We hope everyone enjoys this latest instalment of The Victorian Way! Here are the answers to some questions you may have about this video, from our expert... • How do I make the potato croquettes? The croquettes are simply mashed potato mixed with a little egg yolk to bind them. You need to flour, egg and breadcrumb them (i.e. roll them in flour, then beaten egg and then finally breadcrumbs - this method means the breadcrumbs stick properly). You can then deep fry them until golden-brown. Mrs Crocombe does hers in the shape of a pear and uses a stalk of parsley for the stem. • What other meat can I use? Anything you want to. Veal was prestigious, as was roasting, making this a suitable dish for the family. But you can use any meat you wish, or indeed leave it out to make it vegetarian. Don’t waste any offcuts if you do decide to make shapes - you can use them for toad in the hole, meatballs, sandwiches, curry or the (rather horrid) meat ‘shape’ to which Mrs Crocombe refers. • Mushroom 'catsup'? What's that? Castup is an alterative form of the word ketchup, both of which terms were in use in 1880s England. It means a spicy, sharp sauce, used as a relish or ingredient, and probably comes from one of the Chinese or Indonesian languages, appearing in English in the 17th century. The earliest catsups in Britain were made from mushroom, walnut, and anchovies, with tomato appearing later in the 18th century. You can still buy (or make) mushroom catsup. It tastes a bit like Worcester Sauce or Henderson’s Relish, both of which would make a good substitute. (Don’t use modern tomato ketchup, which is too sweet, too salty and too insipid to do anything good here). • What is sauce velouté? Sauce velouté is another part of the French culinary tradition. It is essentially a bechamel made with meat stock: a roux, hot stock, seasonings, and a resulting subtle sauce which the Victorians used as a base for things like gratins and flavoured sauces. • Is this intended to be served hot or cold? You can serve this hot or cold. The difficulties of filming in a historic property in the winter means that we opted for cold. (Though it must be admitted that it is nicer hot). • How is this a hash? Is it like a corned beef hash? Hash was used as a generic descriptor for any dish involving pieces of cold meat heated in a sauce (usually gravy). The term came from the verb to hash which meant to cut up, and was used in a cooking context from the mid 17th century. Today we rarely use it except in the context of corned beef, but Mrs Crocombe would have applied it to a wide range of leftover dishes.
same... I never waste any food... that's why I gain many kilos in my body from it. But again, my philosophy is to never waste any food that made by my mum, she is great cooks and always make delicious foods, so it is a sign of disrespect in my eyes if I waste her food.
We need an episode where a cook from a middle-class family is interviewing for a job as one of the cooks at Audley End. I'd love to see Mrs. Crocombe exchange notes with her.
I love that you haven't played up the more comical elements of this character in response to comments. You've left her as an accurate representation of a lady of her day and these videos are so consistently high quality. Fantastic work!
of course, we'd all like that, but considering its origin as part English Heritage/Audley house promo and part passion project of the people involved, that seems unlikely.
Can I just say, I have really bad anxiety and insomnia. It’s currently 4 am which is why I’m here. Mrs Crocombe always puts my mind at ease and helps me relax. My brain stops racing for just a little bit and it allows me to finally get some rest. (It’s not that the content is boring and puts me to sleep btw! It just brings me peace 😌)
I've watched it for comfort, too. This character has something so cozy and homey about her, even though she can be brisk and doesn't put up with nonsense. Sometimes the videos have an ASMR- like sound to them, too.
Don't feel bad, they didn't have freezers back then. If they couldn't use it on "their" table, they would have served it to the "lower servants" table.
That was the way of life until after WWII. But, with everything so expensive now, it might become the way of life again. The historical re-enactment series with Ruth Goodman demonstrate how every last bit of food was used, including animal parts that weren't eaten, but were very useful.
To me, throwing food away because I didn't manage my stores/stock/supplies well is like getting an F on my culinary report card. Thanks mom for teaching us to be frugal, to cook and to eat everything
Waste not, want not. Every cook worth their salt has 2nd- and 3rd-day recipes for items like cooked, leftover meat. (soups, casseroles, stews FTW!) Preach, Mrs. Crocombe, and Amen. 😉🙏
The Lady of the estate would have discussed the menu for the week with Mrs. Crocombe and would want to keep food costs reasonable by partaking of leftovers from previous meals to stretch the budget even farther. I wonder if they referred to the uneaten food from a meal as leftovers. Looks like the staff ate well at the servants table that day; probably every day as part of the benefits of service in a quality house.
