Regina Billotti : Not so much with boiled foods. Boiling water stays at a pretty steady temperature. If you’re baking or broiling something, temperature control is much more of an issue.
I agree! She is the star of the channel. Love her videos! Definitely fill out the survey the channel linked in their comments for more support for Mrs. Crocombe!
This is my favorite video of mrs, crocombe’s recipes because you think it’s done but it keeps going. each step it a slap to the face. First you boil the bird, then mayo, then stab some sticks into it and throw some fancy leaves and call it a dish
Maybe this dish is why the Braybrookes fired her. (You can see it in the English heritage site, she served as a cook for just some years instead of a more prestigious male french chef)
@@YTistooannoying As I remember, the "Mrs" was used by a female cook, married or not, at this time. If you remember the PBS series "Upstairs, Downstairs", the cook was Mrs. Bridges (who does marry Hudson, the butler, at the end of the series).
After the turkey boiled, brush with some garlic butter, and broiled in the oven, then served it with some mushroom & caramelized onion gravy, alongside some mashed potatoes.
I see a lot of persons disguisted with this, but, as a french person, I have to say that galantine is a pretty common charcuterie in France, made like a big sausage cut in slight slices, with chicken, pork and pistachios. And it's quite good ! (I admit the amount of mayonnaise is a bit extreme, but once again, handmade mayonnaise is nothing like industrial one). I guess that with all our charcuterie, we are used to cold cooked meats so I'm cool with it ^^ I would never have thought that it was such a classy dish in the victorian era though ! Thanks Mrs Crocombe !
Lily Kiss I guess the texture of the mayo on the outside just looks a little... ick. Wouldn’t it look better if you served it sliced anyway, rather than whole like that? It’s not as if there are any juices to leak out, if you’re serving it cold, and that way the stuffing is on display.
@@Corbeaux08 But then it would lack the elaborate grandness. This was still the time when haute cuisine had these kind of "medievalish" (think of roasted peacocks and swans of Tudor dinners) spectacle dishes in their dinners and much effort was made to the presentation of dishes, which were served all at the same time on the table in huge setting (service à la francaise). This changed in the turn of the century when chefs (most notably Escoffier) started to simplify higher cuisine and serving of food changed to our modern style, serving each course separately (aka service à la russe).
I thought this was an essentially French dish, my Mum has it in her Jacques Pepin-Julia Child cookbook. Looked like a lot of work there, still looks like a lot of work here!
@@andeluvianspeeddemon4528 unfortunately there was too much mayonnaise for this dish to be elegant. Mayonnaise is suppose to add flavor, not be the flavor.
I think the problem is with the immediate reaction about mayonnaise as well. See, American mayonnaise stinks, at least, the kind you buy in the supermarche is. But real, home made mayonnaise? I could imagine this being quite flavorful with it.
@@t3knosoulz Agree, but they were fashionably atrocious! Mrs crocombe's decorations on the other hand look like made by an aspirational wannabe middle class cooker lol *I SAID IT - now proceeds to lock my door so she cannot walk in an stab me several times
It looked like that poor Bird needed PRAYER n Ms cooking lady needed 911 to escort her out and keep her from the kitchen FOREVER!!!!! KEEP THAT KITCHEN CLOSED!!!
@@danielle5253 Yessssss Yessssss!!!! PRAYER IS NEEDED FOR THAT MAYONNAISE ON THAT POOR TURKEY!!!!! NOW THIS NEW THING CALLED THE CORONAVIRUS GOING ON!!!!! SHE TRYING TO KILL EVERYTHING N EVERYONE EITHER WAY 😂😂😂😂😂
In my country, the term "bird" jokingly refers to a man's genitals. I started to crack up when she said "A medium BIRD will take about an hour and a half. But mine will take longer" Damn gurl. Chill😂😂😂
tytytytyty its just that you would expect a Person to watch the Video who considers cooking it or at least eating the meal shown in it. That goes to show that this video is enjoyable beyond what is actually shown in it.. Its the how. Not eating meat means saving lifes of animals AS well AS not contributing to climate change in this particular way.
I would love to also see the other people who run the house that she often talks about. Victorian gardening tips with the gardener, cleaning/decorating tips with the maid, etc.
lol i'm dying! mostly because i watched the latter half of the video in horrified silence -- and then burst laughing with relief seeing that everyone else did the same.
Me too, that's why I made this: www.change.org/p/english-heritage-give-mrs-crocombe-her-own-series?recruiter=42626065& It only takes a minute to show your love to Mrs Crocombe :)
I find myself watching Mrs Crocombe's videos again and again, they work like a sort of ASMR for me beside giving me ideas for my own cooking and improving my English.
Me too! I was so disappointed! I do believe that if you tweak the recipe it would be delicious. Maybe roasting the turkey instead, having a gravy in the side instead of mayonnaise, and no pickled walnuts or parsley on top!
It looks like the mayo-covered abomination salad that is traditional to most Eastern European countries. Boiled veg and meat, mixed with mayo, covered in mayo.
