Hello Victorianophiles, I suppose you must think I fell down some consumption-induced rabbithole in my quest for authenticity. Have I been in a syphilis-induced fugue? WORSE! I moved. It went very well, and I have moved to another rental. Many people assumed I was buying, but no, no interest in doing that in the city I currently reside in. I understand from my readings that sometimes Victorians would enter into leases up to seven years, and that most people rented at that time. It’s interesting to me that there was some minority of people who held the majority of the real estate if this was the case.
I come to you selfishly with a short update that is meant more as a kick in the pants for me to start again than anything profound or detailed. I have discussed this with other bloggers, and we often agree that the longer you wait, the harder it is to restart again.
So, I bring you a picture of my Strawberries Preserved in Madeira.
As you can see, the color has been somewhat bleached out of them. I pulled one out the other day, about two months later, to see what they are like. They are getting a little “hairy” (not mold, but kind of fruit softening around the edges), but still have a firmness to them at their center. They almost completely taste of Madeira now, with a very slight fruit undertone. This is yet another recipe in Beeton’s that does not explain what to do with fruit preserved in this fashion. I think I will make a cake from the BOHM soon and try the fruit over that. It will be fun to strain the wine off and drink it as well.
I took pictures of the sliced strawberries before they went down mine and my daughter’s eager hatches, and I also photographed a reconstituted bowl of Portable Soup. I can show you what the cubes look like, but not the soup, because somehow I deleted both the soup and the sliced berries pictures. Again, I blame the move. Sigh.
Recently, I also made Anchovy Butter [1637.] which, unsurprisingly, appears twice with slight variations. I used one that called for mixing anchovies, butter, and chopped fresh parsley.
I am no fan of anchovies, really, though I do generally like fish. I added two jarred anchovies, the kind you lay on pizza, chopped, to a stick (8 ounces) of butter, and a small handful of flat chopped parsley from the garden in the old house. (There is a major lack of herbs at the new house, which I am working to remedy as soon as possible.)
I was prepared to dislike anchovy butter, but surprise! I did like it very much. I served it soft in a dish and that night we spread it on chicken breast, steamed corn on the cob, and french bread. I will tell you what happened: Reader, I umami’d them. Okay, so the bread ended up tasting slightly fishy. But the other two foods were totally kicked up. I will make it again.
So, I am back on duty. For the rest of the summer I am going to concentrate on reworking meat and veggies recipes. I hope your summer/winter is going well (depending on where you are).