“By the bye, Charles, are you really serious in meditating a dance at Netherfield?—I would advise you, before you determine on it, to consult the wishes of the present party; I am much mistaken if there are not some among us to whom a ball would be rather a punishment than a pleasure.”
“If you mean Darcy,” cried her brother, “he may go to bed, if he chuses, before it begins—but as for the ball, it is quite a settled thing; and as soon as Nicholls has made white soup enough I shall send round my cards.”
“I should like balls infinitely better,” she replied, “if they were carried on in a different manner; but there is something insufferably tedious in the usual process of such a meeting. It would surely be much more rational if conversation instead of dancing made the order of the day.”
“Much more rational, my dear Caroline, I dare say, but it would not be near so much like a ball.”
-Pride and Prejudice, Jane Austen
1998 The year we immigrated to Australia. It was also the year our Pride and Prejudice tape was stuck on replay. It was how my mom coped with the move. It was official– Elizabeth Bennet and Mr. Darcy had moved in with us. P&P played between her art classes, after school, and every night, once my sister and I were in bed.
Eventually I reached high school and found myself facing a library oral report on the classics. Normally not a problem EXCEPT I was going through a stage of ‘I hate reading’. The night before the report, my worried helicopter mom handed me the Pride and Prejudice book and said it was the best she could do to help. But all those nights of Pride and Prejudice playing meant I knew the story off by heart. The librarian was so impressed (maybe surprised?) by my understanding that I aced it. ( I have since read the book and my love of reading is alive and well again.)
Making this soup makes you have a real appreciation for the amount of effort that went into cooking in Austen’s era. Two days of cooking…
It also made me realise I can’t stand the smell of boiling meat. Bleh. It permeated the house and I slept that hot summer’s night with the blanket over my head.
- 2-3 soup bones with enough meat on (veal as first option, beef bone as alternative)
- 6 quarts / 5.5 L water
- 4 chicken thighs
- 1 lb /0.5kg of bacon
- ½ lb / 0.25 kg white rice
- 2 anchovies
- 3-5 pepper corns
- a tied bundle of thyme, bay and parsley (additional options: basil, chervil, rosemary, marjoram)
- 2-3 onions, roughly chopped
- 3-4 ribs of celery, roughly chopped
- ½lb ground sugared almonds (DIY: melt fondant, dip almonds in, let sit on baking paper to cool)
- 2 cups thickened cream
- 1 egg yolk
- In a large saucepan, simmer together the bones, water, chicken, bacon, rice, anchovies, peppercorns, herbs, onions, and celery, for several hours on low.
- Strain through a fine sieve into another large clean pot.
- Let it sit overnight.
- The next morning, skim the top of the broth of any scummy bits, and pour into another clean pot.
- Place in the sugared almonds and bring to a boil.
- Strain through a fine sieve so it catches the almond pieces.
- Mix together the egg yolk and cream, stir into the soup, and serve.
READ THE BOOK