I'm afraid I can't find any English recipes for it, so here it is: www.retetecalamama.ro/wp-content/uploads/2017/12/salata-de-boeuf-reteta-cu-poze-cum-se-face-salata-de-bef-salata-de-buef-salata-de-biof.jpg
The mayo used here is vastly different from US mayo - this one is homemade so it tastes very different. I am not a fan of US mayo at all, perhaps because I am so used to Dutch brands, but we have a brand which tastes quite similar to homemade, which is called 'Zaanse'. I am pretty sure homemade mayo on the outside will be pretty nice with this :)
"A medium sized bird might take an hour and a half. But I think mine would take a little longer ;)." =)) They took quite a lot back in the Victorian times. :))
Lots of comments mention about brown paper n mayonese..ofcourse brown paper is peeled off,It's the turkey skin that many mistake to be brown paper..and regarding mayonese, olden days cooking are obviously different from our new generation cooking style..they tried and tested many recipes In different methods which subsequently gave us the recipes which we hav now.so lets not judge them..i love how these guys post detailed ingredients list n method in description box.
bro they ate pig heads, you either need to be really cold year round or be accustomed to it from childhood to find that tasty, they're just accustomed to different stuff that'd be kinda off-putting to us today. they'll often make some kind of sense, taste wise, and be edible to some degree, but off-putting for sure, and so we will judge them for the heinous crime of adding gelatinous mayo on cold boiled turkey
Don’t forget, back then the mayonnaise would be probably home-made, which is quite different from what we are used to, I imagine. It’s got much more delicate taste.
Being French, I was brought up with homemade mayonnaise, which is totally different from the shop bought stuff. My mother's mayonnaise was legendary amongst our relatives and friends and they always looked forward to it when visiting.
"my coment wasn't an invitation for speculation on why victorians had short lifespans" Then don't speculate by posting an ignorant (and incorrect) comment like that. People can post what ever they want on your comment, and their reply was even on-topic with your comment. Your comment shouldn't even have that many likes; it's quite cringy, really.
I'm a bit unsure about the mayonnaise 🤔, and so much of it but the actual bird looks delicious inside. I don't remember any salt but who cares, I just love to see this lady cook and how she talks as if she's gossiping. 😊
You could add salt to the water as you boil it. That would infuse the Turkey and make the broth more flavorful. As a matter of fact, I would likely add some garlic cloves and other herbs to the water just for the sake of the broth, only because good broth is so delicious and useful in many ways.
This looks delicious! I'm certainly going to give it a try. Funny how people think the mayo is odd, but I've never had a cold turkey sandwich without mayo. Turkey without mayo is gross (too dry).
Me too! That's why I made this at the risk of looking ridiculous... I saw some people proposing to make a petition to show our interest and it had hundreds of likes but no petition to be seen so I just did it: www.change.org/p/english-heritage-give-mrs-crocombe-her-own-series?recruiter=42626065& It only takes a minute to show your love of Mrs Crocombe
Me: "Stuffing not so bad, stitch is up, how long do ya roast it?" Ms Crocombe: "Now were gonna boil it, cool it and then slap some mayonnaise all over it." Me: "Nah, I have to tweek this recipe."
All I can think of is how much my grampy would love these! He passed two years ago but he loved stuff like this. These are so interesting and these recipes were So unique
samantha beal ohhhhh my aching belly! I actually laughed like crazy, literally. 🤣🤣🤣🤣 Thank you i needed a hearty laugh! Mainly because thats exactly what I thought too...
I totally agree so I made this because why not? www.change.org/p/english-heritage-give-mrs-crocombe-her-own-series?recruiter=42626065& We're already half way through the objective of signature Let's show her some love! Thanks for the help, these videos are too rare
The people Mrs Crocombe would cook for, though, were rich and noble. Their living conditions were much better than average, even though they had these lavish dinners with lots of wine and heavy food 😁
I can see why too tbh. You have to remember one of the main purposes of sharing these recipes is to inform on a historical matter and provide authenticity. So it may not be the safest and most fool-proof way to eat or cook considering food-borne illnesses were more common in earlier times.
Slytherin's heir Factually incorrect. “The Victorian era was a time of unprecedented population growth in Britain. The population rose from 13.9 million in 1831 to 32.5 million in 1901. Two major contributary factors were fertility rates and mortality rates.” Yes, the social inequities of the Industrial Revolution did mean that many people suffered a much worse quality of life, but productivity did go way up (so fewer people starved to death), and medicine was an improvement from what it had been. Infrastructure was improved such that the incidence of water-borne illnesses like cholera and dysentery went way down, and things like vaccines, anesthetics, and sterilization techniques were developed. Yes, the Victorian era was a shitty time to live in, in many ways, but you have to look at the entire picture. We wouldn’t have the comforts, liberality, and technology of our modern life if the Victorians hadn’t laid the groundwork.
Glad to have filled in the survey. This video has been a treat! Love them all and I agree with the comment below. Mrs Crocombe does need her own series of not less than thirty minutes per episode. Many thanks! Also, could you do videos exploring the work done by the other servants? We need this cookbook in the earliest possible time-frame! A really big, gorgeous one with lots of lovely in costume pictures! The china! The linen! The dining table! The glitz!
While some viewers have said that Mrs. Crocombe should host a show of her own, clearly, this would be a challenge. What I wish is that a series similar to the marvelous "Victorian Kitchen" with the late Ruth Mott might be produced showing how the kitchens of a country estate operated on a daily basis, both upstairs and down. The aforementioned series was removed from UA-cam after only a short period of time. I believe it was a series of six episodes featuring Dinner, Lunch, Tea, Picnic's, Breakfast, and Supper.
