Inevitable I suppose, given Mr Woodhouse’s preference for plain cooking….and Emma’s charitable impulses, but let’s delve into this subject today, shall we?

First, food for invalids.

For a good indicator of the type of food recommended for weak stomachs in this era we can do little better than to look to the advice our old friend Mrs Rundell for her wise advice.

In her book, A New System of Domestic Cookery formed upon Principals of Economy and adapted to the use of Private Families by a Lady a whole chapter is devoted to this type of cooking:

Cookery for the Sick and for the Poor.

In her introduction to the chapter, she sets out her sensible approach to this subject:

The following pages will contain cookery for the sick; it being of more consequence to support those whose bad appetite will not allow them to take the necessary nourishment , thus to stimulate that of persons in health.

It may not be necessary to advise, that a choice be made of the things most likely to agree with the patient; that a change be provided; that some one at least be always ready; that not too much of those be made at once, which are not likely to keep ,as invalids require variety; and that they should succeed each other in forms and flavours.

Jane Austen was obviously very familiar with this type of food for the advice doled out by Emma and Mr Woodhouse in the book neatly coincides with that given by Mrs Rundell.

Here is her recipe for Water Gruel:

Put a large spoonful of oatmeal by degrees into a pint of water, and when smooth boil it.

Another way- Rub smooth a large spoonful of oatmeal, with two of water and our it quick; but take care it does not boil over. In a quarter of an hour strain it off: and add salt and a bit of butter when eaten. Stir until the butter be incorporated.

And here are her recipes for preparing eggs:

Mr Woodhouse would no doubt approve:

“Mrs. Bates, let me propose your venturing on one of these eggs. An egg boiled very soft is not unwholesome. Serle understands boiling an egg better than any body. I would not recommend an egg boiled by any body else — but you need not be afraid — they are very small, you see — one of our small eggs will not hurt you…

Emma, Chapter 3

She makes this point about cooks, proving what a treasure Mr Woodhouse has in Serle: many houses a good sick cook is rarely met with: and many who possess all the goods of fortune have attributed the first return of health to an appetite excited by good kitchen psychics as it is called.

Her remaks on providing food for the poor as also very revealing:

Emma, to give her her due, clearly knows a lot about the practicalities of food, and her knowledge is demonstrated in her gift of pork to the Bates.

Emma is often thought of  as a spoiled little rich girl with an empty head and list of unread books. But, in her defence, Emma knew exactly how the different cuts of pork should be cooked and what woud be of use  to the less prosperous  characters in Highbury:

“It is a great pity that their circumstances should be so confined! a great pity indeed! and I have often wished — but it is so little one can venture to do — small, trifling presents, of any thing uncommon — Now we have killed a porker, and Emma thinks of sending them a loin or a leg; it is very small and delicate — Hartfield pork is not like any other pork — but still it is pork — and, my dear Emma, unless one could be sure of their making it into steaks, nicely fried, as our’s are fried, without the smallest grease, and not roast it, for no stomach can bear roast pork — I think we had better send the leg — do not you think so, my dear?”

“My dear papa, I sent the whole hind-quarter. I knew you would wish it. There will be the leg to be salted, you know, which is so very nice, and the loin to be dressed directly in any manner they like.”

Emma, Chapter 21

(Diagram showing the cuts of Mutton, Veal and Pork from the 1819 edition of Mrs Rundell’s book)

Mrs Rundell’s advice on porkers is pertinent:

Porkers are not so old as hogs; their flesh is whiter and less rich, but it is not so tender. It is divided into four quarters. The fore-quarter has the spring or fore-leg. the fore-loin or neck , the spare rib and griskin. The hind has the leg and loin.

Her advice regarding the Loin is:

Loin and Neck of Pork: Roast them.

But as regards the leg……

To boil a leg of Pork

Salt it eight or ten days; when it is to be dressed, weight it; let it lie half an hour in cold water to make it white: allow a quarter of an hour for every pound and half an hour over ,from the time it boils up; skim it as soon as it boils, and frequently after. Allow water enough .Save some of it to make peas-soup. Some boil it in a very nice cloth, floured; which gives a very delicate look .It should be small and of a fine grain. Serve peas-pudding and turnips with it.

Mr Woodhouse  would surely have approved of Mrs Rundell’s style, I think:

“That’s right, my dear, very right. I had not thought of it before, but that was the best way. They must not over-salt the leg; and then, if it is not over-salted, and if it is very thoroughly boiled, just as Serle boils our’s, and eaten very moderately of, with a boiled turnip, and a little carrot or parsnip, I do not consider it unwholesome.”

Emma, Chapter 21

Here are a few pieces of sensible advice from Mrs Rundell’s General Remarks and Hints on Providing Food for the Poor:

I promised a few hints, to enable every family to assist the poor of their neighbourhood at a very trivial expense; and these may be varied or amended at the discretion of the mistress…

When the oven is hot, a large pudding maybe baked and given to the sick or young family; and thus made the trouble is little;…

Shades of Miss Bate’s  twice baked apples…

I found in the time of scarcity ten or fifteen gallons of soup could be dealt out weekly at an expense not worth mentioning even though the vegetables were brought .If in the villages about London abounding with opulent families the quantity of ten gallons were made in ten gentlemen’s houses there would be a hundred gallons of wholesome agreeable food given weekly for the supply of forty poor families, at the rate of two gallons and a half each.

What a relief to a labouring husband, instead of bread and cheese, to have a warm comfortable meal! To the sick ,aged and infant branches how important and advantage! More less to the industrious mother whose forbearance may have a larger share frequently reduces that strength upon which the welfare of ah family essentially provides.

It rarely happens that servants object to seconding the kindness of their superiors to the poor: but should the cook in any family think the adoption of this plan too troublesome ,a gratuity at the end of the winter might repay her if the love of her fellow creatures failed of doing it a hundred fold….

If you are at all interested in the domestic food as described in Emma, then I can think of no better book to read than Mrs Rundells cookery book. And luckily for us, Persephone Books have recently issued a very reasonably priced and beautifully produced edition of the 1816 edition of this book. It’s not very often I really do urge you to buy a book (Really !?!) but I would  urge everyone to  buy this ;-)