Their Last Suppers: Legends of History and Their Final Meals by Andrew Caldwell
Authors: Andrew Caldwell
battle, but Nelson refused, wanting to be in the forefront of the coming action. He had even put on all his glittering medals and decorations, making him the most impressive target on the most impressive ship. Flying the message “England expects every man today to do his duty” from its rigging, the
Victory
bore on. At midday the fleets engaged, with the French firing first, then the British unleashing their broadsides as they cut through the French lines at almost walking pace.
Patrolling his deck, viewing every aspect of the battle, Nelson was shot by a sniper from the rigging of a French ship just after 1 P.M ., the bullet passing through his shoulder and lungs, eventually severing his backbone and paralyzing him from the waist down. Grief-stricken officers carried him gently to his cabin. For another2 hours the battle raged outside as Nelson writhed in agony below, until finally Hardy came and told him that some fifteen French ships had been sunk or captured, with no British losses. “Only fifteen?” asked Nelson, his lungs now filling with blood. (The figure later became twenty.) Reminding his doctor that his family must be looked after by the country, he succumbed to his wounds and died surrounded by weeping officers.
A mood of sadness swept the fleet as confirmation of his death spread, but he had saved England, as a bitter Napoleon realized his hopes of invasion were gone. He went on to meet another outstanding English general on his own day of reckoning at Waterloo.
Nelson was returned to England, his body ironically preserved in a cask of French brandy, to the biggest funeral the country had ever seen. Fifty streets were named after him in London alone, and more than 100,000 people paid their respects to his body in only 3 days. Horatio Nelson had written some years earlier, “A glorious death is to be envied.”
MENUS
Fully stocked, HMS
Victory
carried approximately 4 months of supplies for some 900 men, although the diet of the common sailor consisted of 2 pounds of salted beef or pork and weevil-infested biscuits most days, washed down with either the 8 pints of weak beer or 2 pints of rum they were issued daily.
Nelson tried to give them fresh foods as often as possible. He was famous for the quality of the food served in his great cabin. The
Victory
carried many live animals for the admiral’s table. Nelson and his officers ate breakfast together around 7 A.M ., with tea, hot rolls, toast, and cold tongue. Then they concentrated on the ship’s business until 2 P.M ., when a band would began to play, announcing the end of their work for the day.
At 2:45 P.M ., to the tune of “The Roast Beef of Olde England,” it was announced that dinner was ready. The meal usually lasted for about 2 hours, always three courses, each with different wines, then the band played again as the officers strolled on deck taking liqueurs. Cakes, biscuits, and rum punch usually rounded the day off at about 8 P.M .
An invitation to Nelson’s table was greatly anticipated by all the officers in his fleet, and although he ate sparingly himself, he knew that his famed hospitality was another way of maintaining the high morale of his captains.
Menu
Celery and Stilton Soup
“Dry Devils” Roast Pheasant
(dry with Seville orange sauce)
Asparagus in Crisp Rolls
New Potatoes and Spiced Hollandaise
Celery and Stilton Soup (6)
2 oz salted butter
4 tbsp plain flour
8 oz milk
1 pint clear unseasoned stock
8 oz coarsely grated Stilton
7 oz finely chopped celery
sea salt and black pepper
Fry the celery lightly in the butter for 4 to 5 minutes. Stir in the plain flour and cook for another 2 minutes, stirring all the time with a wooden spoon.
Add the stock and milk, cover, and simmer for about 12 minutes or until the celery is completely tender. Gradually add the grated Stilton and season to taste.
Gently reheat to serving temperature; garnish with celery stalks and a spoon of sour
Victory
bore on. At midday the fleets engaged, with the French firing first, then the British unleashing their broadsides as they cut through the French lines at almost walking pace.
Patrolling his deck, viewing every aspect of the battle, Nelson was shot by a sniper from the rigging of a French ship just after 1 P.M ., the bullet passing through his shoulder and lungs, eventually severing his backbone and paralyzing him from the waist down. Grief-stricken officers carried him gently to his cabin. For another2 hours the battle raged outside as Nelson writhed in agony below, until finally Hardy came and told him that some fifteen French ships had been sunk or captured, with no British losses. “Only fifteen?” asked Nelson, his lungs now filling with blood. (The figure later became twenty.) Reminding his doctor that his family must be looked after by the country, he succumbed to his wounds and died surrounded by weeping officers.
A mood of sadness swept the fleet as confirmation of his death spread, but he had saved England, as a bitter Napoleon realized his hopes of invasion were gone. He went on to meet another outstanding English general on his own day of reckoning at Waterloo.
Nelson was returned to England, his body ironically preserved in a cask of French brandy, to the biggest funeral the country had ever seen. Fifty streets were named after him in London alone, and more than 100,000 people paid their respects to his body in only 3 days. Horatio Nelson had written some years earlier, “A glorious death is to be envied.”
MENUS
Fully stocked, HMS
Victory
carried approximately 4 months of supplies for some 900 men, although the diet of the common sailor consisted of 2 pounds of salted beef or pork and weevil-infested biscuits most days, washed down with either the 8 pints of weak beer or 2 pints of rum they were issued daily.
Nelson tried to give them fresh foods as often as possible. He was famous for the quality of the food served in his great cabin. The
Victory
carried many live animals for the admiral’s table. Nelson and his officers ate breakfast together around 7 A.M ., with tea, hot rolls, toast, and cold tongue. Then they concentrated on the ship’s business until 2 P.M ., when a band would began to play, announcing the end of their work for the day.
At 2:45 P.M ., to the tune of “The Roast Beef of Olde England,” it was announced that dinner was ready. The meal usually lasted for about 2 hours, always three courses, each with different wines, then the band played again as the officers strolled on deck taking liqueurs. Cakes, biscuits, and rum punch usually rounded the day off at about 8 P.M .
An invitation to Nelson’s table was greatly anticipated by all the officers in his fleet, and although he ate sparingly himself, he knew that his famed hospitality was another way of maintaining the high morale of his captains.
Menu
Celery and Stilton Soup
“Dry Devils” Roast Pheasant
(dry with Seville orange sauce)
Asparagus in Crisp Rolls
New Potatoes and Spiced Hollandaise
Celery and Stilton Soup (6)
2 oz salted butter
4 tbsp plain flour
8 oz milk
1 pint clear unseasoned stock
8 oz coarsely grated Stilton
7 oz finely chopped celery
sea salt and black pepper
Fry the celery lightly in the butter for 4 to 5 minutes. Stir in the plain flour and cook for another 2 minutes, stirring all the time with a wooden spoon.
Add the stock and milk, cover, and simmer for about 12 minutes or until the celery is completely tender. Gradually add the grated Stilton and season to taste.
Gently reheat to serving temperature; garnish with celery stalks and a spoon of sour
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