I still want to see more and I watch a lot (ok I'll admit a ton of youtube) so I still made this: www.change.org/p/english-heritage-give-mrs-crocombe-her-own-series?recruiter=42626065&
I've made a similar recipe on several occasions. I roasted the turkey instead of boiling it, and I served it hot. My stuffing was more basic and savory (sausage meat with sage, thyme, rosemary, etc.) You can use the bones to make stock while you roast the bird, which can be used for a great gravy. It's also very easy to carve in the end.
Nicholas Miller : Yes that is the modern way to make this nice and tasty! What about pickled walnuts? Never heard of them, don't know where to find them, not sure what they might taste like. Prunes make sense. But pickled walnuts? Yikes!
Me too, that's why I made this: www.change.org/p/english-heritage-give-mrs-crocombe-her-own-series?recruiter=42626065& It only takes a minute to show your love to Mrs Crocombe (it's not a dodgy link btw :) I just want to see more as they're pretty rare...)
I started watching 18th Century Cooking this year and these videos were suggested to me. I would love to see a video with Mrs Crocombe and John Townsend cooking and discussing the similarities/differences between the 18th century colonial and Victorian cooking. Thank you English Heritage, Mrs Crocombe and Audley House for this series and I am very anxious to see more. This is the type of cooking shows that I like, not the pompous asses (being polite) that are offered by Food Network and the like.
Haruki Victorians wouldn't have had cucumber in winter- its highly seasonal and was only really available until late summer before the days when we could just fly it in from somewhere hot!
Absolutely fantastic! I don't understand the outrage at covering the turkey with mayonnaise. No one is going to eat the whole of the mayonnaise. Each guest will get only the mayo that is in the slice of turkey he gets. Sounds delicious!
Cold turkey + mayo sounds like a weird combo, but it's less weird when you consider it in the context that it's gonna be cut up and made into a sandwich.
This is so fascinating. A few of my fellow American friends were a little taken aback by the coating of mayonnaise, but I reminded them that most people enjoy mayonnaise on a turkey sandwich, so what is the difference? Besides, you are going to eat a slice of it, you're not going to be licking the mayonnaise off the whole bird, for goodness' sake! Another well done video from Mrs. Crocombe and ENGLISH HERITAGE (of which I am a proud supporting member).
@@EnglishHeritage I had been wondering that myself, since it looked as though the thread she used to sew it together was still there. Maybe just indentations?
Pickled walnuts are amazing. A necessary product of England, where it's often not warm enough for walnuts to reach maturity, so we have to cook them up into something edible!
You lost me at ‘cover it in mayonaise and serve cold’. No offense to you as it seems to be a traditional dish but it doesn’t sound too appetizing if I’m honest :’)
4:49 What on EARTH? Hahahahaha, old cooking is weird sometimes. X'D Tenderly mend your dinner like a mitten. Bundle it up like a baby. Dip it in for a nice long hot bath. Take it out. Then you just SLATHER that sucker with a two-inch sheet of Jell-O Mayo. Decorate it old-fashion T.V antenna bunny-ears style... don't forget those pickled walnuts....??????? Seriously, the only normal part of this whole thing was the parsley.
Oh lord, I am laughing so hard I’m crying right now! I saw the what on earth is it just kept going and I just kept laughing harder and harder. Thank you for this comment, you made my day 😂😇
I re-watched this video tonight. First time around the thought of boiled turkey... bleeech... but this time I noticed that beautiful stock! Wondering... after boiling it and getting that gorgeous stock... which will make a beautiful gravy... could you toss it under the broilet for a few minutes to crisp and brown it up without cooking it to death?
“A medium sized bird might take an hour and a half but I think mine might take a bit longer” odd flex but okay Mrs Crocombe
Well at the risk of saying the obvious, she's cooking in a wood or coal fired oven, not a modern oven. Much more room for error.
Since this is going up to the main table it's of course huge and lovely ;) only the best for her lord and lady.
Regina Billotti : Not so much with boiled foods. Boiling water stays at a pretty steady temperature. If you’re baking or broiling something, temperature control is much more of an issue.
Holly gibbon she works for a family that is rich enough to have bigger than a medium sized bird!
Did all comments here try to neglect the actual point 🤔
Mrs. Crocombe needs her own series, an entire half hour of Victorian cooking and house keeping, throw in some embroidery for variety.
I agree! She is the star of the channel. Love her videos!
Definitely fill out the survey the channel linked in their comments for more support for Mrs. Crocombe!
Yes! I've been thinking the same thing. She's honestly the highlight of this channel. (The whole channel is great, she is just the best part.)
absolutely!
I want to marry her lol
Spiral Breeze Absolutely !!
Girls: "I'm very traditional."
Mrs. Crocombe: "Hold my beer."
J35h13 *Brandy
Jajajjaja!! I loved this comentary
U mean hold my Brandy 😂😋
@John Whirling No, turbot kettle.
*Water Ice
This is my favorite video of mrs, crocombe’s recipes because you think it’s done but it keeps going. each step it a slap to the face. First you boil the bird, then mayo, then stab some sticks into it and throw some fancy leaves and call it a dish
.....annus...
So you mention the leaves but not the *pickled* walnuts?!
Maybe this dish is why the Braybrookes fired her.
(You can see it in the English heritage site, she served as a cook for just some years instead of a more prestigious male french chef)
@@uncuentofriki3635 i can't find anything about her being fired, just that she left in 1884 and was married and ran her own business until her death.
