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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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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.
Kudos to Anne and Lisa Grossman. SW
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.