HISTORY & TRAVEL
LUNCH FOODS:
DINNER FOODS:
Starters:
Starters – Very Similar to Lunch Starters
• Bread – soda or yeast depending on region
Mains:
• Prawn cocktail
• Roasted Duck or Pheasant
• Egg mayonnaise
• Venison
• Salad or the very popular Caesar Salad for a modern
twist
• Baked or Poached Salmon
• Mussels
• Soups/stews of various types particularly Vegetable
& Potato Soup or Irish Stew
• Seafood Platter
• Seafood chowder
• Hand Cut Breaded Fish Strips & Chips (Cod, Salmon,
Etc.)
• Mussels
• A variety of cheeses/cheese plates
Mains:
• Soup & Sandwich
• Prawns
• Crab Claws
• Salmon Poached or Baked
• Pate with Sauce
• Baked or Boiled Ham
• Corned Beef Sandwich – made with a variety of
lovely yeast bread or potato cakes
• Sunday Roast
• Sheppard’s Pie
• Chicken Pot Pie
• Roasted Chicken
• Salmon & Potato Cakes
• Roast Beef with Roasted Potatoes & Parsnip
• Seared Steak with Peppercorn Sauce
• Turf Roasted Steak with Potato
• Bacon & Cabbage with Irish mustard
• Pork Chops with Apple Sauce
• Pork Casserole
• Stuffed Pork Loin
• Sheppard’s Pie
• Fish Pie – Seafood or Freshwater
• Roasted Chicken – various recipes for preparing all
are delicious
Dessert Foods (One of My Personal Favorite Topics):
• Cupcakes to die for!
• Apple Crumble with Custard & Ice Cream
• Blackberry Tart with Custard & Ice Cream
• Rhubarb Tart with Custard & Ice Cream
• Apple Tart with Custard & ice Cream
• Potato Cakes Filled With Apple Sauce
• Apple Cake
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1961 Magazine Fall 2016