@@YTistooannoying As I remember, the "Mrs" was used by a female cook, married or not, at this time. If you remember the PBS series "Upstairs, Downstairs", the cook was Mrs. Bridges (who does marry Hudson, the butler, at the end of the series).
when you realize it's basically just an inside out turkey sandwich...
You put that sentence back in your mouth
you use gelatinized mayo in your turkey sandwich?
@@suzannalytle2758 yes
@@Grumplebumple you know its true
No cheese. 😪
"I'm going to decorate it..." Oh how lovely! "...with mayonnaise." IIiiiight imma head out.
Lol
Lmaoooo
😂🤣
Same though tbh 🤣
I LOVE MAYO im eatin it with ma tuna in ma sandwich
After the turkey boiled, brush with some garlic butter, and broiled in the oven, then served it with some mushroom & caramelized onion gravy, alongside some mashed potatoes.
Sounds delicious. We'd love to try this out.
That sounds delicious!
I'm drooling. And it's way past Christmas at the time of my reading. Help.
Considering this dish versus the traditional turkey, this sounds a lot quicker to make.
nanda anindita yes!
Nobody:
British people: M A Y O N N A I S E J E L L O
No one does that in the UK or any other country in the world. It's just this crazy bish
Azshmo Mayonnaise with gelatin was huge in the 1950’s, lol
😫
🤢 🤢 🤢 🤢
@@melaniehc4761 I mean, this used to be the British way of cooking aight?
Cold turkey with gelatinized mayo, this should be a war crime, damn
I mean, these are the same people that gave China a crippling opium problem so they could trade opium for tea
Put between bread. Bam. Delicious!
I almost pissed myself reading this comment😂
@@SonofSethoitae PEAK ENGLAND
@@SonofSethoitae you really hold a grudge
nobody:
Mrs. Crocombe: “armonds”
🤣 🤣 🤣 🤣 🤣 🤣 🤣 🤣 And vinillarrrr
That's the way it should be pronounced
Kyrham Nehlang that doesn’t make sense. She doesn’t pronounce anything else with an “al” that way.
and for decoration: angelicaRR
@@kyrhamsingkharnehlang4844 according to who?
Me: *watches her cook*
*my mom walks in*
*"oh you've caught me having 5 minutes mother"*
@kwalies , Olivia Sun, it's from another of her videos you uncultured peasants.
😂🤣
Tam Lint oh yeah thats the one where she’s (ahem) tending to herself and notices us and goes “OH You caught me having five minutes”
Oh hell, this tickled me so much! I'm literally crying laughing!
I dont understand. What does this mean?
I see a lot of persons disguisted with this, but, as a french person, I have to say that galantine is a pretty common charcuterie in France, made like a big sausage cut in slight slices, with chicken, pork and pistachios. And it's quite good ! (I admit the amount of mayonnaise is a bit extreme, but once again, handmade mayonnaise is nothing like industrial one). I guess that with all our charcuterie, we are used to cold cooked meats so I'm cool with it ^^ I would never have thought that it was such a classy dish in the victorian era though ! Thanks Mrs Crocombe !
Lily Kiss I guess the texture of the mayo on the outside just looks a little... ick. Wouldn’t it look better if you served it sliced anyway, rather than whole like that? It’s not as if there are any juices to leak out, if you’re serving it cold, and that way the stuffing is on display.
@@Corbeaux08 But then it would lack the elaborate grandness. This was still the time when haute cuisine had these kind of "medievalish" (think of roasted peacocks and swans of Tudor dinners) spectacle dishes in their dinners and much effort was made to the presentation of dishes, which were served all at the same time on the table in huge setting (service à la francaise).
This changed in the turn of the century when chefs (most notably Escoffier) started to simplify higher cuisine and serving of food changed to our modern style, serving each course separately (aka service à la russe).
I thought this was an essentially French dish, my Mum has it in her Jacques Pepin-Julia Child cookbook. Looked like a lot of work there, still looks like a lot of work here!
@@andeluvianspeeddemon4528 unfortunately there was too much mayonnaise for this dish to be elegant.
Mayonnaise is suppose to add flavor, not be the flavor.
I think the problem is with the immediate reaction about mayonnaise as well. See, American mayonnaise stinks, at least, the kind you buy in the supermarche is. But real, home made mayonnaise? I could imagine this being quite flavorful with it.
Her: "Now i am going to decorate it"
Also her: *Stabs it with 3 metal sticks and throws leaves over it*
Her Aswell: "There we are"
Terrainaheadpullup I know right I love this channel and watching mrs crocombe but her decorations are pretty bad 🤦🏻♀️
@@mickyt5523 Victorian foods in general were decorated pretty atrociously and that carried on even into the 1950s 😂
@@mickyt5523 perhaps we should give her a bit of slack, as the actress herself isn't a trained chef.
what, you egg? [she stabs it]
@@t3knosoulz Agree, but they were fashionably atrocious! Mrs crocombe's decorations on the other hand look like made by an aspirational wannabe middle class cooker lol
*I SAID IT - now proceeds to lock my door so she cannot walk in an stab me several times
You had me right up until you boiled it.
you can boil it, fish it up, then put it on a pan, wont get as dry
I kept thinking of how much flavor is lost to the stock when she boiled it.
Why boil everything? It's so sad lol
@Honin Akecheta this entire era looked sad lol
Jordan Smithson what got me is its meant to be a COLD DIsh I was like what?
I must say, I approve of replacing the bones of animals with sausage.
