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“So what are you after, eh? Side of beef? Some chops?'
'Aye, sir. Whatever you fancy.'
He licked his lips and listed his favorite dishes: plain pudding, lemon pickle, roast beef. Then he asked for his own particulars: tobacco and coltsfoot for his pipe, and some more comfrey for Her Ladyship's tea.
'And no green oils. Get a block of dripping and cook it plain.'
It was true that the food in France had been a great hog potch of good and bad. One night on the road we were served a right mess of giblets, fishy smelling frogs' legs and moldy old cheese. But at Chantilly the fricassee of veal was so tender I'm not sure how they softened it. I could have eaten the whole pot it was that good, but instead had to watch Jesmire scraping off the sauce, whining all the time for a little boiled ham.”
― Martine Bailey, An Appetite for Violets

“The dinner, which consisted of a broiled fowl with mushrooms, preceded by a dressed lobster and a delicacy of cockscombs served in wine-sauce, and followed by a pupton of pears, in the old style, and a trifle, was excellently cooked, and earned the Viscount's praise.”
― Georgette Heyer, Friday's Child

“I feel devilish,' said Mr Ringwood morosely. He added, with a flicker of spirit: 'At all events I have let my man shave me!'
'Yes,' admitted Ferdy, recalling with a shudder Mr Ringwood's appearance earlier in the day. 'If you had not, Gil, dear old fellow, I couldn't have dined with you. Couldn't have fancied a morsel!' He regarded the Belcher handkerchief with misgiving. 'And, dash it, I'm not sure I shall be able to fancy anything as it is!'
However, he was presently able to to do full justice to a very handsome dinner, consisting of buttered crab, a dish of mutton fry with parsnips, a pheasant pie, with several side-dishes, including some potted sturgeon, and a cold boiled knuckle of veal, and pig's face.”
― Georgette Heyer, Friday's Child

“You never look at your plate with disappointment here, eating seems to be a penance back home [in England] but in America they make food fun.”
― Viv Albertine, Clothes, Clothes, Clothes. Music, Music, Music. Boys, Boys, Boys

“That was the place to start. Jane Austen. A quick Internet search confirmed what I assumed: a diet full of fricassees, puddings and pies (savory and sweet), and stews, but few vegetables and a strong prejudice against salads until later in the nineteenth century.
I looked up a Whole Foods nearby---a haven, albeit an expensive one, for fresh, organic, and beautiful produce---and then jotted down some recipes I thought would appeal to Jane's appetite. I landed on a green bean salad with mustard and tarragon and a simple shepherd's pie. She'd used mustard and tarragon in her own chicken salad. And I figured any good Regency lover would devour a shepherd's pie.
I noted other produce I wanted to buy: winter squashes, root vegetables, kale and other leafy greens. All good for sautés, grilling, and stewing. And fava beans, a great thickener and nutritious base, were also coming into season. And green garlic and garlic flowers, which are softer and more delicate than traditional garlic, more like tender asparagus. I wanted to create comfortable, healthy meals that cooked slow and long, making the flavors subtle---comfortably Regency.”
― Katherine Reay, Lizzy and Jane