Jane Austen wrote her novels in the midst of a large and sociable family. Brothers and sisters, nieces and nephews, friends and acquaintances were always coming and going, which offered numerous occasions for convivial eating and drinking. One of Janes dearest friends, Martha Lloyd, lived with the family for many years and recorded in her Household Book over 100 recipes enjoyed by the Austens. A selection of this family fare, now thoroughly tested and modernized for todays cooks, is recreated here, together with some of the more sophisticated dishes which Jane and her characters would have enjoyed at balls, picnics, and supper parties. A fascinating introduction describes Janes own interest in food, drawing upon both the novels and her letters, and explains the social conventions of shopping, eating, and entertaining in late Georgian and Regency England. The book is illustrated throughout with delightful contemporary line drawings, prints, and watercolours.
Authentic recipes, modernized for todays cooks, include:
Wine-Roasted Gammon and Pigeon Pie
White Soup and Salmagundy
Marthas Almond Cheesecakes
Maggie Black was a food historian and author of numerous books including The Medieval Cookbook.
Deirdre Le Faye is an Austenian scholar, author of Jane Austen: A Family Record and an edited collection of Jane Austens letters.
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