Nothing wasted. The family got a fancy luncheon dish and the servants some nice veal meat for a meal. Throwing away perfectly fine food is stupid. If you cannot eat up your meal at a restaurant, ask for a box and take it home. Put it in the fridge to heat up and eat the next day. Restaurants are required to throw away uneaten food. People, who are snobbish about leftovers, don't realize how much skill and imagination is necessary to create another meal.
I swear I want to incorporate this shade into my daily life. Whenever I go to someone's house I will now comment, "I suppose, if you don't have a good maid, this is passable." SAVAGE!
“… but I suppose, I you don’t have good maid…” Mrs. Crocombe’s inner dialoge: “and you are not up to my standards…” Looks down on you: “.. they are passable.” 😂
I'd love to see a "sugar-plum"(or some other such Dickensian Christmas novelty) recipe. I loved the gingerbread video where you made an ornament from a mold. So festive!
If you're interested the BBC did a series years back called The Sweet Makers. It takes modern confectioners and gets them to create sweets from different times. There's the Tudor episode on here somewhere. In the series there's also Georgian, Victorian and Christmas.
On the fifth day, Mrs. Crocombe gave to me five sneering glances, four servings of old meat for the servant’s table, three macaroni cheese, two poor man soups and a lovely pigeon pie
I see you, Mrs. Crocombe, bringing your holiday cheer to the masses better than a visit from Santa ever could. I'm glad I know the art of carving, even though I'm a lowly woman and not from so grand a house.
I love these recipes!! The Gâteau de Pommes in her cookbook is AMAZING!! I used a beautiful star mold and it unmolded perfectly. Gorgeous on a holiday table, and absolutely delicious.
I love the subtle ways Kathy lets Mrs. Crocombe's mask slip, when she says "...we're an old fashioned household.", instead of using the posh word " traditional", and how sauce comes out sounding like "source." It is Hollywood's loss that this woman does not have a bid screen career; but perhaps she wishes it this way. So, here's to Kathy\Avis long may she throw shade! Now, I have to dash down to the corner shop to purchase (shudder) bottled mushrooms.
@@onetwothree9 because they are boiled. Canned mushrooms are also boiled. Anny is a good maid, besides she would never ever dare to pull a fast one over Mrs Crocombe!
Your absolutely FAN from India 🇮🇳 Love you Mrs. Crocombe. I watch you before I sleep, without fail, since years now. You mellow us down! The actress, the production, the script, the recipes, LOVE IT. Thank you for making us happy the Victorian Way.
This series always makes my day 100 times better! I love the format, the music, Mrs. Crocombe's sass and even the quiet in between. It's comforting and a brilliant way of conveying history. ❤
I just discovered mushroom ketchup a few months ago and ordered 4 bottles. Delicious ! If you never had it but you like Worcestershire sauce, soy sauce, and Heinz 57 steak sauce you will love it ! I love it's taste in my beef vegetable soup.
I would love to see an episode with a full kitchen staff. While these are so peaceful, I would love to see what this kitchen would have looked like in full force.
A true cook knows that nothing should go to waste because their are always hungry mouthes to feed, whether in the house or those who have fallen on lean times.
@@mignonnesilva4306 Then I'm definitely going to have to travel down there because even in southern California I was having problems finding Mexican places that servef it. Up here in Washington state and the northern states are soooo bad for finding lengua. 😫
It's always a treat to see you, Mrs Crocombe. I was very surprised to see you in a video game about a week ago! You must be very popular and in demand.
@@qwertyTRiG Yep! It's a Xmas hidden object game. There's Mrs Crocombe cooking in Mrs Claus's kitchen. I wondered if her image was used with permission!
This dish is a posh version of Creamed Chipped Beef on Toast (also known as SOS, S××t on a Shingle, and various other names), which was frequently served to WWII soldiers.
@@johnyarbrough502 The sauce starts out the same way, as a roux. However, SOS was made with dried or tinned beef, and, as you said, it didn't include mushrooms, tongue, or any of the other delicious ingredients in Mrs. Crocombe's recipe.
Any left over chicken goes into a white sauce with mushrooms, like Mrs Crocombe demonstrated, (chicken fricassee). served with rice. Sometimes I would make a chicken and mushroom pie, or a chicken soup or stir fry. Other left over meats were used in a salad, sandwiches or served with a gravy and and vegetables. The use of left over meat recipes came from my mother and grandmother who had to make the most of their meat ration during the Second war years.
