Highways and byways in Surrey . saying, Of course you remember the battle ofDorking ? Well, this was the very place where it was fought!He was seldom contradicted. The real history of Dorking has traditions of the table and thecellar. Dorking fowls perhaps first came to the neighbourhoodwith the Romans, and poultry and Dorking have been associa-ted ever since. The true Dorking fowl is a large, well-featheredbird, and walks on five toes instead of lesser fowls four. Hehas always been a great fowl for the table and historians have 3IO CAPONS AND SEA-FISII written about him since the days of Colu
Highways and byways in Surrey . saying, Of course you remember the battle ofDorking ? Well, this was the very place where it was fought!He was seldom contradicted. The real history of Dorking has traditions of the table and thecellar. Dorking fowls perhaps first came to the neighbourhoodwith the Romans, and poultry and Dorking have been associa-ted ever since. The true Dorking fowl is a large, well-featheredbird, and walks on five toes instead of lesser fowls four. Hehas always been a great fowl for the table and historians have 3IO CAPONS AND SEA-FISII written about him since the days of Columella. Thus acontributor to the Gentlemans Magazine, in 1763 :— An incredible quantity of poultry is sold in Dorking, and it is wellknown to the lovers of go(jd eating for being remarkably largo- and have seen capons about Christmas which weighed between seven and eightpounds each out of their feathers, and were sold at five shillings apiece ; norare the geese broutrht to the market here about Michaelmas less excellent. ^?iU, Dofking. in their kind. Tlie town is supplied with sea-fish from Brighthehnstone andWorthing, in Sussex. The Dorking cooks knew well what to do with the sea-fishwhen they got them from Brighton. Dorking was famous fora particular way of making water-souchy, a delicious dish ofvarious fishes, of which Mr, J. L. Andre in the SurreyArchceological Collections, has preserved the recipe rescued froman 1833 cookery book by a Lady:— XXIX WATER-SOUCIIY 311 Slew two or three flounders, some parsley roots and leaves, thirtypeppercorns, and a quart of water, till the fish are boiled to pieces ; pulpthem through a sieve. Set over the fire the pulped fish, the liqu<jr thatboiled them, some perch, tench, or flounders, and some hesh roots orleaves of parsley ; simmer all till done enough, then serve in a deep of bread and butter are to be sent to table to eat with the souchy. It looks rather vague, but the Gentlemens Dorking Club used to assemble
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Keywords: ., book, bookcentury1900, bookdecade1920, bookyear1921, dorkingsurrey
