Potatoes were grown at Steventon as early as 1773. In this, Mrs. Austen was decades ahead of her time, and the wonder of her neighbours who supposed them to be a dish fit only for gentry. Puddings had served as the main source of starch in English diets, but a wheat shortage in 1794 led the Board of Agriculture to advise all clergy “to encourage, as much as they can, the farmers and cottagers to plant potatoes this spring, in order that the kingdom may experience no scarcity…” A silhouette of Mrs. Austen. Though nearly seventy when the family moved to Chawton Cottage, Mrs. Austen “found plenty of occupation for herself, in gardening and needlework. The former was, with her, no idle pastime, no mere cutting of roses and tying up of flowers. She dug up her own potatoes, and I have no doubt she planted them, for the kitchen garden was as much her delight as the flower borders, and I have heard my mother say that when at work, she wore a green round frock like a day-labourer’s.” (Fanny Caroline Lefroy, great-granddaughter of Mrs. Austen) There was, at the time, some difference of opinion about the preparation of potatoes, as voiced by Susannah Carter: “Some pare potatoes before they are put into the pot; others think it the best way, both for saving time and preventing waste, to peel off the skin as soon as they are boiled.” I chose the former manner for this roast potatoes recipe (more…)
François-René, Vicomte de Chateaubriand (September 4, 1768 – July 4, 1848) was, in his day, a celebrated author, however his name lives on in the tender beef dish named after him. That he was the inspiration is not in doubt, however, the history of the dish gets muddled from that point on. Was it created by his chef, Montmireil? Was it prepared by the Champeaux restaurant in honor of Chateaubriand’s celebrated 1811 work, Itinéraire de Paris à Jérusalem (Itinerary from Paris to Jerusalem). Still others claim that it derives its name from the famed Chateaubriant beef cattle, raised by the family. Regardless, this dish, once made from a sirloin, now refers to meat from the tenderest part of a beef tenderloin (the most expensive cut in the whole cow) with a sauce made from broth, butter, shallots, wine and herbs. Chateaubriand with Bearnaise @ Urola, San Sebastian. 16 April 2007. The following recipes, from The Royal Cookery Book (Jules Gouffé, 1869) give some idea of the complexity that goes into preparing this classic French dish. The basic recipe and it’s “footnote”. Now for the sauce… Espagnole Sauce, one of Careme’s four “Mother Sauces” And finally, the Maitre d’Hotel Butter. (more…)
While researching Cooking with Jane Austen and Friends, I found many recipes that called for lard or suet (the beef alternative). It was often not immediately clear whether or not the authors were talking about straight, diced lard (like the kind used for adding fat and flavor to drier cuts of meat, as in “larding your roast”) or rendered lard, however a trip the local living history museum helped put my questions to rest. A basic rule of thumb when looking at period recipes, if it goes into the food (larding your meat, dicing it for mincemeat, etc.) you are talking about lard straight off the meat, often with tiny bits of meat still attached. If you are using it for frying or in pie crust, basically anywhere you might substitute modern Crisco or solid shortening, use rendered lard.
According to Wikipedia, “Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed.
Continue reading Rendering Lard, the Regency Crisco
“They must not over-salt the leg; and then, if it is not over-salted, and if it is very thoroughly boiled, just as Serle boils ours, and eaten very moderately of, with a boiled turnip, and a little carrot or parsnip, I do not consider it unwholesome.”
The turnip, while an extraordinarily humble vegetable was, like the carrot and potato, one of the few fresh vegetables that could be counted on throughout the winter without the help of a hothouse. They provided a double benefit as well, since both the vegetable root and greens could be eaten. Turnips are quite a bit sweeter than potatoes and this recipe makes a lovely, fluffy side dish. White or yellow turnips may be used.
To Dress Turnips
They eat best boiled in the pot, and when enough take them out and put them in a pan, and mash them with butter, a little cream, and a little salt, and send them to table.
