Sabayon au Marsala (1930's)

Here is a classic 1930's dessert recipe from Recipes Rare from Everywhere.  I did some research and the modern version of this classic french dessert can be found here.  Make sure you have a good glug of Marsala wine to hand!

This version is served warm and sounds like the perfect Christmas dessert or an alternative to mulled wine maybe? This version is provided by one of the junior chefs from the Carlton Club, so it scores highly on the authentic levels!

Pheasants in Calvados (Apple Brandy) - 1970's

For the uninitiated, Calvados is an French Apple Brandy but ultimately any apple brandy will suffice for this recipe.  Make sure its a nice locally produced one, buy local where you can!

Claret Punch and Mulled Ale - 1960's Marguerite Patten Recipe Card

Without a doubt the best part of Christmas is the excuse to have Mulled Anything.  Wine and Cider tend to be the traditional choices, but here is a fascinating little recipe for Mulled Ale!