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  • Ah, hello. You find us all at sixes and

  • sevens. It is the London season and the Braybrooke's and every family like theirs are making

  • their way from the country to London. The Braybrooke's London townhouse is in

  • Upper Brook Street, Mayfair and we are packing up the

  • kitchen. Oh it has its own kitchen of course but

  • I like to take some things with me and make sure the rest is secure. It's a

  • good opportunity to check everything and make sure it's

  • clean for our return.

  • I always keep a note of recipes in my own notebook.

  • Lord Braybrooke is partial to a good English pudding

  • and the likes of Francetelli or Soyer or Gouffe

  • are very good for French dishes but I often find myself

  • turning to Eliza Acton for Lord Braybrooke's favourites.

  • A good cook should always keep a notebook.

  • I started this when i was in Langley Hall

  • in Norfolk.

  • I'm always telling the maids that to work well in a kitchen you need to have

  • good instincts, good ingredients, good recipes and the

  • right equipment. Here in the kitchens at Audley End House

  • we have a lot of copper and it all has different uses. Take these

  • moulds for example. Here we have a mold that's ideal for

  • steaming puddings - both sweet and savoury. This one here is

  • for this one here is a savoy cake it has a distinct pattern and a flat top.

  • This one here is an ice bomb for making ice cream. The copper

  • should be bright and shiny. Pride in one's appearance

  • is vital both personally and professionally.

  • And I like to encourage the girls to make sure the copper is clean

  • and to take pride in it. An important part of the girls cleaning the copper

  • is to make sure that the inside is still tinned.

  • Copper can be dangerous and acidic foods cooked in it can turn green and

  • make you ill or even die. But not all of the copper

  • is tinned, this one here is untinned because it's a sugar pan.

  • You need to get the sugar really really hot and that would melt

  • the lining I've always used for cleaning copper

  • soft soap and salt rubbed on with a lemon

  • I make the girls clean in the same way even though

  • today you can buy copper cleaning product.

  • I'm not so sure it's as good

  • It's very important to wash off all the grease from the mould

  • and then dry it then cover it with the cleaner making sure you get into all the

  • nooks and crannies. And wipe it and then polish it with a

  • soft cloth.

  • Pudding cloths must be soaked rinsed and scolded and then dried completely.

  • No soap or soda should be used otherwise that will taint them.

  • Pans with residue may be soaked several times if needed

  • and a little soda added as necessary.

  • Frying pans can be scrubbed with stale bread

  • to remove any dirt but all must be washed with very hot water

  • and dried immediately.

  • For ceramics hot water is needed to remove fat

  • along with some soft soap.

  • We're not responsible for looking after the china or the glassware,

  • that's the stillroom maid under the supervision of Mrs

  • Warwick the housekeeper. Nor the silverware

  • that's Mr Lincoln the Butler. But I do insist that everything in the kitchen

  • is cleaned well immediately and then dried by the fire

  • and put away neatly.

  • I hope you've learned a little of something today.

  • But I really must get on. I've got packing to do

  • and a train to catch.

Ah, hello. You find us all at sixes and

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B1 copper soap dried cleaning soft soaked

How to Wash Up - The Victorian Way

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    Summer posted on 2021/03/19
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