ROASTIT BUBBLY JOCK©

Tags

18th century Scottish food, bubbly-jock, roasted bubbly-jock

For those who haven’t studied historic foods, a bubbly-jock is a turkey – that traditional bird of the holiday table. To be precise, it is a turkey-cock, and it has been found on Scottish tables since the 17th century, and probably before. A meal served in the presence of King James I while on his way to Scotland included roast turkey in 1617. In the Calendar of State Papers as related to Scotland and Mary Queen of Scotts, is found mention of “turkey cockis”.

References are found in early Scottish publications to a person acting as a bubbly-jock. Such is to ridicule someone whose behavior resembles the strutting and noisy displays of a male turkey. For those who have seen a male turkey drop his wings, fan out his tail, ruffle his feathers, and make his drumming sound, the reference will be abundantly clear.

The term bubbly-jock dates from at least as early as the 1700’s. Earlier references from the Scottish Historical Review talk about a “twrkie” [1671] or “turkie cock” [1688], therefore, Outlander fans may wisely choose to serve a, “roastit bubbly-jock” for Christmas dinner this year.

For an idea what was served with the roastit bubbly-jock we look to Susanna MacIver [1789]. She operated a cooking school from her home in Edinburgh during the 18th century. Her “Cookery and Pastry” as taught and practiced by Mrs. MacIver was first published in 1773. She claimed to have frequently made every dish in the book. Not much else is known about her except Florence White said in “Good Things in England” that her father was an impoverished Highland laird. She sold the book from her home for use by the middle and upper classes. The Bills of Fare were added after the first edition at the request of her students and were mere suggestions of what one might find in a dinner served in courses.

In one Bill of Fare she suggested boiled pork, roast turkey, greens, soup, and pease pudding. For a more elaborate dinner with roast turkey she advised potatoes, pickles, and stewed celery along with jugged hare, saddle of mutton, and a variety of tarts and puddings.

Vegetables she included in her Bills of Fare with other meats, and which many a maid or housewife may have served up with turkey as well, included kidney beans, broccoli, spinach, peas, carrots, salad, cauliflower, mushrooms, stewed lettuce and peas, asparagus, artichokes, and sorrel with poached eggs. In her list of garden fare she listed additionally coleworts, sprouts, cardoons, parsnips, turnips, endive, leeks, cresses, mustard, onions, beets, salsify, scorzonera, Jerusalem artichokes, purslane, radishes, cucumbers, cabbages, skirrets, “all sorts of small salad”, and a long list of pot herbs.

Before one might enjoy, “a bubbly-jock garnished with links of sausages”, the cook might boldly ask, “have ye killed the auld bubbly-jock, as ye threatened this morning?” Once the bird has been dispatched and cleaned it would have been prepared as follows or it was often boiled, especially if the turkey was older and tougher than might be desired.

Mary Eaton instructed her readers to stuff the turkey with sausage meat unless sausages were to be served separately in a dish in which case it could be stuffed with bread stuffing. “As this makes a large addition to the size of the fowl, observe that the heat of the fire is constantly to that part for the breast is often not done enough. A little strip of paper should be put on the bone, to prevent its being scorched while the other parts are roasting. Baste it well…serve with gravy in the dish and plenty of bread sauce in a sauce tureen. Add a few crumbs and a beaten egg to the stuffing of sausage meat.”

TO ROAST TURKEY POU[L]TS. Mary Smith. “The Complete House-keeper”. 1772. Newcastle.
Take young turkeys, rather larger than a half-grown fowl, scald and draw them clean, skewer them with their heads down to their sides, spit them, and lay them down to a clear fire for twenty minutes; baste them well with butter, and dust them with flour, let them be plump, and of a nice brown, lay them in a dish, with some brown gravy under them, and serve them up hot for a second course, with some bread sauce in a boat.

For the BREAD SAUCE.
Put the crumbs of a halfpenny roll into a sauce-pan with some water and some peppercorns, one onion cut in slices, two ounces of butter, let it boil ‘till the bread is soft, beat it up, and add three spoonfuls of thick cream to make it white, let it just simmer, pour it in a boat, and serve it up. This is a proper sauce for roast turkey, pheasant, or partridge.

Merry Christmas, Happy New Year, & may God Bless.
– TheHistoricFoodie is a copyrighted site.©

See:
Galt, John. “The Last of the Laird”. 1826. Edinburgh.
“Tait’s Edinburgh Matazine. Oct. 1834.
Whittle, Peter. “A Topographical, Statistical, & Historical Account of the Borough of Preston”. 1821. Preston.
Eaton, Mary. “The Cook and Housekeeper’s Complete and Universal Dictionary”. 1822. Bungay.
MacIver, Susannah. “Cookery and Pastry”. 1789. London.

