Below is a list of dishes that were traditionally served for a Christmas dinner during the Victorian Era:
A VICTORIAN CHRISTMAS DINNER
Mince Pie - A small, sweet-savory pie filled with a mixture of dried fruits, spices and sometimes minced meat.
Oyster Soup - A soup or stew made from oysters, milk, cream and sometimes mushrooms and chives.
Roast Turkey - The name says it all. It is usually served with chestnut stuffing and gravy.
Sugar Plums - Dragée or hard candy made from hardened sugar and has a round or oval shape.
Potato Croquettes - Small, shaped cylinder of food consisting of a thick binder made from mashed potatoes and a filling. It is usually breaded and deep-fried.
Game Pie - A meat pie with a molded crust that is filled with cooked game - partridge, pheasant, deer, and hare. It is usually chilled before serving.
Spiced Beef - A form of salt beef that is cured with spices before it is braised or boiled.
Nesselrode Pudding - A thick custard cream with sweet puree of chestnut, raisins, candied fruit, currants, cherry liquor and whipped cream. The mixture is molded and served chilled as a bombe with Maraschino custard sauce.
Roast Goose - A roast bird that is an old Christmas staple that is usually accompanied by onion and sage stuffing.
Plum Pudding aka Christmas Pudding - A boiled pudding made from flour, fruits, suet, sugar, eggs and spices.
HAPPY HOLIDAYS!
"THIS IS A MISTAKE"
I have heard that in the wake of the Black Lives Matter movement and the recent protests against police brutality, Disney Parks have decided to change the theme of its Splash Mountain attraction in all of its theme parks. Instead of an attraction based on the 1949 animated film, "SONG OF THE SOUTH" and the Uncle Remus stories by Joel Chandler Harris, Disney Parks has decided to change the attraction’s theme to one based on the 2009 animated film, "THE PRINCESS AND THE FROG". And I believe this is a big mistake.
First of all, why can Disney Parks not consider the idea of maintaining the present theme of Splash Mountain and create a new one based on "THE PRINCESS AND THE FROG"? What is the point of erasing the "SONG OF THE SOUTH" theme from its Splash Mountain attraction? "THE PRINCESS AND THE FROG" theme . . . with a mountain setting? That does not make any sense to me, considering the 2009 movie was set in late 1920s New Orleans and the swamps of Southern Louisiana. "SONG OF THE SOUTH" was set near the region of Stone Mountain, somewhere between Northern and Central Georgia.
If Disney thinks it is being politically correct in the wake of the Black Lives Matters movement, they are mistaken. The Brer Rabbit stories are basically AFRICAN-AMERICAN folklore,which served as a metaphor for the struggles of African-American slaves before and immediately after the Civil War. Three African-Americans on a Georgia plantation had told these stories to Joel Chandler Harris, a white teenager they had befriended during and after the Civil War. Harris had worked for their owner and later, employer. When he later became a journalist and a writer, Harris took those stories and had them published under the "Uncle Remus Tales" title between 1880 and 1907. The character of Uncle Remus served as a metaphor for those three slaves-turned-freedmen, whom Harris had befriended. What Disney Parks is doing is misguided lip service to the Black Lives Matter movement. If Disney Parks really want to pay tribute to the movement, it would maintain Splash Mountain’s original theme and create a new attraction based on "THE PRINCESS AND THE FROG".
Now that I think about it, what is really racist about "SONG OF THE SOUTH"? The Uncle Remus character? The fact that he is a former slave? Or that he was friendly with two white kids? Or that he still lived on a plantation after the Civil War? Uncle Remus was based on the three slaves that Joel Harris had befriended on a plantation. How else does anyone thinks Harris had found out about the Brer Rabbit stories? By eavesdropping on the plantation workers? Are people upset that Uncle Remus had served as a narrator, telling these stories to white kids? I also noticed two other aspects of this situation. The 1946 movie was set during the post-Civil War era. One of the film's main protagonists, a young Georgian white boy named Johnny, who happened to be the son of an Atlanta newspaper journalist in post-Civil War Georgia. Aside from Uncle Remus, Johnny had befriended a poor white girl and the son of a black sharecropper during his family's visit to his grandmother's plantation. The movie has nothing to do with reinforcing the so-called "glories" of the pre-Civil War Old South. None of the live-action characters in "SONG OF THE SOUTH" - including Uncle Remus - or the film's actual plantation setting is featured inside Splash Mountain. So again . . . why does Disney Parks feel it needs to change the attraction’s theme?
