Lobscouse & Spotted Dog

( 2 )


"A scholarly (though often hilarious) triumph of culinary anthropology."—Washington Post
Celebrate the joys of Patrick O'Brian's acclaimed Aubrey/Maturin series with this delightful cookbook, full of the food and drink that so often complement Jack Aubrey and Stephen Maturin's travels. Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course,...

See more details below
Other sellers (Paperback)
  • All (29) from $1.99   
  • New (11) from $6.30   
  • Used (18) from $1.99   
Sending request ...


"A scholarly (though often hilarious) triumph of culinary anthropology."—Washington Post
Celebrate the joys of Patrick O'Brian's acclaimed Aubrey/Maturin series with this delightful cookbook, full of the food and drink that so often complement Jack Aubrey and Stephen Maturin's travels. Collected here are authentic and practical recipes for such eighteenth- and early-nineteenth- century dishes as Burgoo, Drowned Baby, Sea-Pie, Solomongundy, Jam Roly-Poly, Toasted Cheese, Sucking Pig, Treacle-Dowdy, and, of course, Spotted Dog. Also included are historical notes on the origins of the dishes as well as sections on the preparing of roasts, puddings, and raised pies."[A] splendid cookbook...graced with erudite bits of naval and gastronomical history....Deftly researched and written in prose nearly as funny as O'Brian's own."—Publishers Weekly "A thoroughly readable cookbook, as well as a useful appendix to a great series of novels and a newly opened window into a time now nearly 200 years gone."—San Jose Mercury News

Read More Show Less

Product Details

  • ISBN-13: 9780393320947
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 9/28/2000
  • Pages: 336
  • Sales rank: 383,103
  • Product dimensions: 6.20 (w) x 9.20 (h) x 0.90 (d)

Meet the Author

Anne Chotzinoff Grossman is a writer and musician.

Lisa Grossman Thomas owns and operates a computer consulting company.

Patrick O'Brian's acclaimed Aubrey/Maturin series of historical novels has been described as "a masterpiece" (David Mamet, New York Times), "addictively readable" (Patrick T. Reardon, Chicago Tribune), and "the best historical novels ever written" (Richard Snow, New York Times Book Review), which "should have been on those lists of the greatest novels of the 20th century" (George Will).Set in the Royal Navy during the Napoleonic Wars, O'Brian's twenty-volume series centers on the enduring friendship between naval officer Jack Aubrey and physician (and spy) Stephen Maturin. The Far Side of the World, the tenth book in the series, was adapted into a 2003 film directed by Peter Weir and starring Russell Crowe and Paul Bettany. The film was nominated for ten Oscars, including Best Picture. The books are now available in hardcover, paperback, and e-book format.In addition to the Aubrey/Maturin novels, Patrick O'Brian wrote several books including the novels Testimonies, The Golden Ocean, and The Unknown Shore, as well as biographies of Joseph Banks and Picasso. He translated many works from French into English, among them the novels and memoirs of Simone de Beauvoir, the first volume of Jean Lacouture's biography of Charles de Gaulle, and famed fugitive Henri Cherrière's memoir Papillon. O'Brian died in January 2000.

