“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
The well appointed Georgian table relied heavily on a variety of meats served at each course of every meal. This included not only your run of the mill beef, mutton and poultry, but also game such as venison and hare. In her letters, Jane Austen mentions receiving gifts of meat, such as the “a pheasant and hare the other day from the Mr. Grays of Alton” in 1809 and the “hare and four rabbits from G[odmersham] yesterday”, claiming that they are now “stocked for nearly a week.” (November 26, 1815). Perhaps the most famous recipe for Hare is, of course, Jugged Hare.
Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug. In French, such a stew of a game animal thickened with the animal’s blood is known as a civet.
One common traditional dish that involves jugging is Jugged Hare (known as civet de lièvre in France), which is a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. It is traditionally served with the hare’s blood (or the blood is added right at the very end of the cooking process) and port wine. Continue reading Hannah Glasse’s Jugged Hare
In 1833, Lydia Marie Child published The Girl’s Own Book, a volume full of entertainments for girls of all ages.
She closed her book with a few maxims on child rearing involving both the moral and physical aspects of raising young ladies. Although they may sound quaint and dated, mothers of the Regency. Child rearing has always been considered a woman’s domain, and mothers of this era, with its burgeoning middle class, read countless books on subjects ranging from household management to cookery. Topics their mothers were either too busy or too idle to concern themselves with.
Any number of spoiled children can be found in the pages of Jane Austen’s works, from the heir to Norland Park, to Mrs. Musgrove’s rambunctious grandchildren. We never get to see the children of Austen’s heroines, but they would, no doubt, have been raised in this new era of motherly awareness.
MAXIMS FOR HEALTH AND GRACEFULNESS.
Early rising, and the habit of washing frequently, in cold water, are fine things for the health and the complexion.Walking, and other out-of-door exercises, cannot I much recommended to young people. Even skating, driving hoop, and other boyish sports, may be practised to advantage by little girls, provided they can be pursued within the inclosure of a garden, or court ; in the street, they would of course, be highly improper. It is true, such games are rather violent, and sometimes noisy ; but they tend to form a vigorous constitution ; and girls who are habitually lady-like, will never allow themselves to be rude and vulgar, even in play.
Lemon water may be the staple complimentary drink of American restaurants, but the drink actually has British origins. A recipe for Lemon Flavored Water (A Refreshing Drink) appears in Maria Eliza Ketelby Rundell’s New System of Domestic Cookery, surprisingly, perhaps, under the heading “Cookery for the Sick”. There are, however, many benefits to drinking water with lemon, especially when made, as Mrs. Rundell suggest, with warm or hot water.
For a comprehensive analysis of the benefits of drinking lemon water you will definitely enjoy this article from our friends at Positive Health Wellness
One blogger even went so far as to suggest 10 Medical Benefits to Drinking Lemon Water, including clear skin, fresh breath, system cleansing properties, weight loss and even enhanced hydration, among others. During the summer months, it can be difficult to drink as much as is recommended (at least 8 8-oz glasses a day). With so much to recommend it, I’m surely inspired to try one of these Regency recipes to perk up my routine. Continue reading Lemon Water: A Refreshing Drink
During Jane Austen’s day, taking a holiday by the sea was no uncommon thing. The popularity of towns such as Brighton inspired Jane to write her last, unfinished novel, Sanditon, about a small town with big city aspirations.
The Sea air and Sea Bathing together were nearly infallible, one or the other of them being a match for every Disorder…
Sea bathing itself, would prove to be an interesting experience for any young lady bold enough or ill enough to be encouraged to attempt it. Wagons, called Bathing Machines, were invented especially for the purpose, and would be drawn out into the water by sturdy women, who might then assist you down into the water where you could paddle about or swim in relative privacy, shielded from view of the shore.
Jane Austen’s cousin, Eliza de Feuillide and her son Hastings spent part of December 1790 through part of January 1791 at the seaside town of Margate. She wrote of her time there, as quoted from JASA’s Jane Austen at the Seaside:
I had fixed on going to London the end of this Month, but to shew You how much I am attached to my maternal duties, on being told by one of the faculty whose Skill I have much opinion of that one month’s bathing at this time of the Year was more efficacious than six at any other & that consequently my little Boy would receive the utmost benefit from my prolonging my stay here beyond the time proposed, like a most exemplary parent I resolved on foregoing the fascinating delights of the great City for one month longer … Was not this heroic? … Hastings grows much & begins to lisp english tolerably well, his education is likewise begun, his Grandmamma having succeeded in teaching him his letters. The Sea has strengthened him wonderfully & I think has likewise been of great service to myself, I still continue bathing notwithstanding the severity of the Weather & Frost & Snow which is I think somewhat courageous.
