Back to Top

Author Archives: Rose Lerner

About Rose Lerner

A geek of both the history-and-English and the Star-Trek variety, Rose writes Regency romance with strong heroines and adorable heroes. Her most recent books are Listen to the Moon (book three in her Lively St. Lemeston series, about a very proper valet and a snarky maid-of-all-work who marry to get a plum job) and a novella about an architect and a gaming den hostess in Gambled Away, a gambling-themed anthology with Molly O'Keefe, Joanna Bourne, Jeannie Lin, and Isabel Cooper.

Robert Dodsley by Sir Joshua Reynolds, 1760. (Image source: Wikimedia.)

Robert Dodsley was popularly known as the footman poet! Wikipedia explains:

In 1729 Dodsley published his first work, Servitude: a Poem written by a Footman…and a collection of short poems, A Muse in Livery, or the Footman’s Miscellany, was published by subscription in 1732, Dodsley’s patrons comprising many persons of high rank.

Dodsley quit his day job in 1735 (with financial help from, among others, Alexander Pope) and from there his career grew rapidly. By the mid-1730s his plays were being produced in Covent Garden and Drury Lane. He was also a publisher and bookseller:

He published many of [Samuel] Johnson’s works, and he suggested and helped to finance Johnson’s Dictionary. Pope also made over to Dodsley his interest in his letters. In 1738 the publication of Paul Whitehead’s Manners was voted scandalous by the House of Lords and led to Dodsley’s imprisonment for a brief period…[I]n 1751 [he] brought out Thomas Gray’s Elegy.

You can read the first edition of Servitude on Google Books, including the foreword exhorting masters to treat their servants better.

There were actually a fair number of working class poets in eighteenth-century England, though their work has been excluded from the canon. A few of my personal favorites are:

1. Mary Collier. Wikipedia notes:

She read Stephen Duck‘s The Thresher’s Labour (1730) and in response to his apparent disdain for labouring-class women, wrote the 246-line poem for which she is mainly remembered, The Woman’s Labour: an Epistle to Mr Stephen Duck. In this piece she catalogues the daily tasks of a working woman, both outside the home and, at the end of the day, within the home as well:

You sup, and go to Bed without delay,
And rest yourselves till the ensuing Day;
While we, alas! but little Sleep can have…

The preface writer (who is identified only by the initials “MB” which don’t belong to anyone on the title page, so not sure what’s up with that) notes, “I think it no Reproach to the Author, whoſe Life is toilſome, and her Wages inconſiderable, to confeſs honeſtly, that the View of her putting a ſmall Sum of Money in her Pocket, as well as the Reader’s Entertainment, had its Share of Influence upon this Publication.” Relatable!

Read the full text.

2. Ann Yearsley. I love her! She gave no fucks, refused to go to church, and alienated Hannah More by asking for personal control over the money More had “generously” raised for her.

1787 engraving of Ann Yearsley, via Wikimedia Commons.


I have a biography of her called Lactilla: the Milkwoman of Clifton that is just gripping (I’ve only read the first half because I had to start researching True Pretenses, but one day I’m going to finish it!).

3. Mary Leapor.

4. And of course Robert Burns.

For a more comprehensive survey, check out the Database of English and Irish Labouring-class Poets. It’s a work in progress but the first blog entry, entitled “Static Updates of the Database of Labouring-class Poets,” allows you to download the lengthy list of poets.

Listen to the Moon has no poets, but I’d bet anything my valet hero Toogood has read at least Servitude.

St John the Baptist, Inglesham. Box pews. Photo by Chris Gunns.

I had never heard of box pews until I started writing the Lively St. Lemeston series! However, they were much more common in England during the Regency than bench-style pews. Wikipedia explains:

Box pews provided privacy and allowed the family to sit together. In the 17th century they could include windows, curtains, tables and even fireplaces, and were treated as personal property that could be willed to legatees. Sometimes the paneling was so high it was difficult to see out, and the privacy was used as a cover for non-devotional activity….By the eighteenth century it became normal to install formal box pews instead of random personal constructions. This provided a more classic line to the church, although Sir Christopher Wren objected to pews in his churches. With the mid-19th century church reforms, box pews were generally swept away and replaced by bench pews. However a number of examples still remain in various churches throughout the United Kingdom.

Part of the church reforms involved changing how clergymen were paid—fees from renting pews provided a good chunk of their salaries previously, so they resisted replacing them with more efficient seating.

Here’s what box pews look like with people sitting in them:

St. Mary, Stelling Minnis, Kent. Photo by John Salmon.

Now, I assumed that these blocked your view of the rest of the congregation but that you could still see the pastor in his raised pulpit. But then I became very confused, because I discovered that the pulpits in Anglican churches of this period were usually not at the front of the church near the altar, but about half-way down the aisle! Did some box pews face backwards? Then how did people see when stuff happened at the altar…?

Apparently this is because I’ve only been to synagogues and Catholic churches. Someone (Ros Clarke, was it you?) explained to me that Anglican church services of the 18th and early 19th century de-emphasized the altar to separate themselves from Catholics. Anglican ministers are not priests! They are just the first among equal congregants. And you’re not even supposed to look at the vicar!