IM OBSESSED WITH THIS SERIES PLEASE MAKE MORE
Sharminneee me too but I think I'm more obsessed with this lady. She's an immaculate actor for this part.
Sharminneee SAME
SAME!
I'M OBSESSED WITH VICTORIAN ERA
@@dragonboimmdvideos me too
Thank you for making these clear spoken, interesting and well filmed videos. They are such fun to watch.
Ms. Crocombe can speak for hours and I'll be willing to listen with perseverance. She sounds soothing and everything about this video feels like home.
When she unwrapped it after cooking, it looked like a corpse!
Ian Suen It looked like a mummified 👶🏻 baby, 😂😂😂😂😂😂
It looked like that poor Bird needed PRAYER n Ms cooking lady needed 911 to escort her out and keep her from the kitchen FOREVER!!!!! KEEP THAT KITCHEN CLOSED!!!
😂😂😂😂😂
@@alneshiasaint-hubert1595 I laughed so hard at this comment I nearly choked to death on my sip of water. Bird needs prayer....dying🤣😂🤣
@@danielle5253 Yessssss Yessssss!!!! PRAYER IS NEEDED FOR THAT MAYONNAISE ON THAT POOR TURKEY!!!!! NOW THIS NEW THING CALLED THE CORONAVIRUS GOING ON!!!!! SHE TRYING TO KILL EVERYTHING N EVERYONE EITHER WAY 😂😂😂😂😂
In my country, the term "bird" jokingly refers to a man's genitals. I started to crack up when she said "A medium BIRD will take about an hour and a half. But mine will take longer"
Damn gurl. Chill😂😂😂
In what country do you live?
bebird
ya had me until “now the bird is cold” and “cover in mayonnaise”... looks great up until then, after..nope!!
Cynthia Weller I think it doesn't look the best but probably tastes great.
Cynthia Weller Actually a cold turkey meat with mayonnaise is very yummy. I often make a sandwich with turkey and mayonnaise and its delicious ;)
I agree. I used to love turkey and coleslaw sandwiches when I used to eat poultry.
Cynthia Weller omg! Disgusting 😷 but I enjoyed the presentation and its cool to know what aristocratic people ate in the 19th century.
Just said the same thing! Why the mayonnaise?!! And why cold?!! 😝
I dont even eat meat....but I love this woman!!! I watch just for her......and the various vessels used for cooking.....the English...I love them!!!
Same here lol. Vegetarian and dont even know why im watching this.
R. Dhammapali Same here
Saame :-) :-) :-) (vegan)
I eat meat and watch chefs make salads. For someone so against animal cruelty, you sure sit on quite the high horse.
tytytytyty its just that you would expect a Person to watch the Video who considers cooking it or at least eating the meal shown in it. That goes to show that this video is enjoyable beyond what is actually shown in it.. Its the how. Not eating meat means saving lifes of animals AS well AS not contributing to climate change in this particular way.
I would love to also see the other people who run the house that she often talks about. Victorian gardening tips with the gardener, cleaning/decorating tips with the maid, etc.
Great ideas! Thanks for sharing.
I just came here from videos of the dairy lady and the third gardener! So awesome!
They have one about making butter. So interesting!
The comments are killing me..
I've never laughed so hard in public.
Same here 🤣
Ikr lol
lol i'm dying! mostly because i watched the latter half of the video in horrified silence -- and then burst laughing with relief seeing that everyone else did the same.
bob ross of cooking. relaxing and there’s no way i could follow along.
I watch this channel just for her cooking 🤗
Me too, that's why I made this:
www.change.org/p/english-heritage-give-mrs-crocombe-her-own-series?recruiter=42626065&
It only takes a minute to show your love to Mrs Crocombe :)
Me 2❤️
Me too!!
sounds like the video is starting at 0:00
"cooking"
Yes Mrs Crocombe again i love her so much
I find myself watching Mrs Crocombe's videos again and again, they work like a sort of ASMR for me beside giving me ideas for my own cooking and improving my English.
My face while Mrs. Crocombe is stuffing- :D
My face when Mrs. Crocombe coats it in mayonnaise- D:
Me too! I was so disappointed! I do believe that if you tweak the recipe it would be delicious. Maybe roasting the turkey instead, having a gravy in the side instead of mayonnaise, and no pickled walnuts or parsley on top!
@@rosemaryaragon2917 Yea, once the meat is cooked you can certainly modify the recipe
I didn't know I could turn vegan in under 6 minutes.
Turkey and mayo is the reason why many will become vegans
That looks disgusting
I has become a vegan since the pigeon pie vid
o0O0o o0O0o *have not has
😂LMAO
Me: Wow! That sounds pleasnt
Mrs Crocombe: Before you boil it...
Me: Oh. Nevermind.
And she didn't even pan fry it or roast it to get the skin all nice :(
Boil: eh... okay
Cold: uh
Mayo: NOPE
>cover in mayonnaise with gelatin in it
>pickled walnuts
This is the whitest thing I've ever seen
Right!!
Boiling it makes the meat really tender that’s why
I guess... if you're going to put mayo on your sandwich of cold cuts anyway... same difference... but, still....
JoAnna Wheaton Mayo on the outside?
It looks like the mayo-covered abomination salad that is traditional to most Eastern European countries. Boiled veg and meat, mixed with mayo, covered in mayo.
Rebeca Stanca "Abomination salad"?