Though now the middle of December, there had yet been no weather to prevent the young ladies from tolerably regular exercise; and on the morrow, Emma had a charitable visit to pay to a poor sick family, who lived a little way out of Highbury…Emma was very compassionate; and the distresses of the poor were as sure of relief from her personal attention and kindness, her counsel and her patience, as from her purse. She understood their ways, could allow for their ignorance and their temptations, had no romantic expectations of extraordinary virtue from those, for whom education had done so little; entered into their troubles with ready sympathy, and always gave her assistance with as much intelligence as good-will. In the present instance, it was sickness and poverty together which she came to visit; and after remaining there as long as she could give comfort or advice, she quitted the cottage with such an impression of the scene as made her say to Harriet, as they walked away,
“These are the sights, Harriet, to do one good. How trifling they make every thing else appear! I feel now as if I could think of nothing but these poor creatures all the rest of the day; and yet, who can say how soon it may all vanish from my mind?”
“Very true,” said Harriet. “Poor creatures! one can think of nothing else.”
“And really, I do not think the impression will soon be over,” said Emma, as she crossed the low hedge, and tottering footstep which ended the narrow, slippery path through the cottage garden, and brought them into the lane again. “I do not think it will,” stopping to look once more at all the outward wretchedness of the place, and recall the still greater within.
In 1662 King Charles II married the Portuguese Infanta Catherine de Braganza. Charles himself had grown up in the Dutch capital, while in exile. As a result, both he and his Portuguese bride were confirmed tea drinkers. When the monarchy was re-established, the two rulers brought this foreign tea tradition to England with them. Tea mania swept across England as it had earlier spread throughout France and Holland. Tea importation rose from 40,000 pounds in 1699 to an annual average of 240,000 pounds by 1708. Tea quickly proved popular enough to replace ale as the national drink of England. It was a hot item and boiling the water made it a safe drink. Tea became the favorite English beverage after 1750.
Tea bowl or Tea cup and saucer: Getting a handle on Tea
The first tea cups in England were handless tea bowls that were imported from China and then later copies made in England. The first saucers appeared around 1700, but took some time to be in common use. The standard globular form of teapot had replaced the tall oriental teapots by 1750. Robert Adam’s Classically inspired designs for tea sets popularized handles and other Greek and Roman motifs.
“Then I will help myself,” said he. “A large dish of rather weak cocoa every evening agrees with me better than anything.” It struck her, however, as he poured out this rather weak cocoa, that it came forth in a very fine, dark-colored stream…” -Sanditon
Cocoa, or Chocolate, as it was often referred to (chocolate as a candy had not yet been introduced) was a popular Regency drink served most often at breakfast, but sometimes in the evening as well. Creating cocoa at home took time, skill and a special pot. The chocolate pot, looking like a small samovar or carafe, stood on legs so that a heat source could be placed beneath it. The chocolate and milk were melted together, stirred from the top by a whisk, and poured out. This task would be performed at the table by one of the members of the family.
The cakes of chocolate talked about in this recipe were made by grinding cocoa beans and mixing them with sugar and spices, such as aniseed, cinnamon, cardamom, vanilla and nutmeg. The whole mixture was then moistened and formed into bricks or cakes to be used at a later date. Today’s cocoa recipes can gain a flavor of the past by including a spoonful or two of whatever spices you like best.
Cut a cake of chocolate in very small bits; put a pint of water into the pot, and, when it boils, put in the above; mill it off the fire until quite melted, then on a gentle fire till it boil; pour it into a basin, and it will keep in a cool place eight or ten days, or more. When wanted, put a spoonful or two into milk, boil it with sugar, and mill it well.
Maria Eliza Ketelby Rundell, A New System of Domestic Cookery, 1806
54 g / 2 oz / ¼ cup good quality cocoa powder
240 ml / 8 fl oz / 1 cup water
54 g / 2 oz / ¼ cup Sugar
720 ml / 24 fl oz / 3 cups Milk
Stir the cocoa powder with the water over a medium heat until the chocolate is completely melted into the water and the mixture boils. Stir in the sugar and reduce the heat. Pour in the milk and continue stirring the chocolate until it is scalding hot, but not boiling.
Serve piping hot with a dash of your favorite spice and a dollop of whipped cream.
Laura Boyle is fascinated by all aspects of Jane Austen’s life. She is the proprietor of Austenation: Regency Accessories, creating custom hats, bonnets, reticules and more for customers around the globe. Cooking with Jane Austen and Friends is her first book. Her greatest joy is the time she is able to spend in her home with her family.