Mrs. Beeton Was the Martha Stewart of the Victorian Era

Most fans of the 19th century are familiar with Mrs. Isabella Beeton, the Martha Stewart of Victorian England. Although I used her recipes and household management tips as resources for both Hembry books, I admit that I didn’t know much about Mrs. Beeton herself until recently.

On her very own website, it says that she married publisher Samuel Orchard Beeton in 1856. After her marriage, Mrs. Beeton wrote numerous articles about cooking and household management for her husband’s publications. In 1861, the articles were compiled into a single book, Mrs. Beeton’s Book of Household Management. Sadly, she died at age 28 shortly after giving birth to her fourth child.

Mrs. Beeton’s Recipe For Beef Rolls

Some of Mrs. Beeton’s recipes that appeared in Christmas at Hembry Castle. Here is her recipe for Edward’s favorite beef rolls from the BBC Food website:

• remains of cold roast or boiled beef
• salt
• pepper
• minced herbs
• 1 roll of puff pastry

1. Mince the beef tolerably fine with small amount of its own fat. Add a seasoning of pepper, salt, and chopped herbs.
2. Put the whole into a roll of puff-pastry, and bake for ½ hour, or longer if the roll is bigger.
3. Beef patties may be made of cold meat, by mincing and seasoning beef as directed above, and baking in a rich puff pastry.

Mrs. Beeton’s Recipe For Sage and Onion Stuffing

And here is her recipe for sage and onion stuffing that makes a grand appearance at Lord Staton’s Christmas celebration:

• 4 large onions
• 10 sage leaves
• 125g/¼lb of breadcrumbs
• 40g/1½oz butter
• salt and pepper to taste
• 1 egg

1. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.
2. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.
3. It should be rather highly seasoned, and the sage-leaves should be very finely chopped.
4. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable.
5. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with.

Mrs. Beeton’s Recipe for Syllabub

And how about the Syllabub Edward and Daphne share over a quiet dinner at Staton House?

• 570ml/1 pint sherry or white wine
• ½ grated nutmeg
• sugar to taste
• 900ml/1½pt milk

1. Put the wine into a bowl, with the grated nutmeg and plenty of pounded sugar, and add it to the milk.
2. Clouted cream may be held on the top, with pounded cinnamon or nutmeg and sugar; and a little brandy may be added to the wine before the milk is put in.
3. In some countries, cider is substituted for the wine: when this is used, brandy must always be added. Warm milk may be poured on from a spouted jug or teapot; but it must be held very high.

Mrs. Beeton’s Recipe For Mince Pies

And last, but definitely not least, here is Mrs. Beeton’s recipe for the mince “Pies!” that nearly causes the death of Hembry’s cook, Mrs. Graham.

• Short crust, rich short crust, flaky, rough puff or puff pastry, using 6 oz. flour, etc.
• 10–12 oz. mincemeat
• castor or icing sugar

1. Roll the pastry out to about ⅛ in. thickness. Cut half of it into rounds of about 2½ in. diameter and reserve these for lids. (Use a plain cutter for flaky, rough puff or puff pastry.)
2. Cut the remaining pastry into rounds of about 3 in. diameter and line some patty tins.
3. Place some mincemeat in the tins, brush the edge of the pastry with water and place a lid on top of each. Press the edges well together; if a plain cutter has been used knock up the edges.
4. Brush the tops with water and sprinkle with sugar. Make a hole or 2 small cuts in the top of each. Bake in a hot oven (450°–425° F., Gas 8–7) depending on the type of pastry, for 25–30 min.
5. Dredge tops with castor sugar.

These are simple recipes, so if you’re in the mood for some authentic Victorian flavors at your Christmas table, you might give them a try.