Growing up as a girl often feels like an endless treasure hunt for inspiration. In school, we’re taught about the great male inventors, philosophers, mathematicians, scientists, artists, and writers. Their names echo through history books, their achievements celebrated without question.

But for the women who shaped the world in equally profound ways? We have to dig deeper—sometimes an inch, sometimes a mile—just to stumble upon their stories. Some of these women were never credited, never celebrated, their contributions buried under the weight of a male-dominated narrative.

And then there’s Jane Austen.

A name that resonates across genders, celebrated as a cornerstone of literature. Her works are essential reading for beginners, regardless of sex. But how did she achieve this? Was it her razor-sharp wit, her subtle sarcasm, or her ability to weave humor into the fabric of everyday life?

Perhaps it was her gift for making readers feel as though they were stepping into her reality, her world. Her stories feel personal, intimate, and timeless. They invite us to laugh, to reflect, and to see ourselves in her characters.

So, what if we could step even further into Jane Austen’s world? What if we could taste it?

In this article, we’ll explore a full-course meal inspired by Jane Austen’s era—a culinary journey that anyone can recreate. These recipes, sourced from the depths of Google, are as close to authentic as possible. While I can’t claim full authenticity, I can assure you they’re rooted in old recipes still celebrated today.

I’ve also “Halalified” them, adapting the ingredients to align with Halal dietary guidelines while retaining the essence of the originals. After all, Halal food is inclusive, welcoming everyone except vegans—a lifestyle I respect but can’t personally embrace or recommend.

Here’s a glimpse into the menu: an appetizer with pastry, two main courses, and a dessert. I imagine, especially as a writer, that enjoying this meal would evoke a sense of warmth, country charm, and homey elegance—a dining experience fit for Jane Austen herself.

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The Menu: Dining à la Jane Austen

1. Appetizer: Savory Pastry Puffs

These delicate pastries are the perfect way to start your Austen-inspired meal. Light, flaky, and filled with savory goodness, they’re reminiscent of the finger foods served at Regency-era gatherings.
Halal Adaptation: Use Halal-certified butter and chicken or vegetable filling.
Original Recipe Inspiration: Link to Recipe

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2. Main Course: Roast Chicken with Herb Butter

A classic dish that would have graced the tables of Austen’s characters. The herb butter adds a rich, aromatic flavor that’s both comforting and sophisticated.
Halal Adaptation: Ensure the chicken is Halal-certified, and use plant-based butter if needed.
Original Recipe Inspiration: Link to Recipe

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3. Main Course: Beef Stew with Root Vegetables

Hearty and wholesome, this stew is a nod to the rustic, country meals enjoyed in Austen’s novels. It’s the kind of dish that warms you from the inside out.
Halal Adaptation: Use Halal-certified beef and substitute any non-Halal ingredients with alternatives.
Original Recipe Inspiration: Link to Recipe

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4. Dessert: Apple Tart with Cinnamon Cream

No Austen-inspired meal would be complete without a touch of sweetness. This apple tart, with its flaky crust and spiced filling, is a delightful way to end the feast.
Halal Adaptation: Use Halal-certified butter and cream.
Original Recipe Inspiration: Link to Recipe

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Why This Menu?

Jane Austen’s world was one of elegance, wit, and warmth. Her characters dined on meals that reflected their social standing, their personalities, and the era they lived in. This menu captures that essence, offering a taste of the past while remaining accessible to modern cooks. Each dish is a tribute to the simplicity and sophistication of Austen’s time, blending country charm with a touch of class.

As you prepare and enjoy this meal, imagine yourself in the drawing room of Pemberley or the cozy kitchen of the Bennet household. Picture the laughter, the conversations, the quiet moments of reflection. This isn’t just food—it’s an experience, a way to connect with the world Jane Austen so beautifully brought to life.

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Final Thoughts

Growing up a girl means searching for inspiration in places where it’s often hidden. It means celebrating the women who came before us, like Jane Austen, who defied societal expectations and left an indelible mark on literature. And sometimes, it means stepping into their world, even if just for a meal.

So, light a candle, set the table, and dine à la Jane Austen. Let the flavors transport you to a time of wit, warmth, and wonder. And as you savor each bite, remember the women who inspire us—both on the page and in the kitchen.

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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

Lastly, for Dessert…

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.