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Entertaining in Style: Nancy Astor and Nancy Lancaster
JANE CHURCHILL AND EMILY ASTOR FOREWORD BY BOB COLACELLO PHOTOGRAPHY BY ANDREW MONTGOMERY
This book showcases timeless recipes and inspirations for the perfect party from cousins Nancy Astor and celebrated interior designer Nancy Lancaster, both renowned in twentiethcentury Britain for entertaining with style, sophistication, and joie de vivre.
Featuring original photography that highlights glamorous menus, interior décor, table settings, and flower arrangements, this book is an homage to joyful entertaining in the English country house style. Nancy Astor and Nancy Lancaster, both born American, were renowned as two of Britain’s greatest party-givers, excelling at gracious entertaining, witty repartee, and above all sophisticated menus—talents rooted in their upbringing at Mirador, their Albemarle County, Virginia, family estate known for its superb food.
The recent discovery of the original Mirador recipe collection, together with materials from Astor’s and Lancaster’s archives, provides the basis for this book, a collaboration between descendants of both women. With 75 recipes, the book showcases menus that combine classic English dishes with Southern American classics such as corn fritters, fried chicken, and Pullman salad.
Photographed at Cliveden, Nancy Astor’s country house, and Nancy Lancaster’s several homes, the book features the family’s original china, silver, and décor. Peppered throughout are previously unseen family photographs.
Jane Churchill, interior designer, is great-niece of Nancy Astor and Nancy Lancaster’s cousin. Emily Astor, photographer, is Nancy Astor’s granddaughter. Bob Colacello, long-time editor of Interview, writes for Vanity Fair. Andrew Montgomery, photographer, has published in Country Living, House & Garden, and Vanity Fair.
COOKING & ENTERTAINING
160 pages, 9W x 11F/h” 200 color and b/w photographs HC w/jacket: 978-0-8478-7144-5 $40.00 Can: $55.00 March 1, 2022 Rights: US/Canada + Open Market RIZZOLI
FIRST COURSES 18
Corned Beef Hash
500g/3 medium sized potatoes (peeled and chopped) 2 tablespoons melted butter or vegetable oil 1 large onion (peeled and chopped) 340g real shredded corn brisket/ or canned beef 200ml/1 cup beef stock 2 tablespoons Worcestershire sauce Salt and pepper to taste Serves: 4 Prep time: 10 days or 15 min Cooking time: 15 min
The Mirador kitchen, like its counterparts at Cliveden and Ditchley, would undoubtedly have made its own corn beef. This is not a difficult dish, as the term has nothing to do with corn, the yellow kerneled vegetable, but the English term for a small particle or granule, such as a grain of salt. In the days before modern refrigeration, salting meat was a way to preserve it and keep it from spoiling. Again, we see this is a very economical recipe, as it uses brisket, one of the most inexpensive cuts of beef.
To make corn (or salt beef) is simple: brine the brisket in a mix of salt and water (1 1/2 cups/200g to a gallon) with 4 teaspoons of curing salt and any spices you’d like to add, for up to a week/10 days in the fridge, in a tightly sealed container or freezer bag. Turn the meat every once in a while.
After that, rather like a ham, place the meat in a stockpot, cover with water and add spices that may include peppercorns, garlic, mustard, tarragon, thyme, parsley, cloves, and nutmeg. Simmer, covered, for at least 4 hours until the meat is tender and can be pulled apart.
Alternatively, simply buy a tin or can of corned beef at your local supermarket.
First of all boil the cubed potatoes until soft but not mushy. Chop the corn beef very fine and mix with the chopped onion and cooked potatoes. Add the vegetable oil or butter, whichever you prefer, add salt and pepper to taste, and mix again.
Put the mixture into a frying pan, and fry on a medium to low heat, ‘very slowly’. During this process add the stock bit by bit until it is absorbed.
Serve with baked beans and some curly kale.
MAIN COURSES 22
