Why has the algorithm buried the delightful Mrs Crocombe? I was only just notified of this video, 19 hours after it was posted! And only 20 comments posted yet!
"I've heard about some cooks who have had to wipe away maggots" side eye "but if your game larder is well secure flies shouldn't be able to get to it" oh how I missed Mrs Crocomb
I love Kathy Hipperson, she plays this role so expertly. I think that she is so good that she could easily play a main role in any English period-drama! I can't tell you the level of excitement I feel when another "The Victorian Way" episode is produced!
Alexis Soyer was a bit of a hero in his time- he travelled to Crimea during the Crimean war and worked alongside Florence Nightingale to ensure the soldiers, both injured and well, were well-nourished and did not fall victim to malnutrition or food poisoning and that army cooks had the means necessary to safely prepare food for the men fighting.
I think the problem is that there are only so many recipes in that book and if they give us too many they'll run out of legitimate recipes from the real Mrs crocombe forever
It's interesting to hear about kitchens that were more advanced than hers for once. Usually we hear about how Audley End's kitchen is well equipped compared to others, so its nice to see her admire someone elses setup.
At an old house like hers and considering the numbers of people she has to cook for, even if the family could afford gas stoves, shutting down the kitchen for renovation would be almost impossible without sending the family and most of the staff away on vacation. As long as dinner was well prepared every night, Lord Breabrook would consider making life easier for the kitchen staff to be a low priority.
For the thumbnail of this video, Mrs. Crocombe was photographed at the moment she saw Mary Anne's hardboiled eggs (with the sulfurous green line) at 6:54 Nobody can blame Mrs. C for grousing about THAT.
Because cook died from an autumnal ague and my valet, Winstanley, is on a retreat to a monastery on Lindisfarne, I was forced to make this myself, and I could only find pheasants hanging in the game pantry. I thought you would appreciate knowing that the recipe still works admirably. Tastes utterly vile, obviously.
Is this Victorian speak for “my kitchen is under renovation and I’m living on meals cooked in the microwave with only a bar fridge to keep things fresh?”
@@dansharpe2364 I’m not very good at this but I’ll give it a try: perhaps the services of a certain Mr. McDonald? I have heard that the services make children very happy.
We hope you enjoy Mrs Crocombe's latest recipe! Here are the answers to some questions you may have... • What are grouse? Grouse are small game birds. They breed in Scotland, northern parts of England, Ireland and Wales, and are mainly found on heather moors. Since 1831 and the overhauling of the draconian game laws in Britain, the shooting season for them has opened on August 12th - often called the ‘glorious twelfth’. From the mid nineteenth century until the Second World War, many aristocrats marked the date by heading up to Scotland for the start of the season. As Mrs Crocombe says, the first grouse would appear in shops by the end of that day, hurried down from Scotland by train. They do, however, benefit from hanging. • Those birds look raw! Game is usually served pink: being a wild bird which is plucked at the point of preparation it doesn’t suffer from the same level of bacterial contamination as some modern farmed meats, and it tends to get very dry if overcooked. Obviously the exterior surface, which is where any harmful bacteria would be, has been fully cooked. For medium rare-rare meat like this, we’d suggest roasting it until the internal temperature reaches 55°C (130F). Then rest it for at least 15mn before serving (or, as here, chill before stripping for a salad). • What is a game larder? Audley End has two game larders which you can still see if you visit today (bit.ly/2CUybEB). They are shed-like structures, with the windows carefully covered with metal gauze instead of glass. The gauze allows air to circulate, but does not allow any flies to get in and lay eggs. Kept like this, meat can be hung for days or weeks without putrefying or going maggoty. Most meat benefits from hanging: it tenderises it and changes the flavour slightly. • What’s going to happen to the bones? The bones will go off to make a game stock, which can form the basis of a soup or sauce. • What is chervil? Chervil is a herb. It’s very popular in France, and often used in French recipes. It tastes like a cross between parsley and aniseed. • The eggs look overcooked? They are, yes. In a sneaky look behind the scenes, some of the prep work for the videos is done by the costumed interpretive team working in front of the public. After all, without them, there would be no Victorian Way videos. Sometimes the results - cooked on a rather dubious hob while the person in charge focuses on talking to the public about life, food and what it's like to be working at Audley End in 1881 - are not entirely up to Mrs Crocombe's exacting standards! • But what does it taste like? (Bland? Sweet? Just plain gross?) This salad is surprisingly punchy. The flavour of grouse is allowed to come through, not overpowered by the sauce or herbs, so you do have to like grouse. The sweet-sour notes from the sugar and vinegr are tempered by the cream, and the relative lack of vegetable bulk means there's little to distract from it. It's in the French tradition, so not highly flavoured and quite subtle.
