Date: 15th October 1952
Venue: The Midland Dinner
Sponsor: Prof. A.C. Frazer
Minutes of the Swedish Dinner
The Club’s Swedish dinner – its first ”occasion” since, its foundation – was held at the Midland Hotel, Birmingham, on Wednesday, October 15th, with Prof. A.C Frazer as chief “Sponsor” and “Compere”. The chairman presided and the following thirty-one other members attended:-
Peter Hordern, R.E Threlfall, Phil Hubbard, C.V.Hancock, R.S. King-Farlow, A. Oehrli, J.P. Eames, Col. H.G.V. Milward, J .L. Swanson, G. Corbyn Barrow, H.R.G. Whates, G.Scott Atkinson, Prof. Bodkin, Dr. R. St. Johnston, H.J. Manzoni, Prof.A.S.C.Ross, Hugh Gladstone, B. Scott-Mason, Clive Powell, J.J.Gracie, J.R.D.James, H.A. Hopkins, Michael Clapham, Col. A.C.W. Hobson, Prof. Brodie Hughes, F. Bell-Scott, Bruce Webb, F.W. Nicholls, C.R.F. Threlfall, John Turner, Dr. John Malins.
Deeply regretful apologies for absence were received from Professor T.L. Hardy, H.J. Dunkerley, Norman E. Hill and the Hon. Secretary (Denis E. Morris).
New-members were seated beside their nominators. Reception was at 7.0 for 7.30 p.m. dinner. Foundation members recalled With great regret that Sir Jack Drummond, so helpful a guest in January, was murdered in France on August 5th, with his wife and daughter.
Admirably complete preparations had been made by Prof. Frazer and Mr. Oehrli. The dining room was beautifully decorated in the national colours of Sweden.
Notes on Procedure were circulated by Prof. Maser, who commented concisely at appropriate moments during the evening. The part of host was played by the chairman and that of chief guest by Prof. Bodkin, and the Swedish dining customs described were faithfully observed – all except the last; for by the emphatic request of the host, the guests did not one and all ring him up next morning to say Tack så mycket.
The long side table at which Smörgåsbord in profuse variety was served was so magnificently groaning a board that it was photographed – or, rather, that portion which the camera could encompass.
Smörgåsbord:- (Largely imported specially by Swedish Lloyd):- Bread and butter, many types of Swedish herrings, smoked eel, sardines, smoked salmon, cold ham, lobster mayonnaise, potato salad, tomatoes, celery, beetroot, liver paté; egg mayonnaise with shrimps, pork brawn, pig’s trotters, green salad, fruit salad, dried reindeer, cheeses – Dutch, Cheddar and green.
Småvarmt:- Anchovies au gratin, small meat balls, Small boiled potatoes, Vol-au-vent Toulouse, small sausages, (Swedish Hash, unfortunately, was “off”.)
The Aquavit was of excellent quality.
Then the club sat down to dine.
Any hopes that Polar bear would furnish the principal course at the ensuing dinner were not fulfilled. The dishes were Elk Steak, served with cream sauce and cloudberry jam, and Thousand-leaves tart.
Nuits St. Georges 1943 was the burgundy served with the elk, and white port, chilled, with the sweet.
A copy of the menu appears below:-
Smörgåsbord
Småvarmt
-oOo-
Brässerad Älgstek
Gräddsås Hjortronsylt
-oOo-
Tusenbladstårta
-oOo-
Kaffe
-oOo-
Viner
Nuits St.Georges 1943
C. & O. Porto Blanco
-oOo-
Onsdagen den 15 oktober 1952
During a brief discussion after dinner the club’s plans were considered further. There was general endorsement of the programme providing for one Spring and one Autumn dinner, each of which may be either geographical or historical or miscellaneously curious in character.
It was agreed to enlarge the membership further, to a maximum of sixty, and nominations were invited for the committee’s consideration.
Professor Bodkin was added to the committee – a gesture of gratitude inspired by lively expectation of an Old Irish dinner to come in no distant future.
By universal assent this Swedish dinner had set the Buckland Club firmly on its legs – if that is what a supremely good dinner ever does.
A.P. Thompson
25th February 1953