The Brer Rabbit stories are metaphors about how generations black Americans had SURVIVED the horrors of American slavery, after they and their ancestors had been dragged to North American and to different parts of the South and forced to work for nothing against their will. Do many people have a problem that comedy was an element in the stories? That is how the original stories were framed. At least "SONG OF THE SOUTH" is actually based on African-American culture or folklore. Despite having an African-American woman as its leading character, "THE PRINCESS AND THE FROG" is not. It is a movie based on "The Frog Princess", a 2002 novel written by E.D. Baker, a white American woman. She had based her novel on who based her story on "The Frog Prince", the 1812 novel written by the Brothers Grimm . . . two white European men.
By replacing the "SONG OF THE SOUTH" theme inside Splash Mountain attraction at the Disney theme parks with one from "THE PRINCESS AND THE FROG", Disney Parks is erasing one theme based on African-American culture and replacing it with one based on European culture. Replacing "THE PRINCESS AND THE FROG" lead character from a white European woman to an African-American woman does not change that fact.
Below is an article about the British dish known as Shepherd's Pie:
SHEPHERD'S PIE
One of the most well-known dishes from Great Britain is what could easily be regarded as comfort food - namely Shepherd's Pie. It is basically a meat pie that came into creation, due to the introduction of a certain vegetable to the British Isles. Meat pies have been a tradition in England since the Middle Ages. Game pie, pot pie and mutton pie were very popular and served in pastry shells or "coffyns". These pies were usually cooked for hours in a slow oven, and topped with rich aspic jelly and other sweet spices.
But in the 16th century, the Spanish discovered the potato in the New World - somewhere in the Andes Mountains region. However, potatoes could be found anywhere in the Americas from the present-day United States to Chile. The Spanish eventually introduced the potato to the British Isles. But the British did not really embrace the plant until the 18th century. Sometime during that century, Shepherd's Pie may have been created by some frugal housewife looking for a new way to serve leftover meat to her family. It is also believed that the dish either originated in Northern England or Scotland.
Shepherd's Pie consisted of minced lamb or mutton that was cooked in a gravy with onions and sometimes vegetables like peas, celery or carrots. The dish was usually topped with a crust made from mashed potatoes. Early cookbooks featured instructions to line the pie dish with more mash potatoes and use any kind of of leftover roasted meat. Recent recipes include the addition of grated cheese on top of the potatoes. Although the dish dates back to the 18th century, the "Shepherd Pie" name originated sometime during the mid-Victorian Age. Another variation of the dish is the "Cottage Pie", which consisted of minced beef, instead of lamb or mutton. Ironically, its named originated in 1791 . . . decades earlier.
Below is the recipe for Shepherd's Pie from the Epicurious.com website:
Shepherd's Pie
Ingredients
*1 tablespoon vegetable oil
*1 large onion, peeled and chopped
*1 large carrot, peeled and chopped
*1 pound ground lamb (or substitute half with another ground meat)
*1 cup beef or chicken broth
*1 tablespoon tomato paste
*1 teaspoon chopped fresh or dry rosemary
*1 tablespoon chopped Italian parsley
*1 cup frozen peas
*2 pounds russet potatoes, peeled and cut into chunks
*6 tablespoons unsalted butter
*1/2 cup milk (any fat content)
*Kosher salt to taste
Preparation
1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.
Tip
• Instead of using a baking dish for the Shepherd's Pie, keep the filling in the (ovenproof) sauté pan in which you cook it, top with the crust, and bake it all in the oven for a skillet version that won't dirty another dish.
