What A Christmas Feast
p. 102 · Read in the full issue
BOAC passengers flying around the world on Christmas Day and Boxing Day will eat their way through well over two tons of traditional fare.
The airline’s chefs are already tot ting up their shopping list and it looks like this: 1,000 lb of smoked salmon (for the hors d’oeuvres), 80 turkeys each weighing about 20 lb, 200 lb of ham, 200 lb of chestnut stuffing, 100 lb of cranberry sauce, 3,000 portions of brandy butter (containing about eight bottles of brandy), 6,000 mince pies holding about 450 lb of
mincemeat and 500 lb of Christmas pudding.
Aircraft Catering Superintendent Kurt Hafner, reveals the secret of the BOAC Christmas pudding, scaled down for a family of six: Ingredients —4 ozs chopped suet, 2 ozs flour, 4 ozs stoned raisins, 4 ozs sultanas, 2 ozs mixed peel, 2 ozs currants, 2 ozs grated raw carrot, 2 ozs grated raw apple, i oz nutmeg, 4 oz mixed spice, 4 ozs Barbados sugar, 4 gill milk, 4 ozs breadcrumbs, 1 oz ground almonds, pinch of salt.
wine glass of stout, i wine glass of brandy, \ wine glass of rum, 2 eggs, zest and juice of half lemon, zest and juice of half orange.
“Mix all the dry ingredients together, add the liquid and mix well,” says Kurt. “Leave in a cool place for three to four days to mature.
Place into greased basins, cover with grease-proof paper and steam for six to eight hours. Allow to mature for two or three weeks before use. Reheat by steaming for about two hours, and serve with rum or brandy butter, or fresh cream.”