Baines - The Unofficial Downton Abbey Cookbook

In a world where appearance is key, its no surprise that each meal served at Downton Abbey is a gargantuan display of opulence. The sumptuous offerings cooked by Mrs. Patmore, served by Mr. Carson, and enjoyed by the Crawleys and their guests are meant to showcase the grandeur and generosity of the great estate and, subsequently, the people themselves. Everyone at Downton Abbey, from kitchen maid Daisy to the Countess of Grantham herself, takes pride in their food. Indeed, while the upstairs elite of Downton may seem miles rather than feet away from the downstairs inhabitants, servants and aristocrats alike share a nearly fanatic appreciation for rich food, a fact that quickly becomes apparent once you begin flipping through The Unofficial Downton Abbey Cookbook.

Armed with these recipes, you will be able to sample delicious upper-class delights such as Guard of Honor Lamb with Mint Sauce, Crispy Roast Duck with Blackberry Sauce, and Regal Veal Prince Orloff. All of which are delicious on their own, but which turn into a feast for the senses when paired with butter- and cream-filled favorites like Potatoes Lyonnaise, Pommes de Terre Sarladaise, Creamed Carrots, Cucumbers la Poulette, and Baked and Buttery Balsamic Asparagus with Sea Salt. Youll also find the sweetest of many desserts offered at Downton such as Treacle Tart, Mr. Batess Bread and Butter Pudding, Grand Gougres, and Fancy French Meringues.

And just as there is social hierarchy in Edwardian England, the dining experience for the upper crust at Downton Abbey necessitates a hierarchy of dishes all prepared by the servants downstairs. The average meal during the early 1900s was served in the coveted French version of Service la Russe, which required the butler and the footmen to bring out each course sequentially rather than all at once. Depending on the occasion and time period, the number of courses could range from a modest eight to a filling thirteen. A full Service la Russe consisted of the following courses:

• Hors doeuvres varis (often oysters or caviar)
• Two soups (one thick, one clear)
• Two kinds of fish (one boiled, the other fried)
• An entre
• The joint, AKA a large piece of meat cooked in one piece
• Roast and salad
• Vegetables
• A hot dessert
• Ice cream and wafers
• Fresh and dried fruits
• Coffee and liqueurs

Often, additional removes or refreshers (such as sorbet) were added in between the heavier courses. Cheese was often served with the fruits and before the coffee and liqueurs.

Each of the courses in the Service la Russe are represented in this book with a chapter full of recipes that you can serve at your own dinner party with or without Carson and Thomas. Youll also find a chapter for that most British of all meals, afternoon tea, that includes recipes for dishes like British Battenberg Cake, Clotted Cream, and Mixed Berry Scones, and finger sandwiches like Classic Cucumber Sandwiches, and Mrs. Isobbel Crawleys Smoked Salmon Tea Sandwiches. While the food might come in smaller sizes, that doesnt negate the afternoon teas importance as a venue for negotiation! Throughout the first season of Downton Abbey, for example, often when the Dowager Countess would visit the Countess of Grantham to scheme to put an end to the entail, theyd often have tea served to them. At least those sugary treats would add some sweetness to their machinations!

In addition, many of the recipes in Part 1 will be accompanied by a suggested course pairing. Youll also find historical facts, tips for table seating, and etiquette guidelines, which will give you the tools you need not only to host a realistic Edwardian dinner service but a successful party as well.

Meanwhile, though the servants are not granted extravagant meals with the Service la Russe, they are allowed a very filling breakfast, lunch, and dinner, with perhaps a tea thrown in for good measure. In Part 2 youll find a sampling of the filling dishes that Mr. Carson, Mr. Bates, Anna, Daisy, and the rest of the staff at Downton Abbey enjoyed, including dishes such as Classic Steak and Kidney Pie, Shepherds Pie, or Tom Bransons Colcannon. While not as fancy, these dishes are certainly filling and ones both you and your family could enjoy before, during, or after a long workday.

Cooking these beloved dishes may be bittersweet, as you know something those residing at Downton Abbey do not: that this period before the World Wars was the last hurrah of British gastronomy, and soon many of Downtons beloved dishes would be taken away due to war rationing and a changing marketplace. Yes, the world of Downton Abbey no longer exists; its time has past. Yet with these recipes you can re-create it and live one day as a lady, the next as a ladys maid. As the saying goes, you are what you eat.