Victorian Feast: Dining Inside a Dinosaur and Its Iconic Dishes
In December 1853, Benjamin Waterhouse Hawkins, the designer of the original Crystal Palace animal statues, hosted an extraordinary dinner party inside the hollow stomach of his 30-tonne Iguanodon sculpture. This unique event, described in The Illustrated London News, saw guests enjoy pigeon pie and French plums, drinking port until the New Year. The invitation, written on a Pterodactyle wing, set a precedent for unconventional celebrations, and the Iguanodon, now a grade I listed structure, still stands in Crystal Palace.
The article then details several dishes popular in the Victorian era, offering a glimpse into the culinary landscape. Mock Turtle Soup, by the mid-19th century, had largely replaced actual turtle soup due to overfishing, becoming a popular substitute made from various meats like calf's head, brain, and beef neck. Eliza Acton's 1882 “Modern Cookery for Private Families” provides intricate instructions, highlighting the era's dedication to culinary precision.
Turbot, often prepared “a l’Hollandaise,” was a significant fish course. Mrs. Beeton's 1865 “Dictionary of Every-Day Cookery” offered detailed instructions for boiling turbot, emphasizing careful cleaning, slow simmering, and serving with lobster or shrimp sauce. Macedoine Jelly represented a “gastronomic craze” of the time, driven by the Industrial Revolution's advancements, specifically the availability of cheap factory-made gelatine and intricate copper moulds. Filberts, a cultivated variety of hazelnut, were a coveted dessert item, often served with other nuts, fruits, and port. Finally, Raised Pigeon Pie, a substantial dish, featured as a third course at Hawkins's dinner. English Heritage's “The Victorian Way” series offers modern interpretations of such historical recipes, showcasing the richness and complexity of Victorian cuisine, echoing the extreme celebratory spirit of the era.
