Fish Sauce à la Craster
Fish Sauce à la Craster (1808) Fish courses were a standard feature of Regency dining. This sauce, from Mrs. Rundell's New System of Domestic Cookery complements cod, swordfish, and other fleshy white fish. On a Regency table it was probably served with pike or turbot. Fish Sauce à la Craster From Mrs. Rundell (1808) this rich béchamel-base sauce is suited to fleshy, mild white fish. ¼ lb unsalted butter2 tbsp white all-purpose flour1 lb fresh anchovies OR: 10 anchovy fillets in oil1 medium onion coarsely chopped6 blades fresh mace pounded OR: 1/4 tsp powdered mace10 whole cloves2 tsp [...]
Currant Sauce
Currant Sauce (1808) Game courses were a standard feature of Regency dining. This currant sauce, from Mrs. Rundell's New System of Domestic Cookery complements venison. Currant Sauce Complement your next haunch of venison with this easy Regency era sauce from A New System of Domestic Cookery (1808) by Mrs. Rundell, the Martha Stewart of her time. 1 oz dried currants6 dried cloves1 cup white breadcrumbs1 tbsp unsalted butter½ pint cold water6 oz port wine Boil the dried currants gently in the water for 3-4 minutes.Add the breadcrumbs, cloves, port wine and butter. Stir till smooth and set [...]
Other Interesting Posts
Outsiders Within – Romani in the Regency
By the time 'Gypsies' appeared on the pages of Jane Austen, Sir Walter Scott and Maria Edgeworth, Romani people had been in England for centuries. Sidebar: Believing the copper-skinned migrants to hail from Egypt, the Europeans had coined the term "Gypsies" for these migrants. Some consider [...]
