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Beeton Game & Poultry
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Beeton Game & Poultry
GAME AND POULTRY snipe on toast - larks - roast pheasant - pigeons - roast fowl - roast goose - roast duck - boiled fowl - roast turkey
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 584011
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10034986
Beeton Boiled Dishes Duck Fowl Goose Larks Meat Pheasant Pigeons Poultry Prepared Roast Snipe Toast 1907
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EDITORS COMMENTS
Step back in time with this charming and intriguing photograph from 1907, showcasing a delightful assortment of game and poultry dishes prepared for a lavish meal. The image, titled "Game and Poultry," is a visual feast for the eyes, capturing the essence of a bygone era. At the center of the table, a beautifully toasted slice of bread is adorned with succulent snipe, a type of wading bird that was once a popular game bird in the United Kingdom. To the left, a platter holds tender larks, which were considered a delicacy in Victorian times. The roasted pheasant, with its rich, dark color and glistening skin, exudes an air of elegance and sophistication. The table also features a roast goose, its golden brown skin crispy and delicious, and a roast duck, its vibrant orange color a testament to its succulent meat. Boiled fowl, likely a chicken, sits proudly on a separate plate, while a roast turkey, the centerpiece of many a holiday feast, takes up a significant portion of the table. Pigeons, another popular game bird, are represented by a dish on the left, their meat likely marinated and roasted to perfection. The photograph also reveals a roast fowl, the identity of which is not immediately clear, but its golden brown color suggests that it too was roasted to perfection. This photograph not only offers a glimpse into the culinary practices of the past but also transports us to a time when such a spread would have been a common sight at grand dinner parties and special occasions. The intricate table setting, the elegant presentation of the dishes, and the rich, hearty flavors of the game and poultry all combine to create a truly captivating image that is as much a work of art as it is a record of history.
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