Part 3: Finding Festive Feasts Quiz – Industrial Folkways Creative Heritage Project

This post presents the third part of the quiz, based on the third display at the Markeaton Park Family Festivities event. The first post in the series (Introduction) provides more information on the activity; and an activity summary provided in the Part 1 Quiz Post.

A large oval / rectangular white earthenware object, with a wide rim around a hollow central area. The central area is decorated with a blue transfer-printed design, depicting two men on a boat by a river bank, with a bridge, cottage and trees, in the background. The rim is decorated with a floral design. Seen from the side, it is evidently dish-form. — Object 3: Earthenware tableware, made in Staffordshire during the 1820s – 1830s (c. 46 cm / 18 1/4″ long x 36 cm / 14 1/4″ wide).

Excavations at Markeaton uncovered numerous sherds of nineteenth-century transfer-printed earthenware. Some of those recorded perhaps include tableware similar to the example pictured above – which appears to be either made or influenced by Spode / Copeland. Although not made of the more expensive porcelain, it wouldn’t have been cheap to buy.

What do you think this object would have been used for / how do you think it’d have been used?
Where / in which room(s) of a house?
Can you think how it might have been used at, or in preparing for, Christmas, in particular?

Clues

Cutting from a recipe book, discussing carving meat. At the end of the section, it reads 'It would save a great deal of time, &c. if POULTRY, especially large Turkeys and Geese, were sent to table ready cut up'. — Clue 1: ‘Carving’, from William Kitchiner, The Cook’s Oracle, 1827.

Illustration of a goose, with indications where to carve, on a large oval plate. — Clue 2: How to carve a goose, from *The Cook and Housewife’s Manual*, Margaret Dods, 1827.

Clue 3:

DIRECTIONS FOR CARVING.

Sirloin of Beef.—This favourite joint is all prime. The carver may begin at either end, or in the middle. This last, however, is neither the most economical nor sightly method. If the meat is to be presented again cold, this deep trench—this “ forty mortal gashes on its side”—looks very ill, while it drains the joint of its juices. Many like the browned outside slice though dry ; but, if not chosen, it is to be laid aside, and, cutting down to the bone, a handsome slice is to be served with part of the soft fat delicately cut, gravy, and horseradish. The inside or English side may be preferred by some guests ; the joint must, in that case, be turned over, and slices cut from thence.

Turkey.—Where the party is not very large, and the dishes numerous, a good many small delicate slices, with very thin portions of the stuffing, may be helped lengthways from the breast. If this is not sufficient, proceed as directed for a goose, page 44.

A Goose.—The carver must cut thin nice slices in the lines a b, down to the breast-bone, helping round as he carves. If there be stuffing, the apron must be cut open in the circular line fig, and part of it may be served with each helping. If there be no stuffing, a glass of wine, a little orange-gravy, or vinegar, is poured into the body of the goose at the opening, which the carver, for this purpose, makes in the apron. Orange-gravy or red wine is also often poured over the sliced breast of goose or duck, before the slices are taken out. If the party be so numerous that the breast-slices are not sufficient, the carver must proceed to take off the right leg, for which purpose he must put his fork through the small end, press it close to the body, and, meanwhile, entering his knife at d, jerk the leg smartly back, and the joint will separate, when the leg may easily be cut off in the direction d e. The wing on the same side is next to be taken off. For this purpose, fix the fork in the pinion, press it to the body, and, entering the knife ate, separate the joint, and afterwards cut off the wing in the direction c d. Proceed in the same way to take off the other leg and wing. In helping a goose, the thigh, which is a favourite part, may be separated from the drumstick, and the fleshy part of the wing from the pinion. Fortunately for the carver, the breast-slices are in general found sufficient; as dismembering an old goose or Turkey is one of the most laborious and awkward of his duties.

A Christmas Goose-Pie.*—Bone and season highly a goose and a large fowl. Stuff the latter with forcemeat made of minced tongue or ham, minced veal, parsley, suet, pepper, and salt, with two eggs. Stew them for twenty minutes in a little good broth in a close stew-pan. Put the fowl within the goose, and place that in a raised pie-crust, filling up the vacancies with forcemeat or slices of parboiled tongue or pigeons, partridges, &c. Put plenty of butter over the meat. This pie will take three hours to bake. It will eat well cold, and keep a long while.

The Cook and Housewife’s Manual, Margaret Dods, 1827.

Illustration depicting a processional group in 16th - 17th century costume, headed by two men, one blowing a trumpet, the other playing a drum. They are followed by a tall man carrying a holly bough, and wearing a high-crowned hat decorated with holly, and a cloak. Two men follow behind: one carrying a staff, the other a small banner reading Sir Loin. Behind them are others, one carry a large bottle. — Clue 4.

Think you have the answers? Find out if you’re right! (Available Fri. 6 Dec. 2024).

Next: Part 4 – available tomorrow (Fri. 6 Dec. 2024).