Devilled bones made from an 1850s recipe in the Rouse Hill House and Farm collection. Photo © James Horan for Sydney Living Museums
If you’re celebrating Halloween this weekend, add some devilishly simple ‘devilled bones’ to the menu (recipe below). They make a nice change from the now ubiquitous honey-soy chicken legs and winglets, and are great for kids and adults alike.
Bee skep (detail) in Jeremy L Cross, ‘The true Masonic chart’ AS Barnes and Co, New York, 1855. Courtesy State Library of New South Wales call number T0402300
A hive of industry, and busy as a bee – the work of the humble ‘bumble’ and ‘honey’ bee is extraordinary – their efforts providing honey for sweet treats, such as the honey toffee (recipe below) and bees wax, highly coveted for candles in our colonial past. But more importantly, bees are integral to agriculture, and our own survival, globally.
Detail of table setting at the Sydney Living Museums 2013 Governors Ball. Photograph © James Horan for Sydney Living Museums
In many of our recreated 19th century table settings you’ll see my favourite napkin-fold, the lotus. It may look fiendish, but its actually very straightforward. Why not give it a go? Continue reading
Georgian silver pocket-sized nutmeg grater. Samuel Pemberton, England. Photo Alysha Buss © Sydney Living Museums
Returning to our colonial spice-box this week, we’re indulging in nutmeg and its lesser known botanical companion, mace. Mace was equally, if not more prevalent in the 18th and 19th century recipes.
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