I'm afraid I can't find any English recipes for it, so here it is: www.retetecalamama.ro/wp-content/uploads/2017/12/salata-de-boeuf-reteta-cu-poze-cum-se-face-salata-de-bef-salata-de-buef-salata-de-biof.jpg
The mayo used here is vastly different from US mayo - this one is homemade so it tastes very different. I am not a fan of US mayo at all, perhaps because I am so used to Dutch brands, but we have a brand which tastes quite similar to homemade, which is called 'Zaanse'. I am pretty sure homemade mayo on the outside will be pretty nice with this :)
Yes, Shes back! I've been waiting!
Ohhh I bet she’s going to make a nice gravy with the stock.... nope. Adds an ungodly amount of mayo.
The stock would have been saved and used for another dish.
"The amount of stuffin' depends on the size of your bird"
_That's what she saaaaaid_
OMG!!! Cannot stop laughing---GOOD one, Jum-B!!!!!!!
"A medium sized bird might take an hour and a half. But I think mine would take a little longer ;)." =)) They took quite a lot back in the Victorian times. :))
Bwahaha
I'm impressed by how seamlessly you remain in character. A very entertaining video, indeed. Great work!
I keep watching the same episodes over and over again because I cant stop watching and I love this lady 😳
Lots of comments mention about brown paper n mayonese..ofcourse brown paper is peeled off,It's the turkey skin that many mistake to be brown paper..and regarding mayonese, olden days cooking are obviously different from our new generation cooking style..they tried and tested many recipes In different methods which subsequently gave us the recipes which we hav now.so lets not judge them..i love how these guys post detailed ingredients list n method in description box.
Where would you find pickled walnuts?
Whole Foods market. Lucky's Market also.
Tegan Bigone see do not have Lucky Market here. But we do have Whole Foods.
Pickled walnuts, avsb. During the holiday season, in the baking section..
bro they ate pig heads, you either need to be really cold year round or be accustomed to it from childhood to find that tasty, they're just accustomed to different stuff that'd be kinda off-putting to us today. they'll often make some kind of sense, taste wise, and be edible to some degree, but off-putting for sure, and so we will judge them for the heinous crime of adding gelatinous mayo on cold boiled turkey
Don’t forget, back then the mayonnaise would be probably home-made, which is quite different from what we are used to, I imagine. It’s got much more delicate taste.
still looks unappetizing
So it's not as sour?
@@roastingnerd8545 It's delicious! Homemade mayonnaise is great!
Being French, I was brought up with homemade mayonnaise, which is totally different from the shop bought stuff. My mother's mayonnaise was legendary amongst our relatives and friends and they always looked forward to it when visiting.
oh so thiiissss is why victorian people had short life spans
sid viscus or yay know no anti biotics
@@I_AM_HYDRAA my comment wasn't an invitation for speculation on why victorians had short life spans.
@@sidviscus do try not to wave your ignorance in public
@@margaretbarclay-laughton2086 do not try to wave your lack of a sense of humor in public.
"my coment wasn't an invitation for speculation on why victorians had short lifespans"
Then don't speculate by posting an ignorant (and incorrect) comment like that. People can post what ever they want on your comment, and their reply was even on-topic with your comment. Your comment shouldn't even have that many likes; it's quite cringy, really.
1:07 I love how she says "which is a BIT of a job"
I adore this series and hope English Heritage keeps the videos coming. Happy Holidays to all!
I'm a bit unsure about the mayonnaise 🤔, and so much of it but the actual bird looks delicious inside. I don't remember any salt but who cares, I just love to see this lady cook and how she talks as if she's gossiping. 😊
I thought the same, then I remembered how salt sausage is!
You could add salt to the water as you boil it. That would infuse the Turkey and make the broth more flavorful. As a matter of fact, I would likely add some garlic cloves and other herbs to the water just for the sake of the broth, only because good broth is so delicious and useful in many ways.
When I see Mrs. Crocombe, all my worries and anxieties flutter away.
This looks delicious! I'm certainly going to give it a try. Funny how people think the mayo is odd, but I've never had a cold turkey sandwich without mayo. Turkey without mayo is gross (too dry).
Thank you!!! I'm glad I'm not the only one who thought that.
I FKING LOVE MRS CROCOMBE
Now, we need the video for the Roastbeef as centerpiece of the Christmas table 😱😱
Not really related, but one of my family jokes was to refer to roast beef as roast beast.
D. Cummer ahahahahahha xDD
@@d.cummer2652 From The Grinch, by Dr. Seuss
I hope not. It might be smothered with gelatin mustard.
Who else is in love with this series 😍😍😍
Me too! That's why I made this at the risk of looking ridiculous...
I saw some people proposing to make a petition to show our interest and it had hundreds of likes but no petition to be seen so I just did it:
www.change.org/p/english-heritage-give-mrs-crocombe-her-own-series?recruiter=42626065&
It only takes a minute to show your love of Mrs Crocombe
Nothing this woman makes seems appetizing but she’s quite the character 😂🥰
Marwa Fedda lmfao you killed me 😂😂
📠
Clearly you haven't seen her pigeon pie! 😂
@@gildamorselli6735 LOL
I made her soup for the poor and that was really nice, very cheap too.
I would like to see videos of them eating it afterwards. “The Victorian way”
And then throwing up in the champagne bucket, the Victorian way.
Then dying due to salmonella infection from all those raw meat fillings. Obviously the Victorian way.
and watch how they bury the people who died eating this dish.. and ofc, the Victorian way.
