Category Archives: History Undusted

History Undusted: Loch Eriboll, Scotland

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Loch Eriboll and region.  Click to enlarge.

Loch Eriboll is a sea loch along the northern coast of Scotland, roughly 16 km (10 mi) long.  It’s been used (probably as long as inhabitants were in the area) as a safe anchor from the stormy seas off of Cape Wrath and the Pentland Firth.  Bronze Age remains can be found in the area, including the souterrain I wrote about recently.  There’s also a well-preserved wheelhouse on a hillside above the western shore, and on the small peninsula jutting out into the loch you’ll find the ruins of a small scale lime industry that developed there in the 19th century.  The shores around the area are fascinating, as the geological composition is a conglomeration of an amazing variety, split along the eastern shore of the loch by the Moine Thrust.  Even along the roads, you’ll find chunks of pink metamorphic rocks glittering with mica. 

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Loch Eriboll, taken Summer 2012, © Stephanie Huesler. Click to enlarge.

In 1945, thirty-three German U-boats surrendered in the deep loch, ending the Battle of the Atlantic.  Eilean Choraidh, the largest island in the loch, was used as target practice for aerial bombing due to its size and resemblance to the shape of a ship.  Along the western hills, you can see words written with stones near the settlement of Laid:  They are the names of warships, such as the Hood and Amethyst, arranged there by the sailors of those ships. 

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Tràigh Allt Chàilgeag Beach, taken Summer 2012, © Stephanie Huesler.  Click to enlarge.

Not far from Loch Eriboll, on the way to Durness, is a treasure:  Tràigh Allt Chàilgeag is a beach of vertical walls of stones layered in colours ranging from black to pink.  When the tide is out the beach is endless, and when it’s in, climb the rocks!  The beach was created as the Ice Age sheets began to melt, pushing the walls of rocks upward as the island actually rose, no longer being held down by the massive weight of ice. 

On a clear day, you can see the southern-most Orkney Isles, and the waters around the coast are still busy highways for ships of all sizes.

My husband and I were on holiday in Scotland in 2012, and we spent several days in this area so that I could do research for The Cardinal; both the souterrain and the above-mentioned beach play a role in the story.

Originally Posted on History Undusted,

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On Bending History

robert-john-kennedy

“Few will have the greatness to bend history itself; but each of us can work to change a small portion of events, and in the total of all those acts will be written the history of this generation.”

Robert F. Kennedy

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On Long Walks

“In these days of increasing rapid artificial locomotion, may I be permitted to say a word in favour of a very worthy and valuable old friend of mine, Mr. Long Walk?  I am afraid that this good gentleman is in danger of getting neglected, if not forgotten.  We live in days of water trips and land trips, excursions by sea, road and rail – bicycles and tricycles, tram cars and motor cars… but in my humble opinion, good honest walking exercise for health beats all other kinds of locomotion into a cocked hat.”

T. Thatcher, “A Plea for a Long Walk”, the Publishers’ Circular, 1902

Walking Tours

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History Undusted: Atlantic Iron Age Souterrains

DCF 1.0A Souterrain is a type of underground construction mainly associated with the Atlantic Iron Age.  Built near settlements, they were used as storage for food or as a hiding place from raiders.  After being dug out, they were lined with flat stones and staircases down into their depths.  Of those excavated throughout the UK and Ireland, artefacts are rare, indicating that they were merely in use temporarily.  Some are very small, while others resemble passageways; my guess is that it would depend on the size required by the settlement, and how much time they had to prepare it.

Day 8, 1.146 - Souterrain, Loch Eriboll, 21 July 2012I came across a souterrain along Loch Eriboll in 2012, as I was in the area doing research for my novel, The Cardinal.  In these photos, you can see that, if you were walking out there at night or dusk, they could be very treacherous.  My husband crawled down inside to take a picture back out; it was roomy enough for him to stand once inside (in this particular souterrain even the ceiling was lined with large stone slabs), though the narrow stone stairs and proportions, in general, indicated a much shorter population than modern humans.  You can see from the photo of myself how overgrown the bracken and heather is; the entrance was nearly completely hidden; we were looking for it based on a geological map’s markings, but if we hadn’t known it was there, it would have gone completely unnoticed.

