St Lubbock’s Day, Monday 5 August 1872

The brand new Hastings Pier was formally opened by the Earl of Granville, Lord Warden of the Cinque Ports, on a very wet and windy Monday 5 August 1872.

There was heavy rain and strong winds for much of the day.  Gun salutes were fired from the pier-head and by Thomas Brassey MP’s yacht Eothen, lying close by.

The company and supporters then sat down to a celebration déjeuner in the pier’s pavilion.  The 630 partakers were all that was wealthy, elegant and important in the town, paying four shillings for a splendid feast that included such delights as quarters of lamb, roast fowl, lobster, Leeds Pudding and blancmange.

LEED'S PUDDING.
Beat 9 eggs, adding 1 pt cream and a pinch of salt;
steam in a prepared mould for about 20 minutes; serve
with a cherry sauce, round the base, and hot sherry in a
boat.

RED CHERRY ARROWROOT SAUCE.
Stone and pass 1 lb red cherries through a sieve; boil
a little syrup down strong; add the cherries, a few drops
of cochineal and some lemon juice: thicken slightly with
arrowroot, and serve.

RED CHERRY SAUCE (1).
Use a compote of red cherries with sufficient arrow-
root.

RED CHERRY SAUCE (2).
Stew 1lb stoned red cherries in a little syrup; pass
them through a sieve, and add one glass of port wine,
and some royal white sweet garnish pudding; cut into
rather small dice and throw in at the last.

The complete practical pastry cook: J. Thompson Gil
https://archive.org/stream/completepractica00gill/completepractica00gill_djvu.txt