The Challenge of Making Holiday Meals Special

In the past, traditional meals to celebrate major festivals such as Christmas or Thanksgiving were once a year events. Everyone looked forward to them all year and made a real effort to make them special.

In the past, the fine meat of birds such as goose, turkey or even chicken was beyond the means of ordinary families. Until the second half of the twentieth century, many families would not be able to afford meat every day except perhaps the cheaper cuts suitable for stews and other slow cooking.  So they had to save for the celebration meal; its rarity, once, perhaps twice a year, made it a very special treat.