Faux Meats & Fish

Faux Venison Steaks

$75: Set of Two Steaks

$100: Set of Two Steaks with "Special Sauce for Venison" and Blueberries

Faux Turkey

Faux Venison Steaks

Partially carved, stuffed turkey.

$350

Faux Ham

Faux Venison Steaks

Faux Ham Slices (collard greens optional)

Partially Carved Smoked Ham Butt

$300

Faux Ham Slices (collard greens optional)

$75: Set of Four Slices

$115: Set of Four Slices on Bed of Collard Greens

Faux Salt Pork

Faux Ham Slices (collard greens optional)

Faux Pickled Pigs' Feet

$75

Faux Pickled Pigs' Feet

Faux Ham Slices (collard greens optional)

Faux Pickled Pigs' Feet

Starting at $100

Inquire About Options & Prices

Faux Kidney Stew & Waffles

$100

Bacon Slices

Faux Kidney Stew & Waffles

Set of 4 Slices: $32

Fried Eggs

Faux Kidney Stew & Waffles

Faux Smoked Herring Filets

$7 each

Faux Smoked Herring Filets

Set of 4

$75

Faux Baked Salmon Filets

Faux Smoked Herring Filets

Faux Baked Salmon Filets

$250: Set of Two

$350: Two Sets

Faux Entrees & Made Dishes

Victorian Sweet or Savory Patties

Patties were a popular type of pastry made in the 18th and 19th centuries. They were made by sandwiching fillings between two sheets of puff pastry. Dried fruit with spices, lobster, oyster, etc were popular types. Available in assorted shapes and sizes.

Reference Source: The Royal Book of Pastry and Confectionary (London, 1874)

$12 each

Victorian/Edwardian Cutlet Entree

Victorian Sweet or Savory Patties

Cutlets and Greens in an Espagnole Sauce

$150

Savory Vol au Vents

Artichoke Hearts Topped With Eggs in Butter Sauce

$200: Set of 16 Lamb-Filled Pastries (pictured)

Ask about custom fillings

Artichoke Hearts Topped With Eggs in Butter Sauce

This faux recreation was inspired by a recipe in Charlotte Mason's c.1777 cookbook, The Lady's Assistant (London).

$200: Set of 16