I'm intrigued by that gravy. Might have to try it soon! I laughed at the cutting the meat into shapes and thought oh how wasteful! Then thought, no, it'll go to the servants. Sure enough... 😂
You should look up what luncheon is as a type of meal and you'll be cackling into the aether because of Mrs. Crocombe's comment about the gravy that could be served as a middle-class family's dinner entree
@@adlirez Australian culture still retains quite a few of the old British terms. We have a thing called luncheon meat. A processed log of meat that is sliced up on sandwiches. Definitely for middle or lower class families 😂😂😂, but the term luncheon still gets used here. It’s not in day to day conversation anymore though.
No quicker way to wake my cat and set him on viewing alert than the opening notes of your theme song. When there were close ups he tried pushing your glasses up and patting your cheek all the while purring g up a storm
Such a strange dish! While it doesn't necessarily look bad, it's nothing like what I think of when someone says hash. I love seeing food evolve and change as we do
It looks very bad. The only thing making it look okay i ms the potato things and she didn’t even show us how to make those.😂 just the dish in the middle that looks like someone ate it already😂
Beautiful! I'm with your Ms.Crocombe, there should never be food waste in a kitchen! Something can be made out of the remains of almost any meal. Sending Season's Greetings from Memphis, TN!
Is it my impression or as we get more of mrs Crocombe the more advanced and progress we are getting..as though they are now the later years of her career with more engredents and equipment available. A lovely way to begin December with this video..hope theres a Christmas video.
I make something similar without egg yolks! 🤣 I don’t know when was the last time I bought bottles or canned mushrooms. For that matter, the only canned vegetable I buy is diced tomatoes. Most of it is fresh. For convenience I do buy frozen peas.
This is so similar to a hot veil ragout recipe my mom still cooks often today.. it’s been cooked in my family for ages in the south of Germany and is one of my favorite dishes ❤
If you could please do an episode on making the tounge, I'd love to see it. I've found old recipes, and know it used to be a very regular part of folk's menus, but seeing a "hands on" from Mrs. Crocombe would be awesome. I want to try cooking it as I, too, believe in a no-waste kitchen, which for me includes using as much of the animal as possible (minus liver which I just can't manage to like...but I'd happily pass on to someone who enjoys it lol).
@Mel Moel - I understand your request, but keep in mind that English Heritage regularly puts out many videos. They are not always Mrs Crocombe, though Kathy Hipperson has been in a number of the videos that cover British legends and folk tales.
Thanks Mrs. C! So glad I caught this. Been a bit lost for awhile. Just had to bury my head. I try to avoid the news when I can. Hope you guys are well there. This looked good to me without the meat too. Thanks EH🇬🇧🇺🇲🎄
Howdy howdy from Texas Ms Crocombe! Have a Merry Xmas and I do wish you a lovely new year full of love, joy and blessings. You're in my prayers always!
There's a large part of me that's always wanted to serve in a traditional estate. These videos are very soothing at the end of a long day of not doing that.
@@juliojimenez937 As far as "white" potatoes go, it's about how much starch is in the different types, which causes the texture and how the potato reacts to different preparing/cooking methods because of that. Get a bunch of different types with different starch levels, and try to make mashed potatoes with each one, and you will get dramatically different results. Some will be like paste and inedible. Some won't hold liquids well at all, others will stay very fluffy.
@@juliojimenez937 you don't cook, do you? Different potatoes have different levels of starch and sugar, giving them completely different taste and texture. I would never use a Russet in place of a Golden, for example.
That looks delicious! In my middle class household, I would be quite satisfied with that as a dinner entree. Are you intended to actually dress it with a sqeeze of fresh lemon?
We hope everyone enjoys this latest instalment of The Victorian Way! Here are the answers to some questions you may have about this video, from our expert...
• How do I make the potato croquettes?
The croquettes are simply mashed potato mixed with a little egg yolk to bind them. You need to flour, egg and breadcrumb them (i.e. roll them in flour, then beaten egg and then finally breadcrumbs - this method means the breadcrumbs stick properly). You can then deep fry them until golden-brown. Mrs Crocombe does hers in the shape of a pear and uses a stalk of parsley for the stem.
• What other meat can I use?
Anything you want to. Veal was prestigious, as was roasting, making this a suitable dish for the family. But you can use any meat you wish, or indeed leave it out to make it vegetarian. Don’t waste any offcuts if you do decide to make shapes - you can use them for toad in the hole, meatballs, sandwiches, curry or the (rather horrid) meat ‘shape’ to which Mrs Crocombe refers.
• Mushroom 'catsup'? What's that?
Castup is an alterative form of the word ketchup, both of which terms were in use in 1880s England. It means a spicy, sharp sauce, used as a relish or ingredient, and probably comes from one of the Chinese or Indonesian languages, appearing in English in the 17th century. The earliest catsups in Britain were made from mushroom, walnut, and anchovies, with tomato appearing later in the 18th century. You can still buy (or make) mushroom catsup. It tastes a bit like Worcester Sauce or Henderson’s Relish, both of which would make a good substitute. (Don’t use modern tomato ketchup, which is too sweet, too salty and too insipid to do anything good here).