So yeah. Apparently part of the whole we’re-really-really-not-Catholic thing in Georgian Church of England services is that instead of having beautiful services full of pomp, you are supposed to stare at the wall so you don’t get distracted from pure spiritual thoughts. The box pew is actually designed to block your view. (As well as keep the heat in, obviously.) And indeed, they don’t all face the pulpit. Look, in this Rowlandson drawing you can clearly see that the pews in this Church face both directions, some towards and some away from the pulpit, and few people are looking at the preacher.

“Syntax Preaching,” 1813. Click to see it bigger. [source]


Of course, the pastor could still see you, which presumably motivated you to not goof off too obviously.

Box pews were such an inefficient use of space (every pew-renting or -owning family got their own and no one else could sit in it even if that family didn’t come to church that week) that in many churches, most of the congregation (the poor people) had to stand up in galleries built partway up on either side of the church. (While I found photos of Georgian-built church galleries equipped with bench-pews, I suspect these were in the minority at the time, but have a higher rate of survival because they are still usable today.)

For example, you can see the box pews and galleries in this early 19th century illustration of St. Mary’s in Horsham, then see the same church in this 1864 photograph, and then how it looks today after extensive renovations, with new pews and the galleries removed.

More images:

Hogarth print showing church seating (and standing)

St. Martin in the Field,” Rowlandson.

I also found this eighteenth century English evangelical church that was built backwards—the box pews for rich folk were on the second story and actually have their own separate entrances, while the poor people sat in benches on the ground floor.

(By the way, both my Lively St. Lemeston books are currently deep-discounted on Amazon: Sweet Disorder is 99¢ and True Pretenses is $1.99!)

Do you attend religious services? What kind of seating do you prefer?

In Listen to the Moon (my new Regency romance about a valet and a maid who marry to get a plum job), Toogood makes an onion pie.

“Are you fond of the Dymonds?” Sukey asked.

“Of course.” He said it without hesitation, and offered not a syllable more.

She shrugged and took a bite of her pie. Mmm. Roasted potatoes, sliced apples, hardboiled egg, onions and butter in a thick, rich dough. He really did know what he was about in the kitchen.

Several people have asked me if I have a recipe for this pie, and the answer is YES.

(Most of the foods mentioned in my books—Mr. Moon’s desserts, for example, although I took a little creative license with the bacon ice cream—are drawn from period sources and often from cookbooks, so if you do ever want a recipe, it’s worth asking!)

I took a Regency food class with Delilah Marvelle a few years ago, and one of the assignments was to cook something from a Regency recipe. I posted about the pie (plus a few other recipes I wasn’t as all about, although the potato cakes with sherry sauce for dessert were quite yummy too) on History Hoydens a few years ago, and here it is again for your delectation. The text of the original recipe comes first, and then my comments.

I took the recipe from Hannah Glasse’s The art of cookery, made plain and easy (1774). It’s actually a pretty straightforward cookbook compared to some others I’ve seen from the same era; her confectionery book, which I read for Sweet Disorder, is great too. (Although I’ve seen a food scholar complain that her recipes don’t always work.)

And read her Wikipedia page, it’s fascinating! (Sample: “In 1760 Ann Cook published Professed Cookery, which contained a 68-page attack on Hannah Glasse and her work. Ann Cook lived in Hexham, and was reacting to an alleged campaign of intimidation and persecution by [Hannah’s half-brother] Lancelot Allgood.”)

To make an onion pye.

WASH and pare some potatoes, and cut them in slices, peel some onions, cut them in slices, pare some apples and slice them, make a good crust, cover your dish, lay a quarter of a pound of butter all over, take a quarter of an ounce of mace beat fine, a nutmeg grated, a tea-spoonful of beaten pepper, three tea-spoonfuls of salt, mix all together, strew some over the butter, lay a layer of potatoes, a layer of onion, a layer of apples, and a layer of eggs, and so on till you have filled your pye, strewing a little of the seasoning between each layer, and a quarter of a pound of butter in bits, and six spoonfuls of water. Close your pye and bake it an hour and a half. A pound of potatoes, a pound of onions, a pound of apples, and twelve eggs will do.

I wasn’t sure if “eggs” meant raw, or hard-boiled and crumbled. I asked Delilah, who said definitely hard-boiled, and that for a pie like this oftentimes the different filling ingredients would be cooked in advance to ensure even cooking. So I also sliced and roasted the potatoes on a cookie tray.

Mace is a spice derived from the dried covering of the nutmeg fruit seed; they didn’t sell any at my grocery store so I just used regular old nutmeg instead.

Here’s the crust recipe I used:

A cold crust.

TO three pounds of flour rub in a pound and a half of butter, break in two eggs, and make it up with cold water.

