Recipe

Tea and Trophies

~ Paula Harmon ~ 8 Comments

According to an article, Dorset farm workers had eight meals a day: dewbit, breakfast, nuncheon, cruncheon, lunch, nammet, crammet and supper.

Admittedly, a Dorset farm worker probably needs more calories than a Dorset writer/office worker, and I’m generally happy with a mere three meals a day, but even so, I really want to know what they all consisted of and give them a go, possibly because I’m on a diet at the moment.

Dieting isn’t remotely new, as you can read in this article (hey – I have one vital statistic in common with the Venus de Milo! No, I’m not telling you which). It’s worth a read, if only to confirm that there’s nothing new under the sun, why William the Conqueror fell off his horse, and why you should never tighten a 16th century corset too much (assuming you have one on).

I enjoyed researching what my Roman era characters might have eaten. Recently, someone uncovered what looked like a painting of a pizza in Pompeii, even though tomatoes hadn’t reached Europe at that point. Farrell Monaco has created a recipe for what it might have been and when I’m eating bread again, I might give Adoreum: a recipe of a modern recreation of Pompeii’s flatbread a go.

My Victorian and Edwardian characters don’t seem to eat as well as my second century ones somehow. I suspect they’re too busy.

Margaret frequents suffragette tea-rooms one of which serves vegetarian food. Many suffragettes were keen vegetarians and some were teetotal. Margaret is neither but likes vegetarian food, only she’d never get it past Fox at home, so has to eat it while out. While Margaret is fictional (don’t tell her) suffragette tea-rooms weren’t.

Poor woman, I’m editing the fourth book at the moment and realise she only has one large meal and a sandwich over the space of about three months. I’m going to have to add at least an afternoon tea somewhere.

Afternoon tea as a tradition is not as old as you might think and nowadays it’s a treat rather than normal event for most of us. The closest we get at home is periodically having scones with cream and jam instead of a pudding on Sunday. (With reference to the jam first/cream first debate, living in Dorset and unsure if Dorset has ‘rules’, I do one half with jam first and the other with cream first, but my Welsh husband goes Devonian all the way.)

Which brings me onto scones versus biscuits. I read all the Laura Ingalls books as a child and while a little baffled by references to biscuits and gravy, had in my head a sort of oat biscuit smothered in the sort of rich, brown, meat/chicken gravy the British have with roast dinners.

Years later I mentioned it to a Texan friend who said ‘Oh no. A biscuit is a bit like a scone without sugar, and the gravy is milk gravy.’

I decided that the biscuits must be a bit like ‘cobblers’ (savoury scones cooked on top of stews) and have since worked out that the milk gravy is similar to what my mother would call white sauce. One day I hope to try them in the States, and in the meantime, when back eating carbs I might try and make some. If you have favourite recipes, I’d be delighted to see them.

Here’s a US article setting out some of the differences between UK scones and US biscuits – do you agree? The things I’d add are:

  • British scones can be savoury too. My normal recipe for cheese scones is here.
  • British people can argue for hours about how to pronounce ‘scone’ (does it rhyme with ‘gone’ or ‘phone’?). This is not a regional argument and I don’t think it’s a class one either. I think it’s just from family to family.
  • There is more than one biscuit in the UK (and they’re not all sweet) and we can debate/argue about the best type for even longer than how to pronounce ‘scone’. Scientists have even worked out which is best for dunking (I favour a ginger biscuit myself).
  • We can argue even longer about dinner and tea. Is dinner a lunchtime or evening meal? If you call the evening meal ‘dinner’, is ‘dinner’ exceptionally a lunchtime meal on Sundays and at Christmas? Is tea a mid-afternoon snack or an evening meal/either/both? It was raised within my team at work one day and continued, after work, in our WhatsApp group. Despite at least four of us coming from broadly the same part of the country, two born in roughly the same place and most of us coming from similar backgrounds, we still couldn’t agree.
  • And don’t get us started on what to call a simple bread roll (I call it a bread roll or bap for the record).

