A Vic­to­rian Christ­mas Din­ner

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“My vi­sion was a mas­cu­line, yet over­the-top gilded mas­ter­piece,” Bruce says.

Known for their ex­trav­a­gance, Vic­to­ri­ans typ­i­cally dined on multi-course meals and Christ­mas was no ex­cep­tion. In fact, the af­ter-church meal was one of the largest of the year. Here are some of the most im­por­tant cour­ses of the hol­i­day. Bois­ter­ous Bev­er­ages They drank hol­i­day-wor­thy al­co­hol, from eggnog to rum, with their cel­e­bra­tory fare.

Soup’s On! Vic­to­ri­ans en­joyed meat in their soup, which of­ten in­cluded oys­ter and tur­tle, at Christ­mas­time.

Birds of a Feather When it came to choos­ing the main course, wealth­ier Vic­to­ri­ans in­dulged in turkey, while poorer fam­i­lies in­vested in geese. Al­ter­na­tively, the North­ern English par­took of roast beef.

Pud­ding and Pies Pud­ding was a very im­por­tant part of the Christ­mas meal, and fam­i­lies en­joyed a va­ri­ety of fruit fla­vors. They also feasted on sundry pies, in­clud­ing mince­meat, a sa­vory va­ri­ety. Gold beads and sil­ver­ware bring a re­gal flare to Bruce’s ta­ble, which also boasts a per­fectly-pe­riod pineap­ple cen­ter­piece.

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