Взошедший на трон Карл Второй возрождает традицию королевских пиров. В этой серии ведущий превратится в чиновника с годовым доходом в 500 фунтов. Этого достаточно, чтобы содержать кухарку и не отказывать себе в продуктах эпохи Реставрации. Сью научится готовить ужин, завивать волосы и танцевать по последней моде. Они будут «бороться» с улитками и учиться справляться с новомодным прибором – вилкой.
Посмотреть The Supersizers Go…Restoration в оригинале на английском языке
The Supersizers Go… Restoration
List of foods and recipes mentioned in this episode
Breakfast (eaten anytime before 11 AM):
A Barrel of Oysters
Bread and Cream
Ale (‘small ale’, 3.5% alcohol)
Dinner (midday meal, taken between noon and 4 PM):
1st course:
Stewed Carp
Jowl of Salmon (the eye sockets were sucked out and eaten)
Pullet in Almond Sauce
Claret
2nd course:
Neat’s Tongue wrapped in Caul (ox tongue wrapped in the amniotic sac of a calf)
More Claret
Tansy (a sweet omelette with tansy)
Cheese (wrapped in linen)
At the coffeehouse:
Coffee
Supper:
Pigeon Pie, aka Coffin (very thick, reusable pie crust filled with cock’s heads, cockscombs, sweetbreads, sheep’s tongue, bone marrow, a couple of pigeon breasts, veal, oysters, a bit of nutmeg; baked once a week eaten over the course of the week. Sow’s udders and larks can also be added.)
Cold Meats
Cheesecake
Claret
Breakfast (Giles by himself)
Gruel
Not edible:
Sue gets her corns treated by putting snails on her feet, to eat off the skin or something.
Dinner at Ham House, in honor of the return of King Charles II, service a la française:
1st course:
Ordinary Pottage
Olio Podrida (20 kinds of meat including partridge, guinea fowl, pigeon, capons, tongue, venison, etc. all cooked together and served in a huge bowl requiring two people to carry in)
Stewed Oysters
Quaking Pudding (sweet wobbly cake of almond, rosewater and candied peel)
Boiled Pike (cooked with pomegranate)
2nd course:
Hash (the pot of ground beef with rosemary, with almonds and nutmeg)
Tongue pie
Lobsters
Buttered Crab
Snowe Cream (egg white whipped with rosewater)
Larded Pigeon
Mince Pies
Peas (garnished with cockscomb)
The Banquet course:
Ice Cream (the latest sensation)
Pineapple (ditto – becoming a status symbol of the super wealthy)
Strawberries
Jellies
Candied Fruit and Nuts
Metheglin
Each course is served with wine – no water!
Breakfast at a traveller’s inn (actually a Little Chef)
‘Venison’ Pasties (often made of beef passed off as venison, cooked in its own blood and spices; the pasties were sealed with clarified, meant to keep for a week)
Turnips
Buttered Asparagus
A Puritan dinner in the country
Marrow pudding
Scotch Collops
Roast Chine of Beef with Buttered Cabbage
Whitepot (the original bread and butter pudding, made with bone marrow instead of butter)
Caudle (a nourishing drink made by stewing oats in hot spiced ale)
Supper at Magdalene College, Cambridge
Pease Pottage
Chewitts (small pies made from minced tongue and candied fruit)
College Pudding (one of the early steamed puddings: see also The Pudding Club where the institution of the pudding is celebrated today)
Stewed Prunes
Ale
Sue takes a bath
In a tub of claret with wormwood
Vegetarian dinner at Covent Garden, following the teachings of John Evelyn
A City Sallet (a pickled mixed salad)
1 hour boiled mushrooms
Pickled samphire
Carrot pudding
Lettuce
Giles goes on a date at a tavern
He freshens up his armpits with rocket (arugula) seed
Fishheads
Prawns and lobsters
Sweet potato and burdock tart
Claret
Sue sells oranges at the theatre
Oranges
Herrings
Candied sweetmeats
(Charles II’s mistress Nell Gwyn allegedly began her career as an orange seller.)
Plague Picnic Dinner
Remedies for the Great Plague.
Roast Shoulder of Lamb
Boiled Onions (Onions were left outside plague houses to ‘absorb the vapors)
Gallbladder of a Hare
Ships Biscuits
Parmezan (Parmesan; so expensive it was traded as currency amongst the rich)
Sack
Samuel Pepy’s Stone Feast of 1663
To celebrate the anniversary of the removal of his bladder stone; held every year. Lots of toasts; with each toast a whole glass of wine was quaffed.
Fricassé of Rabbits and Chicken
Leg of Mutton
Three Carps fricasséd
A Side of Lamb
Roasted Pigeons
Lobsters
Apple, Quince and Pear Tarts
Lamprey (eel) Pie, made with a live eel from the Thames
Anchovies
Several wines
Sack posset
