Biddy Leigh Quotes

“While Mr Loveday aired my lady's sheets, I set to scratching up a supper. With not even time to change from my own damp clothes I had in one-half hour some welcoming tea steaming and hot brandy to mix a punch. Our bill of fare was the remnants of Mrs Garland's Yorkshire Pie, still sound and savory, fried bacon, and a hillock of roasted rabbits that disappeared as quickly as I made them. The last of the seed cake was eaten too, with a douse of brandy sprinkled over it to warm us.
'She will not eat those beggarly scraps,' said Jesmire, the spiteful old cat, when I took a tray of food to my lady's door. Yet I did see a slice of brandied cake disappear. I knew my mistress well enough by then, and she was a slave to her sugar tooth.”
― Martine Bailey, An Appetite for Violets

“Every cook knows it's a rare day when you have all the parts of the perfect dish. But that day back at Mawton I had everything I needed: white fleshed pippins, pink quince, and a cinnamon stick that smelled like a breeze from the Indies. My flour was clean, my butter as yellow as a buttercup.”
― Martine Bailey, An Appetite for Violets

“That baking day was the third day Mrs G had shut herself away in the stillroom, dosing herself with medicinal waters. As I rolled the pastry I lived out a fancy I had nourished, since the first apple blossom pinked in May- the making of the perfect dish.
Next day was All Hallows Eve, or Souling Night as we called it, and all our neighbors would gather for Old Ned's cider and Mrs Garland's Soul Cakes. After the stablemen acted out the Souling play, the unmarried maids would have a lark, guessing their husband's name from apple pairings thrown over their shoulders. So what better night, I thought, for Jem to announce our wedding? At the ripe age of twenty-two years, the uncertainties of maidenhood were soon to pass me by. Crimping my tarts, I passed into that forgetfulness that is a most delightful way of being. My fingers scattered flour and my elbows spun the rolling pin along the slab. Unrolling before my eyes were scenes of triumph: of me and Jem leading a cheery procession to the chapel, posies of flowers in my hand and pinned to Jem's blue jacket. In my head I turned over the makings of my Bride Cake that sat in secret in the larder- ah, wouldn't that be the richest, most hotly spiced delight?
And all the bitter maidens who put it underneath their pillows would be sorrowing to think that Jem was finally taken, bound and married off to me.”
― Martine Bailey, An Appetite for Violets

“Look, I fetched some Fat Hen for you.' Jem offered me a bunch of wilting greens.
I reached for the plants, rubbed the leaves with a snap of my finger and thumb and sniffed. They were as fresh as spinach but not so peppery and warm. And wasn't that a faint whiff of cat's piss? Mrs G always said I could sniff a drop of honey in a pail of milk. I used my nose then and saved us all from a night of gripes.
'That's not Fat Hen, you noddle. That's Dog's Mercury. Once I knew a band of tinkers that made a soup of it and near died. If I serve that up to the new mistress I could be hanged for murder.'
'God help us. Give it back here. It's ill-omened.' He hurled the plants towards the hog's trough.”
― Martine Bailey, An Appetite for Violets

“Around me shone the kitchen I'd worked in each day: the copper pans hung neatly, the scratched wooden table and neat blue plates set in rows on the dresser. I got up to rake out the cinders and suddenly clutched at the black stone of the hearth. How long was it since as a new girl I'd first spiked a fowl and set it to roast on that fire? What great sides of beef had we roasted on the smoke-jack, while bacon dangled on hooks, and meat juices basted puddings as light as eggy clouds? Never, in all my ten years at Mawton, had I let that fire die out. Every dawn, in winter or summer, I'd riddled the dying embers and set new kindling on the top. I touched the rough stone and let my cheek press on its everlasting warmth, wishing I could take that loyal fire with me. Foolish, I know, but a fire is a cook's truest friend. It was a good fire at Mawton: blackened with hundreds of years of smoking hot dinners.
I think no heathen ever worshipped fire like a cook. So I kissed the smutty hearth wall and packed instead my little tinderbox, to light new fires I knew not where.”
― Martine Bailey, An Appetite for Violets

“The Cocoa-Nut Tree at Covent Garden? Why it's the finest confectioner in the capital and sells bonbons, macaroons, candied fruits, and ices,' I said in my proper reading voice. I had long studied their advertisement in Mr Pars' London Gazette after he'd left it by the kitchen fire. It was a beautiful advertisement, with little drawings of sugar cones, ice pots, and tiny men attending wondrous stoves.”
― Martine Bailey, An Appetite for Violets

“Once inside the confectioners, she was spellbound by sugared fruits hung in garlands and glass bottles sparkling with morsels of sugar. While Loveday spoke to the shop girl, Biddy trailed the shelves slowly, looking inside the glass jars, mouthing the words on the Bill of Fare.
'Look Mr Loveday, "Macaroons- As Made In Paris"', she sighed, staring at a heap of biscuits made in every color from blue to shiny gold.
Carefully he ordered his goods from the jars of herbs behind the counter. First, there was Mr Pars' packet of coltsfoot that he smoked to ease his chest. Then a bag of comfrey tea for his mistress's stomach. Finally, boxes of the usual violet pastilles.
Biddy came up behind him while the girl tied the parcel with ribbon.
'Begging your pardon, miss. Is it right you're selling that Royal Ice Cream?'
The girl shrugged. 'That's what it says on the board if you can read it.'
'Aye, I've been studying it all right. I've only ever read of ices before. So I'll have a try of it.'
When the girl reappeared Biddy sniffed at the glass bowl, and then cautiously licked the ice cream from the tiny spoon.
'Why, it is orange flowers.' She looked happy enough to burst. 'And something else, some fragrant nut- do you put pistachio in it too?”
― Martine Bailey, An Appetite for Violets

“I wanted to try dainty Italian fare, and bought spicy Bologna sausage, pink papery hams, hard white bread, and chalky cheeses. I also bought the makings of a Mackeroni Pie I had seen made at an inn, and a new sort of green stuff named brockerly that proved a great deal tastier than cabbage.”
― Martine Bailey, An Appetite for Violets

“The whole roaring crowd was gathered in the long room to give my boar's head fulsome applause when it was carried aloft on a platter. And my goodness, those old folk's eyes were as round as marbles when they saw the tables piled as high as Balthazar's Feast. Plum pottage, minced pies, roast beef, turkey with sage and red wine sauce- and that were just the first course. I was mostly pleased with the second course, for alongside the tongues, brawn, collared eels, ducks and mutton I'd put some pretty snowballs made of apples iced in white sugar, all taken from a dish in Lady Maria's hand in 'The Cook's Jewel.”
― Martine Bailey, An Appetite for Violets

“So on Christmas morning I was up at five o'clock, making the fire as bright as a furnace, baking minc'd pies and boiling plum puddings the size of Medici cannonballs, and setting three sides of roast beef to turn on the spits. Soon I breathed again that steam that tells the soul it is Christmas, and all the year' work done, and time for feasting; the smell of oranges, sugarplums and cloves, all mingled with roasting meats.”
― Martine Bailey, An Appetite for Violets