I needed a tunnel entrance in the exact location of the souterrain for the novel, so it enriched the story by fitting reality and the fantasy together perfectly!

Day 8, 1.149 - Souterrain, Loch Eriboll, 21 July 2012

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History Undusted: Skara Brae, Orkney

Skara BraeSkara Brae is probably the single most famous Neolithic settlement uncovered in the world.  It gives us the most complete picture of everyday life in that period of time, and has quite a few surprises:  Indoor running water?  Dressers and beds?  Yep.  They had storage rooms, and even toys for the kids.  There are some objects that they can’t figure out, but that just makes it all the more tantalizing.

Originally much farther from the shoreline, over the centuries erosion has eaten away at the land; Skara Brae will itself eventually succumb to the pounding Atlantic waves.

I was there in 1989 for the first time, and again in 2002; the first time I was there, I was with a group of friends, and we were given a private tour by a friend’s uncle who worked there.  It was an amazing way to see this prehistoric site, tourist-free and (back then) largely untainted by tourism.  In 2002 it was a different matter altogether:  A tourist shop had sprung up, and we had to time our viewing between bus-loads of day-tourists from “doon sooth” (down south = Scotland).  Also on that second visit, the Atlantic winds were so strong that we were literally leaning into the wind at a 45° angle; if it had had a sudden lull, we would have been flung into the sunken dwellings; it was an adventure.

Skara Brae stone objectsIf you get a chance to go, do so; take at least a fortnight on Mainland Orkney.  It’s known as the Archaeologist’s treasure trove, and for good reason – just about any stone you turn over has some kind of historical significance, and there are many sites to take in:  Maeshowe, Ness of Brodgar and the Ring of Brodgar, and chambered cairns to name a few, and even more modern sites such as Churchill Barrier, and sunken World War 2 vessels (some portions are visible in low tide).

The stretch of water between Scotland and Orkney, the Pentland Firth, is known as “The Sailor’s Nightmare”; there are several currents that flow and mix into this bottleneck, not only making for treacherous sailing, but it can also make even the hardiest sailor lose his lunch.  Word to the wise:  When heading out of Thurso with the ferry to the Mainland (the largest island in the Orkney group), a) don’t eat yet (it usually leaves around lunch time, and believe me, you won’t keep it long…), and b) as soon as you get on the ferry, head to the dining room and get a window-side table; this is because they will not only fill up fast, but once you’re out of the relatively calm / wind-sheltered bay into the open strait, you’ll be glad for a ring-side view from a wind-sheltered, spray-sheltered spot; keeping your eye on the horizon helps the brain deal with the swells, and keeps seasickness at bay…

Originally posted on History Undusted,

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History Undusted: A Small Treatise on the Viking Age, began at Lindisfarne

Viking ship

In researching for my novel, “The Cardinal“, I did a lot of research into the Viking Age of Scotland, Norway, and in modern-day Britain.  The following is a snippet of the notes and thoughts I percolated over while studying into this amazing time in world history.  Some of the speculations, such as the motivations behind the Lindisfarne attack, are my own, based on studies and extrapolation.

I think it’s impossible to do justice to any information about the Vikings; their existence, culture, language, mentality, and the effect of their actions have had repercussions that echo down through the ages.  They gave names to countless cities throughout the world, and even entire regions:  The Norse kingdom of Dublin (Old Norse for “Black Pool”) was a major centre of the Norse slave trade; Limerick, Wexford and Wicklow were other major ports of trade; Russia gets its name from them, and the list goes on and on. Had they not been so successful in the slave trade and conquest, entire regions of the earth would be populated differently, place names would be vastly different, and English would be a far poorer language than it is today.