• What is sauce velouté?
Sauce velouté is another part of the French culinary tradition. It is essentially a bechamel made with meat stock: a roux, hot stock, seasonings, and a resulting subtle sauce which the Victorians used as a base for things like gratins and flavoured sauces.
• Is this intended to be served hot or cold?
You can serve this hot or cold. The difficulties of filming in a historic property in the winter means that we opted for cold. (Though it must be admitted that it is nicer hot).
• How is this a hash? Is it like a corned beef hash?
Hash was used as a generic descriptor for any dish involving pieces of cold meat heated in a sauce (usually gravy). The term came from the verb to hash which meant to cut up, and was used in a cooking context from the mid 17th century. Today we rarely use it except in the context of corned beef, but Mrs Crocombe would have applied it to a wide range of leftover dishes.
where are the captions :(
It's funny how these days the defining aspect of hash is the potatoes
This answers all the questions I came to ask. Thank you 🙂.
“If you don’t have a good maid, they are passable” is the Avis Crocombe equivalent of “Store bought is fine” by Ina Garten.
I came to say the exact same thing!!
Lol
I am a day late to make this comment 😂
Nailed it!
YESA! Lmfao yes yes yes
Thank you
"The cold remains of a roast" is what happens when Mrs. Crocombe looks you in the soul and throws deadly shade
Hahahaaaaa. OMG
😅😅😅😅😅
Brilliant comment 😊
"A good cook never has waste in her kitchen!"
Which why I carefully ferment my leftovers into a fine liqueur in the fridge.
🍸
same... I never waste any food... that's why I gain many kilos in my body from it. But again, my philosophy is to never waste any food that made by my mum, she is great cooks and always make delicious foods, so it is a sign of disrespect in my eyes if I waste her food.
Though the sun does not set on the British empire but with Mrs. Crocombe it still has plenty of shade
When she talks about the poor people she stares right into our souls with that knowing twinkle in her eye.
We need an episode where a cook from a middle-class family is interviewing for a job as one of the cooks at Audley End. I'd love to see Mrs. Crocombe exchange notes with her.
Like the laundress interview? That one was memorable. I think we all agreed that we didn't want the job.
@@bb22602 Yep. Also, imagine Mrs. Crocombe and a middle-class family cook comparing what foods they prepare for the two different classes of families.
I hope the interview happens when it’s sunny, because Mrs. Crocombe will certainly be providing the shade. 😂
There's a very famous scene from Upstairs Downstairs where this actually happens!
@@fredrika27 also Duchess of Duke Street
I love that you haven't played up the more comical elements of this character in response to comments. You've left her as an accurate representation of a lady of her day and these videos are so consistently high quality. Fantastic work!
I swear that they need to make this a weekly series!! I love Mrs. Crocombe! Queen of Shade!
She’s shady alright haha
YES.....Weekly.....
of course, we'd all like that, but considering its origin as part English Heritage/Audley house promo and part passion project of the people involved, that seems unlikely.
Have you seen the Novympia Channel parody of Mrs. Crocombe. Hilarious!
She makes me feel like such a peasant but I still love her 😭
Even every other week, I know these must take some time to make and research.
Can I just say, I have really bad anxiety and insomnia. It’s currently 4 am which is why I’m here. Mrs Crocombe always puts my mind at ease and helps me relax. My brain stops racing for just a little bit and it allows me to finally get some rest. (It’s not that the content is boring and puts me to sleep btw! It just brings me peace 😌)
Same for me! When bedtime comes I get bad anxiety and watching these videos are very soothing for some reason
I can relate to it.
I've watched it for comfort, too. This character has something so cozy and homey about her, even though she can be brisk and doesn't put up with nonsense.
Sometimes the videos have an ASMR- like sound to them, too.
I like to watch one of these before I turn off my computer and get ready for bed. It's soothing.
Same here. I get panic attacks so easily these days. This helps.
I mean who doesn’t love it when she roasts the food and us 🥴💜
'A good cook never has waste in her kitchen'
I feel that with the three half empty bags of frozen corn I let get freezer burned.
Don't feel bad, they didn't have freezers back then. If they couldn't use it on "their" table, they would have served it to the "lower servants" table.
😂
I mean as long as the fire's on, might as well put it to good use.
We're going to need that potato croquette recipe, Mrs. C!
“A good cook never has waste in her kitchen.”
