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Partridge, hare, and oysters

Nov 1–7, 2026

A week that opens on partridge braised with ham and closes on a Staffordshire fig roll. Hare goes into a jar with port and cloves, and a fowl is stuffed with three dozen oysters and cooked the same way. Skate is poached in vinegar and herbs, cauliflower is browned under Parmesan, and Friday’s batter is poured over steak and kidney.

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

15 of 46 items checked

3 of 10 items checked · 5 aisles

Produce

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Meat & Poultry

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Dairy & Eggs

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Pantry / Durable

Spices & Seasoning

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.

Earlier weeks

Kitchen economy · Oct 25–31, 2026

A game week · Oct 18–24, 2026

Roots, veal, and cream · Oct 11–17, 2026

An Indian week · Oct 4–10, 2026

A soup, a roast, and a fried pudding · Sep 27 – Oct 3, 2026

Dishes from this kitchen

Celery Soup · The Book of Household Management, 1861

A historic Victorian British dish of celery, nutmeg to taste, lump of sugar, strong stock and cream. Adapted from Celery Soup, from The Book of Household Management (1861).

Curried Cod · The Book of Household Management, 1861

A historic Victorian British dish of large cod,, butter, onion sliced, teacupful of white stock and thickening of butter and flour. Adapted from Curried Cod, from The Book of Household Management (1861).

Roast Goose · The Book of Household Management, 1861

A historic Victorian British dish of goose, onions, sage-leaves, bread crumbs and /2 oz. of butter. Adapted from Roast Goose, from The Book of Household Management (1861).

Stewed Beef or Rump Steak · The Book of Household Management, 1861

A historic Victorian British dish of about 2 lbs. of beef, onions, turnips, carrots and butter. Adapted from Stewed Beef or Rump Steak, from The Book of Household Management (1861).

Spinach Dressed With Cream, à la Française · The Book of Household Management, 1861

A historic Victorian British dish of pailfuls of spinach, butter, cream, sugar and very little grated nutmeg. Adapted from Spinach Dressed With Cream, à la Française, from The Book of Household Management (1861).

Macaroni with Cheese Course II · The Book of Household Management, 1861

A historic Victorian British dish of pipe, milk, veal, eggs and cream. Adapted from Macaroni with Cheese Course II, from The Book of Household Management (1861).

Rice Fritters · The Book of Household Management, 1861

A historic Victorian British dish of rice, milk, sugar, fresh butter and orange marmalade. Adapted from Rice Fritters, from The Book of Household Management (1861).

Mullagatawny Soup · The Book of Household Management, 1861

A historic Victorian British dish of curry powder, onions, garlic, almonds and lemon-pickle,. Adapted from Mullagatawny Soup, from The Book of Household Management (1861).

Salmon à la Genevese · The Book of Household Management, 1861

A historic Victorian British dish of salmon, shalots, parsley, bunch of herbs and bay-leaves. Adapted from Salmon à la Genevese, from The Book of Household Management (1861).

Curried Fowl · The Book of Household Management, 1861

A historic Victorian British dish of fowl, butter, onions sliced, white veal gravy and curry-powder. Adapted from Curried Fowl, from The Book of Household Management (1861).

Stewed Duck and Peas · The Book of Household Management, 1861

A historic Victorian British dish of the remains of cold roast duck, butter, lean ham, flour and or a small bunch of green onions. Adapted from Stewed Duck and Peas, from The Book of Household Management (1861).

Asparagus Peas · The Book of Household Management, 1861

A historic Victorian British dish of asparagus, butter, bunch of parsley, green onions and flour. Adapted from Asparagus Peas, from The Book of Household Management (1861).

Potato Fritters · The Book of Household Management, 1861

A historic Victorian British dish of potatoes, eggs, cream, raisin and lemon-juice. Adapted from Potato Fritters, from The Book of Household Management (1861).

Savoury Casserole of Rice · The Book of Household Management, 1861

A historic Victorian British dish of /2 lb. of rice, weak stock, fat ham and clarified butter. Adapted from Savoury Casserole of Rice, from The Book of Household Management (1861).

Artichoke (Jerusalem) Soup · The Book of Household Management, 1861

A historic Victorian British dish of lean bacon, a head of celery, turnip, onion and butter. Adapted from Artichoke (Jerusalem) Soup, from The Book of Household Management (1861).

Cod Pie II · The Book of Household Management, 1861

A historic Victorian British dish of cod, pepper and salt to taste, a teaspoonful of grated nutmeg, blade of pounded mace and butter. Adapted from Cod Pie II, from The Book of Household Management (1861).

Fowl Pillau · The Book of Household Management, 1861

A historic Victorian British dish of rice, butter, fowl, stock and cardamum-seeds. Adapted from Fowl Pillau, from The Book of Household Management (1861).

Veal a la Bourgeoise · The Book of Household Management, 1861

A historic Victorian British dish of the loin, young carrots, green onions, lean bacon and mace. Adapted from Veal a la Bourgeoise, from The Book of Household Management (1861).

To Boil Haricots Blancs, or White Haricot Beans · The Book of Household Management, 1861

A historic Victorian British dish of white haricot beans, butter, heaped tablespoonful of salt and pepper and salt. Adapted from To Boil Haricots Blancs, or White Haricot Beans, from The Book of Household Management (1861).

Scotch Shortbread · The Book of Household Management, 1861

A historic Victorian British dish of flour, butter, loaf sugar, caraway seeds and sweet almonds. Adapted from Scotch Shortbread, from The Book of Household Management (1861).

