Since this is the month we bid farewell to Julia–at least for now!–I thought we would celebrate with a look back at some of the exclusive extras I’ve written that aren’t available in the print books. Feel free to add your own favorite memories of Julia, Nicholas, and the gang of unruly Marches in the comments!
Today’s peek back at Lady Julia and friends leads us onto the wild, windy moors and the cast of SILENT ON THE MOOR.
Cast of Characters
Lady Julia Grey, an adventuresome English aristocrat
Portia, Lady Bettiscombe, her sister
Valerius March, their brother
The Earl March, their father
The Viscount Bellmont, his heir
Jane, partner to Lady Bettiscombe
Nicholas Brisbane, private inquiry agent and owner of Grimsgrave Hall
Lady Allenby, previous owner of Grimsgrave Hall
Ailith Allenby, her daughter
Hilda Allenby, also her daughter
Sir Redwall Allenby, her son (deceased)
Morag Colquohoun, maid to Lady Julia
Minna Birch, maid to Lady Bettiscombe
Mrs. Butters, cook-housekeeper at Grimsgrave Hall
Jetty, her scullery maid
Godwin Allenby, farm manager at Grimsgrave Hall
Rosalie Smith, a Gypsy who lives on the moor
John-the-Baptist Smith, her husband
Sister Bridget, a nun
Amos Earnshaw, innkeeper
Deborah Earnshaw, his sister
Jerusha Earnshaw, also his sister
Mrs. Earnshaw, their mother
Orlando March, heir to Lord Bellmont
Lady Harriet, his fiancée
The Duke of Driffield, her father
And the pets:
Grim, a raven
Mr. Pugglesworth (Puggy), a Pug
Florence, an Italian greyhound and her pups
Rook, a lurcher
And a recipe for baked mushrooms…proceed with caution!
A Recipe for Baked Mushrooms
In 1861, Isabella Beeton published the seminal work, Mrs. Beeton’s Book of Household Management. More than just a cookery book, it offered the wife or cook-housekeeper recipes, advice, and gentle admonishment. Each recipe was given with seasonability, price, and yield so that the most discriminating home-maker could be certain of receiving good value for money. She further included suggestions for serving the various dishes, with Baked Mushrooms designated as suitable for breakfast, luncheon, or supper. It is a perfect dish for invalids, being soft and easy to digest, provided the mushrooms are fresh and wholesome. It is a favourite dish of Lady Allenby’s and this is the recipe used by Mrs. Butters at Grimsgrave Hall.
Pepper to taste
For this mode of cooking, the mushroom-flaps are better than the buttons, and should not be too large. Cut off a portion of the stalk, peel the top, and wipe the mushrooms carefully with a piece of flannel and a little fine salt. Put them in a tin baking dish, with a very small piece of butter placed on each mushroom; sprinkle over a little pepper and let them bake for about 20 minutes, or longer should the mushrooms be very large. Have ready a very hot dish and serve with hot gravy. Sufficient for 5 or 6 persons.