Since being told to lose weight, I risked my English and Scottish baking ancestors haunting me by doing some experimenting into low carb recipes for scones made with almond flour and coconut flour. Were they nice? They weren’t bad. Were they the same as the real thing? Not at all. Will I bake the real thing when I’ve lost some weight? You bet I will. Partly because I recently missed out on afternoon tea inadvertently.

In June, Liz Hedgecock and I met up for a couple of days in Bristol and Bath, as we celebrated Murder For Beginners being highly recommended in The Write Blend Awards and she gave me the trophy for the time-being. Despite my diet, we’d intended to go for afternoon tea, but in the end we were frankly too hot after clambering up and down hills being cultural in 30°C/86°F heat.

We even forgot to have the sparkling wine we’d planned, which shows how bad we are at celebrating.

Guess what’s on the agenda for the next time we meet apart from me giving the trophy back to Liz? Just see the left hand photo below for a clue in case you hadn’t guessed and in case you’re wondering, the silver-plate tea-pot next to the award was a wedding present of one of my Scottish great-grandmothers.

I gather she was a little terrifying, so she’s the one I fear may yet haunt me for making carb-free scones…

Words and photo of trophy (c) Paula Harmon 2023, not to be used without the author’s express permission. Photo of cakes etc 54345459 / Afternoon Tea Champagne © Magdanatka | Dreamstime.com

Apple Time in the Historical Experiment Kitchen

~ Paula Harmon ~ 1 Comment

It’s apple season and also, after ten days of being banned from cooking due to having covid, time for me to do some cooking ‘archaeology’!

I have a project in hand, adapting the sort of recipes my characters might eat, into something that’s easy to cook in a modern kitchen with modern ingredients, and mindful of modern tastes (specially not boiling vegetables and pasta forever, and being less likely to want to eat brains). So yesterday, I made a Roman/Victorian dinner and the recipes are below.

For recipes which Lucretia in the Murder Britannica series might eat, I refer to Apicius’s Roman Cookery Book (my copy is translated by Barbara Flower and Elisabeth Rosenbaum and published by Martino Publishing). My Latin is extremely rusty and the recipes themselves are more guidelines for someone who obviously knows what the normal methods are and another place I visit is the Tavola Mediterranea website where they have worked out ancient recipes from similar instruction and from which I’ve cooked some delicious food. It’s a fascinating website and well worth a visit.

For Margaret and Katherine of the Margaret Demeray and Caster & Fleet series, I use old cookery books, some facsimile, some original, with recipes that an ordinary woman of the late 19th/early 20th century might cook.

Of course their experiences would be quite different. 

Lucretia is rich and thoroughly enjoys as much imported food she can get her hands on, but she hasn’t actually cooked anything herself since she was a very young girl, so would relegate any cooking to an enslaved person, or send an enslaved person to buy ready cooked delicacies from a street trader. A Roman era kitchen was small and full of earthenware. It might have looked like this. I imagined street stalls like the one in the image below (excavated in Pompeii) in the forum in Durnovaria, selling hot pastries, sizzling meat, hot spiced wine and cider in my books. Lucretia wouldn’t have had potatoes, tomatoes, sweet (bell) peppers, chillies etc – all of which we take for granted. But that’s not to say she didn’t like spicy food – there’s ample pepper and fragrant spices in most recipes. Modern tastes of course don’t particularly fancy seasoning food with fermented fish (garum) but you can use modern fish sauce (e.g. the sort for Thai cooking), soy sauce or just salt in its place.

Meanwhile Margaret and Katherine are both middle-class and while both have domestic help (Margaret’s only coming in a few days a week in books one and two), they can both cook – Margaret with significantly more enthusiasm than Katherine. They have kitchens that we’d recognise – with a gas stove and metal pans. A refrigerator is a luxury item, so certainly in the first two Margaret Demeray books, Margaret doesn’t have one, relying instead of a cool pantry and shopping more regularly for perishable goods. It’s perhaps no wonder that the cookery books of the time rely a lot on canned and dried goods like tomatoes and fruit, and are heavily egg and cheese based. Chicken, which we think of as cheap now, was a luxury in Edwardian times (and in fact my parents both considered it a special Sunday food until the 1960s), so recipes for meat dishes tend towards mutton and pork. 

