Tag Archives: Regency

Summer Banquet Blog Hop

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A SUMMER BANQUET: A Regency Picnic

During the summer months, we tend to go for lighter fare, and (whenever possible) to eat outdoors. The picnic was just as popular in England during the Georgian and Regency periods, as illustrated by the picnic at Box HIll in Jane Austen’s EMMA. Using Eliza Smith’s The Compleat HOUSEWIFE cookbook, we can pull together a delightful summer banquet for outdoors. The bills of fare for May, june, July and August provide plenty of ideas.

For the first course, along with a “Grand Sallad”, some “Roasted Losbsters”, “Fruit of all Sorts,” “Gooseberry Tarts”, and “Fish in Jelly” sounds delicious. The second course should include some cold ham and chicken, a dish of “Fish in jelly” and a “Pigeon Pie”. For both courses pickled asparagus and pickled slice cucumbers make tasty garnishes. Removes could include a “Potatoe Pie”, some strawberries or raspberries, and “Morello Cherry Tarts.”

To make a “Pigeon Pie”, you start with a two-crust pastry. After that, Mrs. Smith says “Truss and season your pigeons with savory spice, lard them with bacon, stuff them with forc’d mean, and lay them in the pye with the ingredients for savory pyes, with butter, and close the pie.” (Savory spices include salt and pepper, nutmeg, and mace. Herbs such as thyme, marjoram, parsley, or savory could also be added, with a shallot or onion.) When the pie is done, pour a Lear into the pie. A Lear is a sauce or gravy. Mrs. Smith instructs “Take claret, gravy, oyster-liquor, two or three anchovies, a faggot of sweet-herbs and an onion; boil it up and thicken it with brown butter, then pour it into your savory pyes when called for.” Savory pies such as pigeon pie can be eaten hot or room temperature or cold.

SUMMER BANQUET BLOG HOP GIVEAWAY

Summer is the perfect time to sit outside with a book. I am giving away a signed paperback copy of my book HEYERWOOD: A Novel to a winner in the U.S. or Canada. Just leave a comment for a chance to win (be sure to leave a contact e-mail)! This drawing will close at midnight on Friday, June 7, 2013, and a winner will be announced as quickly as possible. Good luck!

This blog hop will appear from June 3-June 7, 2013. Please visit all of the participating authors for more summer fun!

Hop Participants:

1.

  • Random Bits of Fascination (Maria Grace)
  • 2.

  • Pillings Writing Corner (David Pilling)
  • 3.

  • Anna Belfrage
  • 4.

  • Debra Brown
  • 5.

  • Lauren Gilbert
  • 6.

  • Gillian Bagwell
  • 7.

  • Julie K. Rose
  • 8.

  • Donna Russo Morin
  • 9.

  • Regina Jeffers
  • 10.

  • Shauna Roberts
  • 11.

  • Tinney S. Heath
  • 12.

  • Grace Elliot
  • 13.

  • Diane Scott Lewis
  • 14.

  • Ginger Myrick
  • 15.

  • Helen Hollick
  • 16.

  • Heather Domin
  • 17.

  • Margaret Skea
  • 18.

  • Yves Fey
  • 19.

  • JL Oakley
  • 20.

  • Shannon Winslow
  • 21.

  • Evangeline Holland
  • 22.

  • Cora Lee
  • 23.

  • Laura Purcell
  • 24.

  • P. O. Dixon
  • 25.

  • E.M. Powell
  • 25.

  • Sharon Lathan
  • 26.

  • Sally Smith O’Rourke
  • 27.

  • Allison Bruning
  • 28.

  • Violet Bedford
  • 29.

  • Sue Millard
  • 30.

  • Kim Rendfeld
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    20 Comments

    Filed under Cooking, Jane Austen, recipes, Regency society

    “Queen Sarah”

    Best known as one of the feared Lady Patronesses of Almack’s, she was born Sarah Sophia Fane in March 3, 1785, the eldest daughter of John Fane, the 10th earl of Westmorland, and his wife Anne Child (or Sarah Anne Child), the only child of the banker, Robert Child. Disapproving of the marriage because Anne eloped at age 17 to Gretna Greene in 1782, with John Fane, her father Robert Child changed his will so that his estate would bypass her and go to either her second son or her eldest daughter.   Robert Child died the same year of his daughter’s marriage, so Sarah Sophia was born an heiress.  There is no indication of what Sarah Sophia’s relationship with her parents or siblings was.  Her mother died when Sarah Sophia was eight. 