"THE SORCERER'S APPRENTICE" (2010) ReviewOne of the movies that struggled at the box office during the summer of 2010 was Disney’s 2010 live-action adaptation of its 1940 animated classic, "THE SORCERER’S APPRENTICE". Directed by Jon Turteltaub, the movie starred Nicholas Cage and Jay Baruchel. "THE SORCERER'S APPRENTICE" is a fantasy-adventure about a long-living sorcerer named Balthazar Blake who is fighting against the forces of evil and his arch-nemesis Maxim Horvath in modern-day Manhattan. During this fight against evil, Balthazar searched for the person who will inherit the magical abilities of the powerful wizard, Merlin. This person turns out to be Dave Stutler, a physics student at New York University, whom Balthazar takes on as a reluctant protégé. Did I have any problems with "THE SORCERER’S APPRENTICE"? Well, I had a few. Although some of the movie's scenes managed to capture shots of Manhattan in the daytime, most of the scenes were filmed at night. Manhattan makes a vibrant and colorful setting. I found it frustrating that I got to see most of it in night scenes, when it was not really necessary. The special effect of the flying gargoyle from the Chrysler Building really did nothing for me. And the movie criminally – in my opinion – underused actors and actresses such as Omar Benson Miller, who portrayed Dave’s roommate; Monica Bellucci, who played Balthazar’s fellow sorceress and secret love, Veronica; and Alice Kriege, who portrayed the evil Morgana le Fey from the King Arthur legend.Despite all of this, I managed to enjoy "THE SORCERER’S APPRENTICE", much to my surprise. More than I thought I would. There were no cheesy lines. And there was plenty of sharp humor. Thanks to the screenplay written by Doug Miro, Carlo Bernard and Matt Lopez, the movie also proved to be a solid adventure story about how Dave Stutler who learned to achieve his full potential and a good deal of self-respect. Dave’s mentor, Balthazar, also learned a good deal about patience and overcoming one’s past regrets. With a great deal of humor, the pair not only taught valuable lessons to each other; but also formed a solid pair to take out Horvath, who had hoped to raise the evil Morgana le Fey, and stop them both from destroying the world. Despite too many nighttime scenes, I must admit that I found Bojan Bazelli’s photography to be colorful and impressive. I also found the special effects supervised by John Fraizer very impressive – especially during the Chinatown sequence and the scene featuring Dave’s use of Tesla coils. And despite the film’s failure to utilize performers such as Omar Benson Miller, Monica Bellucci and Alice Kriege; the "THE SORCERER’S APPRENTICE" could boast a very entertaining cast. Nicholas Cage was perfectly cast as the intense and sometimes impatient sorcerer, Balthazar Blake. And he had excellent chemistry with the deliciously wry and sardonic Jay Baruchel, who portrayed physics student-turned sorcerer, Dave Stutler. Alfred Molina seemed to be in his element as the sarcastic and villainous sorcerer, Maxim Horvath. He also managed to produce a surprisingly effective screen chemistry with Toby Kebbell, who portrayed the young and self-absorbed celebrity magician, Drake Stone. And although I did not find Teresa Palmer’s portrayal of Dave’s lost interest, Becky Barners, particularly memorable; I must admit that she managed to prevent her character from becoming bland.Looking back at "THE SORCERER’S APPRENTICE", I cannot help but wonder if producer Jerry Bruckheimer had refrained from allotting a bigger budget to the movie. I think it had the potential to be a major crowd pleaser, but failed to do so with too many night scenes and an unwillingness to utilize the entire cast. But, the movie still had some dazzling special effects, a solid adventure story and a talented cast in Nicholas Cage, Jay Baruchel and Alfred Molina. In the end, "THE SORCERER’S APPRENTICE" proved to be a pretty good movie.
Below is an article on the dish known as Lasagna: LASAGNAThe Italian dish known as Lasagne has been popular for years here in the United States . . . ever since the arrival of immigrants from Italy. When the recipe for Lasagne first appeared in an American cookbook, I have no idea. But I discovered, to my surprise, that there are several theories to the origin of Lasagne.The first theory is that Lasagna originated from an Ancient Roman dish called lasana or lasanum (Latin word for "container", "pot") described in the book "De re coquinaria" by Marcus Gavius Apicius. Another theory is that the dish actually originated from an Ancient Greek dish called λάγανον (laganon). This dish was basically a flat sheet of pasta dough cut into strips.The most popular theory is that Lasagna originated in Naples, Italy during the Middle Ages. An early recipe for this dish first appeared in the early 14th century cookbook, "Liber de Coquina (The Book of Cookery)". It bore a slight resemblance to the more modern form of Lasagna. This early recipe featured fermented dough that is flattened into a thin sheet, boiled, sprinkled with cheese and spices, and eaten with the use of a small pointed stick. Later recipes also written in the 15th century recommended boiling the pasta in a chicken broth and dressing it with cheese and chicken fat, or in one case walnuts. This recipe was adapted for the Lenten Fast. The more traditional form of Lasagna - Lasagne di Carnevale - consisted of local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and a Neapolitan ragù sauce. The pasta dough prepared in Southern Italy for Lasagna used semolina and water. It used flour and eggs in Northern Italy, where semolina was not available. In modern-day Italy, the dough for commercial Lasagna is made from semolina (Durum Wheat). Below is a modern, yet traditional recipe for Lasagna from the All Recipes website:Easy Lasagna I RecipeIngredients1 pound lean ground beef1 onion, chopped 1 (4.5 ounce) canned mushrooms, drained1 (28 ounce) jar spaghetti sauce 1 (16 ounce) package cottage cheese 1 pint part-skim ricotta cheese 1/4 cup grated Parmesan cheese 2 eggs 1 (16 ounce) package lasagna noodles 8 ounces shredded mozzarella cheesePreparationReheat oven to 350 degrees F (175 degrees C).In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.
