Eliza Acton’s “Saunders”, Mashed Potato and Sausage Comfort Food

One of the reasons I have enjoyed meeting food lovers from other countries is that they have expanded my cooking universe exponentially. I have learned about so many new writers and cookbooks that had before only been vaguely recognized names or were completely unknown to me.

1845 Version of Modern Cookery

One of these new figures is Eliza Acton. A food historian I met is writing a biography about her and told me she was a remarkable figure. When I read Acton’s cookbook, I realized what all the fuss was about. About her personally, little is known outside a few facts. As far as I can tell, there are no photographs of Acton, at least none I could find. Aside from Wikipedia, the Tonbridge Historical Society has the most information available on Acton who was one of its famous citizens (I can’t wait for that biography!).

Eliza Acton was the first modern British cookbook writer and she sold 60,000 copies through 40 editions of her 1845 Modern Cookery in All Its Branches: Reduced to a System of Easy Practice, for the Use of Private Families : In a Series of Receipts, Which Have Been Strictly ... : To Which Are Added Directions for Carving, long before the better-known Mrs. Beeton’s 1861 Mrs Beeton's Book of Household Management (Oxford World's Classics) (Mrs. Beeton’s book sold a million copies!). This didn’t stop Mrs. Beeton from purloining 150 of Eliza’s recipes for her book without giving Acton credit. Eliza wrote of this in a later edition of Modern Cookery for Private Families, “At the risk of appearing extremely egotistic, I have appended “Author’s Receipt” and “Author’s Original Receipt” to many of the contents of the following pages: but I have done it solely in self-defense, in consequence of the unscrupulous manner in which large portions of my volume have been appropriated by contemporary authors, without the slightest acknowledgement of the source from which they have been derived…. I am suffering at present too severe a penalty for the over-exertion entailed on me by the plan which I adopted for the work, longer to see with perfect composure strangers coolly taking the credit and the profits of my toil.”

Eliza Acton’s Tonbridge house on the left

The facts, such as they are, are these: Eliza Acton was born in 1799 in Battle, England. She didn’t come from a wealthy family, being the daughter of a brewer and Eliza left Battle to grow up in Ipswich where she ran a school for girls for 4 years to pay her way in the world. After an illness she spent time in France (where there was perhaps an unhappy love affair) before moving to Tonbridge, Kent where she lived with her siblings and her mother who took in borders to make ends meet. There she stayed (although by 1841 she was alone in the house) until after her cookbook was published at which point she moved to London where she remained until her death in 1859.

Eliza began her career in writing with poetry. She is a romantic poet and old fashioned to modern ears. Her book of poetry entitled simply, Poems, was published in 1826. I will share one of them with you… like many in her book, it speaks of lost love, pain and thwarted dreams which sadly may have been Acton’s life:

ON SEEING A ROSE IN A GLASS OF WATER, WITH THE MOTTO,
"Je vis,--mais dans les larmes!"

Such is the heart whose treasur'd store


Of sweet, and early hope is gone:


It withers to revive no more,


Or lives, like thee, in tears alone!

Although well received, it was not a big seller, and her publisher advised her to do a cookery book to increase her income. She realized that there was a dearth of books for novice, middle-class cooks without a covey of servants to take care of them and decided to fill that niche with clearly written recipes and instructions on how to do pretty much anything in the kitchen. Hers was the first kitchen basics book and the first cookery book to list ingredients. Best selling British cook book writer, Delia Smith, said that Acton was “the best writer of recipes in the English language.”

Some of the recipes are named for familiar things in Tonbridge, like a cake named for the street Acton lived on (Bordyke Veal Cake) and some referenced people she admired like Baron Liebig who wrote that bad cooking wasted food (Bavarian Brown Bread). She often gives generous credit for recipes that were given to her by others.

Acton wrote her final book in London in 1857 The English bread-bookthat was a history of “panification” (bread-making) as well as many fine recipes. But it also “contained Acton’s strong opinions about adulterated and processed food.” The titles of the first and second chapters tell it all:

CHAPTER I

Bread—Its Value—Its Wholesomeness—Its faulty Fabrication here – The Waste of it—The Necessity for a more general Knowledge of the Mode of Preparing it—

CHAPTER II

Government Investigation of Commercial Frauds—Beautiful adaptation of Pure Bread to the Wants of Man—Grievous Social Wrong of Adulteration…Chemical and Medical Testimony to the injurious effects of Alum --

Well, you get the idea! She was really a pioneer in the movement against over-processing and urged homemakers to make good healthy loaves (she made them in crocks not tins) for their family. It’s a fascinating read. Like many authors of the day, Acton also wrote for periodicals, in her case for The Ladies Companion and Charles Dicken’s Household Words (she named a recipe for one of his characters from Martin Chuzzelwit – “Ruth Pinch’s Beefsteak Puddings, a la Dickens” and wrote to tell him so in 1845). Today she is known for her recipes, as well she should be.

I know better than most that historic recipes are often complex, but many of Acton’s couldn’t be simpler or more deliciously comforting. One such recipe is for a dish called Saunders – why that name I cannot tell you (saunders was sandlewood and a food coloring in the middle ages). It is perfect as a side dish with a roast of meat or fowl and equally good with a salad for a light supper. It can be made with leftovers or from scratch with equally wonderful results. You can also easily change the size of the dish… just divide whatever amount of potatoes you have in half and put the gravied meat in between! It’s a simpler take on shepherd’s pie!

I have made a few small changes but the original is reproduced below so you may follow whichever recipe suits you. Any cooked leftover meat can be used in the meat layer but I used D’Artagnan’s dark and delicious Wild Boar Sausage and it was sensational (and on sale at D'Artagnan's this month!). Acton says you can use uncooked meat for a “superior kind of saunders” but cook the dish for an hour “or something more” to cook the meat.

My ex’s Gran had a cook who was older than dirt (her words). She was born shortly after Acton died (1860’s) and lived into her late 90’s (she might have tipped 100-- I heard she was a little vague about her birth year) but left a legacy of memories of her food. My favorite was her take on mashed potatoes that was still remembered many, many years after she was dead. She added mace to them and that was genius. I was very sorry I never met her to thank her for that tip. I have used mace instead of nutmeg in the recipe because of that and added milk to the mix to cream them up.

Eliza Acton’s ‘Saunders’ Mashed Potato and Sausage Casserole

6 medium Yukon gold potatoes, peeled and cubed

4 T butter

2-3 T cream

1 c milk (use a ½ cup and then add till you reach the desired texture)

1 pound sausage meat, crumbled (I used D”Artagnan’s Wild Boar Sausage!)

2 cups stock reduced to ¾ c or gravy if you have it

1 T cognac (optional)

1 t fresh marjoram (optional)

Salt & Pepper to taste

½ t nutmeg or mace

Boil the potatoes until cooked through and then use a ricer for best texture. Add the butter and cream and the milk, a little at a time (all potatoes are a little different some requiring more and others less) until you get a good creamy texture.

Sauté the sausage in a little oil until done. If your sausage is fatty, drain the excess fat. Add the reduced stock or gravy and stir to blend, scraping up the brown bits. Add cognac and marjoram.

Put half the potatoes in a low casserole and top with the sausage mixture. Sprinkle with salt and pepper and nutmeg or mace. Top with the rest of the potatoes. Bake in a 375º oven for 30 minutes.

Thanks to Gollum for hosting Foodie Friday

PS Stay tuned as I write up the amazing Lambapalooza dinner I went to in L.A. last weekend. It was a dinner for the books. I'll let you know as soon as the 'feature article' is finished about this fairytale weekend!