31 Annotations

dirk   Link to this

A "poor Lenten dinner" with bacon ???

Bacon is meat, isn't it?

William Crosby   Link to this

Coleslaw!?

No really colewarts are described at Killer Plants.com as follows:

When John Gerard wrote The Herbal in 1597, he mentioned that Theophrastus (4th century BCE) and Pliny the Elder (1st century AD) recognized three "coleworts". By Gerard's time, gardeners had created many more. He recognized fifteen Brassica: the "wilde", the "loved coleworts" (cabbages), "open coles" (kales and collards), "curled savoys" (apparently broccoli types), and "colie floures". One of the odder types, the "parsley colewort", he described as having "very large leaves deepely jagged even to the middle rib...resembling great and rank parsley [with] a great thicke stalke of three cubits (1.5 meters or 4.5 to 5 feet) high...." (The Herbal, John Gerard, 1633 edition)

Essentially a boiled cabbage meal. Yum!

dirk   Link to this

Lenten food

On food in Lent, geese and other barnacles...

"There were ordinary fast days (Fridays and certain other days), for which the rule was no meat (meaning quadrupeds or birds), but eggs, dairy, and fish were legal; and fast days in Lent, when dairy and eggs were not legal either but fish was still allowed. The Barnacle Goose was (and is) one particular species of goose, looking a little like a Canada Goose but smaller; in period it was "known" that it started as a sort of barnacle which consists of a shell attached to driftwood or something with what looks, given a little imagination, like an embryonic bird hanging from the shell by its beak; this was believed to grow and eventually drop off to become an independant bird. (See Giraldus Cambrensis for a period account of this.) Everyone, of course, knew how ordinary geese and other fowl reproduced. At one point it was argued that since the Barnacle Goose started life as a fish it should be legal on fast days. Eventually (1215) the controversy was settled by the Pope who decided that however it had started life, by the time it was a goose it was flesh and therefore prohibited on fast days. It wasn't until around 1700 or so that it became clear to scientific opinion that the goose in question reproduced like ordinary geese and the barnacle had nothing to do with it."
(Elizabeth/Betty Cook)
From:
http://www.florilegium.org/files/FOOD/fasts-msg...

dirk   Link to this

Barnacle goose - cont'd

Extract from Cambrensis & pic:
http://goldstraw.net/myth.html

dirk   Link to this

Culpeper on coleworts

http://www.med.yale.edu/library/historical/culp...

daniel   Link to this

Barnacle geese etc.

I believe that it was also the custom in the seventeenth century to consider the tail of a beaver permissible to eat during Lent on account of its fish-like shape.

dirk   Link to this

Beaver tails

http://www.goodnightstories.com/wildlife/mammal...
seems to confirm Daniel's posting.

A. De Araujo   Link to this

"Bacon is Meat" I think he meant only the fat portion of the bacon,essentially Lard.

vincent   Link to this

The Circle of family, friends and influences are quite interesting, for example: the Wights and MR Mills' wife were neighbours back in Brampton. also why the Mr for the Preacher?

Susan   Link to this

It was not the custom in the Church of England to use the expression "the reverend Mills" - clergy were given the title their social standing entitled them too - a plain Mister or Esquire after the name or Doctor if they held a Doctorate. I have to admit here, that when I was a girl, it was considered vulgar or common to address the Vicar or Rector as anything other than "Vicar" or "Rector" or maybe "Mr [Surname] and I would be reminded of this(or any other of a myriad similar "errors" [sic] of locution)most forciby by my mother!! The presence of Nancy Mitford hovered over our house...

Rich Merne   Link to this

I'm curious, I cannot find any data to lead me to believe that it was only the fat that he ate. Have you any further insight. Traditionally, even today, bacon and caggage is still a popular meal in rural parts of Ireland. The cabbage is boiled along with the bacon in tha same pot, so that when it's drained the cabbage retains a lot of the fatty residue of the meat. Some love it, though I can only say that though I've had it, I wouldn't be overfond of it.

Pauline   Link to this

"The cabbage is boiled along with the bacon in the same pot"
Rich, I wonder if it was done this way and the bacon discarded? (Or chopped up small and discounted as a garnish.)

Wonder how old our St.Patrick's Day tradition of corned beef and cabbage is? Surely related to this cabbage and bacon dish, at least as reflecting the kind of food available at this time of year.

Emilio   Link to this

Re barnacle goose

A similar story comes from Japan: Buddhist monks were forbidden to eat four-legged animals, and to get around this the monks counted rabbits as birds rather than four-legged animals.

I don't know if the story is true, but in Japanese the counter for rabbits is the same as the one for birds, and I haven't found a better explanation.

Rich Merne   Link to this

Pauline, direct so as not to infringe guidelines.

Nix   Link to this

Bacon --

I don't know a whole lot about Lent, but my wife (Irish-American Catholic) has told me that when she was growing up Sunday dinner was exempt from the Lenten fast. Perhaps that custom goes back as far as 1661?

Michael L   Link to this

Meat on Sundays in Lent

I just had a separate discussion with a friend about this. Even in the Middle Ages, there was a lot of variation in the rules for Lenten fasting, depending on where and when you are talking about. Goodness knows what would have been followed in Restoration England.

In the strictest version I could find, meat (other than fish & shellfish) was not allowed every day, and some degree of fasting was done every day but Sunday. But it seems to have been more common to have allowed meat on Sunday, and in many places, meat was allowed every day but Friday and Ash Wednesday. So Sam's Sunday bacon would likely have been just fine, even in pre-Reformation Catholic England.

