На этой неделе ведущие превратятся в брата и сестру, богатых и праздных, растрачивающих родительское наследство. Они перенесутся в Англию эпохи Регентства, в которой со здоровьем нации имелись большие проблемы. Туберкулез и тиф были обычным явлением, а диета того времени приводила к подагре. Самым популярным блюдом был тушеный заяц. Так как Британия воевала с Францией, то благопристойные, патриотичные британцы предпочитали пить портвейн, поступавший из виноградников их союзника – Португалии, а не кларет, произведенный французами.
Посмотреть The Supersizers Go…Regency в оригинале на английском языке
List of food and drink consumed in this episode
Breakfast
Toasted Bread
Turtalong (bread rolls looking like mini-bagels)
Seed cake
Marmelade
Jam
Hot Chocolate
Tea (they were complaining about the weakness of the tea…it seems Sue Perkins prefers “builder’s strength” dark tea)
Dinner
Taken any time between 11AM and 2PM
First Course:
Mackerel broiled with Herbs
Roast Beef (very very well cooked)
Yorkshire Pudding
Spinach
Wow-wow Sauce (sauce made with gherkins, onions and port)
Port
Sherry
Second Course:
Jugged Hare (cut up bunny mixed with herbs and steam-cooked in a jug for three hours)
Potted Venison
Beetroot Pancakes
Asparagus
Trifle
German Wines
Port
Supper
By fashionable candlelight, around 10PM
Cold roast beef
Sweetbreads
Apple Pie
English Rarebit (cheese on port-soaked toast)
Stewed Celery
Port
Sherry
Giles’ breakfast in bed, as the Prince Regent ate
A big Meat Pie with 2-3 pigeons and beef
Champagne
Port
Moselle
Claret
Laudanum to kill the pain
(The Prince Regent suffered from gout and became morbidly obese. His nickname in the press was the Prince of Whales.)
Taking the waters at Bath
Spring water to treat whatever ails you
Ice cream (flavors include brown bread, parmesan, cinnamon, pumpkin, cardamon, nutmeg, tea)
Luncheon at the Inn
On the way to London (Luncheon, also called Noonshine, was the precursor to lunch)
Stilton Cheese with optional maggots
Cheddar Cheese with cheese mites
Cold Meats
Cucumber Salad
Lobster
Asparagus
Bread
Cider
A Patriotic Beef Steak Supper with members of the Sublime Society of Beefsteaks
This was supposed to be a patriotic, anti-French statement. The Society is still alive and well, apparently. (I confess, I instinctively wanted to punch my foot through the screen and kick these geezers for some reason.)
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Beef Steaks
Shallots
Beetroot
Baked Potato
Cheese on Toast
Mustard
Port
Stout
Dinner a la Marie-Antoine Carême
First Course:
Potage de Bisque à la Régence
Pain de Volaille
Champagne
Sherry
Second Course:
Bure de Sanglier en Galatine (a stuffed and dressed boar’s head, with jellies and deep fried cockscombs)
Bâtelets à la Royale
Saumon à la Rothschild (salmon poached in champagne with truffles)
Chartreuse
More Champagne
Dessert:
Pièce Montée (an elaborate sugary centerpiece)
Strawberry Soufflé
Meringues
Marzipan Fruit
Vol-au-Vents à la Neslé (a savory puff pastry pie, with a surprise inside of cockerel’s testicles, an aphrodesiac)
Even more Champagne
Byron’s Breakfast before a duel
Apparently Byron was a bullemic and anorexic obsessed with this weight.
Tea mixed with a raw egg
Gambling snack
Where Giles gambles away his family fortune
Sandwiches (meat in between slices of bread, invented by hardened gambler Lord Sandwich)
Giles in Debtors’ Prison
A Cheshire Pork Pie, brought in by Sue (to last for several days)
Port
Ball to celebrate the Coronation (1821)
Preliminaries:
Sue massages her head with raw eggs and gives herself a brandy-milk-lemon facial, then rinses her hair with rum
Ball Supper:
To start:
Brandy and claret punch
White Soup (soup with mutton, veal, bacon, almonds, macaroni)
Main:
Hare Cake in Jelly
Chicken Hogs Tongues
Petit Pasties of Veal
Collared Beef
Pyramids of Crayfish (in jelly)
Asparagus
Sandwiches
Artichoke Bottoms
Trifles
Sweetmeats
Champagne
Claret
Sherry
Hock
Port
Dessert:
Selection of ices