Came immediately to the comments to see if anyone knew the answers and yall have wonderfully anticipated our confusion! Thanks to Mrs. Cracombe and the wonderful staff at the manor.
Finally! - a solution for all that left-over grouse at last! And we get to witness Mrs Crocombe model a replica of Stonehenge from boiled eggs, what's no to love???
A very pretty presentation. As a modern woman, I believe I would use chickern. I can purchase roasted chicken at my grocers, it would be a nice dish to serve the neighbors and family.
One thing I loved about recipes from this time period is their definition of a salad is different to today. Here is a salad with egg held on the plate with butter and a bunch of game birds swimming in sauce. Its honestly amazing how much changed in a little over 100 years.
Now you think salad must be something where you must have a mix of vegetables in, back then it seems to have been anything mixed with a dressing or gelatin.
I guess what we would call a salad is more properly defined as a green salad or garden salad. A salad itself just seems to be a mix of ingredients and some kind of dressing.
Grouse is an excellent meat, but not readily accessible to most people. The dish sounds and looks wonderful! I think I shall try it with a rotisserie chicken 😊
I'm so chuffed every time Mrs Crocombe posts a new recipe. She really should have her own show. What even is chervil or grouse. Mixing whipped cream with chilli vinegar? I love the history of it.
The facial expression, when Mrs. Crocombe is discussing hanging game, speaks volumes!!! Ms. Hipperson is so talented! Also, I wish recipe books were equipped with a voice that said, " For this recipe, you will need...", in her voice; it would make even a ham sandwich sound appealing!
I loved hearing Mrs Crocombe's thoughts on historical cookery books! It's fascinating to learn about the evolution on kitchens and cooking techniques since it's such a part of our everyday experiences but it's not something that you would learn in a history class.
So lovely to see Mrs. Crocombe again. Shade given for maggots on the grouse😮. Well done to everyone that makes these video. I enjoy them very much. Wishing y'all well.
I once bought frozen grouse from the local branch of Iceland, and they were vile - upon inspection, the insides were heavily contaminated with bile from having been gutted incompetently. (I've only had grouse on a couple of other occasions, and those other ones were lovely.) Mrs Crocombe would have been outraged. On the subject of hanging meat: apparently my great-grandparents once received a freshly-shot hare as a gift from someone, hung it up, and forgot about it; great-grandma came across it a few weeks later, crawling with maggots, and in a panic decided to phone great-grandad to tell him. It wasn't a good phone line (this would have been around 1920), and she wasn't speaking very clearly, so he initially misheard "The hare's got maggots in it!" as ([their son, my grandad]'s hair's got maggots in it!", and worriedly replied, "You'd better take him to the doctor right away!"... cue some confusion.
actually victorian and edwardian people (particularly in well to do households) were obsessed with cleanliness, much more than today, it started with the discovery of microbes and pasteurisation in the begining of the century, the idea of microbes spread like wildfire despite people not fully grasping much about it and it became a paranoia (kinda like how people reacted to covid sanitizing everything) following this type of hygiene became a sign of knowledge, modernity and morality that was used by old money to seperate themselves from the middle class (it's some of the social mechanics that are still used today against people of color who are comonly seen as "smelly" and more "dirty" that white people) and it's the reason why soap smells "clean" a soap doesn't have to smell like that to be effective but the harsh chemical smell of desinfectant soaps of the time got so intertwined with the idea of cleanliness that we still have "clean" smelling soaps, laundry deterents and deodorants nowadays
I watched a Julia child episode and saw her cut raw chicken and vegetables on the same cutting board and handling the ingredients and without even wiping her hands let alone washing in between. I turned it off. I’ll watch Ina Garten and Mrs Crocombe
I think they're in some sort of secret contest to see how vile they can make these recipes and still have people tune in just for Mrs. Crocombe. The answer : indefinitely, obviously.
This is the only salad I've ever seen, that has whipped cream in it. 😂 Meat, mayonnaise, and whipped cream; no wonder it was a favorite of English aristocrats.