“A.D. 793. This year came dreadful fore-warnings over the land of the Northumbrians, terrifying the people most woefully: these were immense sheets of light rushing through the air, and whirlwinds, and fiery dragons flying across the firmament. These tremendous tokens were soon followed by a great famine: and not long after, on the sixth day before the ides of January in the same year, the harrowing inroads of heathen men made lamentable havoc in the church of God in Holy-island, by rapine and slaughter.” (The Anglo-Saxon Chronicle, pg. 37)

This reference from The Anglo-Saxon Chronicle, one of the most famous history books available in English, is a reference to what would become known as the beginning of the Viking Age, the attack on the Holy Isle of Lindisfarne.  Firstly, I’d like to clarify a few points:  “Viking” is a term that first came into being, in its present spelling, in 1840; it entered English through the Old Norse term “vikingr” in 1807.  The Old Norse term meant “freebooter, pirate, sea-rover, or viking”, and the term “viking” meant “piracy, freebooting voyage.”  The armies of what we would call Vikings were referred to by their contemporaries as Danes, and those who settled were known by the area they settled in, or visa-versa.  Those who settled in the northeastern regions of Europe were called Rus by their Arabian and Constantinopolitan trading partners, perhaps related to the Indo-European root for “red”, referring to their hair colour, or – more likely – related to the Old Norse word of Roþrslandi, “the land of rowing,” in turn related to Old Norse roðr “steering oar,” from which we get such words as “rudder” and “row”.

Oh, and not a single Norse battle helmet with horns has ever been found.

I’d like to focus on a key point of the Lindisfarne episode, if one could refer so glibly to the slaughter of innocent monks and the beginning of the reign of terror that held the civilized world in constant fear for over two centuries:  Yes, the Vikings were violent; their religion of violent gods and bloody sacrifices and rituals encouraged and cultivated it to a fine art.  Yes, the Vikings were tradesmen, but they were also skilled pirates and raiders, that skill honed along their own home coasts for generations prior to their debut on the rest of the unsuspecting world.  Yes, it was known that monasteries held items sacred to the Christian faith, that just happened to be exquisitely wrought works of art made of gold and jewels.

Gold was one enticement; but their primary trading good was human flesh; slaves.  It was by far the most lucrative item, and readily had along any coast they chose; if too many died in the voyage they could always just get more before they docked at Constantinople, Dublin, or any other major trading port.  So why did they slaughter the monks so mercilessly at Lindisfarne, when they would have gained more by taking them captive and either selling them as slaves or selling them for ransom?  The answer might actually be found in Rome.

Charlemagne (ruled 768-814 AD) took up his father’s reigns and papal policies in 768 AD. From about 772 AD onwards, his primary occupation became the conversion to Christianity of the pagan Saxons along his northeastern frontier.  It is very important to make a distinction between the modern expressions of the Christian faith and the institution of power mongers of past centuries; Christianity then had extremely little to do with the teachings of Christ and far more to do with political and military power, coercion, and acquisition of wealth through those powers; it was a political means to their own ends with the blessing of the most powerful politician in the history of the civilized world, the Pope.  Without his blessing and benediction, a king had not only very little power, but was exposed to attack from anyone who had “holy permission” to exterminate heathens; joining the ranks of the Christian church took on the all-important definition of survival, and protection from the others in those ranks being free to attack you at their leisure.

In the year 772 AD, Charlemagne’s forces clashed with the Saxons and destroyed Irmensul, the Saxon’s most holy shrine and likely their version of the Yggdrasil, the Tree of the World, of Scandinavian mythology.  In the Royal Frankish Annals of 775 AD, it was recorded that the king (Charlemagne) was so determined in his quest that he decided to persist until they were either defeated and forced to accept the papal authority (in the guise of “Christian faith”), or be entirely exterminated [Carolingian Chronicles: Royal Frankish Annals and Nithard’s Histories, trans. Bernhard Walter Scholz with Barbara Rogers (Michigan 1972: 51)].  Charlemagne himself conducted a few mass “baptisms” to underscore the close identification of his military power with the Christian church.