Watching Mary Ann nibble on the trotters before crocombe made the gelatine, the Victorian way
This episode had me cracking up. First she boils it, then we find out it’s served COLD and slathered with mayonnaise! Hilarious!
love this series but covering the bird in mayonnaise really looks gross haha
Captain Marvel same HAHA
Eating it cold sounds gross too
Same.. but it's interesting to see what they eat
daintykinz I used to love hot open faced turkey sandwiches as a kid
Mayonnaise mixed with gelatin to make it stick.
Tasty who??? Haha! I AM IN LOVE WITH THIS SERIES!
dont fcking play with my Alvin Zhou from tasty!!! he's hot!!!
Me: "Stuffing not so bad, stitch is up, how long do ya roast it?"
Ms Crocombe: "Now were gonna boil it, cool it and then slap some mayonnaise all over it."
Me: "Nah, I have to tweek this recipe."
I thought the EXACT same thing!...lol
Because OMG trying something made differently will destroy my world. /sarcasm
@@Mama_Badazh ma'am have you ever smelled boiled poultry
*tweak
All I can think of is how much my grampy would love these! He passed two years ago but he loved stuff like this. These are so interesting and these recipes were So unique
me: oh this sounds great
Mrs. Crocombe: now after we've boiled it
me: oh shit...
samantha beal ohhhhh my aching belly! I actually laughed like crazy, literally.
🤣🤣🤣🤣
Thank you i needed a hearty laugh! Mainly because thats exactly what I thought too...
you had me until "boil it" but it'd be interesting to see roasted
Please never stop making these!
"Butter my muslin," sounds like a weird Southern thing.
Laughing out of control!!!!
Like something Blanche Devereux would say!
@@armandami crying with laughter Thankyou..best comment.
Southern America: Well butter my biscuits!
Victorian England: Oh dear, well butter my muslin!
The music is so festive I love it!
We need MORE MRS CROCOMBE!!
I totally agree so I made this because why not?
www.change.org/p/english-heritage-give-mrs-crocombe-her-own-series?recruiter=42626065&
We're already half way through the objective of signature
Let's show her some love! Thanks for the help, these videos are too rare
"Like a parcel"💕💕💕
I can physically feel my endorphins being released
I can see why a lot of people died during the Victorian Era. Please more of these. I live to see you do these old recipes.
Everybody dies, huny. Everybody. Including every single person who has ever eaten well and exercised.
The people Mrs Crocombe would cook for, though, were rich and noble. Their living conditions were much better than average, even though they had these lavish dinners with lots of wine and heavy food 😁
I can see why too tbh. You have to remember one of the main purposes of sharing these recipes is to inform on a historical matter and provide authenticity. So it may not be the safest and most fool-proof way to eat or cook considering food-borne illnesses were more common in earlier times.
Slytherin's heir Factually incorrect. “The Victorian era was a time of unprecedented population growth in Britain. The population rose from 13.9 million in 1831 to 32.5 million in 1901. Two major contributary factors were fertility rates and mortality rates.” Yes, the social inequities of the Industrial Revolution did mean that many people suffered a much worse quality of life, but productivity did go way up (so fewer people starved to death), and medicine was an improvement from what it had been. Infrastructure was improved such that the incidence of water-borne illnesses like cholera and dysentery went way down, and things like vaccines, anesthetics, and sterilization techniques were developed. Yes, the Victorian era was a shitty time to live in, in many ways, but you have to look at the entire picture. We wouldn’t have the comforts, liberality, and technology of our modern life if the Victorians hadn’t laid the groundwork.
There's something oddly soothing about these videos. Mrs. Crocombe seems like a lady with a plan for everything.
I showed the finish product to my mom, wasn’t allowed in the kitchen afterward.
bwahahahaha
Glad to have filled in the survey. This video has been a treat! Love them all and I agree with the comment below. Mrs Crocombe does need her own series of not less than thirty minutes per episode. Many thanks! Also, could you do videos exploring the work done by the other servants? We need this cookbook in the earliest possible time-frame! A really big, gorgeous one with lots of lovely in costume pictures! The china! The linen! The dining table! The glitz!
Thanks for your comment Daniel, we're glad you enjoy these videos and thanks for the idea to follow the other servants.
While some viewers have said that Mrs. Crocombe should host a show of her own, clearly, this would be a challenge. What I wish is that a series similar to the marvelous "Victorian Kitchen" with the late Ruth Mott might be produced showing how the kitchens of a country estate operated on a daily basis, both upstairs and down. The aforementioned series was removed from UA-cam after only a short period of time. I believe it was a series of six episodes featuring Dinner, Lunch, Tea, Picnic's, Breakfast, and Supper.
I still want to see more and I watch a lot (ok I'll admit a ton of youtube) so I still made this:
www.change.org/p/english-heritage-give-mrs-crocombe-her-own-series?recruiter=42626065&
xansdad55 Too bad it was removed. Did anyone say why it was removed?
Wait, Mrs. Crocombe is fictitious?!! She looked real to me.
She was a real person but here she's played by an actress
I'm well aware this is an actress...the real Mrs. Crocombe would be over a century old....
I love all ur cooking vids :D i wish u guys upload them more
I literally subscribed JUST for Mrs.Crocombe, she's the best
I truly appreciate the Christmas music in the background!!!