What an interesting and very decorative salad dish. I love watching all these episodes. I always feel like I’m sitting in Mrs Crocombe’s kitchen with a cup of tea and visiting with her.
You mean salads from the 1960s? To my midwestern knowledge we don’t put meat inside jello and call it a salad anymore; I’m from Wisconsin for reference.
yeah this feels like an obvious precursor to modern chicken salads. I thought the hardboiled eggs and pickles would be mixed in with the meat in the mayo sauce.
I've never seen many with jello but it reminds me of a ton of the pasta salads and such that okder ladies would bring to church potlucks. Its theoretically mayonnaise based but man does it taste different.
I've never had the priviledge of trying game birds like grouse. I think I'd like it, considering I like meats such as venison--but maybe not this way (I'm not a fan of mayonnaise). The plating is lovely though! Well done, Mrs. Crocombe!
It's Benjamin Mitchell writing to you from New York. I've been reminiscing about our delightful meeting at Audley End. The time we spent discussing our shared passion for the culinary arts was truly special. Your grouse salad still lingers in my memory. The way you masterfully combined flavors and presented the dish was nothing short of artistry. I've been inspired to introduce a touch of Audley End elegance to our dining experiences here. I often share stories of our time together with my team, highlighting the importance of dedication, skill, and the warmth you bring to every dish and guest. Your hospitality and grace have set a standard I aspire to. I trust this letter finds you well. I eagerly await the day we can share another meal and exchange more culinary tales. Warmest regards, Benjamin Mitchell
I love how Mrs. Crocombe gossiped away about Mr. Soyer and his adventures for over a minute, but the subtitles went berserk and stopped at “He was the chef” and that’s it.
Hello. I'm learning english as a life long very pleasant activity. I'm not a native english speaker, but I do love everything related to England 🇬🇧 Videos like this help me a lot to take in historical roots of culture and lenguaje. Having said that, subtitles are very important to me as I enjoy watching fantastic videos like all those of Mrs Crocombe related to english delicious cuisine. Hope to visit that wonderful part of the world soon. Congratulations for this fantastic TH-cam Channel. 👏
due to the horrid circumstances of life such as our family cook recently dying of tuberculosis, our valet Finburt taking a retreat to an island in Ireland, and mother going on vacation, I, a bored and starving youth, was forced to make this grouse salad myself using the game my uncle peter sent up last week. i am very glad to say that this recipe was highly informative and works perfectly well, especially for the sickly children of this time. it tastes putrid of course.
She said a little shallot and she meant a little.
littlest indeed
She's serving it to the ladies after all 🧐
She could of used a pair of tweezers!
😅😅😅
😂😂😂
Petition for Mrs. crocombe to get her own food network
I’d pay any subscription just to watch
And now two pints of brandy *glub* *glub* *glub*
Why has the algorithm buried the delightful Mrs Crocombe? I was only just notified of this video, 19 hours after it was posted! And only 20 comments posted yet!
I just got the notification today
It did not show up in my subscription feed, either. 😟
SAME!
I just got it by happenstance today!
"I've heard about some cooks who have had to wipe away maggots" side eye "but if your game larder is well secure flies shouldn't be able to get to it" oh how I missed Mrs Crocomb
Mrs Crocombastic
A certain Mr Blackthorne could have benefited from her advice
I feel compelled to go do a thorough deep-clean of my non-existent game larder now.
😂
Trust me if you had one you would
I love Kathy Hipperson, she plays this role so expertly. I think that she is so good that she could easily play a main role in any English period-drama! I can't tell you the level of excitement I feel when another "The Victorian Way" episode is produced!
Thanks Philip, we love to hear it! Stay tuned for more episodes in the near future.
I'd like to see her in a Downton Abbey film,,cook in another house
I agree!😊
Alexis Soyer was a bit of a hero in his time- he travelled to Crimea during the Crimean war and worked alongside Florence Nightingale to ensure the soldiers, both injured and well, were well-nourished and did not fall victim to malnutrition or food poisoning and that army cooks had the means necessary to safely prepare food for the men fighting.
He sounds like Chef Andre and World Kitchen! ❤
@clarsach29 - Thank you.
@clarsach29
Thank you! How interesting 🤔.
Must look up about him I'm intrigued now 4:10
3:07 Her eyes are throwing more shade than an umbrella 🙌🏻
We need more Mrs. Crocombes! Love her videos.
Yes
I think the problem is that there are only so many recipes in that book and if they give us too many they'll run out of legitimate recipes from the real Mrs crocombe forever
Stay tuned for more very soon!
