At last, a cookery book for the working classes….

We live in a time when soon, to be working class, will be a state to which we will aspire. The carefully crafted plans of elected, and unelected, politicians and economists across the globe are managing daily to reduce the working population, at least the paid working population as slaves will naturally continue to play an important role in the manufacturing business, trusting that the media moguls, footballers and coke dealers, who will be inheriting the earth ( the meek thing was a joke), will be able to keep the “out of work” multitude happy by giving a couple of them several million moneybits every month whilst keeping the others narcotised or screaming obscenities around a stadium wherein wealthy costumed dullards kick ten bells of shit out of each other. Therefore this little tome will be of huge use to the few of you who remain in the working class. One Charles Francatelli, chef to HRH Queen Victoria, had thoughtfully produced a cookery book for this class of people as early as 1852, but being Italian he hadn’t fully understood that “Working Class” was an ironic Victorian aphorism which was the cornerstone of the Empire. Those who did not work were for the most part wealthy, and those who did were not – so something we all recognise there. Luckily much of his writing is still relevant to today’s “Working Class” in waiting – laborandi te salutant.

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About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in BBQ, Cooking, Digital photography, food, Food and Photography, Food photographer, Francatelli, Meat, offal, photography course, Photography holiday, Pork, Writing and tagged , , , , . Bookmark the permalink.

28 Responses to At last, a cookery book for the working classes….

  1. Nice pig picture. Is that a bicycle wheel?

  2. Yum! Once it’s roasted for several more hours, it will be such a delicious lechon.

  3. Mad Dog says:

    Nice pig πŸ˜‰

    The instruction is quite universal and much the same today.

  4. Fabulous – another incredible book and I think you know we are all jealous of your Heath Robinson style rotisserie!

  5. ChgoJohn says:

    I had heard that Babe had hit hard times after the 2nd movie tanked but I had no idea things had gone so badly for the guy. On the other hand, I bet he was tasty!

  6. That spit looks just the sort of thing I’ll need when we do our whole lamb roast in the summer!

  7. I love the idea of using the whole pig. Of course, easier said than done.

  8. Dick Polak says:

    Sounds to me like a call to arms, careful Roger ! before you know it you’ll be on a long term guest type of basis visiting Camp Freedom !

  9. Tandy says:

    this reminds me that I really want to try a suckling pig! Thankfully, I am of the working class πŸ™‚

  10. Great post, and commentary (or should I say mini rant?)

  11. alex says:

    You must have had feast. Can’t help feeling a little sorry for the pig!

  12. Graham says:

    “Insert a stout stick pointed at the ends….” Is, surely, a line from Blackadder. Oh! how we laughed. (and don’t call me Shirley)

  13. Rachel says:

    Is there a chapter on making the most of a pig *before* it is killed… oh dear! Never mind ;-P Love the photos, as always!

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