Mrs. Crocombe
That was the way of life until after WWII. But, with everything so expensive now, it might become the way of life again.
The historical re-enactment series with Ruth Goodman demonstrate how every last bit of food was used, including animal parts that weren't eaten, but were very useful.
My maternal great-grandmother who was born in the late 1800s left a legacy that has continued on to the year 2022 of being frugal in the kitchen.
To me, throwing food away because I didn't manage my stores/stock/supplies well is like getting an F on my culinary report card. Thanks mom for teaching us to be frugal, to cook and to eat everything
Waste not, want not. Every cook worth their salt has 2nd- and 3rd-day recipes for items like cooked, leftover meat. (soups, casseroles, stews FTW!) Preach, Mrs. Crocombe, and Amen. 😉🙏
so did my grandma. If not edible for humans something would go to the chickens.
-> Mrs Crocombe uses mushroom catsup
-> Mr Townsend from the other side of the Pond: DID SOMEONE CALL?
My family loves his mushroom ketchup recipe!
Somewhere in Indiana: *Jon's mushroom catsup sense tingles*
I heard nutmeg
Mrs. Crocombe: *"A good cook never has waste in her kitchen."*
Me, looking around the room: Why did it get so dark in here all of the sudden??
And I died 😂😂😂😂!
The Lady of the estate would have discussed the menu for the week with Mrs. Crocombe and would want to keep food costs reasonable by partaking of leftovers from previous meals to stretch the budget even farther. I wonder if they referred to the uneaten food from a meal as leftovers. Looks like the staff ate well at the servants table that day; probably every day as part of the benefits of service in a quality house.
Nothing wasted. The family got a fancy luncheon dish and the servants some nice veal meat for a meal.
Throwing away perfectly fine food is stupid.
If you cannot eat up your meal at a restaurant, ask for a box and take it home. Put it in the fridge to heat up and eat the next day. Restaurants are required to throw away uneaten food.
People, who are snobbish about leftovers, don't realize how much skill and imagination is necessary to create another meal.
Every time I hear that line “for this recipe you will need…” I can’t help but think “……TURBOT” lol
Armons, cayernne peppern, and sorce
And for decoration I’ll just add some pigeon feet. lol
A shot of arsenic in a bowl of lead
I swear I want to incorporate this shade into my daily life. Whenever I go to someone's house I will now comment, "I suppose, if you don't have a good maid, this is passable." SAVAGE!
I want to time travel to be Mrs Crocombe's kitchen maid
“… but I suppose, I you don’t have good maid…”
Mrs. Crocombe’s inner dialoge: “and you are not up to my standards…”
Looks down on you: “.. they are passable.” 😂
I loved the one where she had tea with the lethally-polite Mrs. Warwick. That was off the chain.
What is Victorian for off the chain?
"If you don't have a maid to prepare your mushrooms for you, store bought are passable." Ina Garten is QUAKING.
I'd love to see a "sugar-plum"(or some other such Dickensian Christmas novelty) recipe. I loved the gingerbread video where you made an ornament from a mold. So festive!
If you're interested the BBC did a series years back called The Sweet Makers. It takes modern confectioners and gets them to create sweets from different times. There's the Tudor episode on here somewhere. In the series there's also Georgian, Victorian and Christmas.
@@WabbitHunter68 The Victorian Bakers series is also worth a watch, especially if you can get the Christmas episode as well.
@@nzmoggy3898 Thanks! I'll have to try and find it.
@@WabbitHunter68 It's available on DVD not including the Christmas episode!!!!
@@WabbitHunter68 awesome! Thank you.
If only we could have The 12 Days of Crocombe!
YESSS PLEASE!!
🎶On the first day of Crocombe, the Shade Queen gave to me: a pigeon pie garnished with feet🎶
@@msmltvcktl 😂 YES! And suddenly, I want the continuation of "your" version of this song being sung in the background...
@@msmltvcktl XDDD THANK YOU, that really made me laugh 😆 please continue if you have more ideas for the song, this was great
On the fifth day, Mrs. Crocombe gave to me five sneering glances, four servings of old meat for the servant’s table, three macaroni cheese, two poor man soups and a lovely pigeon pie
"A good cook never has waste in her kitchen."
Me, through a mouthful of crisps: "Preach!"
I see you, Mrs. Crocombe, bringing your holiday cheer to the masses better than a visit from Santa ever could. I'm glad I know the art of carving, even though I'm a lowly woman and not from so grand a house.
Potatoes are the MVP of food. Entree, side dish, snack food, soup, dessert, even beverage! Potatoes can do it all!
For those of you wondering what beverage, I mean vodka.
