Farmer’s ordinary

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About
In the past, the ‘ordinary’ was the meal traditionally served to farmers in the market town on market day. Each eating-house offered a meal at a fixed rate for all comers; sometimes the place itself was called an ‘ordinary’. These meals were great favourites with the farmers. They usually started with a hearty soup, followed by a pie or savoury pudding, roast meat or poultry. The meal would finish with a sweet pie or pudding and plenty of cheese. With the main course, there would be an abundance of vegetables; creamed vegetables were particularly popular in the winter. In addition to potatoes, a variety of savoury, starchy puddings were prepared to eat with the meat and soak up the gravy. These were also made at other times, in the home, to quell appetites, and so eke out frugal portions of meat. Although cooked with the meat, they were often served first with the gravy so that the family would eat less meat.