Alrighty folks, I'm posting the menu for the next dinner.

And dear friends, if in the coming weeks/months the menu strikes your fancy and you'd like to partake of the meal and/or like to assist in the making of it, all you need do is RSVP in the comments and we'll make it a party. That's right. We want YOU to come to dinner!

I'll start prep around 3 in the afternoon and aim to eat between 6-8pm.

I'm also posting the upcoming meals below so mark your calendar.

Sunday, July 31st

Chicken and Parsley Pie
2 chickens, meat cut off and divided in to neat joints and skinned
use bones and skin to make stock, for use in pie
salt, pepper, and nutmeg
flour for dusting
1 large bunch of parsley picked off stems, chopped
4 shallots, finely chopped
100g/3 ½ oz cooked ham or bacon, cut in dice
250ml/8 ½ fl oz chicken stock
2 quantities shortcrust pastry (pg 13 FC)
250 ml/8 ½ fl oz double cream

Cornish Potato Cakes
2-3 floury potatoes, total weight 1 lb 2 oz
boiled in skins and cooled but not chilled
60g/2 ½ oz beef suet
60g/2 ½ oz plain flour
1 teaspoon baking powder
generous pinch of salt

Mrs. Palmer’s Russian Cream
500ml/a8fl oz full-fat milk
2 eggs, separated
100g/3 ½ oz caster sugar
drops of vanilla essence or a little lemon zest
1 packet of powdered gelatine


Upcoming meals:

August 7
Cornish Pasties
Celery Sauce over Sliced Turkey
My Lady's Shortcake

August 14
Cornish Fish Pie
Cornish Splits
Clotted Cream and Blackberry Ripple Ice

August 21
Bacon and Spinach Pie
Bubble and Squeak Soup
Kathleen's Cornish Fairings

August 28
Roast Goose with Sage and Onion Stuffing
Saffron Cakes