“In 782 the Saxons rebelled again and defeated the Franks in the Süntel hills. Charlemagne’s response was the infamous massacre of Verden on the banks of the river Aller, just south of the neck of the Jutland peninsula. As many as 4,500 unarmed Saxon captives were forcibly baptised into the Church and then executed.  Even this failed to end Saxon resistance and had to be followed up by a programme of transportations in 794 in which about 7,000 of them were forcibly resettled. Two further campaigns of forcible resettlement followed, in 797 and in 798….  Heathens were defined as less than fully human so that, under contemporary Frankish canon law, no penance was payable for the killing of one” [Ferguson, Robert (2009-11-05). The Hammer and the Cross: A New History of the Vikings (Kindle Locations 1048-1051). Penguin UK. Kindle Edition.]

The defining of a heathen as less than human was actually not a unique idea;  Scandinavians were familiar with that notion from their own cultures, which defined slaves as less than human and therefore tradable goods; and if a freeman announced his intention of killing someone (anyone) it was not considered murder as the victim was given “fair” warning.

The more I learn about Charlemagne’s brutal policies toward what he considered sub-human pagans, the more I understand the reaction of retaliation toward the symbols of that so-called Christian faith, the monasteries and its inhabitants.  They slaughtered, trampled, polluted, dug up altars, stole treasures, killed some, enslaved some, drove out others naked while heaping insults on them, and others they drowned in the sea.  The latter was perhaps a tit-for-tat for those at Verden who were forcibly baptised and then killed.

Lindisfarne was merely the first major attack in Britain that was highly publicized (as chroniclers of history were usually monks, and those such as Alcuin knew the inhabitants of Lindisfarne personally), in what would become a 250-year reign of terror, violence, slavery, raping, pillaging, plundering and theft either by force or by Danegeld.  But as in all good histories, it’s important to remember that hurt people hurt people; the perpetrator was at one time a victim.  One might say that what goes around comes around.  It’s no excuse or downplay of what happened there, which literally changed the course of the civilised world, but it perhaps gives a wider perspective on the Vikings of the times rather than just the vicious raiders portrayed in so many documentaries.  And it is important to remember that Vikings did not equal Norsemen; the majority of Scandinavians were farmers and fishermen, living as peacefully as their times would allow, and even themselves victims to the occasional Viking raid.

Originally posted on History Undusted on 14 July 2013
Image Credit: Origin Unknown, Pinterest

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History Undusted: Quote, Unquote

Line engraving of The Griffin - William Hawkins's ship during the Armada Campaign, Engraved by C. J. Visscher, 18th Century

The Griffin – Line Engraving by C.J. Visscher, 18th C.

“The art of pure line engraving is dying out.  We live at too fast a rate to allow for the preparation of such plates as our fathers appreciated.  If a picture catches the public fancy, the public must have an etched or a photogravure copy of it within a month or two of its appearance.  The days when engravers were wont to spend two or three years over a single plate are forever gone.”

Journal of the Institute of Jamaica, Volume 1, 1892

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History Undusted: The History of the Ampersand & Other Ligatures

Emoticons 2.1The ampersand (&) may seem like a modern invention for lazy spellers, or a typesetter’s solution to limited space, or an English teacher’s pet peeve on exams; but it can actually be traced back to the 1st century Romans.  In English, “&” is pronounced “and” rather than its original Latin word “et” (meaning “and”).  Hannah Glasse’s writings show us that “etc.” was, in her time, written as “&c.” which may look strange to our modern sensibilities, but makes perfect sense when you know the origin of the ampersand.

There are many examples of ligature (characters consisting of two or more symbols combined into one) in use today; everyday symbols we use likely have quite a history.  Have you ever wondered about @, #, ©, ¶, or % ?  Or even “?” ?  And no, I’m not cussing.

Many currency symbols are a combination, abbreviation or contraction of words or letters:  The British pound symbol £ derives from the Roman word “Librae;” Libra was the basic Roman unit for weight, derived from the Latin word for “scales,” or “balance.”  “L” was the abbreviation (see, we aren’t the first generation of lazy spellers; but then again, you would be too, if you had to chisel it into stone, or cure hides for scrolls).  The Pound Sterling has quite a pedigree and is worth a read over at Wikipedia.

