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| Mrs. Rundell |
At the time, few books on domestic management were available. Mrs. Rundel collected tips and recipes for her three daughters out of her thirty years’ experience running her household in Bath. Initially she planned to have four copies made, but Jane Austen’s publisher got involved and the rest is, as they say, history.
For anyone interested, replica editions have been published and the original itself is available free on line:http://digital.lib.msu.edu/projects/cookbooks/html/books/book_03.cfm or
http://books.google.com/books/about/A_new_system_of_domestic_cookery.html?id=H3UEAAAAYAAJ
Mrs. Rundel’s book includes not only recipes, but advice for every day living in the early 1800’s. Who would have guessed stale white bread was good for cleaning wallpaper?
Just as cleaning methods changed, what foods are served for a meal have changed as well. For dinner I might serve a lasagna, green salad and dinner rolls, just a few dishes, covering the major food groups. Late Georgian dining was an entirely different affair.. A whole host of unfamiliar dishes and meal plans awaited me in the pages so generously penned by Mrs. Rundel.
She offered a number of dinner plans for family dinners. Her meal plans begin with five dishes at minimum and work very quickly all the way up to two courses of eleven dishes plus removes. (Removes were dishes that were replaced with something else part way through the course). I have to admit, the thought makes my head swim. For a big Thanksgivig dinner with all the relatives coming, I might make twelve dishes, not including dessert, which I try to have someone else bring. Twenty two to twenty four dishes and you might just need to lock me up in a room with very soft walls!
The contents of Mrs. Rundel’s menus were also very heavy on the meat dishes. For example, a five course meal might include: Half Calf's Head, grilled, (Remove and replace with Pie or Pudding.)Tongue and Brains, Carrot Soup, Greens round bacon, Saddle of Mutton, and Potatoes and Salad, at side table. That’s three meat dishes out of the five.
Her most elaborate meal plan, ‘eleven and eleven, and two removes’ (below) made my head spin. It is hard to imagine how much kitchen staff it would take to accomplish this meal, especially when you take into consideration the lack of refrigeration and other modern conveniences. Notice the mix of dishes too. I would never serve a raspberry tart and lobster and duck all on the same course.
FIRST COURSE
Salmon, (Remove and replace with Brisket of Beef stewed, and high Sauce,) Cauliflower, Fry,
Shrimp Sauce, Pigeon Pie, Stewed Cucumbers, Giblet Soup, Stewed Peas and Lettuce, Potatoes, Cutlets Maintenon, Anchovy Sauce, Veal Olives braised, Soles fried. (Remove and replace with Quarter Lamb roasted.)
SECOND COURSE
Young Peas, Coffee Cream, Ramakins, Lobster, Raspberry Tart, Trifle, Orange Tourt,
Grated Beef, Omlet, Roughed Jelly, Ducks.
Mrs. Rundel kindly includes recipes for many, though not all of these dishes. (I cannot for the life of me figure out what ‘Fry’ is.) A few of them are rather interesting.
I am not sure how many of these are going to show up on my dinner table. But I may just try the Stewed Cucumbers one of these days.
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