|O dewy flowers that open to the sun,|
O dewy flowers that close when day is done,
Blow sweetly: twice my love hath smiled on me.
What knowest thou of flowers, except, belike,
To garnish meats with? hath not our good King
Who lent me thee, the flower of kitchendom,
A foolish love for flowers? what stick ye round
The pasty? wherewithal deck the boars head?
Flowers? nay, the boar hath rosemaries and bay.
...What knowest thou of birds, lark, mavis, merle,
– Tennyson: Idylls of the King
Ta attey dy hollin mygeayrt y mysh kione y chollagh muck, as va ny feeacklyn vooarey echey shliawinit.
The boars head has a crown of holly about it, & its big teeth (tusks) are polished. – Manx Reminiscences
|British Isles Christmas Food|
Meats: roast beef, duck, goose, yn vuck spongit: ham (boar is wild pig) & chicken. They can be accompanied by oyster stuffing (cooked breadcrumbs, spices, oysters), mashed potatoes, parsnips, spiced beef (beef with cloves, allspice, mace, bay leaf, stout, & potatoes), oxtail soup, peas, hors d’oeuvres: brie, smoked salmon, mackeral, creamed tuna, rumaki: bacon & cabbage swirl, Irish coffee. Desserts: sruan (shortbread: a cookie made with butter, eggs, sugar, white rice flour), arran jinshar: gingerbread, scones, soddag vess: fruitcake, toffee (brown sugar candy), mince pie (pastry made with suet & candied fruit), tarts (fruit pies), whiskey: Water of Life, hot brandy, mulled wine.
Soddag risheen: plum pudding is eaten for dessert & set on fire with brandy. It is a cake topped with hard sauce (an egg-yolk or butter sugar glaze) to hold the flame. Each person’s slice is lit, a person makes a wish & blows out the fire. If you do not tell anyone your wish it should be granted within the year.
English Victorian Status Foods