What can be a better way to celebrate fall and the Thanksgiving holiday than to examine a recipe or two from Kirstin Olsen’s 2005 book, Cooking with Jane Austen? – spending time with family and friends and sharing the food!
I’ll just get my two major complaints about the book out of the way. The font is difficult to read – too fancy for my taste – and the book’s cost: $55.00. I found my copy (in excellent shape) via second hand means, which I recommend.
Now, for the good news. While we know that Jane Austen was spare in her descriptions of food, interiors, and clothing in her novels, she provided enough hints for Ms. Olsen to peruse cookery books of that era. Using a variety of sources, Ms. Olsen found recipes similar and close to those she thought Jane might have known. Elizabeth Raffald’s and Hannah Glasse’s recipes are consulted, as well as those from John Farley, Martha Bradley, and more. Ms. Olsen provides historical context at the start of her book and with each recipe category. Even if you never try out one of the recipes, you can glean much information for your personal interest or to add authenticity to a novel you are writing.
This recipe for boiled turnips begins with a quote from Mr Woodhouse in Emma (172)
An historic explanation of the popularization of the turnip follows, with a typical description of a recipe from an 18th century cookery book:
Turnips may be boiled in the pot with the meat, and indeed eat best when so done. When they be enough, take them out, put them in a pan, mash them with butter and a little salt, and in that state send them to the table…
Ms. Olsen then provides the modern recipe for today’ cook, which is extremely useful for those of us who wish to recreate a regency meal for our Jane Austen book clubs.
Modern Recipe for Boiled Turnips
1 lb turnips, 3 T. butter, 1 tsp. salt.
Wash and peel the turnips and trim off the tops an bottom. Cut them into 1″ dice. Bring a pot of salted water to a boil and add the turnips, boiling them until fork-tender, about 15 minutes. Mash the turnips with the butter and salt and serve immediately. (Olsen, p 216)
For my taste, I would prefer boiling the turnips with the meat, as suggested in the 18th century description, much as I prefer making stuffing inside the turkey over making the stuffing separately in the oven. The bird’s natural fat and juices add much more flavor, don’t you think?
Roast Stubble Goose
Here’s another recipe to celebrate this season and holiday – Roast Stubble Goose. It starts off with a quotation from Emma, a novel filled with references to food. (Thank you, Jane.)
Mrs. Martin was so very kind as to send Mrs. Goddard a beautiful goose: the finest goose Mrs. Goddard had ever seen. Mrs. Goddard had dressed it on a Sunday, and asked all the three teachers, Miss Nash, and Miss Prince, and Miss Richardson, to sup with her. (Emma 28-29.)
Ms. Olsen tells us that a stubble goose is an older bird that fattened on harvest gleanings. In Jane Austen’s time, it was traditionally served with applesauce.
Elizabeth Raffald’s recipe for Roasted Stubble Goose starts with:
Chop a few sage leaves and two onions very fine; mix them with a good lump of butter, a teaspoonful of pepper and two of salt. Put it in your goose, then spit it and lay it down, singe it well, dust it with flour; when it is thoroughly hot baste it with fresh butter…
In this section of Cooking With Jane Austen (p 121-126), Ms. Olsen offers old and modern recipes for roast stubble goose, roast green goose, goose with mustard, and roast turkey. The book consists of 414 pages, so there are numerous recipes to try.
Other Jane Austen themed food books that I love include: Tea With Jane Austen by Kim Wilson and The Jane Austen Cookbook by Maggie Black and Dierdre le Faye, both still readily available. Also on this blog: 18th Century Cookery Books and the British Housewife and a review of Jane Austen and Food by Maggie Lane.
To all my U.S. readers, have a splendid Thanksgiving holiday. While we are thankful for our lives, family, and friends, please give a special thank you to the animals who were sacrificed to nourish us. They “gave” up their most precious gift – their lives.