Below is an article about the Polish dish known as Bigos:
BIGOS
When one mentions hunter's stew, dishes such as Burgoo, or Bruinswick Stew usually comes to mind. But there is one hunter's stew that dates back even further. I am referring to Bigos, which is a dish that originated in the Eastern European countries of Poland, Lithuania, Belarus and the Ukraine.
The dish dates back to the medieval era and can trace its roots to fourteenth century Poland. The ironic thing is that the dish's originator was not Polish. In fact, his name was Jogaila, a Lithuanian Grand Duke who became the Polish king Władysław Jagiełło in 1385. He had created the dish - namely a hunter's stew - for his guests at a hunting party, after he had ascended the Polish throne. The name "bigos" allegedly means "confusion", "big mess" or "trouble" in Polish. However, Polish linguists trace the word "bigos" to a German origin. The PWN Dictionary of Foreign Words speculates that it derives from the past participle begossen of a German verb that means "to douse". And Bigos was usually doused with wine in earlier years.
Bigos usually consists of white cabbage, sauerkraut, various cuts of meat, tomatoes, honey and mushrooms. For those who do not eat meat or do not have any available, Bigos can be prepared without it. And it can be prepared without the white cabbage. But sauerkraut is absolutely essential. The type of meat found in Bigos can be smoked pork, ham, bacon, sausage, veal and beef. However, since Bigos is a hunter's stew, meats such as venison, rabbit or other game can usually be found, as well. The stew is usually seasoned with pepper, caraway, bay leaf, marjoram, dried or smoked plums, pimenta, juniper berries and red wine. Bigos is usually served with mashed potatoes or rye bread.
Below is a recipe for Bigos from the Simplyrecipe.com website:
Bigos
Ingredients
1 ounce dried porcini or other wild mushrooms
2 Tbsp bacon fat or vegetable oil
2 pounds pork shoulder
1 large onion, chopped
1 head cabbage (regular, not savoy or red), chopped
1 1/2 pounds mixed fresh mushrooms
1-2 pounds kielbasa or other smoked sausage
1 smoked ham hock
1 pound fresh Polish sausage (optional)
1 25-ounce jar of fresh sauerkraut (we recommend Bubbies, which you may be able to find in the refrigerated section of your local supermarket)
1 bottle of pilsner or lager beer
1 Tbsp juniper berries (optional)
1 Tbsp black peppercorns
1 Tbsp caraway seeds
2 Tbsp dried marjoram
Salt
20 prunes, sliced in half (optional)
2 Tbsp tomato paste (optional)
1 15-ounce can tomato sauce (optional)
1-2 Tbsp mustard or horseradish (optional)
Preparation
Pour hot tap water over the dried mushrooms and submerge them for 20-40 minutes, or until soft. Grind or crush the juniper berries and black peppercorns roughly; you don’t want a powder. Cut the pork shoulder into large chunks, about 2 inches. Cut the sausages into similar-sized chunks. Drain the sauerkraut and set aside. Clean off any dirt from the mushrooms and cut them into large pieces; leave small ones whole.
Heat the bacon fat or vegetable oil in a large lidded pot for a minute or two. Working in batches if necessary, brown the pork shoulder over medium-high heat. Do not crowd the pan. Set the browned meat aside.
Put the onion and fresh cabbage into the pot and sauté for a few minutes, stirring often, until the cabbage is soft. Sprinkle a little salt over them. The vegetables will give off plenty of water, and when they do, use a wooden spoon to scrape any browned bits off the bottom of the pot. If you are making the tomato-based version, add the tomato paste here. Once the pot is clean and the cabbage and onions soft, remove from the pot and set aside with the pork shoulder.
Add the mushrooms and cook them without any additional oil, stirring often, until they release their water. Once they do, sprinkle a little salt on the mushrooms. When the water is nearly all gone, add back the pork shoulder, the cabbage-and-onion mixture, and then everything else except the prunes. Add the beer, if using, or the tomato sauce if you're making the tomato-based version. Stir well to combine.