Read More Show Less

Table of Contents

List of Recipes by Category xv
Foreword xix
Preface xxi
Authors' Note xxv
Acknowledgments xxvii
I. The Captain's Table 1
Breakfast 5
Skillygalee 5
Pig's Fry 6
The Last of the True French Short Bastards 8
Pickled Salmon/Pickled Tunny 8
Stirabout 10
White Pudding 10
Kedgeree 12
Indian Khichri 12
English Kedgeree 13
Coffee 14
Veal and Ham Pie 16
A Dinner for the Officers 18
Lobscouse 18
Sea-Pie 20
Strasburg Pie 23
Frumenty 24
Syllabub 26
Whipt Syllabub 26
Syllabub from the Cow (Windsor Syllabub) 27
Spotted Dog 28
Christmas at Sea 30
Sucking Pig 30
Roast Pork 31
Mince Pies 33
Christmas Pudding 35
Kickshaws 37
Toasted Cheese 37
Comfits 39
Breadfruit Biscuit 40
Breadfruit Toast 41
Maids of Honour 41
Shrewsbury Cakes 43
Ratafia Biscuits 44
Made-Dishes and Puddings 46
Curry 46
Pilaff 48
Lacquered Duck Bathed in Rich Sauce 50
Plum-Cake 51
Jam Roly-Poly 53
Boiled Sago Pudding 54
Cabinet Pudding 55
II. The Wardroom and the Gunroom 59
Turtle Soup 62
Goose and Truffle Pie 65
Haggis 68
Bashed Neeps (Neeps Hackit with Balmagowry) 70
Steak and Kidney Pudding 71
Pig's Pettitoes, Two Ways 73
Pig's Trotters 74
A Pair of Cold Crubeens 74
Roast Buffalo 75
Floating Archipelago in the Shape of the Galapagos 77
Floating Archipelago 78
Archipel Flottant 80
Fu-Fu 82
Naples Biscuits 83
Treacle-Dowdy 84
Figgy-Dowdy 86
A Long Grey Pudding, Made with Sea-Elephant Suet and Studded with Juan Fernandez Berries 87
Clarissa Oakes's Bridal Dinner 88
Swordfish Soup 89
Swordfish Fritters 89
Swordfish Steaks 90
Dried Peas Beaten ... 91
White Sauce Beautified with Cochineal 91
Drowned (Boiled) Baby 92
III. The Seamen's Mess 95
Dried Peas with Lumps of Pork 99
Dog's Body 100
Oatmeal 100
Burgoo 101
Ship's Biscuit (Hard Tack) 102
Ship's Biscuit for a Single Mess 103
Plum-Duff 105
Plum-Duff Another Way 106
IV. A Glass of Wine with You, Sir 109
Admiral's Flip 112
What'll It Be, Sir? 113
Dog's Nose 113
Flip 114
Raspberry Shrub 115
Arrack-Punch 115
Claret-Cup 118
Grog 118
Milk-Punch 119
Negus 120
Lemon Shrub 121
Rum-Punch 121
Iced Lemonade, Heightened with Marsala 122
Under False Colours 122
Bitters 123
Wines and Liquors 124
V. In the Heat of Battle (Dishes Eaten Cold) 129
A Cold Collation in the Gunroom 134
Potted Meat 134
Anchovies 135
Pickled Gherkins 136
Dog's Body/Pease-Pudding 137
Treacle Pudding 138
Cold Duff 139
Thin-Sliced, Raw Salt Beef 139
Cold Mutton 139
VI. Jack Ashore 141
Dinners at the Crown in Port Mahon 145
Roast Pollo 145
Solomongundy 146
The First Dinner 148
Ragoo'd Mutton 148
Alamode Beef 150
Soused Hog's Face 151
Stewed Boar 152
Kickshaws 154
Malta 155
Polenta 155
Marchpane 156
Dinner with Captain Christy-Palliere 158
Gigot en Croute 158
Trifle 160
Pontet-Canet in the Connecticut 162
Squirrels in Madeira 162
And at Toulon 164
Cooooq au Vin 164
Rraaable de Lievre 165
Dinner with the Bey 167
A Roasted Lamb with a Pudding of Bright Yellow Rice in Its Belly 167
Vine-Leaves 169
Stephen in Bombay 170
Bidpai Chhatta 170
A Whole Leaf of Pondoo 171
Queenie's Rout 173
Rout-Cakes 173
Voluptuous Little Pies 174
Ashgrove, Mapes, and Barham Down 176
Jugged Hare 176
Pigeon Pie 177
Seed-Cake 179
Gooseberry Fool 180
Quaking Pudding 181
English Inns and Taverns 183
Hare Soup 183
Warden Pie 184
A Nice Loin of Weal 187
The George, Portsmouth 189
Halibut with Anchovy Sauce 189
Leg of Mutton 191
Venison Pasty 192
Mrs. Pullings's Pie 193
VII. In Durance Vile 199
Boston 203
Bisque de Homard 203
Clam Chowder 204
Spoon-Bread 206
France 208
Brest 208
Gratin of Lobster 209
Black Pudding 211
Flummery 212
On the Road to Paris 213
Sweetbreads in Malmsey 213
Little Balls of Tripe a Man Might Eat For Ever 215
Boned Larks in a Pie 216
Freshwater Crayfish, Lightly Seized 218
Paris--The Temple 219
Civet de Lapin 220
Poule au Pot 221
South Seas 223
Sour Breadfruit Pap 223
VIII. The Millers' Tale 225
Millers in Onion Sauce 230
Boiled Shit 231
IX. The Sick-Bay 235
Barley-Water 238
Barley-Broth 239
Portable Soup 240
Arrowroot Gruel, Reasonably Slab 242
Inspissated Juice (Rob) 243
Posset 244
Drugs 246
Hiera Picra 247
Liquor Ammoniae Acetatis 248
Slime-Draught 249
X. All Ahoo 253
XI. In the Galley and the Hold: Useful Receipts, Notes, and Substitutions 259
Useful Receipts 262
Mayonnaise 262
Brown Onion Sauce 263
Wine Sauce 264
Pudding Sauces 264
Custard Sauce 264
Hard Sauce 265
Lemon Sauce 265
Sherry Sauce 266
Forcemeat for Raised Pies 266
Forcemeat Balls 267
Godiveau 267
Calf's Foot Jelly 268
Mushroom Ketchup 269
Hot Water Paste for Raised Pies 269
Puff Paste 270
Short Pastry 271
Savoy Biscuit 271
Icing 272
About 273
About Puddings 273
About Raised Pies 279
About Roasting 282
General Notes 284
Converting to Metric 287
Fahrenheit and Celsius Equivalents 287
Select Bibliography 289
Index 297
Read More Show Less

Customer Reviews

Average Rating 5
( 2 )
Rating Distribution

5 Star


4 Star


3 Star


2 Star


1 Star


Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation


  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 2 Customer Reviews
  • Posted July 18, 2009

    more from this reviewer

    Must have companion for the Master and Commander series

    Excellent! I added it to the end of my collection of Master and Commander books in my antique bookshelf.

    It adds a new level to the reading. You can snack and dine on the meals you read about, maybe whilst reading?!

    1 out of 1 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 4, 2010

    No text was provided for this review.

Sort by: Showing all of 2 Customer Reviews

If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)