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Category: Regency

Two weeks ago, I finally wrote “The End” on the rough draft of my next book, Listen to the Moon, out in January. (It’s book 3 in my Lively St. Lemeston series, starring Toogood and Sukey, the valet and maid from book 1.) Woooo!

But when I say rough, I mean ROUGH. Part of my process for going from “rough draft” to “clean draft I can send to my friends with only a minimum of shame” involves looking up a lot of words in the Oxford English Dictionary (thank god, the Seattle Public Library has a subscription) to see if they were in use during the Regency.

One word I looked up was “epergne.” I had the vague idea this was some kind of large silver thing used as a centerpiece on a dinner table. Maybe a vase? But I discovered to my surprise that it is a “centre-dish, or centre ornament for the dinner-table, now often in a branched form, each branch supporting a small dish for dessert or the like, or a vase for flowers. (From our quots. it appears that the earlier use was chiefly to hold pickles.)” !!!

The relevant quotations are:

1761 Bill of Fare in Pennant London (1813) 562, 2 Grand Epergnes filled with fine Pickles.[…]
1804 Verses to Dr. Warton in Ann. Reg. 928 [His pupils present him with an epergne on his resigning the head-mastership of Winchester, hoping that it may remind him ‘of “Pickles” left behind’].”

[ETA: I want to clarify that this doesn’t mean epergnes were ONLY used to hold pickles. Another quotation, from 1779, mentions using one for sweetmeats. But I think the 1804 quote makes the strength of the association clear.]

Of course, this is slightly less limiting than it might sound to us—while “pickles” have come to refer primarily to pickled cucumbers, in the Regency it could mean any pickled dish. Take a look at “Pickle” in the index of Hannah Glasse’s Art of Cookery to get an idea of the possible variety! Ox palates, red currants, walnuts, and “elder shoots in imitation of bamboo” are just a few of the most picturesque recipes.

Epergne by Thomas Pitts, London, 1761. Image credit: Daderot via Wikimedia Commons. Notice the pineapple topper! We’ll be talking more about pineapples later.

This got me thinking about other kinds of dishes with specific purposes that have passed out of fashion. A few of my favorites:

1. The seau à glace, or ice-pail, used for serving ice cream at table. Assembled, it looked like this:

Flight & Barr, Worcester, 1782-1802. Image credit: Daderot via Wikimedia Commons.

The lid is filled with ice, and the central bowl can be lifted out and the bottom of the pail filled with more ice. In this way ice cream can be kept cold on the dinner table for up to four hours (!), if salt is added to the ice. To see one in use, scroll to the bottom of Ivan Day’s wonderful page on Georgian and Victorian ice cream (and look in the left sidebar for a picture of one completely disassembled).

If you’re as charmed by this dish as I am, some helpful soul has assembled an entire Pinterest board of them, and they’re all wonderful!

2. The turtle soup tureen. “Turtle dinners,” or dinners at which turtle soup was the central dish, were a popular form of lavish entertainment in the second half of the eighteenth century and the early nineteenth.

(They were especially popular at civic celebrations like the Lord Mayor’s Feast, etc. The association was strong enough by 1834 that I came across this quotation from Blackwood’s Magazine in the OED in the entry for “swallow, v.”: “Dosy, who sate in open-mouthed wonder, swallowing them [sc. his stories] down as a common-councilman swallows turtle.”)

I also read a quote (which I can’t now dig up but I’ll give it another shot this afternoon) about one enthusiastic candidate’s wife attending five turtle dinners in a week as part of campaigning for her husband during the 1754 general election. Oy!

You can read more about this custom (and about where all the turtles came from) in this article.

(Mock turtle soup was created to cheaply imitate the fashionable delicacy. As Wikipedia says, “It often uses brains and organ meats such as calf’s head or a calf’s foot to duplicate the texture and flavour of the original’s turtle meat.” Heinz used to make a canned variety that only went out of production in the 1970s—you can see a picture of a can as well as some old recipes here.)

Anyway, special tureens were made shaped like turtles to hold the soup. I’ve seen them now and then in museums; the article linked above contains a photo of a splendid example in silver at the Minneapolis Institute of the Arts.

3. And possibly my favorite for sheer whimsy…the pineapple stand! The pineapple was a fad luxury item in eighteenth and early nineteenth century England in rather the way tulips were in 17th century Holland. By the Regency the initial craze, which led to things like the building of a giant stone pineapple-shaped conservatory, had passed…

a stone greenhouse with a huge stone tower shaped like a pineapple

The Dunmore Pineapple, built by the Earl of Dunmore in 1761. Image credit: Davidw82, via Wikimedia Commons.

