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Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels
336
by Anne Chotzinoff Grossman, Lisa Grossman Thomas, Patrick O'Brian (Foreword by)
Anne Chotzinoff Grossman
Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels
336
by Anne Chotzinoff Grossman, Lisa Grossman Thomas, Patrick O'Brian (Foreword by)
Anne Chotzinoff Grossman
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Overview
"A scholarly (though often hilarious) triumph of culinary anthropology."—Washington Post Celebrate the joys of Patrick O'Brian's acclaimed Aubrey/Maturin series with this delightful cookbook, full of the food and drink that so often complement Jack Aubrey and Stephen Maturin's travels. Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies."[A] splendid cookbook...graced with erudite bits of naval and gastronomical history....Deftly researched and written in prose nearly as funny as O'Brian's own."—Publishers Weekly "A thoroughly readable cookbook, as well as a useful appendix to a great series of novels and a newly opened window into a time now nearly 200 years gone."—San Jose Mercury News
Product Details
ISBN-13: | 9780393320947 |
---|---|
Publisher: | Norton, W. W. & Company, Inc. |
Publication date: | 09/17/2000 |
Pages: | 336 |
Product dimensions: | 6.10(w) x 9.20(h) x 0.90(d) |
About the Author
Anne Chotzinoff Grossman is a writer and musician.
Lisa Grossman Thomas owns and operates a computer consulting company.
One of our greatest contemporary novelists, Patrick O’Brian is the author of the twenty volumes of the best-selling Aubrey/Maturin series, as well as many other books, including Testimonies, The Golden Ocean, The Unknown Shore, and biographies of Joseph Banks and Picasso.
Lisa Grossman Thomas owns and operates a computer consulting company.
One of our greatest contemporary novelists, Patrick O’Brian is the author of the twenty volumes of the best-selling Aubrey/Maturin series, as well as many other books, including Testimonies, The Golden Ocean, The Unknown Shore, and biographies of Joseph Banks and Picasso.
Table of Contents
List of Recipes by Category | xv | |
Foreword | xix | |
Preface | xxi | |
Authors' Note | xxv | |
Acknowledgments | xxvii | |
I. | The Captain's Table | 1 |
Breakfast | 5 | |
Skillygalee | 5 | |
Pig's Fry | 6 | |
The Last of the True French Short Bastards | 8 | |
Pickled Salmon/Pickled Tunny | 8 | |
Stirabout | 10 | |
White Pudding | 10 | |
Kedgeree | 12 | |
Indian Khichri | 12 | |
English Kedgeree | 13 | |
Coffee | 14 | |
Veal and Ham Pie | 16 | |
A Dinner for the Officers | 18 | |
Lobscouse | 18 | |
Sea-Pie | 20 | |
Strasburg Pie | 23 | |
Frumenty | 24 | |
Syllabub | 26 | |
Whipt Syllabub | 26 | |
Syllabub from the Cow (Windsor Syllabub) | 27 | |
Spotted Dog | 28 | |
Christmas at Sea | 30 | |
Sucking Pig | 30 | |
Roast Pork | 31 | |
Mince Pies | 33 | |
Christmas Pudding | 35 | |
Kickshaws | 37 | |
Toasted Cheese | 37 | |
Comfits | 39 | |
Breadfruit Biscuit | 40 | |
Breadfruit Toast | 41 | |
Maids of Honour | 41 | |
Shrewsbury Cakes | 43 | |
Ratafia Biscuits | 44 | |
Made-Dishes and Puddings | 46 | |
Curry | 46 | |
Pilaff | 48 | |
Lacquered Duck Bathed in Rich Sauce | 50 | |
Plum-Cake | 51 | |
Jam Roly-Poly | 53 | |
Boiled Sago Pudding | 54 | |
Cabinet Pudding | 55 | |
II. | The Wardroom and the Gunroom | 59 |
Turtle Soup | 62 | |
Goose and Truffle Pie | 65 | |
Haggis | 68 | |
Bashed Neeps (Neeps Hackit with Balmagowry) | 70 | |
Steak and Kidney Pudding | 71 | |
Pig's Pettitoes, Two Ways | 73 | |
Pig's Trotters | 74 | |
A Pair of Cold Crubeens | 74 | |
Roast Buffalo | 75 | |
Floating Archipelago in the Shape of the Galapagos | 77 | |
Floating Archipelago | 78 | |
Archipel Flottant | 80 | |
Fu-Fu | 82 | |
Naples Biscuits | 83 | |
Treacle-Dowdy | 84 | |
Figgy-Dowdy | 86 | |
A Long Grey Pudding, Made with Sea-Elephant Suet and Studded with Juan Fernandez Berries | 87 | |
Clarissa Oakes's Bridal Dinner | 88 | |
Swordfish Soup | 89 | |
Swordfish Fritters | 89 | |
Swordfish Steaks | 90 | |
Dried Peas Beaten ... | 91 | |
White Sauce Beautified with Cochineal | 91 | |
