Sally Vincent’s Diary of Food and Life on a Devon Farm.
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Letter from Brittany. October 2004
My Dear Sally, What a dull summer we have had in Brittany! Nature was in a very bad mood this year and very cross with human beings ! All the vegetables in the garden were rotten before being ripe – the fruits had no taste. I have made a lot of jam, but this year…
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Gourd, quince and green tomatoes
Gourd en gratin Cut the gourd in two, put it in the oven (180o) and leave it till the inside is soft. Empty the flesh of the gourd and put it in a bowl. Smash it with salt, pepper, a soup spoon of cream, a pinch of curry, a handful of chives (cut in small…
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Widdicombe Fair
Auld Uncle Tom Cobly It’s September, and Widdicombe Fair again on Tuesday, but which Tuesday? “Tuesday in September”, yes but which one? I rang Colin Pearse, moorland farmer and poet, to find out when his book was to be launched. “In the Sheep Heritage Marquee at 12.30.” Yes but which Tuesday? An amazed silence, then…
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Pasties, Quiche and Victoria Sponge
Pasties The pasty question is a vexing one! Should they be crimped along the top or flat like a fat bolster. Is the beef minced or chopped – must it be beef? Does carrot go into the filling or just turnip and onion? Mrs Beeton, 1926, adds baking powder to her pastry and gravy to…
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White Face in Autumn
Of the Sheep is cast away nothing His horns for notches – to ashes goeth his bones To Lordes great profit goeth his entire dung, This tallow also serveth plastrers, more than one, For harp strings his ropes serve everyone, Of whose head boiled whole and all There cometh jelly, ointment full Royal. For aches…
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lamb
Vicarage Mutton. “Hot on Sunday Cold on Monday Hashed on Tuesday Minced on Wednesday Curried Thursday Broth on Friday Cottage pie Saturday”