…but pineapples remained a popular display of wealth and glamor. Whole pineapples were used as table centerpieces (and sometimes were taken away again by the caterers at the end of the night without being eaten!). This blog post contains two beautiful examples of porcelain pineapple stands by Spode, one from 1813 and one from 1820, with an explanation of their use. These are clearly designed for the whole pineapple to stand in the center surrounded by sliced pineapple, as is this lovely boat-shaped stand, but some, like this cut glass one…clearly are not.

Honorable mention goes to the Solomon’s Temple pudding mold, popular for nearly two centuries. You can see pictures of a variety of molds AND, incredibly, a video of the finished pudding wobbling comically, at this awesome blog post by Ivan Day, who explains, “Because it is made of flummery, which is a kind of opaque milk jelly, the central obelisk wobbles and cavorts in a most entertaining manner, while the four little cones shake, rattle and roll in a very naughty way.”

What’s your favorite single-purpose serving dish? Teapots? Salt and pepper shakers? Gravy boats? Tell me all about it!

Posted in Food, Regency | 10 Replies

My family and I are continuing to get ready for our four-week European trip, which will include attending some of the bicentennial events for the Battle of Waterloo. We’ll be spending the two weeks in the middle of the trip in France, and Mr Fraser and I have been trying to teach ourselves a little French using Duolingo. I’m not going to become an expert–for that, I’d need to go back in time and start studying several years ago, possibly at the expense of writing any books or otherwise having a life during that time–but I’m hoping to know enough phrases and words to greet people, make simple purchases in stores and markets, etc. The program has me practicing food and color words a lot, to the point where I found myself in the grocery store last night, staring sadly at an assortment of less-than-ripe strawberries. “J’aime les fraises rouges,” I murmured. (I like the red strawberries.) “But these fraises aren’t very rouges.”

While I’m in Paris, I naturally plan to visit Les Invalides, which houses the Musée de l’Armée (army museum) along with Napoleon’s burial site.

When Napoleon died in 1821, he was buried on Saint Helena. He didn’t receive his French state funeral until 1840. (And if you have time for a long read, the Wikipedia article on that event is fascinating.)

While I’m no great admirer of Napoleon’s, I expect I’ll find visiting his sarcophagus moving nonetheless. The world without him would’ve been an unimaginably different place, after all.

I also hope to visit Malmaison, Josephine’s chateau just outside of Paris.

And on a lighter note, while we’re in London I plan to visit Apsley House, the Duke of Wellington’s London home, where I’ll get to see this:

It will never not amuse me that Napoleon commissioned a giant nude statue of himself as Mars the Peacemaker, nor that the statue in question now guards the Duke of Wellington’s staircase. I don’t suppose they’ll let me take a selfie next to it…

In Regency times, would you have been a “bluestocking”? How many times have you read about (or written) a heroine who either considered herself one, or was warned in no uncertain terms by her mother/aunt/sponsor or best friend against becoming one?

blue_stockingNot too long ago I was invited to join a group of Regency authors calling themselves The Bluestocking League. (A lot of authors are finding it wise to band together to help promote each other’s work.) We haven’t been very active yet, but we discovered soon after naming ourselves that another group of authors had recently formed a group called the Bluestocking Belles. You see? Bluestockings are back!! So it seemed timely to take a look at what was originally an 18th century women’s society, and in the Regency became a (derisive) slang term for educated women with intellectual interests –who might, after all, threaten the social order!

The 18th century, “The Age of Enlightenment,” earned the name because ideas and intellect flourished during the period. While women had few rights, two things they –could- do (and were expected to do) were socialize and engage in the arts. Salons were popular, and hostesses angled to have the most illustrious leaders of culture and literature as guests. The London salons hosted by the well-to-do and well-educated friends

Elizabeth Montagu

Elizabeth Montagu

Elizabeth Montagu (1718-1800), Elizabeth Vesey (c.1715-91) and Frances Boscawen (1719-1805) attracted some of the greatest intellectual minds of the times, such as the writer Samuel Johnson, and artists Francis Reynolds and her brother Sir Joshua Reynolds. By mid-century these get-togethers evolved into a loosely organized network, kind of a “women’s club” that offered more than intimate gatherings for conversation, supplying mutual support, friendship and patronage for a growing pool of writers, artists, and intellectuals. Writers Hannah More and Fanny Burney, poet Anna Seward, and artist Angelica Kaufmann were regulars among many others in later years. The women, and their male guests, also advocated for education and explored options for civic and social improvements.

