Oh, how to nice to know the next issue is on its way! I haven't received my copy yet, but I'll be on the look-out.

It's been snowing here all day, the dinner dishes are done, and it's really beautiful and cold outside. A cup of peppermint tea sounds very good right now!

Have not seen it yet and I was just at B & N. Is the theme Valentine's Day? I want a high tea with watercress sandwiches, scones, and Devon cream....

I gave the first issue to my very nice step daughter to read on the plane on her way home. She was a fan of the old magazine, and delighted to know it had returned. I'll be on the lookout for the second issue.

Rosefolly

I had never seen the old Victoria and bought the first reissue to see what you were all raving over. I didn't subscribe but may do so.

I'm having a real Christmas tea tomorrow afternoon and, having invited too many ladies, have set up a card table in the living room for the overflow. I bought Hero brand strawberry jam (the best I know of aside from my sister's homemade) and the last jar of clotted cream at one market and a jar of Devonshire cream at another. The listed ingredients are identical. Vee, is this for the U.S. market, or are they the same?

Think of me tomorrow morning, up early trimming bread crusts and cutting dainty little sandwiches. I've made a very rich, one-layer Chocolate Hazelnut cake and an Orange-Date-Nut cake and bought what I hope is a good fruitcake; and I have made little tart shells to fill with lemon curd and mincemeat.

If I've gone wrong here, don't tell me until after tomorrow!

Carolyn, I think all the modern varieties of clotted cream are pretty much the same. I suppose way back in times past the cream produced in each area had a distinctive taste depending on breed of cow, grass they were fed on etc. plus the weather conditions and how many flies were living in the milking palour. I don't know if/how they could have clotted it in those days as it seems to be an industrial process.
Your afternoon feast will certainly blow away the winter blues and any pre-Christmas diets. I didn't realise you could buy mincemeat in the US. Good idea to add a slug of rum or brandy to it just before cooking . . . for moistening purposes only!
I am with you in spirit.

Here is a link that might be useful: Clotted Cream.

My copy arrived yesterday, I did not even peek. I am waiting for a time in the Christmas bustle when I need a serious break, and then I will sit down with it, a cup of tea, and a couple of whatever cookies I have baked.

No high tea on the planned events, but will be baking Christmas cookies to day with my daughter and daughter-in-law. There will be laughter and giggles involved. And I believe some Bailey's.

I think we had a recipe for clotted cream floating around here - didn't it involve keeping full cream on the stove for hours at a very low heat? One of my friends made a very good imitation by whipping cream past the point we normally do, until it was at the point where it would turn to butter.

I haven't had nearly as much trouble finding it here in the northeastern U.S. as I did in other parts of this country. Although I will freely admit it is not the wonderful fresh cream - it is usually in a jar of some type. Very nice, though. Definitely not for everyday.

At this time of year I often see mincemeat in stores, either in jars or cans ready to go or already in a pie. I might have to indulge.

I also have a yen for a good old-fashioned pound cake. I haven't had one of those for years.

Ready made mincemeat is just raisins, apples, and suet, according to what my mother told me years ago. Possibly currants, too; I don't remember. It doesn't actually contain any minced meat these days. You would have to make it from scratch if you wanted the original mincemeat.

I never have. I would love to taste it, though.

Rosefolly

We woke up to sleet this morning, and two pantywaists (umm, less intrepid ladies) cancelled, but it changed to rain and there were ten of us to take tea. Everyone seemed to have a good time; we ate lots and laughed lots. I used dried cherries in the scones rather than raisins, and I believe they were the best I've ever made. The recipe is called Steep Hill Scones, Lincoln, England. I can't remember where I got it, but someone asked for a copy so that means something, doesn't it?

Thanks for the clotted cream info, Vee. And, yes, mincemeat is readily available across the country but doesn't contain any meat--never has in living memory.

Carolyn, glad your party went well. Never heard the expression pantywaists before! For me that would be the size(s) I would go up after coming to tea with you.

Below is a fool-proof recipe for mincemeat from the doyenne of UK cookery presenters/writers Delia Smith.
On looking through her site I found several inquiries from US readers asking about suet as they were unable to buy it ready grated and packaged. The answer seems to be for US folk to visit their butcher (do you all still have regular butchers shops with meat cut up, trimmed, weighed etc for you served by a knowledgeable man with a stripped apron and sharp knife?).
If the butcher can supply you with a lump of suet, just grate your own; a bit messy but very fresh.
If you try the recipe it is worth using the best dried fruit you can get. It is simple enough even for the children to weigh out and stir and just requires long slow 'warming through'. The DH, in charge of Festive 'Extras', stores ours in large preserving jars. It keeps for ages.

Here is a link that might be useful: Mincemeat Recipe

Suet is widely available in supermarkets in the US, mainly sold to feed the birds. It comes in big lumps tho, not chopped up.

