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Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels Paperback – September 17, 2000
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"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 Illustrated- Print length336 pages
- LanguageEnglish
- PublisherW. W. Norton & Company
- Publication dateSeptember 17, 2000
- Dimensions6.1 x 0.9 x 9.2 inches
- ISBN-109780393320947
- ISBN-13978-0393320947
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About the Author
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.
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Product details
- ASIN : 0393320944
- Publisher : W. W. Norton & Company; First Thus edition (September 17, 2000)
- Language : English
- Paperback : 336 pages
- ISBN-10 : 9780393320947
- ISBN-13 : 978-0393320947
- Item Weight : 1.04 pounds
- Dimensions : 6.1 x 0.9 x 9.2 inches
- Best Sellers Rank: #643,196 in Books (See Top 100 in Books)
- #171 in English, Scottish & Welsh Cooking & Wine
- #687 in British & Irish Literary Criticism (Books)
- #31,869 in Literary Fiction (Books)
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Let me tell you, this book is deLISH--foreward by Patrick O'Brian himself. The mother/daughter authors preface the book by explaining how "Patrick O'Brian fever" broke out amongst themselves and all their friends (the books are contagious!); they ended up on a feverish research adventure to write this gastronomic companion. The authors set out to emulate O'Brian in point of accuracy and meticulous research. In short, they've basically reconstructed mid-to-late 18th century/early 19th century cooking! In actually reconstructing/preparing dishes, they conceded as little as possible to the amenities of the modern kitchen (however, the final recipes adapt preparations to 20th century ingredients and conditions).
They took quite a scholarly approach to researching the book--e.g., studying the social and economic raisons d'etre for the raised pie and the two wholly different traditional approaches to its construction, tracing the etymology of a dozen different suet pudding names back to a single root, following the evolution of pudding back to its Roman sources and establishing its common ancestry with sausage, etc.
Here you'll find how to make such dishes as Burgoo, Syllabub from the Cow, Ship's Biscuit, Skillygalee, Drowned Baby, Sea-Pie (anywhere from one to six or more "decks"!), Figgy-Dowdy, and of course, that noble pudding, Spotted Dog, gleaming on its plate and accompanied by true egg custard. It's a dazzling array of historical recipes that cover everything from what's served at Captain's Table to the Wardroom and Gunroom to the Seamen's Mess to dishes eaten cold (a chapter called "In the Heat of Battle") to feasts ashore--all of course, with direct references to foods and meals served up in the novels.
What makes this 300-page book truly delightful, though, are the plethora of quotes from the books, lots of historical background, and. . .and. . .MUSIC! Yes! Throughout the book are the musical scores and texts for several songs from the period! You will find the words and score for "The Roast Beef of Old England" (any Steeleye Span fans out there?) in the opening chapter. "Spanish Ladies," "Heart of Oak," "Lumps of Pudding," and "When the Stormy Winds Do Blow" are some others. Too cool for an early music fanatic like moi!
Some scrumptious ideas for a historical re-creation-type feast, folks! And, I predict that pot-luck suppers may never be the same if enough of us get our hands on this book!
Lobscouse is actually served in local restaurants where I was born, so I know from personal experience that it tastes better than it looks (picture something that has already been eaten once and thrown up again), but I have never attempted to make it myself. This book was a chance discovery and sounded interesting enough to order a copy. I was not familiar with the Aubrey/Maturin novels at the time, but nonetheless have read this book with great pleasure. I've used it quite a bit, too, but more as an inspiration and to look up period details for writing than for cooking.
The food described often may not be something I would want to cook or eat myself (fried rats, anyone?), but the descriptions and snippets from the novels bring each recipe to life and make it a delight to read. It also made me want to check out O'Brian's novels. On top of the humor evident throughout the book, I really appreciate the research and dedication that went into providing authentic descriptions of 18th century food preparation with some fascinating details.
And who knows, maybe one day I'll actually give it try and cook some lobscouse for old time's sake.
I IS fascinating to read. And for those of us interested in historical cooking, it's really compelling; I know I want to try making mushroom catsup, for instance. And I wonder if I can rig up a spit in front of my fireplace...
I find the pies as a sort of early Tupperware to be fascinating, though I am not sure I'd want to eat stuff stored thus.
There's a real focus on storage here, and that's fascinating for me. The fermented stuff? well, it's probably safe. Some of the others? I wonder. But- I love reading about what people did before we had reliable refrigeration and freezing.
Recommended for historical cooking/food fans.
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Recipe books, though, are read much more for pleasure than with a definite intention to cook something and in this case, the authors have done all the hard work on our behalf. To go as far as eating ‘Millers in Onion Sauce’ is, to my mind, worthy of an award – who knew they’d turn out to be delicious? (I’ll be glad of this recipe come the end of the world.) To have stopped short on p231 is entirely excusable, as is the failure to bake a dog or smoke a human hand.
Some of the recipes I will attempt, though on a reduced scale (‘Clam Chowder...serves 40’), very likely the 'Mince Pie' and 'Christmas Pudding' - and, of course 'Spotted Dog' - but the real joy of this book comes from the spirit in which it is written: A combination of genuine scholarly hard work and real enjoyment in doing it. It is the same spirit in which POB’s Aubrey/Maturin books are written. There can be no higher praise.
Looking forward to my first taste of Voluptuous little Pies. 😁👍🏼












