Showing posts with label Aubrey-Maturin. Show all posts
Showing posts with label Aubrey-Maturin. Show all posts

Tuesday, October 5, 2010

Another Side of Patrick O’Brian

Patrick O’Brian, the author best known for his roman fleuve series of novels featuring Captain Jack Aubrey and Dr Stephen Maturin, enjoyed for the last years of his life, a financial success that had eluded him for many years. It was only in the 1990s that American fervor for the Aubrey-Maturin series brought him lasting financial security. Long before he began writing the Aubrey-Maturin books in 1970, O’Brian struggled to get his work published. A first collection of his stories was published in 1950 under the title, The Last Pool. One story in that early collection is a work that included a good amount of autobiography. Like American writer, J.D. Salinger, O’Brian fiercely guarded his private life, but in this early story, the setting, as well as conditions in the protagonist’s life are reflections of the writer’s own experiences. The story is called, “The Happy Despatch.”


It is an emotionally charged work, a very dark story characteristic of O’Brian’s situation throughout the 1940s, and it paints a vivd picture of Man’s hopelessness against the forces of Nature. The two main characters are what anyone would deem a masterpiece of characterization, and telegraph a skill that would emerge full bloom twenty years later in the Aubrey-Maturin books. The main character is a failed man of upper class origins named Woolen. The name itself is a hint at his character, at his sheep-like personality. O’Brian says it this way: ‘He was an incongruous figure, with his mild, sheep-like face and bowed, apologetic shoulders…’ I particularly like his description, ‘incongruous figure,’ an elegant expression portraying awkward and inharmonious.


The other character is Woolen’s wife, ‘a deathless shrew…Her face was a disagreeable purple and flour lay thick upon it; her body, of ponderous bulk, was covered with a deep layer of pale grey fat. She did not wash: she had many disgusting personal habits…wrapped in a mauve thing, on her creaking couch, with a malevolent blur in place of a mind.’

Let no one say that Patrick O’Brian could not put flesh and life’s blood into his characters.


“The Happy Despatch” is about the man, Woolen, someone constantly bullied and taken advantage of. Making nothing of an army career, he proceeds to fail in business, his savings stolen by the man who took him into partnership. Desperate, out of alternatives and along with his horrible wife, he goes to a remote farming village in Wales to try his hand at farming. Spurned by neighbors, turned away by all, his feeble attempts to earn money at farming are doomed by his lack of know how. The single joy in his life is the one day a week he spends fishing in the highlands.


While fishing one afternoon, a day that brings a splendid catch of trout, he makes a life changing discovery there in a high valley. Near his fishing spot is an ancient mound of mysterious origins, around which the river flows, The current suddenly dislodges a large stone at a point near the mound, and before the fisherman’s eyes a huge cache of buried golden coins cascades out onto the riverbank. Recovering from shock, Woolen stuffs his pockets with gold and hides the rest until able to return. Out of breath and overburdened, he heads across the valley toward a town on the other side of the pass, a place he knows will exchange the gold for currency. Tired and disoriented, his mind a flurry of emotions, he fails to note the danger of his pathway over the mountain pass. Suddenly a misstep sends him falling into a deep chasm. O’Brian ends his story with this line: ‘But in the pass he met the keeper of the hoard.’


For those fans of Patrick O’Brian’s long series of Aubrey-Maturin novels who might not be familiar with his early writing, try The Rendezvous and Other Stories.

Tuesday, September 28, 2010

The Captain’s Table

‘All flesh is grass: and it has been said that the man who finds out how to make two blades of grass grow where one grew before serves the republic admirably well.

It may also be said that a woman who causes two dishes to stand upon an American table is more valuable than the hero of any election. This is particularly true when the second dish is that noble pudding, a spotted dog, gleaming on its plate and accompanied by true egg custard.’ — Patrick O’Brian, France 1997.


These words come from the Forward of a delightful companion book to Patrick O’Brian’s twenty-one volume collection of novels. The book is called Lobscouse & Spotted Dog—Which It’s a Gastronomic Companion to the Aubrey-Maturin novels. One of the many joys of reading the 6,510 pages of O’Brian’s series is the detail surrounding the food and meals eaten on a 19th century English sailing ship during the era of the Napoleonic Wars. In their book, Anne Chotzinoff Grossman and Lisa Grossman Thomas have compiled a collection of recipes for the numerous and often humorous dishes served to captain and crew, as well as honored guests in the pages of the Aubrey-Maturin anthology. The description of the meals, the pervasiveness and importance of food entranced the two O’Brian fan-writers, as it probably has many, many others. Like most of us, they wondered about things like lobscouse, burgoo and spotted dog. Their book is the result of that curiosity.


‘Bless me,’ cried Jack, with a loving look at its glistening, faintly translucent sides, ‘a spotted dog!’

‘We thought as how you might like one, sir,’ said Pullings. ‘Allow me to carve you a slice.’ — from The Ionian Mission


SPOTTED DOG

The authors describe this as a handsome object, brown and appetizing; it has a moist, dense, cake-like texture; it is sweet but not too sweet, spicy but not too spicy, and altogether satisfying.


Ingredients:

4 cups flour

¼ cup sugar

½ teaspoon salt

1½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

1¾ cups dried currants

½ pound suet, finely grated

1 cup milk

2 eggs, lightly beaten

Preparation: In a large bowl, mix the flour, sugar, salt, cinnamon, and nutmeg. Stir in the currants. Mix in the suet. Add the milk and eggs, and work the mixture thoroughly with your hands. Scrape the batter into a greased 6-cup pudding basin. Tie a well-floured cloth over the pudding. Place the pudding in a pot of boiling water, cover and steam for 2 hours. Unmold and serve hot, accompanied by custard sauce.


MUSHROOM KETCHUP

A terrible sounding concoction from the section on condiments from the galley and ship’s hold…

This ‘condiment’ is not supposed to require refrigeration, but after a few weeks it grows a fur that can be skimmed off, whereupon the ketchup is perfectly usable.


Ingredients:

1 pint strong stale beer

10 anchovies, or 1 can of fillets, rinsed

4 large shallots, peeled and coarsely chopped

5 ounces large flap mushrooms

1 two-inch knob fresh ginger

1 teaspoon pepper

½ teaspoon mace

10 whole cloves

Preparation: Put all ingredients into a saucepan, bring to a boil and simmer gently about 30 minutes, or until liquid is reduced by half. Strain and bottle.


One interesting—perhaps amazing and altogether unbelievable—list offered in this book is one taken from the sixth book in the Aubrey-Maturin series, The Fortune of War. Suspected of espionage by his American captors, Captain Aubrey offers explanation of some questionable papers:

‘These are victualling notes,’ he said. ‘compiled according to a system of my own. You will see that they add up to a yearly consumption of one million eighty-five thousand two hundred and sixty-six pounds of fresh meat; one million one hundred and sixty-seven thousand nine hundred and ninety-five pounds of biscuit and one hundred and eighty-four thousand three hundred and fifty-eight pounds of soft tack; two hundred and seventeen thousand eight hundred and thirteen pounds of flour; one thousand and sixty-six bushels of wheat; one million two hundred and twenty-six thousand seven hundred and thirty-eight pints of wine, and two hundred and forty-four thousand nine hundred and four pints of spirits.’

About Me

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Oak Hill, Florida, United States
A longtime expat relearning the footwork of life in America