The Official Downton Abbey Cookbook

This is the first official cookbook from the Downton Abbey series, with 300 million viewers worldwide and the most sucessful British series of all time, and timed to coincide with the release of the Downton Abbey movie in September 2019. This engaging and historically accurate cookbook presents more than 100 recipes that showcase the intrinsic role of food in the Crawley household and narrative--and bring this exciting gastronomic time to modern kitchens and Downton fans. The period between 1912 and 1926, when Downton Abbey is set, was a tumultuous one and marked by numerous significant historical events and huge technological advances. Culuturally it was a time of jazz, art deco, and evolving Victorian values. Across all six seasons of Downton, the impact of these events and developments--on the Crawleys and their wider household--are visible: Downton Abbey looks solid and never changing, but this was an era in which everything changed, and did so very fast. Food, too, underwent change from the late Edwardian era to the swinging twenties, and it was an especially exciting time gastronomically. The food of the Edwardian era, which has a modern reputation for being heavy, rich, and reliant on aspic, was phenomenal. This was the key period for the codification of French haute cuisine, and many of the dishes and techniques that are still regarded as intrinsic to classical French cooking today were developed at this time. British cooking was also quite good--raised pies, syllabubs, trifles, and roast meats were very popular and seen as quintessentially English, and roast beef and Yorkshire pudding was already a national dish.

The recipes included here reflect all the influences found on the Downton Abbey tables, upstairs and down. They are adapted from original recipes published or written down between 1875 and 1930 and have all been chosen to be easily made in a modern kitchen. Some are as seen on screen, some are alluded to, and others are typical of the time. They would all be at home in a stately dining room, with candles and gold and tightly corseted female figures. But more important, they would be at home as part of a twenty-first-century meal as well. These are historic recipes, and they are Downton recipes, but they are also delicious modern recipes. Table of Contents UPSTAIRS Breakfast

Kedgeree Scrambled Eggs with Truffles Health Bread Devilled Biscuits English Muffins Crumpets (Pikelets)

Luncheons & Suppers

Sardine Salad Lobster Cutlets Ham with Red Wine and Almonds Cornish Pasties Eggs la St James Macaroni with a Souffl Top Italian-Style Spinach Vegetable Curry

Afternoon Tea & Garden Parties Madeira Cake Dundee Cake Games Cake Pineapple and Walnut Cake Super-Chocolate Cake Fairy Cake Baskets Victoria Sandwiches Orange Layer Cake Madeleines Best Grantham Scones Macaroons Picnics, Shoots & Racemeets



Sausage Rolls Pork Pie Veal and Ham Pie Chicken Stuffed with Pistachios Potted Cheese Many Ways with Sandwich Fillings

Festive Food Stuffing for Turkey or Goose Brussels Sprouts with Chestnuts Christmas Pudding Lemon Mincemeat Yule Log Hot Cross Buns Simnel Cake Wedding Cake Upstairs Dinner Hors d'oeuvres Oysters au Gratin Caviar Cro tes Stuffed Tomatoes Chicken Vol-au-Vents Soups Cucumber Soup Consomm la Jardini re Palestine Soup (Jerusalem artichoke/sunchoke) Vegetable Marrow & Apricot Soup Fish Shrimp Curry Trout in Port-Wine Sauce Sole la Florentine Turbot with Hollandaise Sauce Fish Cream Salmon Mousse Entr es Filet Mignon Lilli Duck with Apples & Calvados Duck with Olives Pork Cutlets with Sauce Robert Poached Gammon with Parsley Sauce Chicken la Cr me Paprika Mutton with Caper Sauce Veal Cutlets Perigourdine Quail and Watercress The Perfect Roast Mint Sauce Bread Sauce Yorkshire Puddings Vegetable Entremets (Accompaniments) Asparagus Cups Cabbage as They Serve It in Budapest Artichoke Salad Potato Cakes Haricot Verts with Ma tre d'H tel Sauce Sweet Entremets Macedoine of Fruits in Jelly Champagne Jelly Chocolate and Vanilla Striped Blancmange The Queen of Trifles Syllabubs Raspberry Meringue Bananas au Caf Peaches Melba Pear Charlotte Charlotte Russe Ginger Souffl Crepes Suzette Chocolate & Coffee Eclairs Desserts & Savories Cheese Bouch es Devilled Kidneys Marmalade Water Ice Banana Cream Ice Punch Romaine DOWNSTAIRS Dinner Toad-in-the-Hole Lamb Stew with Semolina Beef stew with Dumplings Steak and Kidney Pudding Cauliflower Cheese Steamed Treacle Pudding Treacle Tart Rice Pudding Spotted Dick Summer Pudding Jam & Custard Tarts Supper & Tea Cottage Loaf