Page 43 of The Viscount and the Vicar's Daughter
Viola cleared her throat and quickly explained. “The first is a haddock baked with seasoned breadcrumbs, lemon, olives, garlic, and capers.”
The viscount winked at her. “Looks delicious, Miss Ruskin.”
She tried to remain professional, but this man always set her heart fluttering and this made her blush. “I hope so,” she said, feeling heat creep up her cheeks.
To her relief, his father’s dour expression evaporated after several bites. “You made this?”
“Yes, my lord.”
“Dear heaven, I’ve never tasted anything so good in my life. Well, other than the game pie my son brought home for me yesterday.”
“I’m glad you are enjoying the fish.” She turned to the viscount and smiled at him. “And you, Lord Ardley? How do you find the fish?”
“Delicious. As you can see, I’ve licked my plate clean. What’s next?”
“Your staff suggested I also make a fish pie.” She allowed Greaves to cut open the pie and place a healthy slice on each of their plates. “This recipe is basic, but I’ve also added a little saffron in with the fish, peas, and potatoes.”
“Saffron? Is that what was in the game pie, too?”
“Yes.” She watched the two men devour everything put before them.
“And what is this third recipe, Miss Ruskin?” the earl now asked, actually smiling at her. However, she did not make too much of it. Liking her food did not mean he would like her as a match for his son.
“This one is hake, baked to flakiness and then cooled. Over it is amoyeunaisesauce and also some lightly warmed capers.”
“Gad, this is delicious, too,” the earl remarked.
“Father, as I’ve told you, Miss Ruskin is a genuine talent. Do you wonder why I treat her with all the respect she deserves? Nor will I allow anyone to demean her standing.”
The earl grunted in dismissal of his son and turned to her. “Will you be including meat courses for this party?”
She nodded. “Yes, my lord. I hope to try those out, but not until after the Midsummer Fair. I’ve been enlisted to bake for all those in attendance and this is a time consuming undertaking.”
“What will you be making for the fair?” the viscount asked.
“Mostly mince tarts, fruit tarts, scones, and bread. Things that can easily be taken in hand and eaten without need of plates or forks and knives.”
He frowned. “Are these to be done in the vicarage kitchen? How will you manage it?”
“Most of the ladies in the village will help out. I cannot possibly bake that quantity in my oven. But I prepare the dough for each of them and instruct them on what to add to their fillings. Cinnamon for the apple tarts. Nutmeg, cloves, and cinnamon mixed in with the meat and suet for the mince tarts, although those can also be made without the meat. Not everyone can afford the luxury. Most of the ladies will use the simpler recipe of dried fruit and a splash of brandy for the mince.”
“Let my staff help you out, Miss Ruskin,” the viscount said. “Before you leave today, let Mrs. Stringer know what you’ll need and feel free to use my ovens.”
“Thank you for the offer, my lord. But it is not necessary. The village ladies and I have worked out a system and it is quite efficient.”
He frowned. “Yes, with you doing all the work, no doubt.”
“My only work is making the dough for them to use.”
“You? Making all of it? How long does it take you?”
She cleared her throat. “It is manageable.”
“How? By your working through the night and then going from house to house to ensure the ladies know what they are doing?”
She cleared her throat again. “There is a little of that…yes. My lord, I have done this without issue for several years running. If I may be so bold as to ask, why are you getting so worked up over it?”
“I am not.” He frowned at her. “Fine, I’ll say no more about it.”