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Credit:  Wikipedia

 

Believe it or not, the “at” symbol, @, was first used in a religious text:  The Bulgarian translation of the Greek Manasses Chronicle (c. 1345) used it as an abbreviation for “Amen”.  There are several theories as to why it was used in this way; perhaps it was in an effort to save space and ink and hard-won writing surfaces.  In English, the symbol was originally an accounting and invoice abbreviation for “at a rate of”. In fact, it has long been used in financial or commercial contexts in several languages.  The use in email addresses began in 1971, and we all know how it’s used in web page addresses, and increasingly in use in text messages; it is probably the most common ligature of all.

Emoticons 1Our modern language has added Emoticons to the list of ligature symbols; many computers automatically convert certain combinations of symbols into a different one altogether; for example: :+-+) becomes ☺, <+3 becomes ♥; for more, take a gander at the image to the right.

Our language is full of history; those little symbols, punctuation marks that we take for granted, that necessary “@” for connecting to the world… what would we do without them?  And a hundred years from now, teenagers will be surprised how old ☺ is; they might even wonder what a physical computer keyboard with individual keys looked like.

 Originally posted 2 July 2013 on History Undusted

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History Undusted: Plumbago vs. Graphite

Pencil, Carpenter'sMy husband and I had a discussion tonight (as one does) about which came first – Plumbago, or Graphite.  Being the curious types, I had to find out before he went to bed (me, being the night owl).  Here’s the low-down:

The English term Plumbago came into the language via Latin for a type of black lead ore.  In the 1500s, a large deposit of this ore was found in Cumbria, England; this particular vein was so compact and pure that it could be sawn into sticks, and it holds the record to this day of being the only large-scale solid ore deposit.  It wasn’t long before its value was recognised, and subsequently monopolised by the English Crown.  Long live the king and all that.  When the Crown had enough to last them awhile, they would flood the mines to prevent theft.  How clever is that?  Right.  The English folk have long been resourceful blokes, and they smuggled “lead” (carbon) out for pencil production and a bit of dosh on the side.  I wonder how they drained the flooded mine shafts?

It was used as a strategic secret by the British to make smoother cannon balls:  They would take the native ore, in its powdery form, and smooth it along the insides of their cannon ball moulds, allowing them to slip the molten hot ball out of the form intact.  It gave them a great advantage over conventional (enemy) artillery as it was more aerodynamic, and could inflict more damage more accurately.  During the Battle of Trafalgar, so many French bodies were stacked on their decks that, when seen by the British officers boarding the conquered ships, it shocked even war-hardened military men.  But I digress.

In 1789 a German mineralogist, Abraham Gottlob Werner, coined the term Graphit, from the Greek word graphein, meaning “write”, because it was at length used in pencils.  The first sticks of lead were wrapped in strips of leather to support the soft lead.  England held the monopoly on that until a way was found by the Germans (as early as the mid-1660s) to reconstitute powdered lead.  The German word made it into English around 1796.

So there you have it:  Plumbago wins by a long shot over (the bow of) Graphite.

If you’re interested in seeing how pencils are made, click here for a 10-minute YouTube video.

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History Undusted: The Art of Cookery made Plain and Easy

L0014984 H. Glasse's "Art of cookery": lady and her maidThe Art of Cookery made Plain and Easy was written in 1747 by Hannah Glasse (1708-1770) and played a dominant role in shaping the practices of domestic cooks in England and the American colonies for over one hundred years.  It is an excellent reference for historical writers, reenactors, and living museums.  Hannah wrote mostly for the “lower sort” as she called them, domestic servants who might not have had much exposure to various cooking techniques or ingredients before entering the service of a larger household.  She wrote it in a simple language, and can come across at times quite condescending; her writing style, spelling variations (including capitalisation which was much like German, with all nouns capitalised), and punctuation are in themselves a fascinating look at the standard of printing and editing, and what was most likely “acceptable English” of the times (I dread to think what future generations might assume is the “standard” of our own times, based on the slipshod average of what is unleashed online…!).  I’ve tried to leave Hannah’s work as-is, though sometimes the auto-correct sneaks by even the most diligent.