Potted Ham II · The Book of Household Management, 1861

A historic Victorian British dish of lean ham, fat, mace, allspice and nutmeg. Adapted from Potted Ham II, from The Book of Household Management (1861).

Ox-Tail Soup · The Book of Household Management, 1861

A historic Victorian British dish of ox-tails, ham, butter, carrots and turnips. Adapted from Ox-Tail Soup, from The Book of Household Management (1861).

Baked Mackerel · The Book of Household Management, 1861

A historic Victorian British dish of middling-sized mackerel, nice delicate forcemeat, butter and pepper and salt to taste. Adapted from Baked Mackerel, from The Book of Household Management (1861).

Pigeon Pie (Epsom Grand-Stand Recipe) · The Book of Household Management, 1861

A historic Victorian British dish of /2 lb. of rump-steak, pigeons, ham, pepper and salt to taste and butter. Adapted from Pigeon Pie (Epsom Grand-Stand Recipe), from The Book of Household Management (1861).

Salmi de Perdrix, or Hashed Partridges · The Book of Household Management, 1861

A historic Victorian British dish of young partridges, shalots, lean ham, carrot and mushrooms. Adapted from Salmi de Perdrix, or Hashed Partridges, from The Book of Household Management (1861).

Stewed Red Cabbage · The Book of Household Management, 1861

A historic Victorian British dish of red cabbage, slice of ham, fresh butter, weak stock and vinegar. Adapted from Stewed Red Cabbage, from The Book of Household Management (1861).

Stewed Green Peas · The Book of Household Management, 1861

A historic Victorian British dish of peas, lettuce, onion, butter and pepper and salt to taste. Adapted from Stewed Green Peas, from The Book of Household Management (1861).

Mashed Jerusalem Artichokes · The Book of Household Management, 1861

A historic Victorian British dish of artichokes, butter and pepper and salt to taste. Adapted from Mashed Jerusalem Artichokes, from The Book of Household Management (1861).

Pea Soup (Green) · The Book of Household Management, 1861

A historic Victorian British dish of green peas, butter, thin slices of ham, onions sliced and lettuces. Adapted from Pea Soup (Green), from The Book of Household Management (1861).

Fillets of Mackerel · The Book of Household Management, 1861

A historic Victorian British dish of mackerel, butter, bunch of chopped herbs, medium stock and béchamel. Adapted from Fillets of Mackerel, from The Book of Household Management (1861).

Poulet A La Marengo · The Book of Household Management, 1861

A historic Victorian British dish of fowl, salad oil, flour, stock and about 20 mushroom-buttons. Adapted from Poulet A La Marengo, from The Book of Household Management (1861).

Curried Rabbit · The Book of Household Management, 1861

A historic Victorian British dish of rabbit, butter, onions, stock and curry powder. Adapted from Curried Rabbit, from The Book of Household Management (1861).

Stewed Veal with Peas, Young Carrots, and New Potatoes · The Book of Household Management, 1861

A historic Victorian British dish of the loin, young carrots, green onions, green peas and new potatoes. Adapted from Stewed Veal with Peas, Young Carrots, and New Potatoes, from The Book of Household Management (1861).

Soda Bread · The Book of Household Management, 1861

A historic Victorian British dish of flour, tartaric acid, carbonate of soda and breakfast-cupfuls of cold milk. Adapted from Soda Bread, from The Book of Household Management (1861).

Italian Mutton Cutlets · The Book of Household Management, 1861

A historic Victorian British dish of about 3 lbs. of the neck of mutton, clarified butter, egg, bread crumbs and savoury herbs. Adapted from Italian Mutton Cutlets, from The Book of Household Management (1861).

Partridge Soup · The Book of Household Management, 1861

A historic Victorian British dish of partridges, lean ham, shred onions, celery and carrot. Adapted from Partridge Soup, from The Book of Household Management (1861).

Skate with Caper Sauce (a la Francaise) · The Book of Household Management, 1861

A historic Victorian British dish of skate, vinegar, onion, bunch of parsley and bay-leaves. Adapted from Skate with Caper Sauce (a la Francaise), from The Book of Household Management (1861).

Boiled Fowl with Oysters · The Book of Household Management, 1861

A historic Victorian British dish of young fowl, oysters, eggs, cream and mace. Adapted from Boiled Fowl with Oysters, from The Book of Household Management (1861).

Jugged Hare · The Book of Household Management, 1861

A historic Victorian British dish of hare, /2 lb. of gravy beef, butter, onion and lemon. Adapted from Jugged Hare, from The Book of Household Management (1861).

Cauliflowers with Parmesan Cheese · The Book of Household Management, 1861

A historic Victorian British dish of cauliflowers, rather more than 1/2 pint of white sauce, parmesan cheese, fresh butter and bread crumbs. Adapted from Cauliflowers with Parmesan Cheese, from The Book of Household Management (1861).

Toad-in-the-Hole · The Book of Household Management, 1861

A historic Victorian British dish of /2 lb. of rump-steak, sheep's kidney, pepper and salt to taste, eggs and milk. Adapted from Toad-in-the-Hole, from The Book of Household Management (1861).

Fig Pudding II (Staffordshire Recipe) · The Book of Household Management, 1861

A historic Victorian British dish of figs, suet, flour and milk. Adapted from Fig Pudding II (Staffordshire Recipe), from The Book of Household Management (1861).