Vee, I'm not aware of any of the sort of old fashioned butcher shops you described. (I think in France, they are known as "Charcuteries.") Growing up in Atlanta, eons ago, there was one, a "mom and pop" store, called Springer Brothers. Possibly in some ethnic parts of larger cities in the US they still exist.....

Best mincemeat tarts are from Walker's (the same folks that make wonderful shortbread) -- seen the tarts frozen -- and you can simply let them thaw -- and then heat them up. Love them with a big dollop of whipped cream.

Yes -- the fresh new issue of Victoria has been read, re-read, sighed over -- and generally worn out already!

I adore scones with raisins. Warm, fresh with butter and raspberry jam. Clotted or Devon cream -- no matter. Its all so delicious!

For anyone in the Dallas area -- I highly recommend "The British Emporium" in Grapevine -- the store is simply chock-full of goodies at this time of year. Must remember to pick up a Christmas Pudding, some Cadbury chocolates ---- and Haggis. And some kippers (frozen filets) for Christmas Eve morning. And some frozen scones ......very handy!

In the Massachusetts and NY areas, there are quite a number of traditional butcher shops. I guess it depends on where you live. I remember living in Tennessee briefly and being shocked there were no fish stores. No fresh fish at all. I am happy to say Mass. and NY have lots of those too.

As Ginny has said, the northeastern U.S. still has many butcher shops, and the large chains are pretty good about special orders. My waistline is suffering badly during this holiday season! DH and I might have to eat lettuce leaves for Christmas dinner.

Can I bring meatballs to the tea party? We have a surplus here!

Yes we still have butcher shops in NY state but I have fond memories of the old-fashioned sawdusted floor of my mom's favorite when I was a little girl-it was a Saturday "outing" for my dad and I. I love the term pantywaists and haven't heard it in ages, Carolyn. Thanks for the laugh of my day! Your party sounds delightful.
I myself don't care for mincemeat although we always had a mincemeat pie on Thanksgiving when I was younger since my grandfather loved it. I remember clotted cream fondly from my trip to England. I have come to the conclusion that the dairy products there are just far superior to what we can get here in the US.
My Victoria hasn't arrived yet and when it does I will save it for a post-holiday treat.

My copy arrived Saturday and I've tucked it away for after Christmas.

Carolyn, your party sounded wonderful. I feel sorry for the ladies who missed it!

Three of my friends and I recently found a local tea shop that does holiday parties in addition to regular afternoon tea, and I'm hoping we can juggle our schedules enough to make time to have a Valentine's tea there. The shop is lovely, the tea list is beyond extensive, but their clotted cream just isn't what I remember from my trip to England way back when.

I'm having a small group of my former co-workers over for an informal holiday get together this Saturday, and all this talk of mincemeat has inspired me. I was going to serve tea, hot cocoa, and mulled cider, along with banana bread and gingerbread. I still will, but now I am inspired to add mincemeat pie, authentic mincemeat pie with actual meat in it. I found a number of such recipes on the web, and plan to try the Old Sturbridge Village version.

Rosefolly

Here is a link that might be useful: Old-fashioned mincemeat

I have an annual ladies' Christmas tea, which has really turned into a luncheon that lasts all afternoon. For many of us, it's the only time all year we see each other for more than five minutes.

Every year I have a theme. A Swedish Christmas, a Dutch Christmas etc. This year--last week--I did a sort of Dickens Christmas, very loosely interpreted. But I did roast a goose--"Oh, the goose!"--and make the delicious gravy with currant jelly and sherry.

I make this every year for the family but this is the first time for "the ladies". Not one of them had ever had goose! I supplemented it with boneless chicken breasts for the less brave among them but I think they all at least tasted it--and it is wonderful! I can only get it at Christmas time here, and only frozen, tho my NY SIL can get it fresh. What fun!

Yes -- we had Roast Goose at the next door neighbours on Saturday evening. The very first time that they had made it -- OR even tasted it! And it was wonderful!

Then we watched Scrooge with Alastair Sim (1951) -- THAT is truly the definitive movie version of Dickens classic!

((Too many of the later versions cut out that CRUCial part where Scrooge learns that he did the EXACT same thing to his poor nephew as his own father did to him --- punishing him for their mother's death after giving birth ...... THAT simple but powerful scene ("as your father did to you" says The Ghost of Christmas Past) works every time I watch this movie .....))

Good luck with the mincemeat, Rosefolly, and do let us know how it turns out. All your parties sound like a lot of fun. Gingerbread sounds good.

I love that film also, and watch it every year. Just watched it last night, as a matter of fact! I can't see anyone else as Scrooge - Sim is wonderful.

