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Festive Christmas Fare |
| Section: LIFE / FOOD |
| Author: Kay Shaw Nelson |
| Publication: The world & I online |
| Issue Date: 12/1/1992 |
| Size: 904 Words, 5,452 Characters |
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The culinary traditions of Christmas center on Christmas dinner, for which, in many American homes, turkey has become customary as the main course. Other main dishes were associated with Christmas in olden time, however.
For centuries, the lengthy English feast featured a boar's head. Brought in on a large silver or gold platter, adorned with oranges and apples, its entry was heralded with music as all rose to salute it and sing:
The boars head in hand bring I
Bedecked with bays and rosemary
I pray you all sing merrily.
A more fanciful dish was the peacock, stripped of its plumage, stuffed with spices and sweet herbs, roasted, and re-sown with it...
. . .
...ambrosia, starring coconut and sliced oranges, or a bowl of marinated fresh fruit with a selection of cakes.
"The glory of the house is hospitality." These words come from a nineteenth-century fireplace motto extolling the virtues of the home, and they are as valid today as when they were written. Given here are some recipes that will be rewarding to prepare for a Christmas table. vbcrlf
(706 of 5,452 characters)
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