Hannah Glasse, The Art of Cookery Made Plain and Easy
Continue reading Mrs. Martin’s Mashed Turnips
We drank tea again yesterday with the Tilsons, and met the Smiths. I find all these little parties very pleasant. -Jane Austen to Cassandra April 18, 1811 If you are traveling to the Jane Austen Festival in Bath this year, you simply must stop by the Jane Austen Centre’s Award Winning Tea Room to sample their amazing selection of Regency delights. Just reading over the menu will have your mouth watering, but what selection will you choose? Will it be Tea with Mr. Darcy or the Austen’s? Perhaps you prefer Lady Catherine’s Proper Tea. Whatever you desire, be it sweet or savoury, you are sure to find it delicious and satisfying! King Arthur Flour’s Crumpets with Apricot Jam One delightfully English offering is “Crawford’s Crumpets” (served with butter, honey and your choice of tea) According to An A to Z of Food & Drink (2002) by John Ayto, “The origins of the crumpet are mysterious. As early as 1382, Johy Wycliffe, in his translation of the Bible, mentioned crompid cake, whose name may be the precursor of the modern term, but the actual ‘cake’ itself does not bear much resemblance to the present-day crumpet. It seems to have been a thin cake cooked on a hot griddle, so that the edges curled up (crompid goes back to Old English crump, crumb, ‘crooked’, and is related to the modern English crumple). The inspiration behind its naming thus seems to be very familiar to that of crepe, which literally means ‘curled’. (more…)
Mr Darcy’s Favourite Beef-Steak Dinner “We sate down to dinner a little after five, and had some beef-steaks and a boiled fowl, but no oyster sauce.” Jane Austen to Cassandra October 24, 1798 Georgian England was famous for its beef. All parts of the animal were used, from the cheeks to the tail, and these in turn were prepared in any number of way: Soups, pies, puddings, sausages, roasts, ragouts, steaks and more. Many of the recipes are still familiar to us today. This recipe, with its shallot gravy is a delicious take on traditional steak and as a bonus, cooks up in about ten minutes. This is likely to have been one of Darcy’s favourites. To Fry Beef-Steaks Take rump steaks, pepper and salt them, fry them in a little butter very quick and brown; take them out, and put them into a dish, pour the fat out of the frying pan, and then take a half a pint of hot gravy; if no gravy, half a pint of hot water, and put into the pan, and a little butter rolled in flour, a little pepper and salt, and two or three shallots chopped fine: boil them up in your pan for two minutes, then put it over the steaks, and send them to the table. Hannah Glasse: The Art of Cookery Made Plain and Easy 2- 454 g / 16 oz /1 Lb Rump Steaks 2tbsp Butter, divided 1 tbsp Flour 240 ml / 8 fl oz (more…)
Vulgar Economy The orange wine will want our care soon. But in the meantime, for elegance and ease and luxury, the Hattons and Milles’ dine here to-day, and I shall eat ice and drink French wine, and be above vulgar economy. Luckily the pleasures of friendship, of unreserved conversation, of similarity of taste and opinions, will make good amends for orange wine. Jane Austen to Cassandra Godmersham: Thursday June 20, 1808 The cost of postage had risen in 1784 as the Chancellor of the Exchequer explained that the increases would be on the mail instead of a tax on coal. The income from letters was used to boost the funds of the Government, and the prices were raised again in 1797, 1801, 1805 and 1812. During the wars against France (1793-1815) the income was regarded as a tax levied to help the war effort, but once Napoleon had been defeated, there was a backlash of feeling against the high rates. By this time, it was often hard to decide if it was worth sending a letter at all: the cost of a letter could be as much as a day’s wages for a working man. It became a matter of importance to get around the cost in one way or another. For instance it was cheaper to send a letter from London to Scotland by the coastal shipping – 8 pence instead of by road which cost 13½ pence (1sh.1½d). Because the recipient usually paid the cost of the delivery, (more…)
The Queen of Hearts She made some tarts, All on a summer’s day; The Knave of Hearts He stole those tarts, And took them clean away. The King of Hearts Called for the tarts, And beat the knave full sore; The Knave of Hearts Brought back the tarts, And vowed he’d steal no more. “The Queen of Hearts” is a poem based on the characters found on playing cards, by an anonymous author, originally published with three lesser-known stanzas, “The King of Spades”, “The King of Clubs”, and “The Diamond King”, in the British publication The European Magazine, no. 434, in April 1782.However, Iona and Peter Opie have argued that there is evidence to suggest that these other stanzas were later additions to an older poem. There has been speculation about a model for the Queen of Hearts. In The Real Personage of Mother Goose, Katherine Elwes Thomas claims the Queen of Hearts was based on Elizabeth of Bohemia. Benham, in his book Playing Cards: History of the Pack and Explanations of its Many Secrets, notes that French playing cards from the mid-17th century have Judith from the Hebrew Bible as the Queen of Hearts. However, according to W. Gurney Benham, a scholar who researched the history of playing cards: “The old nursery rhyme about the Knave of Hearts who stole the tarts and was beaten for so doing by the King, seems to be founded on nothing more than the fact that ‘hearts’ rhymes with ‘tarts’.” The poem’s story (more…)