In my current manuscript, the third book in The Northing Trilogy, Asunder, my heroine goes from being of the upper class to marrying a lieutenant in the Royal Navy, disobliging her family and being cut off by the father.  Her mother sends her Hannah Glasse’s book, and she writes a journal entry regarding her use of it and trying to decipher just what is meant by instructions that, even with the attempt at instructing servants new to the kitchen, assumes a great deal of pre-knowledge (e.g. “first skin the meat and take off all the fat” or “chicken, which must be very nicely picked and clean“).

She had a very clear opinion as to what was right and wrong, how a thing was to be prepared and “there is no other way to do it right.”  Many of the “receipts” (recipes) are still known, such as Hasty Pudding or Yorkshire pudding, while others would be unthinkable – whole Woodcocks, Ortolans and snipes (with nothing removed), or how to prepare meat when it’s begun to stink.  They served every part of the animal, from entrails neatly presented to split skulls (with specific directions for how to lay the tongue most becomingly…).  There were a surprising variety of spices, herbs and ingredients used, and which she assumed every household would have on hand, such as China root, balsam of Tolu, and liquorice; she even included a few Indian curry recipes, reflecting the East Indian connections.   She minced no words on what she thought of extravagant (read wasteful) French cooking habits, and her disdain was evident in numerous passages.  Her recipes were by no means all original; many were common sense, but many were also shamelessly plagiarised from other published works (perhaps we should be grateful for that now, as otherwise they might have been lost to the mists of time!).  There are recipes of how to certainly avoid the plague, how a ship’s captain could have food prepared for long voyages, and recipes for medicinal purposes.

Not all homes had ovens, and in one recipe it is worded “send it to the oven… when it comes home” – this would imply that it was sent to the village bakery, and brought home to finish off once it had been sent away to be baked.  Because of that limitation, many recipes are for boiling; they seemed to boil the living daylights out of meat, vegetables, or anything else that they could put in a pot.

It is a fascinating historical document, reference work and recipe source (many, purely for the pleasure of grossing out your kids or guests) for those interested; but for those not interested, it would be a torture for me to post hideously long blogs on the topic.  The book can be found nowadays on Amazon in paperback, or online in PDF format. Below, I’ll share the original “pre-index” image, and her own personal note “To The Reader”, which in and of itself is entertaining, informative and historical.  She minces no words on her disdain for the French, so to my French readers, I ask that they please take it on the chin with a pinch of salt and a wink!

Hannah Glasse Book

Hannah Glasse’s “To the Reader.”

“I Believe I have attempted a branch of Cookery, which nobody has yet thought worth their while to write upon:  but as I have both seen, and found, by experienced, that the generality of servants are greatly wanting in that point, therefore I have taken upon me to instruct them in the best manner I am capable; and, I dare say, that every servant who can but read will be capable of making a tolerable good cook, and those who have the least notion of Cookery cannot miss of being very good ones.

“If I have not wrote in the high polite style, I hope I shall be forgiven; for my intention is to instruct the lower sort, and therefore must treat them in their own way.  For example:  when I bid them lard a fowl, if I should bid them lard with large lardoons, they would not know what I meant; but when I say they must lard with little pieces of bacon, they know what I mean.  So, in many other things in Cookery, the great cooks have such a high way of expressing themselves, that the poor girls are at a loss to know what they mean:  and in all Receipt Books yet printed, there are such an odd jumble of things as would quite spoil a good dish; and indeed some things so extravagant, that it would be almost a shame to make use of them, when a dish can be made full as good, or better, without them.  For example:  when you entertain ten or twelve people, you shall use for a cullis, a leg of veal and a ham, which, with the other ingredients, makes it very expensive, and all this only to mix with other sauce.  And again, the essence of ham for sauce to on dish; when I will prove it, for about three shillings I will make as rich and high a sauce as all that will be, when done.  For example:

