In another place

Over at Book View Cafe, I've just posted a piece about titles, and how they are core to my process. I have wittily entitled it "That title from a better man I stole", which I stole from Nigel Rees; it is, of course, a quotation. [As a sidebar: I recently listened to Quote... Unquote for the first time in years'n'years. It still has the same kinds of panelist - actors, writers, TV presenters - but either people are less well educated than they were twenty or thirty years ago, or else it is now fashionable even on Radio 4 to seem so. When I used to listen to the programme 'way back, the panelists would know most of the quotes between them; the current crop recognised - or claimed to recognise - hardly any. Which caused me to shout at the radio - "It's Noel Coward! How can you not know that?" - and eventually to turn it off. Grr.]

In other news, I have a draft cover for HIDDEN CITIES, and I likes it very much, I does. I will share when I'm allowed, and when I have an electronic copy; this one is physical, and came in a Very Big Heavy Box with returned manuscripts of the first two books for my archive. And here I am trying to declutter... I am not entirely sure why I keep these things, since no one else will ever care; I am not the kind of writer for whose papers libraries and universities will vie. Still'n'all. Here they are, and here they remain. Somewhere here.

In other but related news, why are cats so fatally obsessed with elastic bands? They stretch! They twang! Endlessly, until broken - and then they can be eaten! (If Evil Chaz doesn't take them away, that is.)

Fish Custard

I will, of course, eat anything once - but honestly, fish custard? Fish custard? Fish custard...?

This is from the Essex Cookery Book, fourteenth edition, revised and enlarged by Margaret Hussey, 1938. Price twopence.

Fish Custard

Cooked fish.
1 whole egg and 1 yolk.
1/2 pint milk.
Seasoning.

Remove skin and bones from fish.
Grease a Pyrex or heatproof dish and cover the bottom with the fish broken in pieces, sprinkle with salt and pepper.
Beat eggs and add warmed milk and pour over the fish.
Place in a moderate oven for 1/2 - 3/4 hour till just set.
Note - Canned Salmon may be used for this dish.

It's a good thing I'm a Real Man

People, I love you all, but I may not want to eat your quiches. Cooked fish topped with an unflavoured custard? Honestly?

I have read further into this booklet. It has a curry sauce. You knew it would.

Curry Sauce

1 oz dripping
1 small onion
1/2 oz flour
1/2 oz curry powder
1/2 apple or 1 inch of rhubarb
2 teasp. chutney
1/2 teasp. salt
1 teasp. sugar
1/2 pint or more stock or water

Chop the onions fine and fry a pale brown.
Add flour, fry again, then add curry powder and finish frying.
Add all other ingredients, chutney and apple chopped.
Lastly, stock or water gradually, boil for 3 minutes.

This Sauce forms the foundation of all Curries.

No, it bloody doesn't.