@@helloiamembut then she can spend her time throwing shade at recipes from former colonies! The vibes will be immaculate!
It's interesting to hear about kitchens that were more advanced than hers for once. Usually we hear about how Audley End's kitchen is well equipped compared to others, so its nice to see her admire someone elses setup.
At an old house like hers and considering the numbers of people she has to cook for, even if the family could afford gas stoves, shutting down the kitchen for renovation would be almost impossible without sending the family and most of the staff away on vacation. As long as dinner was well prepared every night, Lord Breabrook would consider making life easier for the kitchen staff to be a low priority.
For the thumbnail of this video, Mrs. Crocombe was photographed at the moment she saw Mary Anne's hardboiled eggs (with the sulfurous green line) at 6:54 Nobody can blame Mrs. C for grousing about THAT.
Well said!
GROUSing about it, ha
Because cook died from an autumnal ague and my valet, Winstanley, is on a retreat to a monastery on Lindisfarne, I was forced to make this myself, and I could only find pheasants hanging in the game pantry. I thought you would appreciate knowing that the recipe still works admirably. Tastes utterly vile, obviously.
Is this Victorian speak for “my kitchen is under renovation and I’m living on meals cooked in the microwave with only a bar fridge to keep things fresh?”
@@cynthiachengmintz672 indubitably, my dear. Most astute of you.
@@dansharpe2364 I’m not very good at this but I’ll give it a try: perhaps the services of a certain Mr. McDonald? I have heard that the services make children very happy.
Lindisfarne? hopefully Valet Winstanley doesn't get pillaged by the vikings
what
We hope you enjoy Mrs Crocombe's latest recipe! Here are the answers to some questions you may have...
• What are grouse?
Grouse are small game birds. They breed in Scotland, northern parts of England, Ireland and Wales, and are mainly found on heather moors. Since 1831 and the overhauling of the draconian game laws in Britain, the shooting season for them has opened on August 12th - often called the ‘glorious twelfth’. From the mid nineteenth century until the Second World War, many aristocrats marked the date by heading up to Scotland for the start of the season. As Mrs Crocombe says, the first grouse would appear in shops by the end of that day, hurried down from Scotland by train. They do, however, benefit from hanging.
• Those birds look raw!
Game is usually served pink: being a wild bird which is plucked at the point of preparation it doesn’t suffer from the same level of bacterial contamination as some modern farmed meats, and it tends to get very dry if overcooked. Obviously the exterior surface, which is where any harmful bacteria would be, has been fully cooked. For medium rare-rare meat like this, we’d suggest roasting it until the internal temperature reaches 55°C (130F). Then rest it for at least 15mn before serving (or, as here, chill before stripping for a salad).
• What is a game larder?
Audley End has two game larders which you can still see if you visit today (bit.ly/2CUybEB). They are shed-like structures, with the windows carefully covered with metal gauze instead of glass. The gauze allows air to circulate, but does not allow any flies to get in and lay eggs. Kept like this, meat can be hung for days or weeks without putrefying or going maggoty. Most meat benefits from hanging: it tenderises it and changes the flavour slightly.
• What’s going to happen to the bones?
The bones will go off to make a game stock, which can form the basis of a soup or sauce.
• What is chervil?
Chervil is a herb. It’s very popular in France, and often used in French recipes. It tastes like a cross between parsley and aniseed.
• The eggs look overcooked?
They are, yes. In a sneaky look behind the scenes, some of the prep work for the videos is done by the costumed interpretive team working in front of the public. After all, without them, there would be no Victorian Way videos. Sometimes the results - cooked on a rather dubious hob while the person in charge focuses on talking to the public about life, food and what it's like to be working at Audley End in 1881 - are not entirely up to Mrs Crocombe's exacting standards!
• But what does it taste like? (Bland? Sweet? Just plain gross?)
This salad is surprisingly punchy. The flavour of grouse is allowed to come through, not overpowered by the sauce or herbs, so you do have to like grouse. The sweet-sour notes from the sugar and vinegr are tempered by the cream, and the relative lack of vegetable bulk means there's little to distract from it. It's in the French tradition, so not highly flavoured and quite subtle.
❤
Two more questions:
What is a hot closet?
Why aren't shallots suitable for ladies?
interesting thanks ❤
Came immediately to the comments to see if anyone knew the answers and yall have wonderfully anticipated our confusion! Thanks to Mrs. Cracombe and the wonderful staff at the manor.
