A Regency Dream
I started writing a regency some years ago when I got tired of writing sex scenes. I know that might sound a little odd, but after quite a few stories the scenes do all end up sounding rather alike. I needed a break. So I forced myself to write a traditional regency, just a kiss or two at most. Once I had all that research though its more like 3 books all set in the period. The clothes, the manners, the war, the decadence of the nobility, the restrictions of the lower classes. Soldiers off to war or coming back. Such a short period that lives in the imaginations of so many mainly because of Jane Austen. I know there are thousands of books written by Georgette Heyer and those that have come after, but we all know where they got thier start. I was not one of them, I hadn't read regencies when I started. I started like I would with anything I write, research the period and country, the food, the clothes, and yes I bought Pride and Prejudice the original. As a girl in the midwest if nothing else I could listen to different speech patterns than what I grew up with. I'm not sure how I have such a fascination with clothes, I'm not a clothes horse by any means, but anything before about 1950's anywhere in the world and I'm hooked, food too despite being one of the pickiest eaters around. I have books on all of it, far too many my husband would say.
Have a feast, wear your new frock and relive history.
Put a knuckle of veal into six quarts of water, with a large fowl, and a pound of lean bacon; half a pound of rice, two anchovies, a few peppercorns,a bundle of sweet herbs, two or three onion, and three or four heads of celery cut in slices. Stew them all together, till the soup be as strong as you would have it, and strain it through a hair sieve into a clean earthen pot. Having let it stand all night, the next day take off the scum, and pour it clear off into a tossing-pan. Put in half a pound of Jordan almonds beat fine, boil it a little, and run it through a lawn sieve. Then put in a pint of cream, and the yolk of an egg, and send it up hot.
Roast Loin of Pork
To dress a Loin of Pork with onions Take a Fore-Loin of Pork and roast it, as at another time, peel a Quarter of a Peck of Onions, and slice them thin, lay them in the Dripping pan, which must be very clean, under the Pork, let the Fat drop on them; when the Pork is nigh enough, put the Onions into the sauce-pan, let them simmer over the Fire a Quarter of an Hour, shaking them well, then pour out all the Fat as well as you can, shake in a very little Flour, a Spoonful of Vinegar, and three Tea Spoonfuls of Mustard, shake all well together and stir in the Mustard, set it over the Fire for four five Minutes, lay the Pork in a Dish and the Onions in a Bason. This is an admirable Dish to those who love Onions.
Soup à la Flamond Shred turnips, carrots, green onions, and one Spanish onion; add lettuce, half a pint of asparagus peas; put them into a small soup-pot, a little stock, and about two ounces of butter; put them on a slow stove to sweat down ofr an hour; put in as much flour as will dry up the butter; then fill it up with best stock, and let it boil by the side of the stove for half an hour. Make a laison of the yolks of four eggs (for two quarts of soup) beat the yolks up well with a spoon; put a pint of cream that has been boiled and got cold; strain it through a sieve, and put a large spoonful of beshemell to it: take the soup from the fire and put in the laison, keep stirring while putting it in, then put the soup on the fire; be sure to keep stirring it until it comes to a boil, then take it off: keep it hot by putting the soup-pot into a stew-pan of hot water.
Macaroni and Cheese
Stew a quarter pound of pipe macaroni in milk and water until it is tender, then lay it on top of a sieve to drain. Put it into a stewpan with two large spoonfuls of grated Parmesan cheese, a quarter pint of cream, a small piece of butter and some salt. Stew it gently ’till the whole seems well done and then put it into a dish. Strew grated Parmesan cheese over it, and brown it with a salamander or in a Dutch oven. It may be done with gravy instead of cream if preferred.
Apricot Wine Pick your fruit when nearly ripe, wipe and quarter them, to every eight pounds, add six quarts of water; let them boil till the water tastes strong, then strain them through a hair-sieve, and put half a pound of fine sugar to every quart of liquor, boil and scum till it ceases to rise. Put it into an earthen stein twenty-four hours, them bottle it up with a lump of sugar in each bottle.
Yellow Escubac One ounce of saffron, one ounce of Damascus raisins, one ounce of cinnamon, three pounds of sugar, one ounce of liquorice, one ounce of corianders, three pints of brandy, two pints of water. Pound these ingredients, and dissolve the sugar in two pints of water; put the whole in ajar to infuse for a month, taking care to stir it up every second day, or third at farthest.