Way more detail than you ever wanted to know is in the online 1917 Catholic Encyclopedia entry on Lent: http://www.newadvent.org/cathen/09152a.htm

Barbara   Link to this

It has always seemed to me that the rules for fasting in Lent are often slightly altered to suit one's own tastes and circumstances. It's good to think that this very matter-of-fact approach was alive and well in the 17th century.

helena murphy   Link to this

Pepys' lenten fare today is a typical Irish dish but which may well have originated in England. Bacon and cabbage is eaten with boiled potatoes and with mustard to add flavour to the bacon. It is an inexpensive dish,but cooked properly it is truly delicious as so much naturally depends on the chef!
I am certain that Pepys is eating the flesh while simultaneously mortifying himself as to him it is obviously a poor man's dish.

Glyn   Link to this

Like helena, this did remind me of the Irish dish "Colcannon" (lots of recipes for it on the internet), which is a mixture of cabbage and potato eaten with bacon. This does sound like a typical end-of-winter meal (salted meat and winter vegetable).

Emilio   Link to this

Sundays being a break in Lent goes back to the beginning, Sundays being a celebration of the Resurrection and feast day througout the year. This year, for instance, the '40 days' of Lent actually extend from 25 Feb. to 10 April, or 46 days. That's 40 days of fasting and 6 Sundays leading up to Easter.

Fast requirements are definitely still variable, too--during my Catholic childhood in suburban Dallas, the only difference during Lent was that we went out for seafood on Fridays. Now I'm more rigorous, but what I do changes pretty much every year.

Andrew Hamilton   Link to this

Lenten sundays; coleworts & bacon

The Protestant Episcopal Church of the United States, as I understand it, considers Sundays in Lent to be no different from Sundays any other time of year; they are feast days.

There is a old Southern recipe, derived from African-American cooking, for cooking collard greens in water that has been flavored with bacon or ham. You boil a small amount of water with bacon or a piece of fatty ham or a hamhock until the water is suffused with the fat, then you drop in the collards (a large, leafy plant with thick stems or veins that are removed before cooking) and boil until tender. Small bits of meat may mix with the leaves, or the ham may be removed. ((Eating this dish on New Year's day along with beans and rice (Hoppin' John) is supposed to bring good luck.))

Pedro.   Link to this

Heard Mr. Mills in the morning, a good sermon.
At the moment Mr. Mills (3/1) is a good second in the race for Sam's "Preacher of the Decade." All ratings are good, but he is way behind Gunning (1/3) who has never had a rating below very good!
As it is Sam's Sunday the thought for the day is from St.Vincent (Sao Vicente) "Whatever you do, think not of yourselves but of God"

Todd Bernhardt   Link to this

re: St. Vincent

I don't remember seeing that thought-of-the-day from vincent! Damn, he must have written it in Latin again... ;-)

Pedro, thanks for the preacher ratings. Interesting stuff.

vincent   Link to this

Cabo São Vicente - The End of The World [the Algarve];
from J evelyn in De Beer’s
His Preacher used:
4: Matt:1: Then was Jesus led up of the Spirit into the wilderness to be tempted of the devil.
2: And when he had fasted forty days and forty nights, he was afterward an hungred.
and for evening this thought 15 Matt:

21: Then Jesus went thence, and departed into the coasts of Tyre and Sidon.
22: And, behold, a woman of Canaan came out of the same coasts, and cried unto him, saying, Have mercy on me, O Lord, thou Son of David; my daughter is grievously vexed with a devil.
P.S. Gunning was very popular with J. Evelyn too

Mike Barnas   Link to this

Re: The Lenten Fast. The forty day period of fasting is based primarily on the 40 days Jesus spends in the wilderness in Chapter 4 of Matthew's Gospel. However, as my newphew pointed out to me two years ago, there are 46 days (inclusive) from Ash Wednesday to Holy Saturday. This plus the clear practice in the American Roman Catholic Church in my youth indicates that the 6 Sundays during Lent are not part of Lent, in the strictest sense. Perhaps Sam's problem was that his household was too well adjusted to Lenten strictures, and none of the servants had thought in advance to provide for a Sunday dinner involving guests.

J A Gioia   Link to this

quickly verging off topic, however...

in strict catholic households in my italo-american parents' generation, every sunday was a fast day until you received holy communion. even water was forbidden. those who went to the late mass at noon were considered the best catholics.

#shudder#

while i remember sunday dispensation, it didn't hold in our house.

dirk   Link to this

Some sermons...

The following links to the text of the sermons of revd. Butler, some 50 yrs after Sam. I think they give a reasonable idea of what one could expect at the time...
ftp://ftp.mirror.ac.uk/sites/metalab.unc.edu/pub/docs/books/gutenberg/etext02/hmntr10.txt

dirk   Link to this

Weather report

Rev. Josselin's 17th c. weather service reports:
"A change of weather drying a little up the excessive moisture in the earth."

Kevin Sheerstone   Link to this

Vincent (Why the Mr?), and Susan

Daniel Mill(e)s, DD, was Rector of St. Olave's, and Sam would surely have known he was a Dr. So why the Mr? A slip on Sam's part or an error in transcription are both possibilities. Or perhaps this is a reflection of just how well Sam did know him - he is dropping the formalities. Just a thought.

vincent   Link to this

Mr Mills was mentioned 4 times by J.Evelyn, final time July 12 77 as Dr Mills at a funeral. Between 8th Nov 1674 and July 77 his Status changed.

Gar Foyer   Link to this

I too remember Colcannon Sunday suppers during Lent, most often using ham hocks or smoked pork rib-ends and sometimes salted beef briskets.

Helena,these tasty creations were cooked up by our Irish nanny, Miss O'Shea, who subsequently moved to Canada with us where she often used the wonderfully fragrant Romanian Jewish style smoked meat available to aficionados in Montreal.

It's ironic that Sam revels in his naval stipends but dislikes a 'luxury' repast from life on board--salt pork and boiled cabbage.

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