To be honest, I’d like both – a free book and an Easter egg – but sadly the egg will have to wait until lockdown ends. Unless the Easter Bunny sneaks in through the back gate. However, I can manage the free book, thanks to my lovely publishers at Crooked Cat Books, so here it is: The Convalescent Corpse, absolutely free on Good Friday, Easter Saturday & Easter Sunday. Tell your friends (oh, go on, do!)
This picture shows Rosalie playing the part of Christabel, the narrator of The Convalescent Corpse.
A story of Family, Rationing and Inconvenient Corpses.
Life in 1918 has brought loss and grief and hardship to the three Fyttleton sisters.
Helped only by their grandmother (a failed society belle and expert poacher) and hindered by a difficult suffragette mother, as well as an unruly chicken-stealing dog and a house full of paying guests, they now have to deal with the worrying news that their late – and unlamented – father may not be dead after all.
And on top of that, there’s a body in the ha-ha.
An Amazon Bestseller, this book has been described as: a war story for people who don’t like reading about war. Funny, touching, witty, beautifully-written; it feels like an actual portrayal of the times.With Bobby, the inspiration for the Fyttleton family dog
With the characters’ struggle to maintain a normal family life (though ‘normal’ is never quite the right word for the Fyttleton family) during abnormal times, there are some echoes of the current crisis although I sincerely hope nobody has to resort to some of the meals described in the book. These, believe it or not, are taken from genuine recipes of the time.
I have a pull-out section from the March 1918 copy of the women’s magazine, Home Chat. ‘Plain Puddings and Cakes’. It’s a great example of how people – in this case, women – were encouraged to be resourceful because the recipes are very adaptable. For instance:
Date and Nut Pudding (Hot, boiled) If you can’t get dates, however, figs, soaked dried apples or any other dried fruit can be used for this. Or it is quite nice with a couple of spoonfuls of jam or marmalade instead of fruit.
4 ounces each of barley or wheat flour, fine oatmeal and dried fruit, or you can use all GR* flour
2 ounces chopped suet or other fat
3 ounces chopped or ground monkey (peanuts) or other nuts
1 heaped teaspoonful baking powder
Half a pint water or any fruit juice
Stone (if necessary) and chop the fruit. Simmer in half the water for 10 minutes
Mix all the dry ingredients then work in the stewed fruit and water, adding as much more water as required to make a firm dough
Form into a roly-poly shape, tie up securely in a cloth, and put into plenty of boiling water. Boil for two hours then turn out and serve with a sweet sauce. (NB there’s a recipe for a thin, rather nasty sounding custard in the pull-out too)
*GR Flour: ‘G.R.’ (government regulation) flour. This flour was milled coarser than its pre-war equivalent, so that less grain could be used to make the same amount of flour.
I haven’t made this recipe but here are some I made earlier. Hampshire Pie which is strangely lacking in pastry, so it’s a cheek to call it a pie! Or Savoury Fried Oatcakes aka cold porridge mixed with anything you can find and then fried.
So there we are – a distraction from being stuck in lockdown, complete with murder, mystery, authentic recipes and possibly galloping indigestion! Here’s the Amazon link: http://mybook.to/TheConvalescentCorpse And seriously, folks, keep safe!