery 2 carrots 4-5 pints of water 115g sausage meat 115g chopped suet/butter 60g apple 25g ground almonds 115g pistachio nuts 1tsp coriander ½ tsp ground allspice 1 lemon 2 eggs METHOD Start by making your stuffing. Combine your suet/butter, apple, almonds, chopped pistachios, coriander, allspice and sausage meat. Then add some lemon juice and the eggs. Now you can stuff your turkey. Once it's full, you can sew up the bird to hold everything in place. Wrap it in brown paper, then cover tightly with muslin cloth. Tie everything together with some string. Add your bird to a pan and cover with water. You'll need to boil for at least an hour and a half, but larger birds make take longer. Once your turkey is cooked and cooled, remove the wrapping and string. You can then decorate with some mayonnaise with a small amount of gelatin added. Add some pickled walnuts to some hatelets or skewers and adorn with parsley. Discover more Victorian recipes: https://goo.gl/HHcd4v SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5
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