10 am - Welcome and Introduction to the Course. Rather than adhering strictly to the period 1811 - 1820, we will explore the development of English cookery and confectionery between 1800 and 1832. Our sources will be Henderson, Nutt, Jarrin, Rundell, Bell, Caird and the translations ofCarêmeby Hall and Porter. We will explore the contrasts between the domestic and the court culinary styles.
10.45 - 12.00 - Haunch of Mutton dressed like Venison - a great recipe from one of the best selling books of this period - William Henderson's The Housekeeper's Instructor. The haunch is marinated and then wrapped entirely in paper and pastry before being roasted on a spit. A potato pudding is fired under the joint. You will learn how to use a clockwork counterweight jack and to understand the subtle dynamics of a roasting fire.
12.00 - 13.00 - Broiled Dried Salmon and Broiled Kippered Salmon - two kinds of preserved fish popular in the North of England at this time, cooked on the gridiron over the hot coals. You will learn how to 'lubricate' the gridiron with chalk, so the fish does not stick
13.00 - 14.00 - Lunch
14.00 - 17.00 - The Prince of Wales Cream Ice, Prince of Wales Biscuit and Prince Regent's Punch - one of the truly great books of this period is Joseph Bell's A Treatise on Confectionery published in Newcastle in 1817. Bell had worked for the Prince Regent and his biscuit and cream ice seem to have been royal favourites. The biscuit is 'printed' in a Prince of Wales feathers mould (see illustration above), while the ice is whipped until it freezes in a sorbetiere. The Prince Regent's Punch, from one of Jarrin's recipes, is perfumed with vanilla and cedrat.
17.00 - 20.00 - Free
20.00 - Dinner of Regency dishes at Wreay Farm
10.00 - 11.00 - Carême's Nesselrode Pudding - we will continue the ice cream theme by making Antonin Carême's original recipe for this rich chestnut ice pudding, which will be frozen in a pineapple mould. Like Bell, Carême worked for Prince George - his ice was destined to become the most popular dessert dish of nineteenth century England.
11.00 - 12.00 - Mutton Sausages and Spadbury's Oxford Sausages - two of Mrs Rundell's receipts - the first is made from minced leg of mutton with oysters and anchovies, the second from a mixture of pork and veal. You will learn how to use both a sausage making funnel and a sausage forcer and how to broil your sausages on the gridiron for your lunch
13.00 - 14.00 - Lunch
14.00 - 17.00- Constructing an Empire pièce montée - Using the works of Bell andCarême as our guides we will construct a simple pièce montée from pate d'office and pastillage.