Merry Gourmet Miniatures © 2016 All Rights Reserved
Hello Aileen and Gail,
The parcel arrived safely in Horncastle this a m. I'm very charmed by all the little items you sent! Thank you so much. I've put a hand tatted runner under the Stilton and small pieces of cheese/fruit/onions in the silver trough. Your little plates with the biscuits and butter curls look very in keeping. I had a tiny pewter jug for the celery. The little roots on the spring onions are a delightful detail - and the little holes in the biscuits. I love the weight of the telephone - a lovely item - and the little kettle just makes me smile. All the cheese is wonderfully realistic. The store cupboard items remind me of childhood. Thank you. Kind regards,
Thank you very much for sending me the missing item. It is lovely! Although I said you didn't have to give me back my money for the wrong item, also thanks! When we see eachother again, I will certainly buy more items from you. With kind regards,
I've just ordered them - Thanks so much
My friend Sara was thrilled to bits with her which arrived beautifully packaged with a lovely Happy Birthday message. The attention to detail is fantastic, and it looks great in her amazing Tudor dolls house! Many thanks, great work!
Dolls House and Miniature Food
The Bird of Choice
Goose has always been one of the larger wild fowl, trapped for food since early pre-
In the domestic kitchen, as an alternative to roasting, geese were stewed in well seasoned pottage or used in game pies and puddings and by the 15th Century, goose was a feature of the Christmas table of Yeoman Farmers, even the ploughman was given a goose at Harvest time, for as all fowl were sold alive and kept so till needed the harvest goose could be fattened up ready for the Yuletide festivities.
Whichever way it is cooked, when the juices have cooled there is a considerable deposit
Goose feathers and down made the warmest, softest filling for pillows and mattresses and the arrows for the long bow, the pride of the English Army, relied on goose feather flights. Pens made of goose wing quills wrote everything from the Domesday Book onwards. Court Rolls and documents, the wonderfully illuminated prayer books and books of hours written by monks, Chaucer’s poems, Shakespeare’s Plays and Jane Austen novels, in fact almost every written letter, document or record in English history up until 1810 when the steel pen nib was invented.
As the Century progressed the goose slowly fell out of favour, and the turkey continued
to rise in consumption, supported by Mrs Beeton, but also in some cases by fashion
and certainly by economy. While a reasonable size goose will only serve 4-
This rise in popularity has continued, except during serious economic stretches, when the working class, with finances not being able to run to turkey, has resorted to chicken at Christmas, and with the goose clubs having been discontinued, goose has fallen further and further out of fashion, till now only the traditionalists even consider it, and maybe the odd farmer whose wife still raises the Christmas Goose.
Come Christmas Day and the roast on the table for the festive meal will most likely be turkey. Once the prerogative of the rich, for it has always been an expensive bird to raise, it has now become so ubiquitous that everyone at whatever level can have their turkey dinner, from the frozen meal for one with vegetables to the largest roast bird. But up to the 19th Century when many of our modern Christmas traditions came into being, the bird of choice for the majority of people was the goose.
By the 17th and 18th Century geese raised in great numbers for Christmas, in Lincolnshire, Norfolk, Suffolk and Cambridgeshire were brought to London and the other town markets on foot. Starting after the harvest, in late August, flocks were driven along the drovers ways feeding as they went, it took them 3 months and farmers had tarred their feet before they set off to help protect them on their long journey. This practise continued well into the 19th Century and Victorian working class families who had paid a few pence each week into a goose club which guaranteed them a bird for Christmas would go to the poulterers a week or two before the holiday to choose their goose.