What people ate

The inhabitants of Bowhill ate a wide variety of food in Victorian times with much of it being grown or produced on the Estate.  Animals were raised for meat, milk and eggs and fruit and vegetables were grown in the gardens.  There was an astonishing array of fruit and vegetables available, with early and late varieties of crops planted where possible to extend the season when food could be eaten fresh.  In addition, fish was available from the loch.

Sugar was imported along with tea, coffee and citrus fruits and these items were very expensive.

Sometimes, there were many courses to a meal as can be seen from the menu below.  The servants, as well as the family and their guests, ate very well indeed.

Menu for January 1889

First course

Soup a la reine

Whitings au Gratin    Crimped cod and Oyster sauce

Entrees

Tendrons de veau      Curried Fowl and boiled rice

Second Course

Turkey stuffed with Chestnuts and Chestnut sauce

Boiled leg of mutton, English Fashion, with caper sauce and mashed turnips

Third Course

Woodcocks or Partridges.   Widgeon

Charlotte a la Vanille    Cabinet Pudding    Orange Jelly    Blancmange

Artichoke bottoms   Macaroni with parmesan cheese

Dessert and Ices