Sauerkraut juice, thick ox tail soup, head cheese, and devilled veal kidneys. Yum! Doesn't that make your mouth water?
A glass of Bordeaux to go with it would cost 1s. Better get the whole bottle for 5s.
Those delectable selections were from the RMS Queen Elizabeth lunch menu for Tuesday, December 19, 1950. There were other items on the menu that looked tastier, but those just demanded attention -- the kind of food that could make one's eyes water before they made the mouth water. At least they didn't serve haggis.
Click lunch menu 12-19-1950 PDF to see it.
A neighbor's husband was stationed in Europe in 1950, and she brought back a box of photos and souvenirs which included a set of menus from the voyage home.
It's great fun going through old stuff, and there may be some old photos posted here in the near future. But those menus certainly do serve as a reminder that they just don't make good devilled veal kidneys like they used to.
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