Four cups of flour, two sticks of butter, and an egg would be plenty for a two-crust pie (I made a half-recipe even though in my heart I knew better and wound up with WAY too much dough). On Delilah’s advice I cooked the bottom crust alone for 15 minutes at 375 (actually, 400 because my oven runs cold, but whatever). I then put it in the fridge until it was cool, filled it up with my layers, rolled out the top crust, and baked it for about half an hour at 350 (you can tell when it’s done because the crust will start to turn golden; once it’s completely lost that doughy, translucent look, you’re done!).

The crust came out nice and flaky, and it was super easy to roll, too, maybe because of the egg. Next time I might chill the bottom crust before baking and then the whole pie once it’s assembled, to see if I can get just a little more flake, but it’s really not necessary. I halved the recommended amounts and still ended up with a lot of leftover filling stuff, I think next time I’ll start with one large potato, half a large apple, half a large onion, and four hard-boiled eggs. But I just made an egg-salad-potato-avocado sandwich with the leftovers the next day (so awesome, will eat again!). (I also used a lot less butter layered with the filling than recommended, probably only two to three tablespoons. I still enjoyed it but it would have been better, and cohered more, with more butter.)

At first I thought this was just okay (although my guests were enthusiastic), but when I tried it cold the following day, it was fantastic. The flavors and textures combined really well cold and overnight.

*

And a few more things about food and drink in Listen to the Moon:

A tumblr post I made about hot sauce in Regency England
Hannah Glasse’s recipe for calf’s foot jelly and Portugal cakes (I haven’t tested those)
Another tumblr post by me about cherry bounce, an infused Christmas brandy
This recipe is for Huckle-my-buff, a Sussex beer brandy and egg drink, served hot, which originally appeared in the book and now is mentioned only in this deleted scene on my blog where Sukey and Toogood have a threesome. (If that does not sound like your thing PLEASE DO NOT READ IT.)
Seedcake recipe

*

Tell me a combination of savory ingredients you think would taste delicious baked in a pie!

Posted in Food | 5 Replies

ETA: The giveaway is now closed (as are cover requests–if I didn’t get to yours, see you next year!). Rube won the book!

So way back in 2013 I noticed that Booklikes was using the wrong cover for Cecilia Grant’s A Gentleman Undone: a Polish-language scholarly book on medieval history with a distinctly scholarly-book cover. And then, a meme was born: re-cover romance novels to look like academic works. The rest is history. I’ve done all my own books:

In for a PennyA Lily Among Thornssweet disordertrue pretenses

I’ve done a bunch of other people’s books:

The Corinthian by Georgette HeyerLord of Scoundrels by Loretta ChaseThe Black Moth by Georgette HeyerSecrets of a Scandalous Heiress by Theresa RomainA Lady's Lesson in Scandal by Meredith DuranThe Sergeant's Lady by Susanna FraserDark Lover by JR WardCrazy Thing Called Love by Molly O'Keefe

(See previous posts in full: 1 2)

So of course I had to do one for Listen to the Moon! Continue Reading

Posted in Giveaways | 29 Replies

Listen to the Moon, my next book (about an impassive valet and a snarky maid who marry to get a plum job), releases in just a month and a half, on January 5th! I’m going to start giving away e-ARCs in December, but just for the Riskies…I’ll do one today. 😉

As part of my research for this book, I read The Complete Servant (1825) by Samuel and Sarah Adams, a married butler-and-housekeeper couple. It is full of housekeeping tips that are sometimes familiar, sometimes full of mysterious ingredients, and in some cases, struck me as frankly bizarre. Which doesn’t mean they don’t work! I’m a Martha Stewart Living fanatic, so I thought I’d make up a magazine, Regency Housekeeping, and share some of these tips formatted to look like magazine features…

But there’s a catch.

Two of these tips are real, pulled from The Complete Servant. The other one, I made up. One commenter who correctly guesses which tip is fake will receive an e-book of Listen to the Moon in the format of your choice! (I will choose the winner using random.org on Wednesday evening, 11/25.)

This is on the honor system, but please, no googling!

So: first, I mocked up a few different covers. I’m going to add article titles and stuff, but I can’t decide which one I like best. Which one is your favorite?

 

background is a room in buckingham palace, all gilt and white

Image source: “Buckingham House, the Saloon,” by James Stephanoff, 1818.

 

background is a regency banquet of some kind

Image source: “Messrs Pellatt & Green,” from the May 1809 Repository of arts, literature, commerce, manufactures, fashions and politics.

 

And now…two truths and a lie!

Image source: Jean-Étienne Liotard, "Still Life - Tea Set," c. 1781-3.

Image source: Jean-Étienne Liotard, “Still Life – Tea Set,” c. 1781-3.

Tea: NEW USES FOR AN OLD FAVORITE

1. Wash tainted meat with strong chamomile tea before cooking.
2. Soak pearls in strong tea to restore shine.
3. Slowly whisk boiling tea into a beaten egg, and substitute for cream.

(Honestly, the challenge here was coming up with something that wouldn’t work! According to Google, tea is used for freaking everything, including washing windows, polishing boots, and conditioning hair.)

Which one did I make up???

Posted in Giveaways | 36 Replies