    Sarah Sophia married George Villiers, Viscount Villiers, on May 23, 1804, at home in Berkley Square.  However, there were several hints of an elopement to Gretna Green for her.  Many of the sources I found were careful not to cite the place of marriage.  (This may be a result of confusion with her mother, both being named Sarah.  It is also possible that Sarah Sophia and George did elope but also had a ceremony to satisfy family or convention.)  By all accounts, she held him in great affection.  George became the 5th Earl of Jersey and 8th Viscount Grandison in 1805. Sarah Sophia had inherited the Child fortune and property, including Osterley Park, at birth, and took control when she came of age in 1806. In an age of women as chattels, Sarah was unique in that her inheritance made her the senior partner of Child & Co., a position she held for over 60 years.    She took an active interest in the bank, visiting the premises, checking profit and loss statements, and intervening in employee issues.  The couple had five sons and three daughters, seven of whom survived to adulthood.

    Sarah Sophia, also known as Sally, became a leader of the “Ton”, and wielded a great deal of influence in Society. Sarah Sophia was considered a great beauty.  She made a name for herself by being extremely rude and behaving theatrically. She chattered incessantly, acquiring the nickname of “Silence.” Determined to stand apart from her mother-in-law, the scandalous Frances, Lady Jersey, who was mistress of the Prince of Wales, Sarah Sophia made a great show of personal virtue, although she apparently throve on gossip. In spite of her affectations, she appears to have been regarded with affection by many of her peers.   In a letter written in 1816 to her brother, General Alexander Beckendorf, Princess Lieven described Lady Jersey as one of her “most intimate friends.”  (Princess Lieven also said in a later letter to Prince Metternich that “…Lady Jersey has the most dangerous tongue I know.”  Written in 1823, it would appear that there had been a falling out.)  Although she called herself Sally, one of her nicknames in Society was “Queen Sarah.”  When Lady Caroline Lamb published her novel GLENARVON in 1816, Lady Jersey was supposedly the inspiration for the character of Lady Augusta.  As a result, “Queen Sarah” banned Caroline from Almack’s, effectively ending Caroline’s social career. 

    Sarah Sophia and her husband entertained at their home in Berkley Square, and Middleton Park in Oxfordshire.  They seem to have spent little time at Osterley Park in Middlesex.  Sarah Sophia is supposed to have introduced the Quadrille to Almack’s in 1815. She was a noted political hostess for her husband, who legally added the name of Child in 1819 to become George Child-Villiers, Earl of Jersey. An avid hunter and racing aficionado, her husband held offices in the households of William IV and of Queen Victoria.  Sarah Sophia was interested in politics, and not shy about expressing her opinions.  She apparently switched from Whig to Tory views by the 1820’s.  She supported Queen Caroline against George IV when he tried to divorce Caroline, wearing a portrait of Caroline in public.   Sarah  Sophia also spoke openly against the Reform Bill of 1832. 

    George died October 3, 1859, followed shortly by their eldest son.   Her grandson (her oldest son’s son)   inherited the title.  After her husband’s death, she continued to entertain and take an interest in what was going on around her, especially charitable concerns including the establishment of schools on the family estates to assist tenants and laborers.  She died of a ruptured blood vessel, according to her obituary, at Berkley Square on January 26, 1867, at age 81, outliving her husband and six of her seven children.  Both Lord and Lady Jersey were buried at Middleton Stoney, Oxfordshire.

    Lady Jersey’s fame lived on after her, and she appears in Regency romance novels by many authors, including Georgette Heyer,  frequently as a character.  She will also be seen in my upcoming novel, due out later this year.

    [This is an expansion of some information I posted on Goodreads on Oct. 20, 2011 in the Historical Info for Historical Fiction Readers group.]

    Gronow, Captain Rees Howell.  Reminiscences of Captain Gronow. Originally published 1862: Smith, Elder & Co., London; republished by IndyPublish.com, McLean, VA.

    Quennell, Peter, ed. The Private Letters of Princess Lieven to Prince Metternich 1820-1826.  1938: E. P. Dutton & Co. Inc. NY. (P. 283)

    Robinson, Lionel G.  Letters of Dorothea, Princess Lieven, during her Residence in London, 1812-1834. 1902: Longmans, Green, and Co. London. (P. 29)

    “Child & Co, Bankers of London.”  http://www.hypatia.demon.co.uk/ost2006/historical_bank.html  

    Find A Grave. “Sarah Sophia Fane Child-Villiers.”  http://www.findagrave.com/cgi-bin/fg.cgi?page=gr&GRid=91951396

    “Osterley Park– A Brief History.”   http://www.hypatia.demon.co.uk/ost2006/historical_brief.html  

