Read The Unofficial Downton Abbey Cookbook for Free Online Page B
Authors: Emily Ansara Baines
Mock Turtle Soup (see Chapter 11 ) became a popular option, where a calf’s head and plenty of Madeira was used in lieu of the turtle meat.
Mrs. Patmore’s London Particular
The thick fogs that engulfed London until the mid to late 1950s for which this soup is named would not be unknown to the Crawley family. Matthew, a London native, would especially enjoy this hearty ham and pea soup, as it would remind him of his childhood home.
YIELDS 4–6 SERVINGS
For Ham
1 smoked ham hock, soaked overnight in cold water
1 large onion, peeled and halved
2 celery sticks, chopped
4 peppercorns
1 bay leaf
3 sprigs fresh thyme
1 handful parsley
For Soup
1 pound green split peas, soaked overnight
1 ⁄ 2 cup unsalted butter
1 medium yellow onion, chopped
1 medium carrot, chopped
6 cups ham stock from above ham
Kosher salt and freshly ground black pepper to taste
Leftover boiled ham
Rinse, then drain, soaked ham hock. Place ham hock, large onion, celery, peppercorns, bay leaf, and thyme in a large saucepan. Cover with water. Bring to a boil, then simmer, partially covered, for 2 1 ⁄ 2 hours or until tender. Cool.
Strain ham stock through a fine-mesh sieve into a Tupperware or glass bowl with lid. Reserve the stock, and shred ham into bite-sized pieces. If stock is too spicy, distill with some water.
Rinse soaked peas until water runs clear.
In a large saucepan or pot over medium-low heat, melt butter. Sauté the onion until it is soft and translucent. Add carrot, peas, and the stock. Bring soup to a boil, then reduce to a simmer, and skim off any fat floating at the top.
Simmer until the peas are very soft, about 45 minutes. Purée soup in small batches using an immersion or regular blender. If too thick, add more stock. Return soup to saucepan, add leftover ham, then heat through. Serve in warm bowls, perhaps with chopped celery sprinkled on top.
Etiquette Lessons
Each great house — Downton Abbey included — was expected to throw at least one great garden party a year, preferably in August or September. Invitations were sent by the hostess weeks in advance, with the promise of tennis, croquet, or other amusements. If there was to be dancing at night, it was either done in a tent or under the moonlight on the lawn, perhaps illuminated by Chinese lanterns.
Creamy Russet Leek Soup
This pretty and surprisingly light soup is perfect for the more dainty guests of Downton Abbey who didn’t want to fill up before the main course. It’s easy to imagine Lavinia sipping this soup ever-so-properly, while Mrs. Patmore and the rest of the staff wait eagerly for leftovers.
YIELDS 4–6 SERVINGS
4 tablespoons unsalted butter
4 large leeks, cut lengthwise, chopped
Kosher salt and freshly ground black pepper to taste
1 cup water
3 cups vegetable broth
2 pounds Russet potatoes, peeled, and diced into 1 ⁄ 2 -inch pieces
1 teaspoon marjoram
1 ⁄ 4 cup fresh parsley, chopped
2 teaspoons fresh thyme, chopped
1 teaspoon Tabasco sauce
In a large saucepan, melt butter over medium-high heat. Add leeks, salt, and pepper, mixing well, then cover and let cook over low heat for 15 minutes, checking often. Do not brown leeks.
Add water, broth, and potatoes. Bring to a low simmer and let cook for 25 minutes. Stir in marjoram, parsley, and thyme, then let cook for another 10 minutes. Finally, add Tabasco sauce and more salt and pepper to taste.
Times Gone By
In Old English the word
spoon
means a chip of wood. In fact, spoons were once nothing more than flat spatulas.
Lady Sybil’s Poached Salmon with Creamy Hollandaise Sauce
The Earl of Grantham confronts Lady Sybil about her interest in feminism and politics one night over an uncomfortable dinner. Even this elegant fish dish cannot distract the rest of the family from the brewing storm of opinions. The spices used in this dish, while adding heat, are nothing compared to the hot tempers seething that night!