Margaret’s potential recipes look a lot more familiar than Lucretia’s and include curries and pasta dishes and vegetarian cuisine. But you can’t rely on them for timings – half an hour to cook spaghetti? (Was it a different construction then, or did Edwardians just not trust it?) And there’s advice which both agrees and conflicts modern ideas: cook potatoes with skin on but don’t cook vegetables too rapidly or you’ll spoil their colour. 

So going back to yesterday’s Sunday dinner. I experimented on my family with an adaptation of a Roman recipe for main course and a Victorian recipe for dessert. One which Lucretia might have ordered someone make for her and one which even Katherine could cook herself. NB – the pork dish is a good use of leftovers from a pork roast! They were both delicious and went down a treat.

And without further ado, here are the recipes:

PORK WITH MATIAN GRANNY SMITH APPLES

Adapted from Minutal Matianum by Apicius as translated by Barbara Flower and Elisabeth Rosenbaum

Serves 6

INGREDIENTS

2 tablespoons olive oil
100g (4 oz) ground pork/pork mince 

3 leeks, cleaned and sliced

½ bunch chopped coriander 

500 g (1lb) cooked pork, chopped into large chunks
½ cup chicken stock 

1½ tablespoons fish sauce*
2 large firm eating apples, peeled, cored and diced
3 teaspoons coarsely ground black pepper
3 teaspoons ground cumin
3 teaspoons ground coriander

Handful of fresh mint leaves
2 garlic cloves
1/3 – ½ cup white vinegar
2 tablespoons honey
¼ cup pomegranate molasses
1 teaspoon cracked pepper for garnish

*(I used the sort you use for Thai cooking but you could use soy sauce or just season with salt to taste.)

METHOD

  1. Heat oil.
  2. Saute pork mince till brown, add leeks and coriander.
  3. Add chopped cooked pork.
  4. Add stock and 1 tablespoon of fish sauce and warm through.
  5. Add chopped apples.
  6. Pound together in a pestle or blend: pepper, cumin, coriander, fresh mint, garlic and add this to the pan.
  7. Mix vinegar, honey, pomegranate molasses and remainder of the fish sauce in a cup and add that.
  8. Heat through and thicken with cornflour or beurre manié.
  9. Serve with barley (Roman) or rice (borderline Roman) or potatoes (not Roman at all). I also served it with peas into which I’d mixed crispy bacon and spring onions (scallions).

APPLE HEDGEHOG

(For a version which looks more like a hedgehog and includes another ingredient, check out Mrs Crocombe’s demonstration here.)

Serves 6

INGREDIENTS

1 kg/ 2lb Cooking Apples (about 5)

75g, 3 oz sugar

2 egg whites.

Two handfuls of slices almonds

A few raisins or sultanas or currants

A glacé cherry

METHOD

  1. Preheat an oven to 180°C or 350°F or gas 4.
  2. Peel, quarter and core the apples, put in a saucepan with a little water and 25 g/1oz sugar. Heat gently until just cooked (although if you overcook them a little, as I did, it’s not the end of the world. You just want them to retain some structure and not be mush).
  3. Put into an ovenproof dish and shape into a sort of hedgehog (a large mound of apples, with a smaller bit at the front for a head.
  4. While it’s cooling somewhat, whisk the egg whites into soft peaks, then fold in the remaining sugar.
  5. Cover the apples with the meringue mixture and decorate the ‘body’ part with flaked almonds.
  6. Put in the oven for about 20 minutes till the meringue is golden and the almonds just a little brown (keep an eye on it to make sure the almonds don’t burn).
  7. Decorate the face with a glacé cherry for a nose and raisins/sultanas/currants for eyes.

Words and photographs* copyright 2022 by Paula Harmon. All rights belong to the author and material may not be copied without the author’s express permission.

*photograph of street kitchen in Pompeii Dietmar Rauscher https://www.dreamstime.com/thermopolium-pompeii-ancient-roman-street-food-kitchen-thermopolium-pompeii-ancient-roman-street-food-kitchen-serving-image184835561