At first glance this title may confuse you, but you don’t need to rub your eyes because the title means exactly what it says. It’s the culmination of the recipes Charles Darwin’s wife made for him on a regular basis. Ever wonder what scientists, philosophers, and artists were eating when they came up with their masterpieces? Well this is your chance to find out, at least about Darwin.
The book itself is beautiful and the recipes are comprised of hearty comfort foods. There is also a great historical introduction not only about the Darwin’s, but about the times. Eating during the Victorian Era was limited and not as luxurious as it is today. This means that recipes are simple and comprised of accessible foods.
For example, Mrs. Darwin’s French Ragout of Mutton recipe is basic, hearty, and oh so good.
Ingredients:
Ragout
1/2 tablespoon flour
Salt and pepper
1 1/2 pounds (700 g) lamb chump (the hind end of the loin), boned, fat trimmed, and cut into generous pieces
1 teaspoon sugar
1 cup (250 ml) water or stock
Butter for frying
1 sprig parsley, chopped
Turnips
1 pound (450 g) young turnips, peeled and cut into 1/2 inch dice
Butter for frying
Preperation:
Preheat oven to 325 degrees F
1. Season the flour with salt and pepper and place in a plastic bag with the pieces of lamb. Holding the bag closed, give it a good shake so the meat gets coated with the flour.
2. Melt the butter in an ovenproof dish with a lid. Add the lamb and fry over medium heat, turning the pieces so they get evenly browned.
3. Pour in the water or stock and stir, making sure any sticky bits from the bottom of the pan are brought into the sauce. Bring to a boil, add the sugar lump, and simmer for 1-2 minutes.
4. Put on the lid and bake for about 40-minutes. Test the meat with a knife to see if tender. If not, give it another 10-15 minutes.
5. Taste and add more salt and pepper, if needed. Sprinkle generously with chopped parsley.
6. About 20 minutes before serving, melt a good lump of butter in a large frying pan. Add the diced turnips in a single layer and fry them over medium heat, moving and turning them about so they brown but do not burn. Season with a little salt and pepper and serve with the lamb.
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Maybe if you eat these recipes, you too may come up with something monumental. Maybe, just maybe!
Cheers!
Image Credit: iStockPhoto
Recipe Source: Mrs. Charles Darwin’s Recipe Book – Dusha Bateson and Weslie Janeway
Post from: Blisstree