Friday, 7 December 2012

Menus and their holders can be tasty collectables

Menu-10I’m on a diet, so there’ll be no stuffing myself with turkey, Christmas pudding and brandy butter or lashings of ginger beer this festive season. Thankfully we’ll be on a beach, so the temptation won’t even be there, which is just as well because will power was never my strong point.

It’s one of the reasons why I don’t fancy a winter cruise. According to reports that filter back from various other family members who have tried it, most of the time is spent in one or other on-board restaurant. Apparently, we’re told, it’s quite possible to eat right around the clock.

‘Twas ever thus. In 1947, dinner in First Class aboard the Cunard White Star flagship RMS Queen Elizabeth went as follows: for starters, it was oysters on the half shell, followed by clear turtle soup, turbot for the fish course and timable of ham. Main course was roast sirloin of beef accompanied by braised onions, fresh broccoli, globe artichokes and hollandaise sauce. Potatoes were “boiled, roast snow and Parisienne”.

Pudding was a choice of Seville soufflé, charlotte russe or praline parfait, or one could stick with the ices: vanilla, Neapolitan or pistachio. And to finish: fresh fruit, coffee and “Scotch Woodcock”. How do I know? Simple, among my cache of printed ephemera, I have a copy of the menu.

A couple of printed menus sold last week were out of my reach, though. Henry Aldridge and Son, the Devizes auctioneers who lead the world as auctioneers of Titanic memorabilia, secured a bid of £64,000 for the rarer of the two, pictured above. It listed the 24 dishes including roast Surrey capon, fresh lobsters, “Hodge Podge”, roast beef and ox tongue, served at the first luncheon served in First Class on board Titanic on her maiden voyage out of Southampton on April 10, 1912.

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