Most of the women portrayed as young Greek Muses in this group portrait by Richard Samuel were Bluestockings. Singer Elizabeth Ann Sheridan is in the centre. Artist Angelica Kauffman sits at the easel with writer/poet Elizabeth Carter and poet Anna Letitia Barbauld behind her. The five at right are (L-R) historian Catharine Macaulay, hostess & literary critic Elizabeth Montagu, and writer Elizabeth Griffith (all seated), and standing behind them, writers Hannah More and Charlotte Lennox. Some were much older than shown by the time the picture was exhibited in 1779. (Montagu was 61.)

Most of the women portrayed as young Greek Muses in this group portrait by Richard Samuel were Bluestockings. Singer Elizabeth Ann Sheridan is in the centre. Artist Angelica Kauffman sits at the easel with writer/poet Elizabeth Carter and poet Anna Letitia Barbauld behind her. The five at right are (L-R) historian Catharine Macaulay, hostess & literary critic Elizabeth Montagu, and writer Elizabeth Griffith (all seated), and standing behind them, writers Hannah More and Charlotte Lennox. Some were much older than shown by the time the picture was exhibited in 1779. (Montagu was 61.)

The story of exactly how the network acquired the affectionately applied name of the Bluestocking Society, or the Bluestocking Circle, is debated. Blue wool stockings were commonly worn for informal or daytime dress then, with white or black silk reserved for evening or more formal occasions. The informal style (and the cross-class nature) of the salon gatherings was unprecedented and set a new style for socializing. One version of the story holds that Mrs Vesey (or Mrs Montagu), inviting the botanist Benjamin Stillingfleet to attend a salon, assured the man who had given up polite society that he was welcome to come “in his blue stockings.” Another version says Stillingfleet simply showed up wearing them. OTOH, the French version of the term (bas bleu) had actually already been in use since the 1500s. At any rate, the group adopted the name with pride. The network expanded well beyond London, and probably peaked during the 1780-90’s, when Elizabeth Montagu opened her new Portman Square home for meetings, and was hailed by Johnson as “the Queen of the Blues”. Hannah More’s poem “Bas Bleu, or the Conversation” was published in 1789.

Typically, though, as the term “bluestocking” became widely accepted as a tag for an intellectual woman, it also began to be perverted into derisive slang, belittling the very values it once stood for. The original Bluestockings were dying off at the start of the Regency, and their supportive network had suffered setbacks such as the loss of friendship between Montagu and Johnson, a scandal over patronage and money involving Montagu, More, and the poet Anna Yearsley, and later, scandalous lifestyle choices made by members like Macaulay. Ridicule replaced admiration in the eyes of society –Byron scorned them and Rowlandson did a cartoon, “The Breaking Up of the Bluestocking Club” published in 1815. In the Regency, to be a bluestocking was considered tantamount to declaring spinsterhood and rejecting society. rowlandson-bluestockings

The original Bluestockings were the feminists of their day, ahead of their time in many of their ideas, but especially in valuing the female mind. Their moniker shows up these days in all sorts of ways, from the name of bookstores and a play, to a week-long celebration of women in education at UQ in Australia. I’m happy to be among women ready to reclaim the term and put it back into its original perspective and meaning. So, are you a bluestocking, too?

If you want to read more, there’s a great article connected to an exhibit at London’s National Portrait Gallery: http://www.npg.org.uk/whatson/exhibitions/2008/brilliant-women/the-bluestockings-circle.php, and another with great detail at https://bluestockingssociety.wordpress.com/the-blue-stocking-history/.

Also, there’s a book: Biographical Sketches of Principal Bluestocking Women, by Anna Miegon. I want to read it now! There’s also a collection of essays: Reconsidering the Bluestockings, by Nicole Pohl & Betty A. Schellenberg, and much more, of course. I think the original Bluestockings would be pleased to see how far we women have come, don’t you? Although perhaps dismayed that it took as long as it has, and that we still have more to achieve. What do you think? Please comment!

juliaWelcome our guest today–Julia Justiss who is here to talk about her new release, The Rake To Rescue Her (Harlequin Historical, March 2015). Julia is giving away one copy of The Rake To Rescue Her to one lucky commenter, chosen at random.
See what RT Book Reviews’ Maria Ferrer has to say about The Rake To Rescue Her:

The Ransleigh Rogues return with a passionate and poignant tale of betrayal, revenge, sexual healing and second chances. This is another keeper with strong characters and authentic settings.

