How the food of Charles Dickens defined Christmas – plus an Alternate Christmas Recipe

Charles Dickens was a serious food lover. His literature introduced a festive menu that has barely changed since the Cratchits gathered round their table in “A Christmas Carol”. In Dicken’s novel “Little Dorrit” the character John Chivery is rewarded for running “mysterious missions” with a banquet, for which Miss Rugg “with her own hands stuffed a leg of mutton with oysters.” Here is that menu.

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