    One London One blog.  “The Death of Lady Jersey in 1867.” By Kristine Hughes and Victoria Hinshaw.  Posted March 3, 2012. http://onelondonone.blogspot.com/2012/03/death-of-lady-jersey-in-1867.html

    The Peerage Online.  “Lady Sarah Sophia Fane.”  http://www.thepeerage.com/p2703.htm

    RBS Heritage Online. “Sarah Sophia Child-Villiers.” http://heritagearchives.rbs.com/wiki/Sarah_Sophia_Child-Villiers

    Regency History.  “Lady Jersey (1785-1867).” By Rachel Knowles, posted Nov. 4, 2011.  http://www.regencyhistory.net/2011/11/lady-jersey-1785-1867.html

    A Web of English History.  “Sarah Sophia Child, Lady Jersey, 1785-1867.” Dr. Marjory Bloy.   http://www.historyhome.co.uk/people/jersey.htm       

    Image: from Wikimedia Commons- Sarah Sophia Child Villiers, Countess of Jersey (née Fane) (1785-1867) by Alfred Edward Chalon, painted in the first half of the 19th century. http://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Sarah_Sophia_Child_Villiers%2C_Countess_of_Jersey_%28n%C3%A9e_Fane%29_%281785-1867%29%2C_by_Alfred_Edward_Chalon.jpg/361px-Sarah_Sophia_Child_Villiers%2C_Countess_of_Jersey_%28n%C3%A9e_Fane%29_%281785-1867%29%2C_by_Alfred_Edward_Chalon.jpg

     

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    Filed under Almack's, biography, History, Lady Patronesses, Regency society

    Food In History-What is a “Pupton”?

    One of the pleasures of reading history, whether fiction or non-fiction, is learning about the day-to-day living of people in the past.  I am particularly interested in the Georgian era in England, especially the Regency period.  Recently, I was reading a novel, in which a menu for a particular meal was detailed and “a pupton of cherries” caught my attention.  It sounded like some kind of sweet dish, and I wondered what was in it, so I tried to look it up.  Not as easy as I expected!

    First of all, I could not find a definition of “pupton.”  Thanks to the miracle of Google books, I found several old cookbooks on-line.  In THE ART OF COOKERY by John Mollard (4th edition published in 1836), I found arecipe for a “Pulpton of Apples” (p. 251) in which quartered apples were stewed until tender, sieved, and mixed with spices, eggs, and breadcrumbs soaked in cream.  This concoction was baked in a buttered mould and served turned out on a dish with sifted sugar over it.   A recipe for a pulpton of apples also appears in the 1802 edition of Mr. Mollard’s cookbook.

    Hannah Glasse, whose popular cookbook THE ART OF COOKERY Made Plain and Easy was first published in 1747, and was released in numerous editions until the last in 1843, includes a recipe for a “pupton” of apples as well.  In her version, the fruit was cooked with sugar and only a small amount of water, until the fruit was the consistency of marmalade.  She also combined the cooked fruit pulp with eggs, spices, cream and breadcrumbs, with some butter, baked it and served it on a plate.

    Title Page from Hannah Glasse’s Cookbook

    Both of these recipes sounded good to me, and I could see how this recipe could be adapted to almost any kind of fruit, including cherries.  However, this was not the end of the pupton! Looking over the tables of contents, I found recipes for savory puptons as well.  These sound remarkably like pate’s and terrines served today, as at least a portion of the fish, meat or poultry component is cut finely with equal portions of suet, then pounded into a paste, called forcemeat.  If used alone, the paste would be seasoned, then it could be rolled into balls and poached in a sauce or fried; it could be put into a bag of some kind (one recipe I found took a chicken, removed all the meat, made the paste, seasoned it, and put it back in the chicken skin) and stewed, or baked.  A fascinating recipe I found in THE LONDON ART OF COOKERY And Housekeepers Complete Assistant by John Farley (4th edition, published in 1787) included a “French Pupton of Pigeons” on page 127.  This recipe took a quantity of forcemeat, made a very thin layer (similar to a pie crust), and then proceeded to layer thin bacon, squabs, asparagus, mushrooms and several other ingredients (a few of which may seem odd in combination today, including cocks’ combs).  This was then topped with another thin layer of forcemeat, like a pie, and baked.  When done, it was to be served in a dish with gravy poured around it. 

    Either sweet or savory, the pupton sounds like a wonderful and tasty dish!  I love this kind of detail, as it makes the people of the past come alive.   Food is something we all have in common.

    12 Comments

    Filed under History, Jane Austen, thoughts, Writing