YIELDS 2 SERVINGS
4 tablespoons fresh lemon juice
2
Mrs. Patmore’s London Particular
The thick fogs that engulfed London until the mid to late 1950s for which this soup is named would not be unknown to the Crawley family. Matthew, a London native, would especially enjoy this hearty ham and pea soup, as it would remind him of his childhood home.
YIELDS 4–6 SERVINGS
For Ham
1 smoked ham hock, soaked overnight in cold water
1 large onion, peeled and halved
2 celery sticks, chopped
4 peppercorns
1 bay leaf
3 sprigs fresh thyme
1 handful parsley
For Soup
1 pound green split peas, soaked overnight
1 ⁄ 2 cup unsalted butter
1 medium yellow onion, chopped
1 medium carrot, chopped
6 cups ham stock from above ham
Kosher salt and freshly ground black pepper to taste
Leftover boiled ham
Rinse, then drain, soaked ham hock. Place ham hock, large onion, celery, peppercorns, bay leaf, and thyme in a large saucepan. Cover with water. Bring to a boil, then simmer, partially covered, for 2 1 ⁄ 2 hours or until tender. Cool.
Strain ham stock through a fine-mesh sieve into a Tupperware or glass bowl with lid. Reserve the stock, and shred ham into bite-sized pieces. If stock is too spicy, distill with some water.
Rinse soaked peas until water runs clear.
In a large saucepan or pot over medium-low heat, melt butter. Sauté the onion until it is soft and translucent. Add carrot, peas, and the stock. Bring soup to a boil, then reduce to a simmer, and skim off any fat floating at the top.
Simmer until the peas are very soft, about 45 minutes. Purée soup in small batches using an immersion or regular blender. If too thick, add more stock. Return soup to saucepan, add leftover ham, then heat through. Serve in warm bowls, perhaps with chopped celery sprinkled on top.
Etiquette Lessons
Each great house — Downton Abbey included — was expected to throw at least one great garden party a year, preferably in August or September. Invitations were sent by the hostess weeks in advance, with the promise of tennis, croquet, or other amusements. If there was to be dancing at night, it was either done in a tent or under the moonlight on the lawn, perhaps illuminated by Chinese lanterns.
Creamy Russet Leek Soup
This pretty and surprisingly light soup is perfect for the more dainty guests of Downton Abbey who didn’t want to fill up before the main course. It’s easy to imagine Lavinia sipping this soup ever-so-properly, while Mrs. Patmore and the rest of the staff wait eagerly for leftovers.
YIELDS 4–6 SERVINGS
4 tablespoons unsalted butter
4 large leeks, cut lengthwise, chopped
Kosher salt and freshly ground black pepper to taste
1 cup water
3 cups vegetable broth
2 pounds Russet potatoes, peeled, and diced into 1 ⁄ 2 -inch pieces
1 teaspoon marjoram
1 ⁄ 4 cup fresh parsley, chopped
2 teaspoons fresh thyme, chopped
1 teaspoon Tabasco sauce
In a large saucepan, melt butter over medium-high heat. Add leeks, salt, and pepper, mixing well, then cover and let cook over low heat for 15 minutes, checking often. Do not brown leeks.
Add water, broth, and potatoes. Bring to a low simmer and let cook for 25 minutes. Stir in marjoram, parsley, and thyme, then let cook for another 10 minutes. Finally, add Tabasco sauce and more salt and pepper to taste.
Times Gone By
In Old English the word
spoon
means a chip of wood. In fact, spoons were once nothing more than flat spatulas.
Lady Sybil’s Poached Salmon with Creamy Hollandaise Sauce
The Earl of Grantham confronts Lady Sybil about her interest in feminism and politics one night over an uncomfortable dinner. Even this elegant fish dish cannot distract the rest of the family from the brewing storm of opinions. The spices used in this dish, while adding heat, are nothing compared to the hot tempers seething that night!
YIELDS 2 SERVINGS
4 tablespoons fresh lemon juice
2
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