I've made a similar recipe on several occasions. I roasted the turkey instead of boiling it, and I served it hot. My stuffing was more basic and savory (sausage meat with sage, thyme, rosemary, etc.)
You can use the bones to make stock while you roast the bird, which can be used for a great gravy. It's also very easy to carve in the end.
Nicholas Miller that sounds much better...she lost me at the boiling and covered in mayo
Nicholas Miller : Yes that is the modern way to make this nice and tasty!
What about pickled walnuts? Never heard of them, don't know where to find them, not sure what they might taste like. Prunes make sense. But pickled walnuts? Yikes!
I could watch her videos every day!!
Me too, that's why I made this:
www.change.org/p/english-heritage-give-mrs-crocombe-her-own-series?recruiter=42626065&
It only takes a minute to show your love to Mrs Crocombe
(it's not a dodgy link btw :) I just want to see more as they're pretty rare...)
I started watching 18th Century Cooking this year and these videos were suggested to me. I would love to see a video with Mrs Crocombe and John Townsend cooking and discussing the similarities/differences between the 18th century colonial and Victorian cooking. Thank you English Heritage, Mrs Crocombe and Audley House for this series and I am very anxious to see more. This is the type of cooking shows that I like, not the pompous asses (being polite) that are offered by Food Network and the like.
a Christmas cook off between Mrs Crocombe and Mr Townsend would be epic
You should be on TV. Love the presentation, clarity and clear instruction etc. Absolutely Wonderful.
I was with you Mrs Crocombe until you painted the turkey with Fortified Power Mayo👀
I am drooling here! That looks so good.
Sometimes I think you really come from the past...
What? No cucumber???
Haruki Victorians wouldn't have had cucumber in winter- its highly seasonal and was only really available until late summer before the days when we could just fly it in from somewhere hot!
It's gross enough as it is
Watching these videos makes me realize how cooking has evolved so much. But one thing hasn't changed a bit, our love for good food. ❤
It's June..... now I can't wait for Christmas because of the tunes
Absolutely fantastic! I don't understand the outrage at covering the turkey with mayonnaise. No one is going to eat the whole of the mayonnaise. Each guest will get only the mayo that is in the slice of turkey he gets. Sounds delicious!
Cold turkey + mayo sounds like a weird combo, but it's less weird when you consider it in the context that it's gonna be cut up and made into a sandwich.
This is so fascinating. A few of my fellow American friends were a little taken aback by the coating of mayonnaise, but I reminded them that most people enjoy mayonnaise on a turkey sandwich, so what is the difference? Besides, you are going to eat a slice of it, you're not going to be licking the mayonnaise off the whole bird, for goodness' sake! Another well done video from Mrs. Crocombe and ENGLISH HERITAGE (of which I am a proud supporting member).
Deboning the turkey is an absolute professional job. Well done!
Nobody:
Mrs. Crocombe: some ARRmunds
I'm fascinated by these videos. Much appreciated!
What about the thread ? Wouldn’t it look awkward while slicing the turkey and the thread also comes out ?
pronita barua she removed the thread, if not. You should.
You need to remove the thread before decorating.
@@EnglishHeritage I had been wondering that myself, since it looked as though the thread she used to sew it together was still there. Maybe just indentations?
The next video should be: "Mayonnaise, The Victorian Way"
Super impressive! So glad I found this show.
Pickled walnuts are amazing. A necessary product of England, where it's often not warm enough for walnuts to reach maturity, so we have to cook them up into something edible!
The humble bragging in her videos kills me. I love it
Wow, your playlist is so wonderful. From Vietnam
You lost me at ‘cover it in mayonaise and serve cold’. No offense to you as it seems to be a traditional dish but it doesn’t sound too appetizing if I’m honest :’)
Not THAT traditional. Turkey isn't even from Europe.
Elise Weusthuis It may be an old family recipe.
Kennedy Jauregui it’s just a traditional Victorian recipe as the title suggests.
It sounds ghastly.
boiled meat is frequently eaten cold in various European cooking traditions!
this channel is my favorite UA-cam channel
Oh I have to remember this for National Turkey Lovers Day!
4:49
What on EARTH?
Hahahahaha, old cooking is weird sometimes. X'D
Tenderly mend your dinner like a mitten.
Bundle it up like a baby.
Dip it in for a nice long hot bath.
Take it out.
Then you just SLATHER that sucker with a two-inch sheet of Jell-O Mayo.
Decorate it old-fashion T.V antenna bunny-ears style... don't forget those pickled walnuts....???????
Seriously, the only normal part of this whole thing was the parsley.
I know! It made me have flashbacks to everything-in-jello cooking. www.midcenturymenu.com/
Oh lord, I am laughing so hard I’m crying right now! I saw the what on earth is it just kept going and I just kept laughing harder and harder. Thank you for this comment, you made my day 😂😇
Hit like first, then I started watching!
I don’t want to be rude, but what exactly is the point of that?
XxxxxsilvermistxxxxX Liking early on helps the video gain favor with UA-cam’s algorithm.
I re-watched this video tonight. First time around the thought of boiled turkey... bleeech... but this time I noticed that beautiful stock! Wondering... after boiling it and getting that gorgeous stock... which will make a beautiful gravy... could you toss it under the broilet for a few minutes to crisp and brown it up without cooking it to death?
Eric Connine looks like a giant beige sausage doesn’t it?🤦🏼♀️😂😂😂
Love these videos. I could eat turkey 3 times a day, every day. I love it so much.