Meet Agnes B. Marshall, the Victorian Queen of Ice Cream
At the overweening dinner party parties of Victorian England , the nation ’s well - to - do bedazzle their peer with beautiful displays ofsumptuous dishes . Asample menumight start out with Daucus carota sativa soup , oxtail soup , and two type of fish , followed by mouton , sweetbread , huitre patties , and rabbit fillet . Next were turkey , beef , ham , and chicken . For the third course , roast hare , duck , potatoes , mushroom cloud , vol - au - ventstuffed with preserved yield , and fluffy meringues floating in custard ....