I love Mrs. Crocombe so much! The way she stares right at us as she reads the middle class to filth, amazing!
I'd love to see a TV series based on this womans daily life, even a short 10-12 episode mini series
You're literally watching it
No. Being on network TV means loosing your independence to make content they way you want
I love these recipes!! The Gâteau de Pommes in her cookbook is AMAZING!! I used a beautiful star mold and it unmolded perfectly. Gorgeous on a holiday table, and absolutely delicious.
Mrs. Crocombe is just what we needed to start December off the right way!!
Yessss!!
For sure!
100% Truth.
Absolutely!
It's always a good recipe when it includes "source."
And I heard her say "morshrooms" at least once.
Lol when I first read that I thought wtf is "source?"
I love the subtle ways Kathy lets Mrs. Crocombe's mask slip, when she says "...we're an old fashioned household.", instead of using the posh word " traditional", and how sauce comes out sounding like "source." It is Hollywood's loss that this woman does not have a bid screen career; but perhaps she wishes it this way. So, here's to Kathy\Avis long may she throw shade! Now, I have to dash down to the corner shop to purchase (shudder) bottled mushrooms.
And when the world needs her most, she returns once more! ❤❤
I like my mushrooms fresh too... But I'm my own maid.
I love how she made us feel poor so subtly... Ah, the shade 🤣💜
I was waiting for the shade, then came that maid comment and I was like YES QUEEN :)
Mrs Crocombe loves her mushrooms fresh... Boiled down to mush...
We are all poor according to her lol
And now we wait to see how our queen Mrs. Crocombe makes potato croquettes. Potatoes, bread crumbs, and shade!
"I don't think thigns that comes into bottles or tins are as good as fresh"
*Slowly puts away all cans and tinned food in my entire house*
And yet those mushrooms look strangely similar to canned champignons. Something's afoot at Audley End it seems.
@@onetwothree9 because they are boiled. Canned mushrooms are also boiled. Anny is a good maid, besides she would never ever dare to pull a fast one over Mrs Crocombe!
@@lenabreijer1311 unless she wants to be canned
@@cynthiachengmintz672 No pun intended! Nice one!
Your absolutely FAN from India 🇮🇳 Love you Mrs. Crocombe. I watch you before I sleep, without fail, since years now. You mellow us down! The actress, the production, the script, the recipes, LOVE IT. Thank you for making us happy the Victorian Way.
I’m convinced they know how much we love all the shade and make sure to add a bit in.
This series always makes my day 100 times better! I love the format, the music, Mrs. Crocombe's sass and even the quiet in between. It's comforting and a brilliant way of conveying history. ❤
I just discovered mushroom ketchup a few months ago and ordered 4 bottles. Delicious ! If you never had it but you like Worcestershire sauce, soy sauce, and Heinz 57 steak sauce you will love it ! I love it's taste in my beef vegetable soup.
Always a pleasure Mrs. Crocombe! Please do some Christmas things.
" A good cook never has waste in her kitchen" AMEN TO TAHT Mrs Crocombe!!!!!!!!!!
i LOOOOOOVE the Victorian Way ❤❤❤❤❤
Mrs crocombe and a rainy cold day perfection
Mrs. Crocombe is the OG Ina Garten: "If you can't grow your own maid, store-bought will do" 🤭
@Brianna Walker - .^_^.
I would love to see an episode with a full kitchen staff. While these are so peaceful, I would love to see what this kitchen would have looked like in full force.
A good day has just gotten better. Thank you Mrs. Crocombe and your Veal Hash with Potato Croquettes!
A true cook knows that nothing should go to waste because their are always hungry mouthes to feed, whether in the house or those who have fallen on lean times.
Hence the "Soup for the Poor" video!
Who would’ve thought that finally trying tongue tacos here in Mexico would prepare me for an English Heritage cooking video?
Tongue tacos are the superior taco 🤩
@@erinhowett3630 I wish it was easier to find places that serve lengua in the USA!
@@widowkeeper4739 I live in Columbus, Ohio and almost every taco truck and proper Mexican restaurant serves the lengua tacos.
@@mignonnesilva4306 Then I'm definitely going to have to travel down there because even in southern California I was having problems finding Mexican places that servef it. Up here in Washington state and the northern states are soooo bad for finding lengua. 😫
@@widowkeeper4739 That surprises me about California. I love them, so juicy and satisfying.
It's always a treat to see you, Mrs Crocombe. I was very surprised to see you in a video game about a week ago! You must be very popular and in demand.
Really?!
@@qwertyTRiG Yep! It's a Xmas hidden object game. There's Mrs Crocombe cooking in Mrs Claus's kitchen. I wondered if her image was used with permission!
