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A game week
Oct 18–24, 2026
Game birds and their cooking liquors: partridges roasted underdone and hashed in sherry, pigeons baked into a steak-lined pie, and an oxtail soup that simmers four hours with port. Red cabbage, stewed peas, and mashed artichokes come off the garden side.
This is a present-day menu assembled from historical cookbook records, not a re-enactment of one. Every dish is drawn from one source, Mrs Beeton's Book of Household Management (1861), and the five weeks are a source-led sampler rather than a claim that any one week is traditional or representative of how every Victorian household ate — the book's own tables ranged from a servant's dinner to a banquet. The recipes are adapted: the method is condensed from the original and the quantities restated in modern units, so a cook can shop and season to taste.
Victorian Britain dinner week
Victorian Britain dinner week
18 of 56 items checked
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Tuesday
Pigeon Pie (Epsom Grand-Stand Recipe)
View a published recipe at Project Gutenberg (opens in a new tab)
3 of 9 items checked · 5 aisles
Wednesday
Salmi de Perdrix, or Hashed Partridges
View a published recipe at Project Gutenberg (opens in a new tab)
4 of 11 items checked · 5 aisles
2 of 7 items checked · 6 aisles
2 of 7 items checked · 4 aisles
Saturday
Mashed Jerusalem Artichokes
View a published recipe at Project Gutenberg (opens in a new tab)
1 of 4 items checked · 3 aisles
Each dinner is adapted from a public domain record in the Open Recipe Archive collection; the card’s source link carries its original cookbook and record. These dishes reflect authentic period techniques and ingredients, organized into a practical weekly dinner plan.