Lord Bacon’s essay on plantations in the New World©

Tags

colonies, Lord Bacon, plantations

The following is Lord Bacon’s essay on plantations. I found it to be remarkably insightful as to what was important for the earliest colonists when coming to America. One can tell from his comments that knowledge has been gained from prior failures at colonization and efforts were being made to avoid those mistakes again. Now, for your reading pleasure:

PLANTATIONS are amongst ancient, primitive, and heroical works. When the world was young it begat more children; but now it is old it begets fewer: for I may justly account new plantations to be the children of former kingdoms. I like a plantation in a pure soil; that is, where people are not displanted to the end to plant in others. For else it is rather an extirpation than a plantation. Planting of countries is like planting of woods; for you must make account to leese almost twenty years’ profit, and expect your recompense in the end. For the principal thing that hath been the destruction of most plantations, hath been the base and hasty drawing of profit in the first years. It is true, speedy profit is not to be neglected, as far as may stand with the good of the plantation, but no further. It is a shameful and unblessed thing to take the scum of people, and wicked condemned men, to be the people with whom you plant; and not only so, but it spoileth the plantation; for they will ever live like rogues, and not fall to work, but be lazy, and do mischief, and spend victuals, and be quickly weary, and then certify over to their country to the discredit of the plantation. The people wherewith you plant ought to be gardeners, ploughmen, laborers, smiths, carpenters, joiners, fishermen, fowlers, with some few apothecaries, surgeons, cooks, and bakers. In a country of plantation, first look about what kind of victual the country yields of itself to hand; as chestnuts, walnuts, pineapples, olives, dates, plums, cherries, wild honey, and the like; and make use of them. Then consider what victual or esculent things there are, which grow speedily, and within the year; as parsnips, carrots, turnips, onions, radish, artichokes of Hierusalem, maize, and the like. For wheat, barley, and oats, they ask too much labor; but with pease and beans you may begin, both because they ask less labor, and because they serve for meat as well as for bread. And of rice likewise cometh a great increase, and it is a kind of meat. Above all, there ought to be brought store of biscuit, oat-meal, flour, meal, and the like, in the beginning, till bread may be had. For beasts, or birds, take chiefly such as are least subject to diseases, and multiply fastest; as swine, goats, cocks, hens, turkeys, geese, housedoves, and the like. The victual in plantations ought to be expended almost as in a besieged town; that is, with certain allowance. And let the main part of the ground employed to gardens or corn, be to a common stock; and to be laid in, and stored up, and then delivered out in proportion; besides some spots of ground that any particular person will manure for his own private. Consider likewise what commodities the soil where the plantation is doth naturally yield, that they may some way help to defray the charge of the plantation (so it be not, as was said, to the untimely prejudice of the main business), as it hath fared with tobacco in Virginia. Wood commonly aboundeth but too much; and therefore timber is fit to be one. If there be iron ore, and streams whereupon to set the mills, iron is a brave commodity where wood aboundeth. Making of bay-salt, if the climate be proper for it, would be put in experience. Growing silk likewise, if any be, is a likely commodity. Pitch and tar, where store of firs and pines are, will not fail. So drugs and sweet woods, where they are, cannot but yield great profit. Soap-ashes likewise, and other things that may be thought of. But moil not too much under ground; for the hope of mines is very uncertain, and useth to make the planters lazy in other things. For government, let it be in the hands of one, assisted with some counsel; and let them have commission to exercise martial laws, with some limitations. And above all, let men make that profit of being in the wilderness, as they have God always, and his service, before their eyes. Let not the government of the plantation depend upon too many counsellors and undertakers in the country that planteth, but upon a temperate number; and let those be rather noblemen and gentlemen, than merchants; for they look ever to the present gain. Let there be freedom from custom, till the plantation be of strength; and not only freedom from custom, but freedom to carry their commodities where they may make their best of them, except there be some special cause of caution. Cram not in people, by sending too fast company after company; but rather harken how they waste, and send supplies proportionably; but so as the number may live well in the plantation, and not by surcharge be in penury. It hath been a great endangering to the health of some plantations, that they have built along the sea and rivers, in marish and unwholesome grounds. Therefore, though you begin there, to avoid carriage and other like discommodities, yet built still rather upwards from the streams than along. It concerneth likewise the health of the plantation that they have good store of salt with them, that they may use it in their victuals, when it shall be necessary. If you plant where savages are, do not only entertain them with trifles and gingles, but use them justly and graciously, with sufficient guard nevertheless; and do not win their favor by helping them to invade their enemies, but for their defence it is not amiss; and send oft of them over to the country that plants, that they may see a better condition than their own, and commend it when they return. When the plantation grows to strength, then it is time to plant with women as well as with men; that the plantation may spread into generations, and not be ever pieced from without. It is the sinfullest thing in the world to forsake or destitute a plantation once in forwardness; for besides the dishonor, it is the guiltiness of blood of many commiserable persons.

The Historic Foodie is a copyrighted site.©