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!


  1. The soup has an interesting flavor, tasting.

    The pork was divine, thank you for the recipe, I really must share it with cook.

    A toast shall we, to our gracious hosts.

    Lady Eleanor

  2. And another to the lovely Charlotte and her contribution.

    Lady Eleanor

  3. Yes, outstanding meal. Quite delish. Quite.
    -Lady Vee

  4. Simply Marveous.... I must have this made at once and sent to my quarters!

  5. I second the toast to our most excellent and gracious hosts and the feast to which they have provided us tonight.
    The soup was very nice indeed it had a hearty autumnal flavour to it, the chervil and chives complemented the flavours of the cabbage and asparagus exquisitely. Alas, my own cook Jean-Phillip can never seem to get his cabbage soup to taste like anything near as delicious as this, I shall share this recipe with him in the morning and only hope that he is able to do the justice to the standard which your cook has hitherto set within my memory.
    The pork was juicy and succulent, the way that the apple and brown sugar sauce (would I be wrong in assuming that this is Muscovado sugar as the sauce is a slightly darker colour than Demerara sugar candies my little niece and nephew Lady Marilyn and Viscount Daniel?) . Also it had a slightly nutty and woodsy taste , and I see from the recipe that you have so graciously supplied to me that it was indeed nutmeg that I tasted, I thought so.
    I hope you accept compliments to your husband and yourself for having a cook who is very talented and also for this splendid meal.

  6. *with a smile upon her face*
    Such wonderful compliments on our evening's culinary delights. I shall be sure to pass them along to Lady Charlotte.
    -Lady Vee

  7. I am extremely glad that the work that took place in the kitchen delighted your taste buds. I shall cross my fingers as for the next dishes and drinks...

    - Mademoiselle Madeleine (aka Lady Charlotte)

  8. *looks in the soup terinne*
    ...ah... yes, some leftover for a late party crasher :o)
    YUMMIE (even cold!) ...and with some bread it will be a feast!


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