Coleridge's Devon

Devonshire cooking hasn't changed much since its' literary son, Samuel Taylor Coleridge was born there on this date (as am I however not in beautiful Devon however) in 1772. The food reflects both the land and the sea, the farms and the arbors that make up one of England's most loveliest and varied counties. It is full of fresh seafood as well as beef and lamb. Greenery also plays an important part of the cuisine , with berries and dandelions being part of the diet and landscape.

One dish that the young poet would have feasted on is blackbird pie. Yes, that blackbird pie from the famed children's rhyme. This involves plucking and boning the little birds and then placing them neatly in a pie shell along with bacon , liver, onions and mushrooms. The dish is no longer made (unless by those wishing to recreate 18th Century cookery.). Devon was also known for its' classic skylark recipe, which basically is plucking and then roasting the buttered birds over a spit and then serving them on buttered toast. For the more faint hearted there is also a rabbit stew that is more to contemporary tastes along with a mutton pie that could easily work as a dinner or even a Sunday lunch. Devon cuisine featured the sea as well. , considering it is sandwiched between the Atlantic Ocean and the English Channel. Coleridge probably enjoyed a few eel pies as well as homemade fishcakes too during his childhood there.

Devonshire is also known for its' greenery and fruits. Dandelion wine is one of the favorite homemade drinks. It involved fermenting the greens with raisins, brown sugar and yeast along with lemons. Another is apple cider as well as a gooseberry wine both being very easy to make, These were probably served as were traditional punches during the holidays and the young poet probably imbibed , relishing the headiness of these home made brews. Devon is also the birthplace of clotted cream, that English classic that goes well with everything from fruit to fresh baked scones. Devon is also know fo r its' walnut cake and Somerset pound, a lemon cake made with sultana raisins. There is also a local sponge cake recipe consisting of just eggs, flour and sugartoo

Samuel Taylor Coleridge probably was inspired by the land and seascapes about him. Hopefully he enjoyed them as he enjoyed roasted skylark or mutton pie, washed down with good Devonshire cider, homemade dandeline or green gooseberry wine. He not only fed his soul but also himself with classic and traditionals western English food.