Category: Food

Ostrich, Eels, Bone Marrow, and Heart – What’s the worst thing you’ve ever eaten?

Food during the Regency period was very different from what a lot of us eat today. If anyone read Ruth’s post on Monday and said, “I totally know how to jugg a pigeon” then they should contact us immediately. There are several Regency authors who would like to talk to you.

In the meantime, we asked our illustrious blog authors to share their worst food memories. We asked them,  “What was the worst thing you ever had to eat?”

Naomi Rawlings
Ostrich. I was traveling in South America at the time. 🙂

Kristy and her pretty plate of Eel
Kristy and her pretty plate of eel

Kristy Cambron
The worst thing I’ve ever had the displeasure of eating? Without question it would have to be eel. My husband and I honeymooned in Cancun, Mexico. I still remember the fabulous food on that trip – except that is, for the “lovely” plate of seafood we received at a gourmet restaurant. (It was plated so beautifully that we actually took a picture of it!) Unfortunately, the majority of the plate included a gray, rubbery, and horrid tasting main course which turned out to be eel. You bet I skipped right to dessert just to drown out the memory of dinner!

Laurie Alice Eakes
Horse meat in Europe. I was a guest, so couldn’t turn it down.

Kristi Ann Hunter
Bone marrow. I was at a restaurant in Switzerland on the edge of Lake Geneva. The plate was gorgeous and the food really good, but on the top of the steak were these little disks in the sauce. I thought they might have been mushroom slices or pieces of water chestnut, so I ate one. I nearly gagged. On our way out I checked the menu and sure enough, there was bone marrow listed in the description.

Large Moose Wading in Lake
Big animal. Big heart. photo: WikiCommons

Jessica Snell
I don’t know about the worst food. Maybe a better question would be, “What’s the weirdest food you’ve ever eaten?” My answer is moose heart. And when it was raw, I was able to stick my entire hand in one of the ventricles – those things are huge!

 

Ruth Axtell
I like all foods so can’t think of anything off the top of my head that I really gagged at.

Susan Karsten
The strangest food I have eaten, and enjoyed, is squid. It is also known by the name calamari. You can get it fried, or served in tomato sauce. I have had both and it was good. I would eat it again in a heartbeat.

Have you ever eaten anything that curled your tastebuds and your toes? Chomped down on anything bizarre or strange? We’d love to hear about it in the comments below!

Originally posted 2012-08-22 10:00:00.

Regency Cookery

English Housewifery Exemplified
In above Four Hundred and Fifty Receipts Giving Directions
for most Parts of Cookery

Elizabeth Moxon

published in 1764.

This cookbook precedes the regency by about 50 years,but I imagine many of these recipes (or “receipts” as they were called then) were still in use.

Scrolling through this cookbook on Project Gutenberg’s site, I found some interesting dishes including:

 HOW TO JUGG PIGEONS.

I wasn’t sure what ‘jugging’ meant. The dictionary has the verb, to jug, meaning stewing meat in an earthenware jug.

Take six or eight pigeons and truss them, season them with nutmeg, pepper and salt.
To make the Stuffing. Take the livers and shred them with beef-suet, bread-crumbs, parsley, sweet-marjoram, and two eggs, mix all together, then stuff your pigeons sowing (sic) them up at both ends, and put them into your jugg with the breast downwards, with half a pound of butter; stop up the jugg close with a cloth that no steam can get out, then set them in a pot of water to boil; they will take above two hours stewing; mind you keep your pot full of water, and boiling all the time; when they are enough clear from them the gravy, and take the fat clean off; put to your gravy a spoonful of cream, a little lemon-peel, an anchovy shred, a few mushrooms, and a little white wine, thicken it with a little flour and butter, then dish up your pigeons, and pour over them the sauce. Garnish the dish with mushrooms and slices of lemon.

 

This is proper for a side dish.

 

How’s this for a little deception, making a rabbit look like a partridge? The only thing is, I have no idea what they mean by cutting off a rabbit’s wings (cutting off its floppy ears?):

Kitchen Still Life with Hares, Fowl, etc. by Cornelis Jacobsz Delff
Dead Hare and Partridges c.1690 Jan Weenix

 

TO DRESS RABBETS TO LOOK LIKE MOOR-GAME.

 

Take a young rabbet, when it is cased cut off the wings and the head; leave the neck of your rabbet as long as you can; when you case it you must leave on the feet, pull off the skin, leave on the claws, so double your rabbet and skewer it like a fowl; put a skewer at the bottom through the legs and neck, and tie it with a string, it will prevent its flying open; when you dish it up make the same sauce as you would do for partridges.

Three are enough for one dish.

 

And for a little dessert:

AN APPLE PUDDING

Take half a dozen large codlins, or pippens, roast them and take out the pulp; take eight eggs, (leave out six of the whites) half a pound of fine powder sugar, beat your eggs and sugar well together, and put to them the pulp of your apples, half a pound of clarified butter, a little lemon-peel shred fine, a handful of bread crumbs or bisket (sic), four ounces of candid orange or citron, and bake it with a thin paste under it.

