Sounds like a joke, but it’s true, well pretty true. Actually, they were in Wales walking through the heather and making up recipes. The amuse bouche Luke planned was this:
“On a thin slice of Bath Chap, trimmed to fit a disc of fried bread of the size of a half crown, lay a mushroom baked in milk as base for a piece of cold grouse as large as a thumbnail and a quarter of an inch thick.”Baron Corvo disagreed:
“The mushroom must be isomegethic with the disc and five drops of lemon-juice should be squeezed upon the grouse just before serving.”
“No,” Sir Harry insisted, “that would be too sharp; let us add, rather, half a mulberry.”
There’s an Iron chef I would have loved to have seen, Sir Harry Luke and Baron Corvo taking on Michael Simon!
It is no wonder that Sir Harry Luke went on to write a lovely cookbook, The Tenth Muse, later updated in a second edition incorporating more recipes from his travels. Luke liberally included recipes form friends and family.
From his time as the Governor of Fiji, Sir Harry’s cook Bala, made him a lovely…
Smoked Fish au Gratin
Bone and skin any good smoked fish and cut up into small pieces. Cook slowly in a little milk, drain off the liquor. Make a sauce with butter, flour, the milk in which the fish was cooked, grated cheese, salt and pepper. Place the fish in a buttered fireproof dish, cover with the sauce, sprinkle with grated cheese and cook for 10 minutes in an oven to brown slightly.