I love this series and Kathy's portrayal of Mrs. Crocombe! Well done!
A beautiful English Rose creating historical recipes for us commoners!!!
She certainly is addictive! Long Live Mrs. Crocumbe!!🎇🎇✨✨🎉🎉
That's our Mrs. Crocombe.
"For this recipe, you will need . . . cold remains."
This dish is a posh version of Creamed Chipped Beef on Toast (also known as SOS, S××t on a Shingle, and various other names), which was frequently served to WWII soldiers.
And which they forced their grandchildren like me to eat 😫 lol...that's way worse than veal hash though
Which recently featured on Tasting History with Max Miller! 😆
However, the sauce and the mushrooms are probably miles ahead of standard SOS.
@@johnyarbrough502 The sauce starts out the same way, as a roux. However, SOS was made with dried or tinned beef, and, as you said, it didn't include mushrooms, tongue, or any of the other delicious ingredients in Mrs. Crocombe's recipe.
Kathy....Mrs Crocombe....this series is my heart and soul. Please always make this series
I think I'll cry the day we don't have Mrs. Crocombe videos for good... I get so excited every time I see a new one is up
Luckily she’s young.
Those potatoes look FABULOUSLY delicious!!
I hope they will do some Christmas recipes
Mrs. Crocombe "If your maid can't boil mushrooms for you, store bought is *passable*"
Premieres in TWO MORE WHOLE DAYS???? You have royally yanked my chain the Victorian way!
Clearly you didn't click this video yesterday like I did. 😂 I was like, YES!! NEW CROCOMBE VIDEO and was left disappointed.
"If you don't have a good maid, tin food is passable"
(me, eating tuna straight from the tin) She said it, so it's OK!
Any left over chicken goes into a white sauce with mushrooms, like Mrs Crocombe demonstrated, (chicken fricassee). served with rice. Sometimes I would make a chicken and mushroom pie, or a chicken soup or stir fry. Other left over meats were used in a salad, sandwiches or served with a gravy and and vegetables. The use of left over meat recipes came from my mother and grandmother who had to make the most of their meat ration during the Second war years.
Perfect way to start December! ❤️👍🏻
Oh man, I wanted the croquette recipe!
Came for the recipe, stayed for the shade.
I'm intrigued by that gravy. Might have to try it soon!
I laughed at the cutting the meat into shapes and thought oh how wasteful! Then thought, no, it'll go to the servants. Sure enough... 😂
😊
You should look up what luncheon is as a type of meal and you'll be cackling into the aether because of Mrs. Crocombe's comment about the gravy that could be served as a middle-class family's dinner entree
@@adlirez yes I know what luncheon is. That bit was very funny 😂
@@moniquem783 yeah XD
I didn’t know exactly what luncheon is so I had to look it up, and let me tell you wHEN I DID A DOUBLE TAKE AT THE SHADE
@@adlirez Australian culture still retains quite a few of the old British terms. We have a thing called luncheon meat. A processed log of meat that is sliced up on sandwiches. Definitely for middle or lower class families 😂😂😂, but the term luncheon still gets used here. It’s not in day to day conversation anymore though.
No quicker way to wake my cat and set him on viewing alert than the opening notes of your theme song. When there were close ups he tried pushing your glasses up and patting your cheek all the while purring g up a storm
Excellent, as always! Thank you so much, Mrs. Crocombe & the team! You are doing a fantastic job, making so many people calm & happy!
Such a strange dish! While it doesn't necessarily look bad, it's nothing like what I think of when someone says hash. I love seeing food evolve and change as we do
It looks very bad.
It looks very bad. The only thing making it look okay i ms the potato things and she didn’t even show us how to make those.😂 just the dish in the middle that looks like someone ate it already😂
Great start to December. Would be lovely to have another episode as a Christmas present to the world of discerning viewers
Beautiful! I'm with your Ms.Crocombe, there should never be food waste in a kitchen! Something can be made out of the remains of almost any meal. Sending Season's Greetings from Memphis, TN!
"A good cook never has waste in [the] kitchen."
That's one for the quote book.
Is it my impression or as we get more of mrs Crocombe the more advanced and progress we are getting..as though they are now the later years of her career with more engredents and equipment available. A lovely way to begin December with this video..hope theres a Christmas video.
I make something similar without egg yolks! 🤣 I don’t know when was the last time I bought bottles or canned mushrooms. For that matter, the only canned vegetable I buy is diced tomatoes. Most of it is fresh. For convenience I do buy frozen peas.
