Abel Garland
Abel Magwich
Adolphus Tetterby
Alfred Jingle
Affery Flintwinch
Anne Chickenstalker
Anthony Jeddler
Augustus Snodgrass
Barnaby Rudge
Bayham Badger
Bazzard
Bella Wilfer
Bentley Drummle
Betsy Prig
Betsy Quilp
Betsy Trotwood
Brownlow
Bucket
Bumble
Caroline “Caddy” Jellyby
Charity Pecksniff
Clara Peggotty
Cleopatra Skewton
Clickett
Cornelia Blimber
Canon Crisparkle
Charles Cheeryble
Chevy Slyme
Clarence Barnacle
Clarriker
Creakle Continue reading “(An Incomplete) List of Ridiculous Names in Charles Dickens Novels”
Skin a hare and put it on to roast. Whilst it is cooking, fry in the best English butter two carrots, a head of celery, two onions, two ounces of raw ham, two bay leaves, two cloves, a blade of mace, four shallots, a little thyme and parsley. Fry all these to a brown color in a stew pan.
When the hare has been roasting for an hour, remove the back fillets and pound the remainder in a mortar and add it to the vegetables. Add to this mixture a half pound of brown thickening which has been made with a pound of butter and sifted flour, and cook over a slow fire. The mixture should be moistened with two quarts of good stock and stirred over a fire until it boils. A glass of wine should be added and a small pinch of cayenne.
The recipe comes from the unsigned article “London Chef Explains Dickens’s Hare Soup,” published in The New York Times, 26 Dec. 1926.
According to the article, a “well-known London chef” shared the recipe as “a kind of Christmas card” with his patrons in 1926. Apparently Dickens enjoyed eating this hare soup regularly “a Strand restaurant” in the 1850s.
In the final third of Nathaniel Hawthorne’s 1852 novel The Blithedale Romance, the narrator, having departed the titular would-be utopian farm, enjoys some city time in a hotel. He takes a voyeuristic pleasure in watching people from his window, and elects to deepen the pleasure by ordering a drink: “Just about this time a waiter entered my room. The truth was, I had rung the bell and ordered a sherry-cobbler.” The explanatory end note for my Penguin Classics copy of Blithedale gives the following recipe: “A drink made with sherry, lemon juice, sugar, and cracked ice.” I decided to make a few.
A brief internet search resulted in dozens and dozens of recipes, all more or less the same iteration: long glass, crushed ice, sherry, simple syrup, citrus (oranges cited most frequently), fresh berries if you have ’em, and a straw. The straw is the kicker here. Here is a passage from Charles Dickens’ 1844 novel Life and Adventures of Martin Chuzzlewit that shows the titular hero’s delight with his first sherry cobbler (note Chuzzlewit’s ecstasy when he gets “the reed” to his lips):
‘I wish you would pull off my boots for me,’ said Martin, dropping into one of the chairs ‘I am quite knocked up—dead beat, Mark.’
‘You won’t say that to-morrow morning, sir,’ returned Mr Tapley; ‘nor even to-night, sir, when you’ve made a trial of this.’ With which he produced a very large tumbler, piled up to the brim with little blocks of clear transparent ice, through which one or two thin slices of lemon, and a golden liquid of delicious appearance, appealed from the still depths below, to the loving eye of the spectator.
‘What do you call this?’ said Martin.
But Mr Tapley made no answer; merely plunging a reed into the mixture—which caused a pleasant commotion among the pieces of ice—and signifying by an expressive gesture that it was to be pumped up through that agency by the enraptured drinker.
Martin took the glass with an astonished look; applied his lips to the reed; and cast up his eyes once in ecstasy. He paused no more until the goblet was drained to the last drop.
‘There, sir!’ said Mark, taking it from him with a triumphant face; ‘if ever you should happen to be dead beat again, when I ain’t in the way, all you’ve got to do is to ask the nearest man to go and fetch a cobbler.’
‘To go and fetch a cobbler?’ repeated Martin.
‘This wonderful invention, sir,’ said Mark, tenderly patting the empty glass, ‘is called a cobbler. Sherry cobbler when you name it long; cobbler, when you name it short. Now you’re equal to having your boots took off, and are, in every particular worth mentioning, another man.’
Anyway. Where was I? Oh, yeah—so I looked around for recipes. David Wondrich’s 2007 cocktail history Imbibe! gives a helpful baseline recipe by citing Jerry Thomas’s 1862 classic, How to Mix Drinks. From Thomas’s book:
Thomas doesn’t mention muddling the oranges, although pretty much every online recipe I read called for muddling.