What can you substitute grouse with if you can't find any available where you live?
Mrs Crocombes is back, It's being a while.
There was a video a month ago! They’re not showing up on my home page, I have to get notifications 😢
@Cammerlot
Great reminder! Thank you ! 😊
I missed her disapproving stare when she tells us of the bad things others do while preparing food 🤣
I never know what to do with leftover grouse so this is an excellent recipe😎
Finally! - a solution for all that left-over grouse at last! And we get to witness Mrs Crocombe model a replica of Stonehenge from boiled eggs, what's no to love???
A very pretty presentation. As a modern woman, I believe I would use chickern. I can purchase roasted chicken at my grocers, it would be a nice dish to serve the neighbors and family.
Same here.
@marsham333 - Heathen.
It would be a nice way to use leftover turkey as well, I think.
Yet another use for Costco rotisserie chicken!
Expect it to be a bit tasteless compared to grouse.
One thing I loved about recipes from this time period is their definition of a salad is different to today. Here is a salad with egg held on the plate with butter and a bunch of game birds swimming in sauce. Its honestly amazing how much changed in a little over 100 years.
Now you think salad must be something where you must have a mix of vegetables in, back then it seems to have been anything mixed with a dressing or gelatin.
chicken salad is just chicken swimming in mayo
I guess what we would call a salad is more properly defined as a green salad or garden salad. A salad itself just seems to be a mix of ingredients and some kind of dressing.
I think the "salad" hit its nadir in the 1960s and 70s when it could mean a bunch of things suspended in Jello. *shivers*
It’s not different at all. Even in the US. Haven’t you heard of patato salad or chicken salad or egg salad
“And he a French man! How strange…” God, I love Mrs. Crocombe! 😂
If he was an English aristocrate on the other hand....It would all make sense
@@johnjanssens8998 And yet, he isn’t! How strange indeed… 🤨☕️
“Ortumn”…..love Mrs. Crocumbe!
Time to make some sorce.
the meat swimming in that vile sauce 😭 obsessed with mrs C as always ❤️
This is one of the best so far her comments are amazing
So happy she's back, hope there'll be many more now that autumn and winter are near and they always give the best dishes
Grouse is an excellent meat, but not readily accessible to most people. The dish sounds and looks wonderful! I think I shall try it with a rotisserie chicken 😊
I'm so chuffed every time Mrs Crocombe posts a new recipe. She really should have her own show. What even is chervil or grouse. Mixing whipped cream with chilli vinegar? I love the history of it.
It’s that time of year that I put in my request for 12 days of Crocombe for the Holiday season!
The facial expression, when Mrs. Crocombe is discussing hanging game, speaks volumes!!! Ms. Hipperson is so talented! Also, I wish recipe books were equipped with a voice that said,
" For this recipe, you will need...", in her voice; it would make even a ham sandwich sound appealing!
I loved hearing Mrs Crocombe's thoughts on historical cookery books! It's fascinating to learn about the evolution on kitchens and cooking techniques since it's such a part of our everyday experiences but it's not something that you would learn in a history class.
So lovely to see Mrs. Crocombe again. Shade given for maggots on the grouse😮. Well done to everyone that makes these video. I enjoy them very much. Wishing y'all well.
I’ve been watching this series forever and I am so happy you guys keep it going! And the shade still gets thrown strong! 😂
Lord I needed this today. The Queen of Shade is back.
Wow, this looks really good.....I so enjoy these videos please keep making them......hope your day is a good one......greetings from Nevada......
I once bought frozen grouse from the local branch of Iceland, and they were vile - upon inspection, the insides were heavily contaminated with bile from having been gutted incompetently. (I've only had grouse on a couple of other occasions, and those other ones were lovely.) Mrs Crocombe would have been outraged.
On the subject of hanging meat: apparently my great-grandparents once received a freshly-shot hare as a gift from someone, hung it up, and forgot about it; great-grandma came across it a few weeks later, crawling with maggots, and in a panic decided to phone great-grandad to tell him. It wasn't a good phone line (this would have been around 1920), and she wasn't speaking very clearly, so he initially misheard "The hare's got maggots in it!" as ([their son, my grandad]'s hair's got maggots in it!", and worriedly replied, "You'd better take him to the doctor right away!"... cue some confusion.