RESCUE FRONT COVER 9780373298242HE’S NEVER FORGOTTEN HER.  BUT CAN HE FORGIVE HER

When Alastair Ransleigh sees Diana, Duchess of Graveston, for the first time since she jilted him, he makes her a shockingly insulting offer…the chance to become his mistress.  And even more shockingly, she accepts!

But the widowed duchess is nothing like the bold, passionate girl Alastair once loved.  Years of suffering at the hands of a cruel husband have taken their toll.  And as Alastair resolves to save Diana from the damage of the past, their chance meeting turns feels of revenge to thoughts of rescue…

Thanks to Diane and the other Riskies for hosting me today!

My March release, Book Three of the Ransleigh Rogues, is the story of Alastair, the poet and dreamer whose world is shattered when Diana, the woman he loves, jilts him in a humiliatingly public fashion to marry a man of high rank.  When he meets her again by chance eight years later, now widowed and on the run, he is stunned, then curious, then angry that the girl who once vowed to love him forever seems to be able to treat him with so little emotion, when he is torn, attracted, and seething. While he doesn’t exactly seek revenge when she offers to do what she can to make it up to him—he really wants to try to purge her from his heart and mind once and for all—the idea of making her feel something, after she has put him through every extreme of emotion, is certainly one of his chief motivations.

222808A revenge sub-theme figures in another one of my favorite all-time romances, Reforming Lord Ragsdale by the stellar Carla Kelly.  Her heroine is an indentured Irish servant, detested and scorned by her English masters, whom the dissolute Lord Ragsdale rescues from a very bad situation.  Initially he is inclined to treat her just a tad less poorly than her previous master—his father was murdered by Irish rebels, and he has every reason to hate the Irish.  But he is a deeply flawed man himself, which Emma sees, and gradually, by fits and starts, the two begin to heal each other.

So, too, do Alastair and Diana.  Although Alastair initially rejects Diana’s explanation for why she jilted him as unbelievable, as he slowly puts together the bits and pieces he ekes out of her about what her life with the duke was like, he begins to realize her improbable story was true and appreciate the heroism, and suffering, she endured to protect those she loved.  As he works to bring back to life the girl he once loved and protect her from present danger, she rekindles once again the deep love he’s suppressed for so many years.

Are there any revenge-to-love stories that touched your heart?  Is this a theme that you like to read about? One commenter will win a copy of Alastair and Diana’s book, The Rake To Rescue Her.

This post was originally posted on the now-defunct Romancing the Past blog back in 2011, but on re-reading it I decided it was timely enough (for Risky Regencies values of timeliness) to bear recycling!

It has occurred to me that, should I happen to meet certain historical figures in the afterlife, our conversations might prove a bit awkward.

It’s the TMI factor, you see. What do you say to a man when you’ve seen the love letters he sent to his wife in the early days of their marriage? Letters which contain such revealing passages as:

“Come soon; I warn you, if you delay, you will find me ill. Fatigue and your absence are too much. You are coming, aren’t you? You are going to be here beside me, in my arms, on my breast, on my mouth? Take wing and come, come! A kiss on your heart, and one much lower down, much lower!”

Well, all right, then. Good to know this guy–we’ll call him General X–could be so generous and amorous when his passions were engaged.

And then there’s General Y. A more circumspect soul, he left us no correspondence allowing us to deduce just what he planned to do to his woman of the moment next time he got her into bed. And when one of his brothers was being a bit too scandalous in his womanizing, General Y complained in a letter to another brother that he wished their errant sibling was “castrated, or that he would like other people attend to his business & perform too. It is lamentable to see Talents & character & advantages such as he possesses thrown away upon Whoring.”

Though don’t let that fool you into thinking General Y was any kind of model of chastity. Among other things, he had at least two mistresses in common with General X, one of whom was generous enough to the salacious curiosity of posterity to publicly state that Y was better in bed.

Napoleon

And who are our amorous generals? X is Napoleon and Y is Wellington–and speaking as someone who’s read stacks of biographies of both, it’s amazing how much of their personalities and voices come through in those two brief quotes above.

Wellington

Do you know any good historical TMI? And would you prefer Napoleon or Wellington as a lover? (I’m on Team Wellington all the way–he’s much better-looking by my tastes, I like cool-headed, reserved, snarky personalities like his, and on the whole I prefer my Secret Historical Boyfriends to NOT try to take over the world. Though, really, if I were going to have my pick of ANY military man of the era, I’d have to consider Michel Ney and Eugene de Beauharnais too.)