Yay! The holidays have officially begun. I love watching these during the holidays!!!❤❤❤
This is so similar to a hot veil ragout recipe my mom still cooks often today.. it’s been cooked in my family for ages in the south of Germany and is one of my favorite dishes ❤
Is it served hot or cold?
Oops, I just re-read your comment that had the answer to my question.
I have to agree that having the dish served hot sounds much more appealing.
Dang I was hoping for the croquettes recipe; I have a ton of potatoes to use up 😂 Still happy to see Queen Crocombe though!
LMAO I'm bringing this to xmas dinner so I never get invited again. ❤ Love this channel so much.
Hope things are well. Love Kathy as Mrs. Crocombe. This series brings joy and a smile.
If you could please do an episode on making the tounge, I'd love to see it. I've found old recipes, and know it used to be a very regular part of folk's menus, but seeing a "hands on" from Mrs. Crocombe would be awesome. I want to try cooking it as I, too, believe in a no-waste kitchen, which for me includes using as much of the animal as possible (minus liver which I just can't manage to like...but I'd happily pass on to someone who enjoys it lol).
Love cold tongue sandwiches. It was such a treat.
Mrs. Crocombe, a Waste Warrior, we need that kind of superhero nowadays.
I love the videos with Mrs Crocombe. Can you do this more regulary, or more often?
@Mel Moel - I understand your request, but keep in mind that English Heritage regularly puts out many videos. They are not always Mrs Crocombe, though Kathy Hipperson has been in a number of the videos that cover British legends and folk tales.
@@MossyMozart And she has played the daughter of the house riding horseback - SIDESADDLE!
@@MossyMozart I know, but she is my favorite as Mrs Crocombe explaining recipes. 😉
Mrs. Crocombe, could you show us how to make the potato croquettes? Will you? Please?
Something about these videos that have a very calming effect for me, puts me right into sleepy mode but not so much I fall asleep
What a beautiful, autumnal-looking dish. Love it 🙌🏻
Thanks Mrs. C! So glad I caught this. Been a bit lost for awhile. Just had to bury my head. I try to avoid the news when I can. Hope you guys are well there. This looked good to me without the meat too. Thanks EH🇬🇧🇺🇲🎄
Howdy howdy from Texas Ms Crocombe! Have a Merry Xmas and I do wish you a lovely new year full of love, joy and blessings. You're in my prayers always!
When she started with “the cold remains…”, I thought “well, time to bring out the rotting veal carcass from the fridge…” 😂
Along with the pigeon feet! 🤣🤣🤣
Of a bad kitchen aid
“if you don’t have a good maid, they’re passable” lol the shade
For the holidays and the new year, I'd like to see Mrs Crocombe in a new dress!
Royal blue!
There's a large part of me that's always wanted to serve in a traditional estate. These videos are very soothing at the end of a long day of not doing that.
“Here we use Jersey Royals, not the plain white potatoes that the poor people use”
I honestly believe that all potatoes taste practically the same regardless how pretty they look.
@@juliojimenez937 As far as "white" potatoes go, it's about how much starch is in the different types, which causes the texture and how the potato reacts to different preparing/cooking methods because of that. Get a bunch of different types with different starch levels, and try to make mashed potatoes with each one, and you will get dramatically different results. Some will be like paste and inedible. Some won't hold liquids well at all, others will stay very fluffy.
@@juliojimenez937 you don't cook, do you? Different potatoes have different levels of starch and sugar, giving them completely different taste and texture. I would never use a Russet in place of a Golden, for example.
@@juliojimenez937 jersey royals taste different to most other potatoes
Always enjoy watching you cook Mrs Crocombe. Love from Malaysia.
I would love for a collaboration with sorted food. I can really see ben enjoying himself.
Omg I just tweeted about this. Ben would love it for sure.
She said “if you don’t have a good maid” at 4:50 . I am the maid in my home! I try my best…lol
Just hearing her “hello” makes me feel happier 🤗❤️
Excellent! Mrs C best get on the maids - her copper needs a good polish! LOL
Oh wow so we get to see the croquettes Avis suggested for the vegetarian while having tea with Mrs. Warwick.
Makes me wonder if these are extra croquettes from that tea.
That looks delicious! In my middle class household, I would be quite satisfied with that as a dinner entree. Are you intended to actually dress it with a sqeeze of fresh lemon?
Relaxing with Mrs Crocombe is the perfect birthday
Happy (belated) birthday, sweetheart 💙 I hope it was everything you hoped it could be
I need Mrs. Crocombe in my life WAY MORE than I get her now!! I love her! ❤
She's baaaaaack. Mrs. Crocombe, the queen of shade, to brighten our dark winter days