I've been watching these for years now. They're so cozy and interesting. Love it!!
I just love these videos! I can't imagine anyone other than Kathy Hipperson playing the part of Mrs Avis Crocombe. She is absolutely brilliant!
How neat! Similar to modern chicken salad
Glad Mrs.Crocombe is back! She’s been terribly missed
you know it's bad when a victorian person is distressed by someone's sanitation and food safety practices
actually victorian and edwardian people (particularly in well to do households) were obsessed with cleanliness, much more than today, it started with the discovery of microbes and pasteurisation in the begining of the century, the idea of microbes spread like wildfire despite people not fully grasping much about it and it became a paranoia (kinda like how people reacted to covid sanitizing everything) following this type of hygiene became a sign of knowledge, modernity and morality that was used by old money to seperate themselves from the middle class (it's some of the social mechanics that are still used today against people of color who are comonly seen as "smelly" and more "dirty" that white people) and it's the reason why soap smells "clean" a soap doesn't have to smell like that to be effective but the harsh chemical smell of desinfectant soaps of the time got so intertwined with the idea of cleanliness that we still have "clean" smelling soaps, laundry deterents and deodorants nowadays
Je no victorians put bleach and sawdust in@@TheGabygael
Wipe the surfaces down with some good ole Arsenic and you‘re good to go
I watched a Julia child episode and saw her cut raw chicken and vegetables on the same cutting board and handling the ingredients and without even wiping her hands let alone washing in between. I turned it off. I’ll watch Ina Garten and Mrs Crocombe
It is a good day when Mrs Crocombe is cooking.
Is it just me, or has these videos just gotten better?! We love you Mrs. Crocumbe! ❤❤❤
As autumn approaches the best place to come is Mrs Crocombes kitchen. How cosy!
That looked interesting and I really liked the yellow of the boiled egg yolks and the little pops of red from the radish
Always happy to see Mrs. Crocomb
I think they're in some sort of secret contest to see how vile they can make these recipes and still have people tune in just for Mrs. Crocombe. The answer : indefinitely, obviously.
3:29 "a little shallots"
THAT IS TOOOOO MUUUUCH!!!!!!
I love Mrs Crocombe, glad she’s back!
This is the only salad I've ever seen, that has whipped cream in it. 😂 Meat, mayonnaise, and whipped cream; no wonder it was a favorite of English aristocrats.
Ah, you must not be familiar with American Jello salads.
@@twixxbar07 - My mother took great pride in being a 60s Jello maven. If it could be suspended in Jello, she was into it.
It's probably mousseline sauce.
@kymmee21top the mayo, cream mixture with a single cube of radish 😁
"We don't have any of that here" she sounds just like Mavis from Grace & Favour (Are you being served, again!) Lol. I love it
So nice to see you again, dear Mrs. Crocombe!
What an interesting and very decorative salad dish. I love watching all these episodes. I always feel like I’m sitting in Mrs Crocombe’s kitchen with a cup of tea and visiting with her.
These videos always feel like a hug ❤️
Just this morning, I was missing Mrs. Crocombe and thinking I hadn't seen her in a while. What wonderful timing!
Welcome back! It's always a treat to see Mrs. Crocombe again!
What a beautiful presentation!
Thank you.
18:49, CST;(-5 GMT) Monday
18 September 2023
Our local Butchers sells grouse, (as well as partridge, pheasant, squirrel, rabbit). Might give this a whirl.
It’s always lovely to see Mrs. Crocombe! ❤
Oterm is my favorite season
I'm always so excited to see a new video with Mrs. Crocombe. You did not disappoint. This one looks delicious. Can't wait for your next video.
yessssssssssssssssssssss Mrs. Crocombe throwing shade again
Crisp mornings i wish im dying everytime i step out side its still 110 where i live 😂😭
So nice to see you again, Mrs. Crocombe! I enjoyed a wonderful visit to Audley End earlier this year. Exceeded all of my expectations!
mrs crocombe we love youu ♡
So happy to see mrs crocombe and learn a new recipe!!!❤
Please never age a year! We need timeless Victorian Way host and nobody else!
Is anyone else reminded of midwestern (U.S) salads. It's just missing the jello 😂
Yes, I'm in Texas.
Indeed! If only it had a few shredded carrots!
You mean salads from the 1960s? To my midwestern knowledge we don’t put meat inside jello and call it a salad anymore; I’m from Wisconsin for reference.
yeah this feels like an obvious precursor to modern chicken salads. I thought the hardboiled eggs and pickles would be mixed in with the meat in the mayo sauce.