So reader, I muddled.
Here is my variation on the sherry cobbler (or Sherry Cobbler, or sherry-cobbler). In the loose spirit of the cocktail, I made ours entirely of ingredients I already had at the house. These were for each cocktail:
–4 oz of sherry
–1/2 oz of simple syrup
–1/2 oz of maraschino syrup
–1 oz of sparkling water
–1 clementine (muddled)
–sprigs of mint
–blueberries
–crushed ice
The maraschino syrup was an afterthought after I’d mixed the cocktail and was about to pour it over ice—I wanted to get a pop of color at the bottom of the glass. The mint and blueberries were from our garden. The pic above is lousy; sorry—not sure why I didn’t move the dishcloth and maybe photograph the cocktails like, uh, not in front of my wife’s kombucha hotels.
So how was it? Pretty refreshing. My wife enjoyed it more than I did, although I’m not a huge cocktail guy. (I think it’s pretty hard, for example, to improve upon neat scotch , although I do like bourbon straight up in the hotter months).
I’ve always been fascinated by literary recipes, so I’m a bit surprised the sherry cobbler has evaded my attention until now, despite its having shown up in various novels I’ve read (including Nicholson Baker’s House of Holes, as Troy Patterson pointed out in a remarkably thorough literary history of the cocktail at Slate years ago). I’m not sure I’d go out of my way to make a sherry cobbler again (not that I went out of my way to make these ones), but the basic cobbler recipe’s spirit is very close to my approach to making cocktails at home anyway—use what you have. In fact, the major difference between the sherry cobblers I made yesterday and the kind of cocktail I’d normally cobble together for my wife on a Saturday afternoon is the sherry—I’d usually use rum or maybe vodka. Anyway, the whole thing was fun, which is like, the point of cocktails.
F. Scott Fitzgerald’s Turkey Twelve Ways
Zora Neale Hurston’s Mulatto Rice
Roberto Bolaño’s Brussels Sprouts with Lemon
James Joyce’s Burnt Kidney Breakfast
Herman Melville’s Whale Steaks
Ernest Hemingway’s Absinthe Cocktail, Death in the Afternoon
Vladimir Nabokov’s Eggs à la Nabocoque
Thomas Pynchon’s Banana Breakfast
Robert Crumb’s Macaroni Casserole
Truman Capote’s Caviar-Smothered Baked Potatoes with 80-Proof Russian Vodka
Emily Dickinson’s Cocoanut Cake
Thomas Jefferson’s Vanilla Ice Cream
Christmas Bonus: George Orwell’s Recipes for Plum Cake and Christmas Pudding
“‘The Haunted Man’
by Ch_r__s D_i_ck_n_s
A Christmas Story”
by
Bret Harte
PART I
THE FIRST PHANTOM
Don’t tell me that it wasn’t a knocker. I had seen it often enough, and I ought to know. So ought the three-o’clock beer, in dirty high-lows, swinging himself over the railing, or executing a demoniacal jig upon the doorstep; so ought the butcher, although butchers as a general thing are scornful of such trifles; so ought the postman, to whom knockers of the most extravagant description were merely human weaknesses, that were to be pitied and used. And so ought for the matter of that, etc., etc., etc.
