Tea for Two - Accompaniments

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Copyright - May not be reproduced without permission from:  Victoria Rumble  

BAKED SALMON

In 1861 Godey's gave instructions for baked salmon which would be an excellent choice for a light supper served with tea.  
"A small salmon may be baked whole.  Stuff it with forcemeat made of bread-crumbs, chopped oysters, or minced lobster, butter, Cayenne, a little salt, and powdered mace; all mixed well, and moistened with beaten yolk of egg.  Bend the salmon round, and put the tail into the mouth, fastening it with a skewer.  Put it into a large deep dish; lay bits of butter on it at small intervals, and set it in the oven.  While baking, look at it occasionally, and baste it with the butter.  When one side is well browned, turn it carefully in the dish, and add more butter.  Bake it till the other side is well browned; then transfer it to another dish with the gravy that is about it and send it to the table.
 
If you like salmon in slices, reserve the forcemeat for the outside.  Dip each slide first in beaten yolk of egg, and then in the forcemeat till it is well coated.  If in one large piece, cover it in the same manner thickly with the seasoning.
 The usual sauce for baked salmon is melted butter, flavored with the juice of a lemon and a glass of port wine, stirred in just before the butter is taken from the fire.  Serve it up in a sauce boat.  In 1862 Godey's gave a recipe for boiled salmon which might be easier to reproduce than the above made from a whole fish. Pieces of the fish were well skinned and boiled until tender.  

SHORTBREAD  
1 c. (2 sticks) butter, softened
3/4 c. all purpose flour 3/4 c. rice flour 1/2 c. confectioner's sugar 1/4 teaspoon sugar  
In medium bowl cream the butter.  Blend remaining ingredients in to butter until thoroughly incorporated.  
Press mixture evenly into ungreased shallow 8 in. round cake pan.  Score with a knife into 8 wedges; prick all over with a fork.  Bake in preheated oven at 325 deg. 20-30 min. or until lightly golden brown.  Cut into wedges while hot.  Leave in pan to cool.

WHOLE WHEAT SCONES  
1 c. all purpose flour
2 Tbsp. baking powder 2 Tbsp. sugar 1/2 tsp. salt 1 c. whole wheat flour 1/2 c. (l stick) cold, unsalted butter 1/4 c. raisins 2 eggs 2/3 c. whole milk OR buttermilk  
In large bowl sift together flour, baking powder, sugar, and salt.  Stir in whole wheat flour.  With pastry blender or two knives, cut in butter until the mixture resembles coarse meal.  Drop in raisins.
 
In separate bowl beat eggs and milk.
 
Make a well in center of dry ingredients and pour in egg and milk mixture.  With a fork, incorporate dry into wet and mix until it forms a sticky ball.
 
On lightly floured surface, roll out dough into 3/4 in. thick circle.  Cut scones with 2 in. cookie cutter, re-rolling left over dough and cutting to use scraps.  Place on greased cookie sheet and brush with milk.  Bake in preheated oven at 400 deg. l5-20 min. or until golden brown.  Serve warm with butter and jam.  Makes approx. l2 small or 8 larger scones.

JAM  
Raspberry Jam per the Sweet Home Receipt Book, 1888:
 
Allow a pound of sugar to a pound of fruit.  Mash the raspberries and put them with the sugar into your preserving kettle.  Boil it slowly for an hour, skimming it well.  Tie it up with brandy paper.  All James are made in this manner.
 
NOTE:  To saturate paper in brandy and tie it over the top of hot jam was a common method of preserving it in the 19th century.  Please be aware this would not meet modern preserving safety standards for today.

COFFEE CAKE  
Also per the Sweet Home Receipt Book:
 
"Five cups of flour, one cup of made coffee, one cup of sugar, half cup molasses, one cup of butter, teaspoonful soda, two teaspoons full cinnamon, one of clove, raisins, or currants.
 
No directions given for baking.  I would consider creaming the butter and sugar, then adding the other ingredients and baking at 350 deg.

OTHER SUGGESTIONS  
Other ideas for serving with tea might be muffins, cheese, ham, croquettes, fritters, and fruit.  
 
Diary entries I've read over the years lead me to believe a more period appropriate setting for "tea" would be a group of civilians (including men, women, and children) taking such an evening meal.  The gathering of women to listen to a speaker followed by refreshments as evidenced at most re-enactments  might be more aptly referred to by another name than "tea".


 18th Century

 19th Century

   20th Century