I've never seen many with jello but it reminds me of a ton of the pasta salads and such that okder ladies would bring to church potlucks. Its theoretically mayonnaise based but man does it taste different.
I would like to see how meats are prepared, chicken(whole), and turkey(whole) now that we are soon entering the holiday season.🐓🦃 Thanks!
I've never had the priviledge of trying game birds like grouse. I think I'd like it, considering I like meats such as venison--but maybe not this way (I'm not a fan of mayonnaise). The plating is lovely though! Well done, Mrs. Crocombe!
Nice to have you back, Mrs Crocombe.
Nothing gets past Mrs. Crocombe. She called out the male gaze in publishing 🔥
Welcome back Mrs C. We missed you.
So wonderful to get a visit from Mrs Crocombe!!
Babe wake up ! Mrs Crocombe posted again!
Watching these is like a comfort blanket…am so happy I found Mrs Crocombe. I’m off to watch them all 😁
Always good to get more Mrs. Crocombe in our lives.
Yes, here I am!
So good to see you, Mrs Crocombe!
One of my comfort series on yt
It's Benjamin Mitchell writing to you from New York. I've been reminiscing about our delightful meeting at Audley End. The time we spent discussing our shared passion for the culinary arts was truly special.
Your grouse salad still lingers in my memory. The way you masterfully combined flavors and presented the dish was nothing short of artistry. I've been inspired to introduce a touch of Audley End elegance to our dining experiences here.
I often share stories of our time together with my team, highlighting the importance of dedication, skill, and the warmth you bring to every dish and guest. Your hospitality and grace have set a standard I aspire to.
I trust this letter finds you well. I eagerly await the day we can share another meal and exchange more culinary tales.
Warmest regards,
Benjamin Mitchell
Yay for another visit with Mrs. Crocombe! 😄
I've been bedridden for a couple of days and a dose of Mrs. Crocombes sass is just what I needed!
Work has been very busy the past few weeks. Mrs. Crocombe always helps me calm down.
Another great afternoon enjoying Mrs. Crocombe❤
I need more. This once a month is just not enough to satisfy me! Love this channel
I love Mrs. Crocombe! I wish there were more clips of her and her kitchen.
Yeah!! So good to see a new recipe from. Mrs. Crocombe. Love this program so very much.
I love how Mrs. Crocombe gossiped away about Mr. Soyer and his adventures for over a minute, but the subtitles went berserk and stopped at “He was the chef” and that’s it.
Mr Soyer also invented the "Soyer Stove" in the Crimean War for the Army to cook on. It remained in use until the 1960s.
In this day and age there is something so pleasant about this channel that legit makes me so happy to watch.
Lovely to see Mrs Crocombe again!
The history behind the dishes are just as fascinating as the dishes themselves! Awesome!
I always enjoy Mrs Crowcombe videos, I think she's great.
I see ms Crocombe, i hit ”like” and then i start watching .
great video as usual...i always enjoy Mrs Crocombe...she brightens my day.
Yay! A new Mrs. Crocombe! My day just got 1000% better!
Dove season here, in Texas. Might try a smaller version with dove meat. Thank you Mrs. Crocombe.
Hello. I'm learning english as a life long very pleasant activity. I'm not a native english speaker, but I do love everything related to England 🇬🇧 Videos like this help me a lot to take in historical roots of culture and lenguaje. Having said that, subtitles are very important to me as I enjoy watching fantastic videos like all those of Mrs Crocombe related to english delicious cuisine. Hope to visit that wonderful part of the world soon. Congratulations for this fantastic TH-cam Channel. 👏
I'm still undecided if I would want to try it or not. 😅
You can use chicken if its convenient or duck.
Love Mrs Crocombe recipe videos. Keep them coming! ☺
I missed Mrs Crocombe so much. Thanks for this lovely video and for explaining about grouse 😊❤
How did I miss this? I look forward to our Mrs. Crocombe
due to the horrid circumstances of life such as our family cook recently dying of tuberculosis, our valet Finburt taking a retreat to an island in Ireland, and mother going on vacation, I, a bored and starving youth, was forced to make this grouse salad myself using the game my uncle peter sent up last week. i am very glad to say that this recipe was highly informative and works perfectly well, especially for the sickly children of this time. it tastes putrid of course.