 

 

The recipe ends there. Perhaps a thin paste is a pastry shell?

 It would have been interesting to sample some of this fare.

 

Originally posted 2012-08-20 10:00:00.

Home for the (Summer) Holidays

Image: Flower GardenStaycations.

The word has entered our vocabulary in recent years as an attractive and affordable option to the once popular family road trip. Whether it be a jaunt to the beach or that all important theme park visit to stack up some childhood memories, going on holiday has been an important part of our American heritage. But in recent years, this ideal has changed. Due to the American financial crisis in 2007-2010 and the weakening of the British pound in 2009, families have begun to look for alternative and less expensive ways to celebrate their summer holidays a bit closer to home.

Holidays in the Regency Era were somewhat similar in this respect. They could be of the traveling kind of course, with a long carriage ride to a choice location like Jane Austen’s Bath, fashionable Brighton or for a trip into London’s posh Mayfair district to stake out the latest fashions of the day. But there were some holiday options that were quite similar to our modern staycations: trips to the lake for swimming, charming strolls through the gardens, outdoor picnics and even the all-important country ball.

Holidays may have been spent at locations that were closer to home but as you’ll see for a few Regency staycation ideas here, they were anything but second-rate celebrations.

Image: Traving.com 

Country Strolls

Stepping into a staycation was often as easy as popping outside and walking through the garden gates of a Regency Era country home to the generous hills beyond. Often manicured to the level of a grand home in the city, the country garden and estate grounds offered sights and sounds void to the eye during the harsh months of winter. Time spent out of doors would have been prized during the summer holiday months, both for the relaxation of the atmosphere and for the rejuvenating act of walking.

Royal Navy officer John Byng’s 1792 journals boast a lively description of the glories of the simple stroll through the countryside, saying, “to view old castles, old manors and old religious houses, before they be quite gone;  and that I may compare their ancient structures… with the fashions of the day.”

Similar to Pride and Prejudice’s Elizabeth Bennett’s country pilgrimage with her aunt and uncle, the Gardiners, a well noted tourist route took them past the grounds of Darcy’s Pemberly in the pursuit of appreciating nature. Remember the line, “Oh, what are men compared to rocks and mountains?”  To the Regency mind, it’s almost true. (Almost.) Their pursuit was often more to see the grounds along a tourist route than to spend time inside the grand house. (Mrs. Gardiner even states, “If it were merely a fine house richly furnished,’ said she, ‘I should not care about it myself, but the grounds are delightful.”)

Picnicking  –

At the turn of the nineteenth century, the flourish of blossoming ideals about nature fed the popularity of more than taking the occasional stroll in the garden. It popularized the idea of eating outdoors where one could have a closer communion with God’s creation. In the beginning, picnics were less organized, quiet affairs. But as the popularity of an alfresco lunch became a more sought after invitation to receive, these quiet country lunches evolved into quite elaborate and well-planned out social affairs.

A famous scene in which picnicking takes center stage is the picnic on Box Hill in Jane Austen’s classic novel, Emma. Film adaptations have given this scene a comparably beautiful landscape, as picnickers revel on a sunny hillside and enjoy an afternoon tea time with remarkable views of the English countryside  all around. Like our modern day holiday cookouts, these Regency Era picnics would have boasted attendees  that included family and friends, and would have involved the dining experience alongside amiable outdoor  activities of the day (such as the strawberry picking or archery described in Emma). Even more like our modern idea of the potluck dinner, Regency picnickers would have toted wicker baskets with a dish to share with others (possibly deviled eggs, cold roast, or fruit sandwiches). As these picnic affairs grew more elaborate however, a host would usually organize the dishes to be brought (to eliminate duplication) or would have supplied a carefully selected menu of food altogether.

Click here for a nice anthology of links around Regency Era picnicking {LINK}.

The Country Ball

A spectacular setting. Amiable company. The pleasures of food and fun in the sun – this could easily describe picnicking  just as it could describe the more eloquent evening affair of the country ball.

Country balls could be just as lavish as their city sisters – fine gowns, pristine manners, sumptuous meals and plenty of dancing would have permeated the country ball atmosphere as well as for balls in the city.  Stringed quartets would have played the same upbeat music, though the violin might have been termed the “fiddle” for the playing of country tunes. Dancing was still on the top of the agenda. The jovial camaraderie of friends and family engaging in lively dancing, eating and generally making merry, made the event prized among the staycations of the day.

Click here for more information on Regency Era country balls, as in the ball at Netherfield, in Jane Austen’s Pride and Prejudice. {LINK}

It’s interesting to note that through all of the country or staycation activities, Regency Era holidays were as much about family, love, and communion with God as ours may be today. We see the value in a quiet country stroll. We have church picnics and family reunions under the great blanket of God’s sky. We even step out ourselves, sometimes all alone, to find private solace in quiet prayer walks with Him.

Whether you’re traveling miles away from home or taking a nap in your backyard hammock, remember how we all value our holidays at home, for we can stay in God’s presence. Wherever we walk, our journey is with Him.

~ Kristy

 

Originally posted 2012-07-16 10:00:00.