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The Queen arrived at Osborne House, her residence on the Isle of Wight, a week earlier along with her daughter Princess Beatrice and her four children. They had made the short journey aboard HMY Alberta; and would be joined on Christmas eve by Princess Louise and the Marquise of Lorne and their family, and the widowed Duchess of Albany and her children.

All the essential dishes for Christmas Day had been prepared in the larger kitchens of Windsor Castle and been been taken across to Osborne on the royal yacht.

(A more detailed account of Queen Victoria's Christmas banquets can be viewed at this menu from 1894 ). 

The only guest to join the royal family on the Isle of Wight for their cosy Christmas Dinner, was the Commissioner for Inland Revenue, [Sir] Bernard Mallet, whose wife had served as a Maid-of-Honour to the Queen.

Earlier in the day “presents of beef and pudding were given to the labourers on the estate” recorded the official Court Circular.

With yuletide predictability, the towering Baron of Beef was enthroned on the side-table alongside a feracious looking stuffed boar’s head, and a woodcock pie. Gone was the majestic looking roast peacock, with fanned tail, that had once graced Queen Victoria’s Christmas menu when her late husband, Prince Albert, was still alive.

The royal boar’s head was unique: while many joints of meat are accompanied by sauces and mustards, few can ever have laid claim to being accompanied by their own boys’ choir chorus, as they were carried aloft with great solemnity to the Queen’s dining room:

The Queen’s boar’s head in hand I bear
Bedecked with bays and rosemary,
And I pray you, my people, be merry.

Quot eatis in convivio
Caput apri defero
Reddens laudea Domino.
(However many there are at the feast, I will bring the boar’s head, giving praise to the Lord)

Lord steward has provided this
In honor of the king of bliss,
On Christmas to be served

In Reginenæ Atrio
Caput apri defero
Reddens laudea Domino
(In the Queen’s Court, I will bring the boar’s head, giving praise to the Lord)

 

ith a nation and an empire having spent most of 1897 glorying in her Diamond Jubilee, Queen Victoria looked forward to the relative simplicity and homeliness of a family Christmas.

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Her Majesty's Dinner

​Christmas Day, 1897

Crême de faisan à la Hongroise: Cream of pheasant soup flavoured with sweet paprika | Pôt au feu: Bouillon (meat and vegetable broth) | Paupiettes de filets de soles à la Bretonne: Baked thin filets of sole, rolled around a mixture of creamed whiting, coated in a creamy Brettone sauce made from leek, celery and mushrooms | Eperlans frits sauce tartare: Crumbed fried smelt dressed in tartare sauce | Les Côtelettes d'Agneau à la Marechale: Crumbed and sautéed lamb cutlets, topped with asparagus tips and truffles; and dressed in a maître d'hôtel butter | Dinde rôtie à la Chipolata: Roast turkey served with braised chestnuts, glazed pearl onions, mushrooms, bacon and chipolata sausage slices all bound in a reduced Madeira Sauce |  Chine of Pork | Roast Beef | Plum Pudding

Les Aperges sauce Hollandaise: Asparagus spears dressed in Hollandaise Sauce | Mince Pies | Pain de riz à la Cintra: Rice cakes soaked in sweetened cream before being crumbed and fried | Baron of Beef | Woodcock Pie | Boar's Head | Game Pie | Brawn   
 

Royal Menu Collection / © Jake Smith

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Queen Victoria's Christmas trees and presents in the Durbar Room at Osborne House, 1896

 

(Photo: Royal Collection Trust 

© His Majesty King Charles III, 2024)

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The Royal Christmas Dinner

Imperial sturgeons would arrive from the Tsar of Russia; spices from the Queen of Greece, a stuffed wild-boar's head from the German Emperor; a giant woodcock pie from the Lord Lieutenant of Ireland. The endless train of Christmas delights would be ferried to Osborne House  on the Isle of Wight where Queen Victoria had spent every Christmas since the death os her husband, Prince Albert. Read more detailed accounts of the Christmas banquet of Queen Victoria and other members of the royal family at this link.

Even Santa-Claus bows to the King & Queen

"After bowing to the King and Queen, who would greet him jovially, Santa Claus led the company out of the Saloon towards the Ballroom."

The Duke of Windsor​​

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Prince Edward (later King Edward VIII and the Duke of Windsor)  stands in the centre of his sister Princess Mary of York and and his brother, Prince Albert of York (later King George VI).

(Royal Collection Trust © His Majesty King Charles III, 2024)

Writing as the Duke of Windsor, the former King Edward VIII recounted Christmas at Sandringham as a child at the turn of the twentieth century.

