Let's see ...

1st weekend was German - in honor of Prince Albert
Queen Victoria Soup (Best cream of chicken soup I've ever tasted)
Seared Sausages with Brown Bread
Carrots Vichy
Stollen (store bought)

2nd Weekend was Scottish - most of this was made by others, except the cake
Split Pea Soup with Brown Bread
Poulet au Champagne
Haricots Vert
Scotch Eggs
Stilton Cheese
Honey Whisky Cake

3rd weekend was Indian
Mulligatawny Soup
Lamb Curry with Saffron Rice
Sugar and Mint Peas
Naan
Trifle

We will do an Italian weekend this weekend and for the final day on December 23rd, it will be a true Dickensan Christmas with a Christmas goose! We are fortunate to have a member of the cast who is a chef in his day job and can get us a great deal.

Most of the recipes come from Great British Cooking by Jame Garmey. I highly recommend this book! I also use the Upstairs Downstairs Cookbook and "What Shall We Have for Dinner" by Catherine Hogarth Dickens, wife of Charles Dickens. Given that I am serving the actors who play the Dickens Family, it is only right to use her cookbook.

Muligatawny Soup From Jane Garmey's Book
2 ounces butter
2 medium onions, chopped
6 cups chicken stock
2 tbsp curry powder
2 cups heavy cream
cucumber and apple for garnish

Melt the butter in a good-sized saucepan. Add the onion and allow it to brown before adding the Chicken Stock and the curry powder. Bring the mixture to a boil, cover and simmer for 20 minutes. Strain and allow the soup to cool a little before adding 1 cup of the cream. Refrigerate for at least 3 hours.

Before serving, peel the cucumber and apple and dice them into small squares. Add the remaining cup of cream and sprinkle the cucumber and apple over the top. Makes 6 servings.

My note: Most of the time, this is a cold soup, but it can also be served hot. If serving hot, don't add the apple and cucumber.