“Take a large deep stew-pan, half a pound of bacon, fat and lean together, cut the fat and lay it over the bottom of the pan; then take a pound of veal, cut it into thin slices, beat it well with the back of a knife, lay it all over the bacon; then have six-penny worth of the coarse lean part of the beef cut thin and well beat, lay a layer of it all over, with some carrot, then the lean of the bacon cut thin and laid over that:  then cut two onions and strew over, a bundle of sweet-herbs, four or five blades of mace, six or seven cloves, a spoonful of whole pepper, black and white together, half a nutmeg beat, a pigeon beat all to pieces, lay that all over, half an ounce of truffles and morels, then the rest of your beef, a good crust of bread toasted very brown and dry on both sides:  you may add an old cock beat to pieces; cover it close, and let it stand over a slow fire two or three minutes, then pour on boiling water enough to fill the pan, cover it close, and let it stew till it is as rich as you would have it, and then strain off all that sauce.  Put all your ingredients together again, fill the pan with boiling water, put in a fresh onions, a blade of mace, and a piece of carrot; cover it close, and let it stew till it is as strong as you want it.  This will be full as good as the essence of ham for all sorts of fowls, or indeed most made-dishes, mixed with a glass of wine, and two or three spoonfuls of catchup.  When your first gravy is cool, skim off all the fat, and keep it for use. – This falls far short of the expense of a leg of veal and ham, and answers every purpose you want.

“If you go to market, the ingredients will not come to above half a crown, or for about eighteen-pence you may make as much good gravy as will serve twenty people.

“Take twelve-penny worth of coarse lean beef, which will be six or seven pounds, cut it all to pieces, flour it well, take a quarter of a pound of good butter, put it into a little pot or large deep stew-pan, and put in your beef:  keep stirring it, and when it begins to look a little brown, pour in a pint of boiling water; stir it all together, put in a large onion, a bundle of sweet herbs, two or three blades of made, five or six cloves, a spoonful of whole pepper, a crust of bread toasted, and a piece of carrot; then pour in four or five quarts of water, stir all together, cover close, and let it stew till it is as rich as you would have it; when enough, strain it off, mix it with two or three spoonfuls of catchup, and half a pint of white wine; then put all the ingredients together again, and put in two quarts of boiling water, cover it close, and let it boil till there is about a pint; strain it off well, add it to the first, and give it a boil together.  This will make a great deal of rich good gravy.

“You may leave out the wine, according to what use you want it for; so that really one might have a genteel entertainment, for the price the sauce of one dish comes to:  but if gentlemen will have French cooks, they must pay for French tricks.

“A Frenchman in his own country will dress a fine dinner of twenty dishes, and all genteel and pretty, for the expense he will put an English lord to for dressing one dish.  But then there is the little petty profit.  I have heard of a cook that used six pounds of butter to fry twelve eggs; when everybody knows (that understands cooking) that half a pound is full enough, or more than need be used; but then it would not be French.  So much is the blind folly of this age, that they would rather be imposed on by a French booby, than give encouragement to a good English cook!

“I doubt I shall not gain the esteem of those gentlemen; however, let that be as it will, it little concerns me; but should I be so happy as to gain the good opinion of my own sex, I desire no more; that will be a full recompence for all my trouble; and I only beg the favour of every lade to read my Book throughout before they censure me, and then I flatter myself I shall have their approbation.

“I shall not take upon me to meddle in the physical way farther than two receipts, which will be of use to the public in general: one is for the bit of a mad dog: and the other, if a man would be near where the plague is, he shall be in no danger; which, if made use of, would be found of very great service to those who go abroad.

“Nor shall I take upon me to direct a lady in the economy of her family, for every mistress does, or at least ought to know, what is most proper to be done there; therefore I shall not fill my Book with a deal of nonsense of that kind, which I am very well assured none will have regard to.

“I have indeed given some of my dishes French names to distinguish them, because they are known by those names:  and where there is a great variety of dishes and a large table to cover, so there must be a variety of names for them; and it matters not whether they be called by a French, Dutch or English name, so they are good, and done with as little expence as the dish will allow of.

“I shall say no more, only hope my Book will answer the ends I intend it for; which is to improve the servants, and save the ladies a great deal of trouble.”

Originally posted on History Undusted, 28 May 2013

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