Cookery Books and Pickled Beef

Cookery Books and Pickled Beef

Hello! I cannot believe The Queen’s Scullery closed its doors nine months ago, can you? It was nice to have a break. I thought maybe it was for good, but then something happened to awaken the kraken, as they say. I have been fortunate enough to sign a book deal for all the recipes I have reworked for The Queen’s Scullery. The book should be out next year, I hope in spring.

In the meanwhile, I will be editing the book like a mad thing,  tinkering with some of the recipes that I feel I need another pass at, and I will try to mention them here and put up some pictures. I never finished wrasslin with jaunemange, and I’m convinced there’s a way to turn it out without ISENGLASS, for the love of hoop skirts, so I need to wrap that up and make it taste not like horrible burning death.

The cookbook will be a tiny bit academic, feature discussions of techniques, ingredients, and cooking methods, and will of course contain 100+ recipes that I have pulled out of the Book of Household Management and reworked for modern cooks (imperial and metric). It will have a 23-word title, inspired by my hero, Dr. William Kitchiner. Take that, Daniel Pinkwater. (Pardon the librarian hoomor.)

What have I been doing otherwise? It’s pickling season. I did pickled eggs recently but I’m embarrassed to show you because they are so torn up from being boiled brand-new-fresh out of chicken butts. Amateur hour!

BOUNTY!

The Dill Stalks at Midnight

Pickled lemon cucumbers YUM YUM YUM YUM

Pickled Beef

This, above, lately, is the new jam of cows. The excellent cookbook and early-fall savior, The Joy of Pickling, pictured above in the bean and cucumber picture, is responsible for this pickled beef. So simple and so delicious!

So–how are you? Any food adventures to report or links to share?

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