Book of Days Tales

Today is the birthday (1800) of William Henry Fox Talbot who was a British scientist and photography pioneer who invented the salted paper and calotype processes, precursors to the photographic methods of the later 19^th and 20^th centuries. His work in the 1840s on photomechanical reproduction led to the creation of the photoglyphic engraving process, the forerunner of photogravure. He was the holder of a controversial patent which impacted the early development of commercial photography in Britain. He was also a noted photographer who contributed to the development of photography as an artistic medium. He published The Pencil of Nature (1844–46), which was illustrated with original salted paper prints from his calotype negatives, and made some important early photographs of Oxford, Paris, Reading, and York.

Given that Talbot’s studio was located in Reading, and a great many of his photographs were of Victorian Reading I thought I would give you Reading sauce as my recipe of the day. Reading sauce is virtually unknown now, but it was very popular in Victorian times. In Jules Verne’s Around the World in 80 Days, Fogg one day had for his breakfast at the Reform Club in London “. . . a side-dish, a broiled fish with Reading sauce.” Lewis Carroll wrote:

Then, fourthly, there are epithets, That suit with any word
As well as Harvey’s Reading Sauce, With fish, or flesh, or bird.

The sauce rivaled Worcestershire sauce in Victorian times but fell out of favor in the early 20^th century. However, there have been attempts recently to revive interest – especially in Reading. Here, of course, is Mrs Beeton.

READING SAUCE.

502. INGREDIENTS.—2-1/2 pints of walnut pickle, 1-1/2 oz. of shalots, 1 quart of spring water, 3/4 pint of Indian soy, 1/2 oz. of bruised ginger, 1/2 oz. of long pepper, 1 oz. of mustard-seed, 1 anchovy, 1/2 oz. of cayenne, 1/4 oz. of dried sweet bay-leaves.

Mode.—Bruise the shalots in a mortar, and put them in a stone jar with the walnut-liquor; place it before the fire, and let it boil until reduced to 2 pints. Then, into another jar, put all the ingredients except the bay-leaves, taking care that they are well bruised, so that the flavour may be thoroughly extracted; put this also before the fire, and let it boil for 1 hour, or rather more. When the contents of both jars are sufficiently cooked, mix them together, stirring them well as you mix them, and submit them to a slow boiling for 1/2 hour; cover closely, and let them stand 24 hours in a cool place; then open the jar and add the bay-leaves; let it stand a week longer closed down, when strain through a flannel bag, and it will be ready for use. The above quantities will make 1/2 gallon.

Time.—Altogether, 3 hours.

Seasonable.—This sauce may be made at any time.