Enid Donaldson-MignotteHOW MANY people know that the white wedding dress is a tradition that began as recently as Victorian times? In fact, most of today's traditional wedding customs originate from that era. With one notable exception - the ring. Without beginning or end the ring has always symbolised eternity. As far back as Ancient Egypt, betrothal rings were worn on the third finger of the left hand - it was believed a vein linked it directly to the heart.
The white dress in Victorian times had nothing to do with the brides' purity and everything to do with status. Those wealthy enough to afford a dress to be worn for one day only, chose white. Others made do with a "best" dress in any colour, including one poor girl who had to make do with rust wool trimmed with a rather poor pinkish brocade.
Until 1885, noon was the latest time at which a wedding service could be held. Thus the term 'wedding breakfast' and what a breakfast they used to consume in Victorian and Edwardian times! In 1907, no less an establishment than the army and navy stores offered this feast for 11 shillings a head. Consommé or oysters, lobster salad, salmon mayonnaise, sole in aspic, roast turkey stuffed with truffles, pheasant pate, York ham, roast pheasant tongue, chicken, eggs in aspic, strawberries and cream, Charlotte russe, assorted pastries followed by water ices and coffee. No wonder the bride had to wear stays!
The word, honeymoon came into popular use in Victorian times too. It replaces the rather grand term the 'wedding tour'. The wedding tour was however, a more accurate description of the lengthy honeymoons enjoyed by the leisured classes of the day. For 136 pounds, 10 per person, the lucky couple could take two years to circumnavigate the globe. For those of lesser means a sojourn in the Australian tirol could be had for the grand total of seven.
At the end of the scale, a Nothingham couple were married on Sunday morning, spent a shilling for a day at the races, and returned to work the next day.
But how many modern brides who hanker after a traditional wedding would want a traditional Victorian marriage? A Mrs. Sewell writing in 1869 declared it is man's place to rule and woman's to yield. He must be held up as the head of the house, and it is her duty to bend so unmurmuringly to his wishes, that the rest of the household will follow her example, and treat him with the due respect his sex demands! She goes on with missionary zeal to explain that man has stronger passions than we, the weaker sex, may feel the policy of submission to his will.
However, the tradition of marriage might have died out altogether if it had been left in the hands of a certain Victorian gentleman of Scottish descent. He made his sober proposal to his intended "Jeannie, this is our family grave, how would ye like to lie in it"? History does not record her reply.
Perhaps the lucky couple after two years honeymoon would settle for a meal for 4 to 6.
Shrimp or ham
à la king
3 tsp. chopped green pepper
1 tsp. chopped red pepper
(50g) 1/4 cup butter
(500g) 1/2 cup sliced mushrooms
1 1/2 tsp. all purpose flour
(280ml) 1 1/2 cups light cream or evaporated milk
1/2 tsp. salt
Dash of paprika
(450g) 2 cups cooked diced ham or cooked shelled, deveined shrimps
2 egg yolks
2 tbsp sherry (optional)
Method
Sauté green and red peppers in butter in a skillet over low heat for 5 minutes, add mushrooms and sauté for 1 minute longer. Remove vegetables and reserve.
Stir flour into pan liquid. Gradually stir in cream or evaporated milk and cook until smooth and thick, stirring constantly. Stir reserved vegetables into cream sauce. Season with salt and paprika. Trim ham free of all fat. Add ham or shrimps chopped coarsely (if very large) to skillet mixture. Cook over low heat for two minutes, stirring constantly. Beat egg yolks lightly; stir some of the hot sauce into them. Blend well, stir egg mixture into remaining hot sauce. Cook for 1 minute longer over low heat, stirring constantly. Remove from heat and stir in sherry, if desired. Serve on rice noodles or in heated patty shells.
The Nothingham couple may just like this old time dish:
Salt Pork Soup with dumplings
(50g) 1/4 lb salt pork diced
4 potatoes peeled and diced
6 carrots scraped and sliced
(2 litres) 2 qts water
(100g) 1 cup sifted all purpose flour
1/4 tsp. salt
1 tsp. baking powder
(100ml) 1/2 cup milk
Method
Fry pork until crisp and brown. Remove pieces and reserve. Add potatoes, carrots and water to fat. Simmer covered until vegetables are tender.
To make dumplings, mix dry ingredients - cut in butter mixture has consistency of cornmeal. Add milk and mix until dry ingredients are moistened.Drop batter by double tablespoons into vegetables. Cover and simmer for 15 minutes. Add fried pork cubes and season. Serve immediately. Makes about 2 quarts.
My friend Glen from Wales sent me this cutting from a Welsh newspaper called 'Bridal Collection'.
Happy Cooking!