But then it was such a knocker. A wild, extravagant, and utterly incomprehensible knocker. A knocker so mysterious and suspicious that policeman X 37, first coming upon it, felt inclined to take it instantly in custody, but compromised with his professional instincts by sharply and sternly noting it with an eye that admitted of no nonsense, but confidently expected to detect its secret yet. An ugly knocker; a knocker with a hard human face, that was a type of the harder human face within. A human face that held between its teeth a brazen rod. So hereafter, in the mysterious future should be held, etc., etc. Continue reading ““‘The Haunted Man’ by Ch_r__s D_i_ck_n_s: A Christmas Story” — Bret Harte”
Enjoy Thanksgiving with this menu of literary recipes:
F. Scott Fitzgerald’s Turkey Twelve Ways
Zora Neale Hurston’s Mulatto Rice
James Joyce’s Burnt Kidney Breakfast
Herman Melville’s Whale Steaks
Ernest Hemingway’s Absinthe Cocktail, Death in the Afternoon
Vladimir Nabokov’s Eggs à la Nabocoque
Thomas Pynchon’s Banana Breakfast
Robert Crumb’s Macaroni Casserole
Truman Capote’s Caviar-Smothered Baked Potatoes with 80-Proof Russian Vodka
Emily Dickinson’s Cocoanut Cake
Thomas Jefferson’s Vanilla Ice Cream
Christmas Bonus: George Orwell’s Recipes for Plum Cake and Christmas Pudding
Abel Garland
Abel Magwich
Adolphus Tetterby
Alfred Jingle
Affery Flintwinch
Anne Chickenstalker
Anthony Jeddler
Augustus Snodgrass
Barnaby Rudge
Bayham Badger
Bazzard
Bella Wilfer
Bentley Drummle
Betsy Prig
Betsy Quilp
Betsy Trotwood
Brownlow
Bucket
Bumble
Caroline “Caddy” Jellyby
Charity Pecksniff
Clara Peggotty
Cleopatra Skewton
Clickett
Cornelia Blimber
Canon Crisparkle
Charles Cheeryble
Chevy Slyme
Clarence Barnacle
Clarriker
Creakle Continue reading “(An Incomplete) List of Ridiculous Names in Charles Dickens Novels”
“Nobody’s Story”
by
Charles Dickens
He lived on the bank of a mighty river, broad and deep, which was always silently rolling on to a vast undiscovered ocean. It had rolled on, ever since the world began. It had changed its course sometimes, and turned into new channels, leaving its old ways dry and barren; but it had ever been upon the flow, and ever was to flow until Time should be no more. Against its strong, unfathomable stream, nothing made head. No living creature, no flower, no leaf, no particle of animate or inanimate existence, ever strayed back from the undiscovered ocean. The tide of the river set resistlessly towards it; and the tide never stopped, any more than the earth stops in its circling round the sun.
He lived in a busy place, and he worked very hard to live. He had no hope of ever being rich enough to live a month without hard work, but he was quite content, GOD knows, to labour with a cheerful will. He was one of an immense family, all of whose sons and daughters gained their daily bread by daily work, prolonged from their rising up betimes until their lying down at night. Beyond this destiny he had no prospect, and he sought none.
There was over-much drumming, trumpeting, and speech-making, in the neighbourhood where he dwelt; but he had nothing to do with that. Such clash and uproar came from the Bigwig family, at the unaccountable proceedings of which race, he marvelled much. They set up the strangest statues, in iron, marble, bronze, and brass, before his door; and darkened his house with the legs and tails of uncouth images of horses. He wondered what it all meant, smiled in a rough good-humoured way he had, and kept at his hard work. Continue reading ““Nobody’s Story” — Charles Dickens”
Enjoy Thanksgiving with this menu of literary recipes:
F. Scott Fitzgerald’s Turkey Twelve Ways
Zora Neale Hurston’s Mulatto Rice
James Joyce’s Burnt Kidney Breakfast
Herman Melville’s Whale Steaks
Ernest Hemingway’s Absinthe Cocktail, Death in the Afternoon
Vladimir Nabokov’s Eggs à la Nabocoque
Thomas Pynchon’s Banana Breakfast
Robert Crumb’s Macaroni Casserole
Truman Capote’s Caviar-Smothered Baked Potatoes with 80-Proof Russian Vodka
Emily Dickinson’s Cocoanut Cake
Thomas Jefferson’s Vanilla Ice Cream
Christmas Bonus: George Orwell’s Recipes for Plum Cake and Christmas Pudding
***
Enjoy Thanksgiving with our menu of literary recipes:
F. Scott Fitzgerald’s Turkey Twelve Ways
Zora Neale Hurston’s Mulatto Rice
James Joyce’s Burnt Kidney Breakfast
Herman Melville’s Whale Steaks
Ernest Hemingway’s Absinthe Cocktail, Death in the Afternoon
Vladimir Nabokov’s Eggs à la Nabocoque
Thomas Pynchon’s Banana Breakfast
Robert Crumb’s Macaroni Casserole
Truman Capote’s Caviar-Smothered Baked Potatoes with 80-Proof Russian Vodka
Emily Dickinson’s Cocoanut Cake
Thomas Jefferson’s Vanilla Ice Cream
Christmas Bonus: George Orwell’s Recipes for Plum Cake and Christmas Pudding
October 22d.—At a dinner-party at Mr. Holland’s last evening, a gentleman, in instance of Charles Dickens’s unweariability, said that during some theatrical performances in Liverpool he acted in play and farce, spent the rest of the night making speeches, feasting, and drinking at table, and ended at seven o’clock in the morning by jumping leap-frog over the backs of the whole company.