I fondled the mincemeat jars but didn't buy any. If I had a party, I would definitely make it, but with just DH and I, it is too dangerous. At Thanksgiving, I bought three pies from the local bakery (very delicious) and then we ended up not going to the party we had planned on. The two of us ate those three pies in about ten days. They were absolutely terrific but that was sheer gluttony. One would have been okay, but three!

Enough about that - we had goose on Thanksgiving as well. It was excellent but what a mess! Although the fat is very tasty to use for other things. I don't know what we are going to have on Christmas. It will be very quiet here because our work schedules preclude any family visits. Maybe a rib roast? With yorkshire pudding? Mmmmmmmm.

I've noticed that several of you have been mentioning roast goose.
We have ordered an 'organic' 'free-range' goose for Christmas as a change from turkey and would be very grateful if RP'ers could recommend a tasty stuffing to go in it.
The only other time I have cooked a goose (although I have eaten it quite often . . .used to be a 'Michaelmas Day' custom) was when a young goose crashed-landed on the main road outside our house one dark winter's night. We heard the traffic backing up, went out and carried the still-living bird into the house and attempted some TLC. Unfortunately it didn't respond, so we plucked it and roasted it for Sunday lunch.
Very tasty . . . and fresh.

I don't mean to sound like the Grinch that stole Christmas but here are the facts.

Goose is very, very fatty--you don't stuff it except with flavoring items such as onions, fruit and/or herbs. There is no edible stuffing.

There is very little meat on a goose compared to a turkey of the same weight. A 13 lb. goose will feed four people. The rest is fat and bones.

Goose meat is dark, and wild or free-range goose is pretty tough--tho delicious. Season it, baste frequently, and pour off the fat as it accumulates in the roasting pan. Be sure to use a fairly deep roasting pan.

The secret is to get a good recipe and a good sauce/gravy recipe for the meat. I have one that includes currant jelly and sherry, if you want it.

It is easy and delicious but really not comparable to turkey.

I looked for Victoria at B&N today, but did not find it. Perhaps it will appear after Christmas.

R

Thanks Ginny. After all the health warnings that are given out by our Govt, or we read about in the papers, the cookery pundits are now telling us about saving goose fat for roasting potatoes (in the UK we always serve roast spuds with a joint/fowl; never mashed).
An elderly friend who used to be the cook at our local 'Big House' suggested I save up ends of bread, crusts etc and put them in the goose cavity to help soak up the fat.
At least this year we wont have the problem of how to use the leftovers as with the turkey . . . cold with salad, sandwiches, stew and finally soup.

I am amused by our different brands of English, Vee. Over here, Big House is slang for prison. But I think perhaps for you it means mansion or large estate?? Let us know!

And I hope you will excuse my unasked-for advice. You want that goose fat out of the bird. Bread crumbs would serve to retain it. You will need some for the gravy, tho.

Lastly, I serve wild rice with goose. The flavors meld so well. Is that available in the UK? In some parts of the US, only Indians/Native Americans are allowed to gather and sell it. But there is a large national brand, Uncle Ben's, which sells a wild rice/regular rice mixture that serves the purpose just fine.

You can always cook the stuffing separately. Wild rice does go beautifully, though, so you might try it if you can find it. Be prepared - you will have a LOT of fat. Those fat layers allow ducks and geese to float peacefully in freezing cold water. Be sure to use a rack so the fat can drip away into the roasting pan.

I still haven't decided what to serve for Christmas dinner. I'm virtually snowed in here, so I have plenty of time to plan. (Well, I exaggerating a bit - it is very snowy and I have no real reason to go anywhere, so here I am goofing off.) Actually, I would like to make lasagna and chocolate cake. Probably won't though!

Just have skimmed the 2nd "revived" Victoria and am very impressed with its content. Particularly, I loved the recipes for authentic French soups and the visit to the French house. An issue of beauty and enchantment, as ever -- we're getting there!

I vote with siobhan to prepare the stuffing separately. Doubt that wild rice can be found in the UK.....

Ginny, your advice is always appreciated and we will be doing the stuffing separately as you suggested. In fact the DH is in charge of Christmas dinner (I'm the bottle-washer) and he plans to prepare the stuffing the day before to save that 'everything boiling over on the stove at once' experience.
Wild rice is available over here, especially from health food stores, but I cannot honestly think that anyone (possibly in the whole of the UK) eats it for Christmas dinner. We all become very conservative and demand roast spuds, Bussels sprouts, bread-sauce (with turkey) and several gallons of gravy.

Big House means prison? Well I learn something new every day at RP! In the UK, as you say, it is where the Lord of the Manor lives . . . or, at least, the best set-up family in the area . . .not necessarily the wealthiest.
Our village has a Big House, rebuilt during Victorian times on a hill overlooking us lesser mortals. We have got to know the cook, housekeeper, gardeners, nanny, gamekeeper, woodman, cleaners, estate agent et al but have never reached the top table!