Drowned (Boiled) Baby | 92 | |
III. | The Seamen's Mess | 95 |
Dried Peas with Lumps of Pork | 99 | |
Dog's Body | 100 | |
Oatmeal | 100 | |
Burgoo | 101 | |
Ship's Biscuit (Hard Tack) | 102 | |
Ship's Biscuit for a Single Mess | 103 | |
Plum-Duff | 105 | |
Plum-Duff Another Way | 106 | |
IV. | A Glass of Wine with You, Sir | 109 |
Admiral's Flip | 112 | |
What'll It Be, Sir? | 113 | |
Dog's Nose | 113 | |
Flip | 114 | |
Raspberry Shrub | 115 | |
Arrack-Punch | 115 | |
Claret-Cup | 118 | |
Grog | 118 | |
Milk-Punch | 119 | |
Negus | 120 | |
Lemon Shrub | 121 | |
Rum-Punch | 121 | |
Iced Lemonade, Heightened with Marsala | 122 | |
Under False Colours | 122 | |
Bitters | 123 | |
Wines and Liquors | 124 | |
V. | In the Heat of Battle (Dishes Eaten Cold) | 129 |
A Cold Collation in the Gunroom | 134 | |
Potted Meat | 134 | |
Anchovies | 135 | |
Pickled Gherkins | 136 | |
Dog's Body/Pease-Pudding | 137 | |
Treacle Pudding | 138 | |
Cold Duff | 139 | |
Thin-Sliced, Raw Salt Beef | 139 | |
Cold Mutton | 139 | |
VI. | Jack Ashore | 141 |
Dinners at the Crown in Port Mahon | 145 | |
Roast Pollo | 145 | |
Solomongundy | 146 | |
The First Dinner | 148 | |
Ragoo'd Mutton | 148 | |
Alamode Beef | 150 | |
Soused Hog's Face | 151 | |
Stewed Boar | 152 | |
Kickshaws | 154 | |
Malta | 155 | |
Polenta | 155 | |
Marchpane | 156 | |
Dinner with Captain Christy-Palliere | 158 | |
Gigot en Croute | 158 | |
Trifle | 160 | |
Pontet-Canet in the Connecticut | 162 | |
Squirrels in Madeira | 162 | |
And at Toulon | 164 | |
Cooooq au Vin | 164 | |
Rraaable de Lievre | 165 | |
Dinner with the Bey | 167 | |
A Roasted Lamb with a Pudding of Bright Yellow Rice in Its Belly | 167 | |
Vine-Leaves | 169 | |
Stephen in Bombay | 170 | |
Bidpai Chhatta | 170 | |
A Whole Leaf of Pondoo | 171 | |
Queenie's Rout | 173 | |
Rout-Cakes | 173 | |
Voluptuous Little Pies | 174 | |
Ashgrove, Mapes, and Barham Down | 176 | |
Jugged Hare | 176 | |
Pigeon Pie | 177 | |
Seed-Cake | 179 | |
Gooseberry Fool | 180 | |
Quaking Pudding | 181 | |
English Inns and Taverns | 183 | |
Hare Soup | 183 | |
Warden Pie | 184 | |
A Nice Loin of Weal | 187 | |
The George, Portsmouth | 189 | |
Halibut with Anchovy Sauce | 189 | |
Leg of Mutton | 191 | |
Venison Pasty | 192 | |
Mrs. Pullings's Pie | 193 | |
VII. | In Durance Vile | 199 |
Boston | 203 | |
Bisque de Homard | 203 | |
Clam Chowder | 204 | |
Spoon-Bread | 206 | |
France | 208 | |
Brest | 208 | |
Gratin of Lobster | 209 | |
Black Pudding | 211 | |
Flummery | 212 | |
On the Road to Paris | 213 | |
Sweetbreads in Malmsey | 213 | |
Little Balls of Tripe a Man Might Eat For Ever | 215 | |
Boned Larks in a Pie | 216 | |
Freshwater Crayfish, Lightly Seized | 218 | |
Paris--The Temple | 219 | |
Civet de Lapin | 220 | |
Poule au Pot | 221 | |
South Seas | 223 | |
Sour Breadfruit Pap | 223 | |
VIII. | The Millers' Tale | 225 |
Millers in Onion Sauce | 230 | |
Boiled Shit | 231 | |
IX. | The Sick-Bay | 235 |
Barley-Water | 238 | |
Barley-Broth | 239 | |
Portable Soup | 240 | |
Arrowroot Gruel, Reasonably Slab | 242 | |
Inspissated Juice (Rob) | 243 | |
Posset | 244 | |
Drugs | 246 | |
Hiera Picra | 247 | |
Liquor Ammoniae Acetatis | 248 | |
Slime-Draught | 249 | |
X. | All Ahoo | 253 |
XI. | In the Galley and the Hold: Useful Receipts, Notes, and Substitutions | 259 |
Useful Receipts | 262 | |
Mayonnaise | 262 | |
Brown Onion Sauce | 263 | |
Wine Sauce | 264 | |
Pudding Sauces | 264 | |
Custard Sauce | 264 | |
Hard Sauce | 265 | |
Lemon Sauce | 265 | |
Sherry Sauce | 266 | |
Forcemeat for Raised Pies | 266 | |
Forcemeat Balls | 267 | |
Godiveau | 267 | |
Calf's Foot Jelly | 268 | |
Mushroom Ketchup | 269 | |
Hot Water Paste for Raised Pies | 269 | |
Puff Paste | 270 | |
Short Pastry | 271 | |
Savoy Biscuit | 271 | |
Icing | 272 | |
About | 273 | |
About Puddings | 273 | |
About Raised Pies | 279 | |
About Roasting | 282 | |
General Notes | 284 | |
Converting to Metric | 287 | |
Fahrenheit and Celsius Equivalents | 287 | |
Select Bibliography | 289 | |
Index | 297 |
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