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Mouse Mat : Meat and Fish Dishes
Home Decor from Mary Evans Picture Library
Meat and Fish Dishes
Sirloin of beef, roast turkey, boiled salmon, calfs head, leg of mutton, roast ducks, boiled turbot, roast hare
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 606014
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10054506
1860 Beef Boiled Calfs Dishes Ducks Hare Meat Mutton Prepared Roast Turbot Salmon
Mouse Pad
Standard Size Mouse Pad 7.75" x 9..25". High density Neoprene w linen surface. Easy to clean, stain resistant finish. Rounded corners.
Archive quality photographic print in a durable wipe clean mouse mat with non slip backing. Works with all computer mice
Estimated Image Size (if not cropped) is 17.2cm x 23.7cm (6.8" x 9.3")
Estimated Product Size is 20.2cm x 23.7cm (8" x 9.3")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with portrait (vertical) orientation to match the source image.
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EDITORS COMMENTS
Step back in time with this stunning and intriguing photograph of a variety of meat and fish dishes, as they might have been presented in the grand dining halls of the late 19th century. The image, captured circa 1860, showcases an impressive spread of delectable offerings, including a perfectly roasted sirloin of beef, succulent roast turkey, tender boiled salmon, a majestically presented calf's head, a succulent leg of mutton, elegantly arranged roast ducks, a delicately prepared boiled turbot, and a beautifully roasted hare. The artful presentation of these dishes reveals the refined taste and sophistication of the era, with each dish meticulously prepared and presented to showcase its natural beauty. The roast turkey, with its golden brown skin and glistening gravy, is a testament to the skill of the chef, while the boiled salmon, with its vibrant orange color and delicate flakes, speaks to the freshness and quality of the ingredients. The calf's head, a delicacy of the time, is artfully presented with a garnish of parsley and lemon, adding a pop of color and freshness to the dish. The leg of mutton, slow-cooked to perfection, is tender and juicy, while the roast ducks, with their crispy skin and succulent meat, are a delight to the senses. The boiled turbot, a more humble yet equally delicious offering, is expertly prepared and presented, showcasing the versatility of the chef's skills. Lastly, the roast hare, a game dish, adds a touch of adventure and excitement to the table. This photograph is a fascinating glimpse into the past, offering a glimpse into the rich culinary traditions and practices of the late 19th century. It serves as a reminder of the importance of good food and the joy it brings to our lives, as well as the artistry and skill required to prepare and present a truly memorable meal.
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