In Moore’s diary he mentions a beautiful Guernsey lily having been given to his wife, and says that the flower was originally from Guernsey. A ship from there had been wrecked on the coast of Japan, having many of the lilies on board, and the next year the flowers appeared,—springing up, I suppose, on the wave-beaten strand.
Wishing to send a letter to a dead man, who may be supposed to have gone to Tophet,—throw it into the fire.
Sir Arthur Aston had his brains beaten out with his own wooden leg, at the storming of Tredagh in Ireland by Cromwell.
In the county of Cheshire, many centuries ago, there lived a half-idiot, named Nixon, who had the gift of prophecy, and made many predictions about places, families, and important public events, since fulfilled. He seems to have fallen into fits of insensibility previous to uttering his prophecies.
The family of Mainwaring (pronounced Mannering), of Bromborough, had an ass’s head for a crest.
“Richard Dawson, being sick of the plague, and perceiving he must die, rose out of his bed and made his grave, and caused his nephew to cast straw into the grave, which was not far from the house, and went and laid him down in the said grave, and caused clothes to be laid upon him, and so departed out of this world. This he did because he was a strong man, and heavier than his said nephew and a serving-wench were able to bury. He died about the 24th of August. Thus was I credibly told he did, 1625.” This was in the township of Malpas, recorded in the parish register.
At Bickley Hall, taken down a few years ago, used to be shown the room where the body of the Earl of Leicester was laid for a whole twelvemonth,—1659 to 1660,—he having been kept unburied all that time, owing to a dispute which of his heirs should pay his funeral expenses.
—Nathaniel Hawthorne’s journal entry of October 22nd, 1853; collected in Passages from the English Note-Books.
“The Philosophy of Composition” by Edgar Allan Poe
Charles Dickens, in a note now lying before me, alluding to an examination I once made of the mechanism of Barnaby Rudge, says—”By the way, are you aware that Godwin wrote his Caleb Williams backwards? He first involved his hero in a web of difficulties, forming the second volume, and then, for the first, cast about him for some mode of accounting for what had been done.”
I cannot think this the precise mode of procedure on the part of Godwin—and indeed what he himself acknowledges is not altogether in accordance with Mr. Dickens’s idea—but the author of Caleb Williams was too good an artist not to perceive the advantage derivable from at least a somewhat similar process. Nothing is more clear than that every plot, worth the name, must be elaborated to its dénouement before anything be attempted with the pen. It is only with the dénouement constantly in view that we can give a plot its indispensable air of consequence, or causation, by making the incidents, and especially the tone at all points, tend to the development of the intention.
There is a radical error, I think, in the usual mode of constructing a story. Either history affords a thesis—or one is suggested by an incident of the day—or, at best, the author sets himself to work in the combination of striking events to form merely the basis of his narrative—-designing, generally, to fill in with description, dialogue, or autorial comment, whatever crevices of fact or action may, from page to page, render themselves apparent.
I prefer commencing with the consideration of an effect. Keeping originality always in view—for he is false to himself who ventures to dispense with so obvious and so easily attainable a source of interest—I say to myself, in the first place, “Of the innumerable effects or impressions of which the heart, the intellect, or (more generally) the soul is susceptible, what one shall I, on the present occasion, select?” Having chosen a novel first, and secondly, a vivid effect, I consider whether it can be best wrought by incident or tone—whether by ordinary incidents and peculiar tone, or the converse, or by peculiarity both of incident and tone—afterwards looking about me (or rather within) for such combinations of events or tone as shall best aid me in the construction of the effect.
I have often thought how interesting a magazine paper might be written by any author who would—that is to say, who could—detail, step by step, the processes by which any one of his compositions attained its ultimate point of completion. Why such a paper has never been given to the world, I am much at a loss to say—but perhaps the autorial vanity has had more to do with the omission than any one other cause. Most writers—poets in especial—prefer having it understood that they compose by a species of fine frenzy—an ecstatic intuition—and would positively shudder at letting the public take a peep behind the scenes, at the elaborate and vacillating crudities of thought—at the true purposes seized only at the last moment—at the innumerable glimpses of idea that arrived not at the maturity of full view—at the fully-matured fancies discarded in despair as unmanageable—at the cautious selections and rejections—at the painful erasures and interpolations,—in a word, at the wheels and pinions, the tackle for scene-shifting, the step-ladders and demon-traps, the cock’s feathers, the red paint, and the black patches, which, in ninety-nine cases out of the hundred, constitute the properties of the literary histrio. Continue reading ““The Philosophy of Composition” — Edgar Allan Poe”
Biblioklept 