Friday, November 20, 2009

Lady Charlotte's Main Dishes

“The dinner was as well dressed as any I ever saw. The venison was roasted to a turn -- and everybody said they never saw so fat a haunch. The soup was fifty times better than what we had at the Lucases' last week; and even Mr. Darcy acknowledged, that the partridges were remarkably well done; and I suppose
he has two or three French cooks at least.”
Mrs Bennet (Pride and Prejudice, Chapter 54)


Autumn Vegetable Soup
(Swiss Soup Meagre)

by Martha Lloyd (Jane Austen’s best friend)

Take four cabbage lettuces, and endive, sorrel, spinach, cherville, chives, onions, parsley, beet leaves, cucumber sliced, peas and asparagus; let all these herbs be cut fine and no stalks be put in. Then put a quart of a pound of butter in a stewpan, shake over your herbs when they are in the butter a small teaspoonful of flour and let them stew sometime then pour in a quart of boiling water adn let it stew on till near dinner time, then add the yolks of three eggs in a teacup of cream. Broth is better than so much water if you have it. If you have not all the vegetables above mentioned it will be very good with what you have or a little Seville orange juice if you like.

“Now we have killed a porker, and Emma thinks of sending them a loin or a leg; it is very small and delicate -- Hartfield pork is not like any other pork -- but still it is pork -- and, my dear Emma, unless one could be sure of their making it into steaks, nicely fried, as our's are fried, without the smallest grease, and not roast it, for no stomach can bear roast pork -- I think we had better send the leg -- do not you think so, my dear?"
Mr. Woodhouse (Emma, Chapter 21)


Pork and Apples
from Domestic Cookery

Roasted Pork

-Loin or Neck of PorkRoast them. Cut the skin of the loin across, at distances of half an inch, with a sharp pen-knife.

Apple Sauce, for Goose or Roast Pork

- Apples
- Butter
- Brown sugar

Pare, core and slice some apples; and put them in a stone jar, into a sauce-pan of water, or on a hot hearth. If on a hearth, let a spoonful or two of water be put in, to hinder them from burning. When they are done, bruise them to a mash, and put to them a bit of butter the size of a nutmeg, and a little brown sugar. Serve it in a sauce-tureen.


For more regency recipes:

The Jane Austen Centre

Mrs Beeton’s Book of Household Management

Food and Drink in Regency England

Here is a great blog where you can find intriguing informations about the Regency Period:

Jane Austen’s World

And here are two cookbooks related to the regency period and Jane Austen:

Jane Austen and Food by Maggie Lane

The Jane Austen Cookbook by Maggie Black

*guest post and sketch created by Charlotte of The Book on the Hill
Thanks Charlotte!
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