 

"Christmas at Sandringham was Dickens in a Cartier setting", he recounted.

 

The Duke's family home was "York Cottage" on the Sandringham estate, which he shared with his siblings and parents, the Prince and Princess of Wales. Each Christmas Eve the young Duke and his family would pile into a servant's bus to take them up the road to Sandringham where his grandparents, King Edward VII and Queen Alexandra, would be waiting.

 

The Duke recounted:

" In my family the display of the Christmas tree and the exchange of gifts always took place on Christmas Eve. After tea we all  piled into my father’s omnibus, ordinarily used for transporting  the servants, and rode up to the Big House [Sandringham], where my grand-parents [King Edward VII and Queen Alexandra] would be waiting in the Saloon with some of the older  members of the Household, who usually spent Christmas with  them.

 

It would not be long before the loud banging of a gong  heralded the approach of Santa Claus himself. An instant later there would appear in our midst the real thing: a tall, hooded figure in full regalia, a flowing white beard, red coat, black patent-leather boots, and over his shoulder a bulging bag. The fact that we knew this resplendent impersonator to be one of the upper servants in no way diminished our joy over his arrival .

 

After bowing to the King and Queen, who would greet him jovially, Santa Claus led the company out of the Saloon towards the Ballroom. The double doors flew open before his advance revealing in the centre of the room a fir-tree from the woods, tall enough to touch the ceiling, festooned with tinsel, tinted glass balls, patches of cotton-wool in imitation of snow, and ablaze with candles.

 

But, as with everything else at Sandringham, even the business of Christmas proceeded along prescribed lines. Around the Ballroom were tables heaped with presents, with an ample section marked off for each person, the first for the King and the Queen, the next for my mother and father [the future King George V and Queen Mary], and the rest more or less according to precedence.

 

The children’s tables were in a far comer, segregated from the rest. This precaution was no doubt intended to safeguard a precious Fabergé jade masterpiece or a bejewelled clock on my grandmother’s table from becoming the casualty of a wild shot from a toy gun or a misdirected football issuing from our direction. We children were always shown our presents last, and the suspense was agonising. And when finally our turn came, the Ballroom floor was rapidly inundated with a sea of wrapping- paper, through which we pedalled and honked in toy motors."

The Duke of Windsor

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Boxing Day Menu​​

for Their Majesties King  George V and Queen Mary at York Cottage, Sandringham.

26th December 1913

Photo: ​​King George V, then the Prince of Wales, outside York Cottage with Happy in 1906 (Royal Collection Trust © His Majesty King Charles III, 2024)

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Royal Menu Collection / © Jake Smith

Boxing Day Dinner

 

When George V became King he was unable to move into the spacious Sandrignham, as that was the home of his widowed mother, Queen Alexandra. As a result, the King and his family spent their Christmas time squeezed into nearby York Cottage.

 

"The King", recounted his eldest son the Duke of Windsor, "could not bring himself to ask Queen Alexandra to move.  His attitude caused my mother to point out that, as a practical matter, it was rather ridiculous for one old lady to reside in grandeur in that vast mansion, while the King and Queen lacked room in their congested cottage for a single guest. But my father always insisted "It is my mother's home: my father built it for her". 

A highlight of this Boxing Day dinner was the Filets de Sole Cubat which was a creation of the Chef-de-Cuisine to Tsar Nicholas II, Pierre Cubat.

Their Majesties Boxing Day Dinner

26th December 1913

York Cottage

Natives: Fresh oysters | Consommé Staël: Chicken consommé garnished with poached pigeon eggs and lightly poached peas; and served with small parmesan flavoured profiteroles | Filets de Sole Cubat: Filets of sole, that have first been poached in mushroom stock, topped with a mix of sautéed mushrooms, shallots and onions; and truffle slices before being coated in a Mornay Sauce and baked | Filet de Bœuf Maraichère: Roast beef with glazed carrots and pearl onions, braised stuffed cucumbers and sautéed artichokes; accompanied with a sauce made from the deglazed meat juices | Bécasses rôties: Roast woodcock | Asperges, Sauce Mousseline: Asparagus dressed in a Mousseline sauce made from equal part cream and Hollandaise | Crême Renversée au Caramel: Crême Caramels | Farola Pudding: semolina pudding (excepting Farola is a fine powder  made from durum wheat which is not as coarse as semolina) | Paté de Foie Gras: Pâté made from the livers of force-fed geese.

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York Cottage, Sandringham

1897

(Royal Collection Trust ©

His Majesty King Charles III, 2024)

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