You should not have enough liquid to submerge everything. That’s good: Bigos is a “dry” stew, and besides, the ingredients will give off more liquid as they cook. Bring everything to a simmer, cover the pot and cook gently for at least 2 hours.
Bigos is better the longer it cooks, but you can eat it once the ham hock falls apart. Check at 2 hours, and then every 30 minutes after that. When the hock is tender, fish it out and pull off the meat and fat from the bones Discard the bones and the fat, then chop the meat roughly and return to the pot. Add the prunes and cook until they are tender, at least 30 more minutes.
Bigos is best served simply, with rye bread and a beer. If you want a little kick, add the mustard or horseradish right before you eat it. Bigos improves with age, too, which is why this recipe makes so much: Your leftovers will be even better than the stew was on the first day.
"CASHELMARA" (1974) Book Review
My experiences with novels by Susan Howatch are rather limited. If I must be honest, I have only finished three of her novels. I tried reading two other novels - "THE RICH ARE DIFFERENT" (1977) and the first novel in The Starbridge Series, "GLITTERING IMAGES" (1987). However, I could not maintain any interest in the last two novels. Neither focused upon the history of an upper-class British family, which happened to be my main interest when I was in my late teens and early twenties.
One of the three novels I did finish was 1974's "CASHELMARA", a saga that focused upon an Anglo-Irish family called the De Salis. The story began in 1859 when Edward Baron de Salis journeyed to antebellum New York City to visit his late wife's cousins, the Marriotts; and ends some 32 years later in 1891 with his grandson Edward, resorting to extraordinary means to regain control of the family's Irish estate called Cashelmara. During this 32 year journey, readers become acquainted with six main characters and a fascinating cast of supporting characters that add to Howatch's tale.
Before reading "CASHELMARA", one has to understand that it is one of three novels that are based upon one of the British Royal Family's royal houses - that of the Plantagenets. The 1971 novel, "PENMARRIC" focused on characters based upon the Plantagenet line that stretched from King Henry II to one of his younger sons, King John. However, Howatch skimped a generation and decided to continue her focus on the Plantagenet line with John's grandson, King Edward I and finished the novel with a character based upon the latter's grandson, King Edward III. "CASHELMARA" is divided into six segments. Those segments are narrated by the following characters:
*Edward, Baron de Salis - a middle-aged English aristocrat and owner of both Woodhammer Hall (in England) and Cashelmara (based upon King Edward I)
*Marguerite Marriott, Baroness de Salis - a 17-18 year-old adolescent from a wealthy New York family who becomes Edward's second wife (based upon Margaret of France, later Edward I's second consort)
*Patrick, Baron de Salis - Edward's only surviving son, who loses Woodhammer Hall ten years after his father's death via gambling debts (based upon King Edward II)
*Sarah Marriott, Baroness de Salis - Marguerite's oldest niece and Patrick's wife (based upon Isabella of France, later Edward II's consort)
*Maxwell Drummond - an Irish tenant farmer on the Cashelmara estate, who becomes Sarah's lover and Patrick's enemy (based upon Roger Mortimer of Wigmore, Isabella's lover)
*Edward "Ned", Baron de Salis - Patrick and Sarah's oldest son (based upon King Edward III)
Another aspect about "CASHELMARA" that Howatch fans might find fascinating is that "THE WHEEL OF FORTUNE" could be considered a direct sequel to the former novel. Remember . . . "CASHELMARA" ended with Ned as the novel's narrator. And Ned is supposed to be based upon Edward III. "THE WHEEL OF FORTUNE" began with Robert Goodwin, who is based uponEdward the Black Prince, Edward III's oldest son. Since Robert's father was still alive in the first half of the 1984 novel, this means that Howatch based two characters on Edward III - Ned de Salis and "Bobby" Goodwin. Really, one might as well view "THE WHEEL OF FORTUNE" as more of a direct sequel to "CASHELMARA" than "PENMARRIC". In fact, Bobby Goodwin's background story in the 1984 novel is practically a re-enactment of what happened between Ned and his parents, Patrick and Sarah in "CASHELMARA", but with a few changes.
