Growing up a girl requires so much more research to ever get inspired in just about everything. We go to school and learn mostly about the famous male inventors, philosophers, mathematicians, scientists, artists, writers, etc. We had to dig at least an inch deeper into historical books or more, to ever stumble upon the great women of all time. Some, I believe we’re never credited nor celebrated.
Jane Austen. A name well known amongst both men and women alike, and celebrated quite synonymous with literature. Her works had been one of the most important and popular must-reads for beginning readers of both sexes.
How did she achieve this?
With lady-like hints of witty sarcasm over realistic humour presented in her work?
Should this be a thought and not a question, somehow her works definitely made us feel like we’re inside her reality. What appealed a lot was how personal her collections feel. So, how about some real taste of her reality?
In this article, we will cover a whole full-course anyone can make.
The recipes are searched all over Google, and I cannot claim full authenticity. What I could assure I that these are as old recipes, which are still celebrated and enjoyed even today. The version of the recipes here is Halalified because I had to try them myself. Now that sort of changes the game, but I believe Halal food is inclusive of everyone, except for vegans. That’s a totally different narrative, and even when it is a really popular food fad nowadays, I personally cannot adapt to that lifestyle not recommend it.
With this said, I have retained much of the original ingredients of the recipe and the way it is prepared, as well as included the links to the recipes I have chosen the basis on. To be honest, I didn’t have to look far, as Jane’s fanbase has grown immensely, and ever-present in the Interwebs since its conception, and the netizens first started making their own spaces and blogs on it.
My list includes an appetiser with pastry, two courses, and a dessert. I imagine, especially as a writer more than not, that one would enjoy this and feel a very country, warm and homey sort of way on top of feeling just classy…
Simply, dine a’la Jane Austen.
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Ingredients
1 Onion
2 Tablespoon Olive Oil
1.3 pounds Veal meat cuts
4.5 ounces Carrot
1 Teaspoon Oregano
1 Teaspoon Thyme
1 cup Tomato Sauce
2 clove Garlic
Salt
Black Pepper
1 Tablespoon All-purpose Flour
2 Juniper Berries
3.5 ounces Leek
3 Lovage Leaves optional
7 ounces Green Peas
3.5 ounces Turnip optional
8 ounces Mushrooms
2 cups Veg Stock2 cups Veg Stock
Instructions
You can use a normal soup pot to prepare the stew or use a pressure cooker. Peel and slice your onion. Add to the pot the oil, heat up and fry the onion slices soft. Then add the veal chunks and stir fry. Peel your carrot and cut into rounds. Add the carrot bits to the pot with the marjoram (or Oregano) and Thyme. Cut the clean tomatoes into smaller cubes, chop your garlic and add to the pot while stir-frying the content for a minute. Then season with salt and pepper and add a flat tablespoon flour. The flour will help to bind the stew. Mix/stir fry quickly.
Then continue to add in the juniper seeds and the bay leaf. Chop your leak and throw into the pot together with the roughly cut clean lovage leaves. Then add in the green peas and cut the turnip into smaller cubes and add that too to the pot. Mix it all well. Next thing slice your clean mushrooms and add them to the pot too. Mix the content well and pour in your stock. Cover and cook until meat is soft. If you cook it in a regular pot it will take about 90 minutes to cook. In a pressure cooker, you can cook the veal stew in 30 minutes and the meat will be soft. If you cook in a regular pot you might need some extra water if the content is getting too dry. Serve hot with any pasta.
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Ingredients
2½ lb. (1¼ k.) lean mutton (from the leg)
2½ lb. (1¼ k.) onions
1 lb. (½ k.) carrots and turnips
thyme
1½ pints (¾ 1.) stock
1 lb. (½ k.) haricot beans (dry)
butter
a glass or two of red grape juice,
1½ lb. (¾ k.) peeled, diced potatoes or peeled new potatoes
piece of fennel
a cup of green or frozen peas
seasoning
Instructions
Soak the haricot beans overnight. Drain and cook them in salted water for 1 hour. Drain and reserve.
Chop into ½-inch (1-cm.) dice the very lean mutton. Fry in butter an equal quantity of chopped onion till just browning. Take out and put in the bottom of a deep casserole. Fry the mutton lightly in the onion, then place it on top of the onion. Dice the turnips and carrots, brown in the same pan and add to the casserole, mixing them lightly with the mutton and onions. Add the cooked haricot beans, if these are to be used. Season well and add some sprigs of thyme. Fill up just to cover the meat and vegetables with a good meat stock – not necessarily mutton – and a glass or two, depending on the size of the haricot, of red grape juice. Cook very slowly in the oven for 2 hours. If no beans are to be used, as in the original recipe, add half the quantity of the meat in potatoes cut in ½-inch dice (or very small new potatoes whole) after 1½ hours. At this point put in a small piece of fennel. 10 minutes before serving, add a cupful or so of green peas.
The gravy may be thickened as per liking, originally served light.
Serve together with Soup
Bath Buns
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Raspberry Pudding
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Ingredients
2 soup bones with some meat on. Veal as the first option, beef bone as an alternative.
2.5L water
2 chicken thighs
0.25kg lamb rashers
¾ cup white rice
1 anchovy or anchovy paste
A few peppercorns
Thyme, bay and parsley (additional options: rosemary, marjoram)
2 small/medium onions, roughly chopped
2 ribs of celery, roughly chopped
¼lb ground sugared almonds
1 cup thickened cream
1 egg yolk
Instructions
In a large saucepan, simmer together with the bones; water, chicken, bacon, rice, anchovies, peppercorns, herbs, onions, and celery, for two hours on low. Strain through a sieve into another large clean pot. Let it sit overnight in the fridge. The next morning, skim the top of the broth of any scummy bits. Pop in the ground sugared almonds and bring to a boil. Strain through a sieve so it catches the almond pieces. Mix together the egg yolk and cream, stir into the soup, and serve.
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