How do I feel about "CASHELMARA"? I thought Howatch had created a very fascinating tale. On one level, she took a family saga and placed it within a setting that gave readers a look at how British Imperial policy worked in Ireland. And we saw this policy in motion via the viewpoint of an aristocratic family - except for the Maxwell Drummond character. And although there are many novels set within the British Empire - even in Ireland - "CASHELMARA" is probably the only one that I can recall that had been written by Howatch. More importantly, Howatch's description of the Cashelmara estate left a stark image in my mind that I found rather interesting. It was interesting that half of the major characters regarded the Irish estate with a negative view. The other three major characters seemed to have different views of Cashelmara. Edward de Salis seemed to have a mixed view of the estate. Cashelmara reminded him of the period he had enjoyed as a child. Yet at the same time, it stood as a reminder of his failure to offer genuine help to his tenants during the Great Famine of the 1840s. Ironically, the de Salis family and their tenants would find themselves facing another famine over thirty years later. Maxwell Drummond seemed to regard Cashelmara as a symbol of his ambition to become a landowner and a gentleman. And he would try to achieve these goals through Sarah with disastrous results. As far as Ned de Salis was concerned, Cashelmara was his home, and a family legacy that he would go through great lengths to regain. After all, his father Patrick had lost the family's English estate, Woodhammer Hall, sometime before his birth.
Most of the novel proved to be interesting in its own right. The first two segments - narrated by Edward de Salis and his second wife, Marguerite - also proved to be interesting. Howatch did an excellent job in painting a portrait of both antebellum New York City and mid-Victorian England at the end of the 1850s and into the 1860s. Readers got a peek into Edward's fascination with his future bride, along with his the disappointment he felt regarding his children. But I especially enjoyed Marguerite's narration. I found it interesting to read how this 18 year-old girl struggled to maintain a healthy and happy marriage with a man over thirty years her senior. Marguerite's narration also revealed the struggles that she had to endure as an American in a foreign country. Between others - including her husband - making assumptions about her American nationality, dealing with the British high society's reactions to the American Civil War, and struggling to act as a mediator between Edward and her stepchildren; the 1860s proved to be somewhat difficult for Marguerite. However, being a strong-willed young woman in her own right, she survived.
Also, I found "CASHELMARA" to be the most disturbing tale of the three family sagas written by the author. What made this novel so disturbing? It has to be the marriage between Patrick and Sarah de Salis. Howatch based their marriage on the lives of Edward II and his wife, Isabella. But from what I have read, the private lives of the Plantagenet monarch and his consort were not as disturbing as the marriage between Patrick and Sarah. The novel's third segment, told from Patrick's point-of-view, revealed their courtship and the first four years of their marriage. It also revealed how Sarah's spending and especially Patrick's gambling habits managed to dwindle away his fortune. Their financial problems had only added to the existing strain caused by Patrick's continuing friendship with his childhood friend, Derry Stranahan. But the segment narrated by Sarah also proved to be the novel's nadir in terms of what occurred and how low her marriage to Patrick had sunk. And for Sarah and Patrick, their marriage had sunk to alcoholism and loss of property for him; imprisonment and rape for her. Despite the ugliness that permeated Sarah's segment, the latter also proved to be one of the two most interesting in the novel.
Like "THE WHEEL OF FORTUNE", the novel's last segment proved to be the most difficult for me. Narrated by Sarah and Patrick's oldest child, Ned, I had some difficulty relating to the character. Perhaps Ned was simply too old. After all, he aged from thirteen to seventeen or eighteen years old during this last chapter. But I recall that one of the segments of "THE WHEEL OF FORTUNE" had been narrated by a character named Christopher "Kester" Goodwin, who aged from nine to nineteen years old. I had no problems with the Kester character from "THE WHEEL OF FORTUNE", but I did with the Ned de Salis character. Why? Perhaps I did not find him that fascinating. Or perhaps I found his penchant to view his father as a hero, Maxwell Drummond as a villain and his mother as a stooge for Drummond a little too simple for me to stomach. I find it difficult to relate to characters who harbor one-dimensional views about life and other people. And because Howatch ensured that Ned never learned what his mother had endured at the hands of Patrick and the latter's lover/estate manager, Hugh McGowan, I found my ability to relate to him even more difficult.
I have read some reviews of "CASHELMARA' and discovered that a good number of readers managed to enjoy this family saga very much. Only a handful seemed to regard the characters as unsympathetic and not worthy of their interest. I believe that a first-rate author could create a sympathetic character with unpleasant traits, if he or she had a mind to do so. Susan Howatch certainly managed to create some very interesting characters - aside from one - for "CASHELMARA". She also created a first-rate family saga that still remains fresh after forty-one years.
