Thanks to Dr. H for the photography.
Lord John Grey was a major character in the Outlander series, being the warden of Ardsmuir Prison in Scotland, where Jamie Fraser was imprisoned after Culloden. Lord John, being the fascinating character that he is, got his own spinoff series – of which today’s book is the latest – in which he serves in the British military, interacts with his equally interesting family, travels round the world on adventures both fun and heart-stopping, occasionally travels to the Lake District of England to check on his paroled prisoner Jamie, and has affairs with men.
Yes, Lord John is a homosexual, and one of the most fascinating aspects of this series is understanding how homosexuals acted and survived within their repressive British society of the mid 1700s. Having friends and family members who are gay and knowing the difficulties they have dealt with, I can’t imagine how much more challenging it would have been to be born that way in a world and society that deemed them perverts and sinners. Well, our society still does that, at least some people do, so perhaps we haven’t come as far as we like to think.
Lord John is quite an endearing character. He is intelligent, erudite, brave, loyal, and has a very dry wit and sense of humor. In The Scottish Prisoner, he is investigating a case of treason within the British army and is asked to bring his paroled Scots prisoner, one James Alexander Malcolm MacKenzie Fraser, to London to help in the investigation. The treason is related to the supposedly-dead Jacobite cause, and as Jamie was a known, and well-connected Jacobite during the Rising, his connections are believed to possibly be helpful. Then, they head to Ireland to further investigate, and that’s where the adventure really starts.
Told from both the voices of Jamie and Lord John, what I loved about this book is seeing the same situations from their very different vantage points. They are both oddly similar, though. Both are men of the military, both are extremely intelligent, loyal to the death, and even though Lord John is gay and secretly in love – and lust – with Jamie, which initially disgusts Jamie due to his own horrific rape and torture many years before at the hands of another British army captain, Jack Randall (not to mention the fact that he is not homosexual), in this book they are ultimately able to come to a mutual respect and cautious friendship.
Being 18th century London, the book also abounds with the excess of rich food that was typical of that era and place. Lord John dines at his private club one evening with friends, where they drink, gamble, and eat with aplomb a large feast, including something fascinating, called salmagundi. Don’t you just love that word?
Grey, with some experiences of von Namtzen’s capacities, rather thought the Hanoverian was likely to engulf the entire meal single-handedly and then require a quick snack before retiring………..in the social muddle that ensued, all four found themselves going in to supper together, with a salmagundi and a few bottles of good Burgundy hastily ordered to augment the meal.
According to Wikipedia, salmagundi is a salad dish, originating in England in the early 17th century, made up of cooked meats and seafood, vegetables, fruit, leaves, nuts and even flowers, dressed with oil, vinegar and spices. The meaning of the word is thought to come from the French “salmagondis” which is a mix of widely disparate things. Which mine certainly is, and a great way to use up veg, fruit, and meat left over in the refrigerator! This is the method that worked for me.
6 chicken legs, skin on
6 small potatoes, mixed red, purple and white
6 sprigs thyme
1 head of garlic
6 tablespoons olive oil
Salt and pepper for seasoning
1 tablespoon butter
2 tablespoons halved walnuts
2 cups green beans, trimmed
1 cup roasted red peppers, thinly sliced
4 cornichons or tiny dill pickles
3 tablespoons lemon juice
3 hard-boiled eggs
1 tablespoon finely chopped sage
1 shallot, finely chopped
1 cup raw shrimp
3 radishes, thinly sliced
1 green apple, cored and thinly sliced
1 beefsteak tomato, quartered
1 bunch green grapes
Heat the oven to 375F.
Place chicken and potatoes in a roasting pan, and drizzle over olive oil and fresh thyme. Season with salt and pepper. Slice the head off the garlic, drizzle with olive oil, salt and pepper, and put into a garlic roaster.
Roast both for 45 minutes, until chicken is golden and crispy, the potatoes are soft, and the garlic is roasted. You’ll know by the scent.
Melt a teaspoon butter in a large nonstick pan. Add the walnuts and green beans, and some lemon juice. Cook for about 15 minutes, until the beans are softened but still have a bit of crunch. Season with salt and pepper, and transfer to a plate to cool.
Melt another teaspoon of butter, and add the chopped sage and shallot. Cook for about 5 minutes. Add the shrimp and cook until the shrimp is pink, about 3 minutes. Set aside to cool.
Whisk together lemon juice, olive oil, salt and pepper. Slice the radishes, cornichons and tomatoes. Arrange on a large platter. Core and slice the apple and also arrange it on the platter.
Arrange the green beans, the shrimp, chicken, and potatoes topped with the wholeroasted garlic cloves. Squeeze over the rest of the lemon juice, then arrange the grapes. Drizzle any remaining vinaigrette over the vegetables and serve immediately.
On top of tasting wonderful, it’s also very aesthetically pleasing. The mishmash of colors, textures, tastes and smells is quintessentially 18th century, and I do feel Lord John might approve of this dish.
7 thoughts on “The Scottish Prisoner by Diana Gabaldon”
a beautiful-looking recipe *without* bleu cheese in food-in-books. all is well again in the culinary world and the literary world. Now let’s just fix the real world! great post.
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We are going to have to do something about your blue cheese bias, Rottingkins. You’re missing out on such a wide variety of delicious flavors. I’m with you on fixing the real world. Let’s keep going! With or without the blue cheese.
Great post! I hadn’t even heard of ‘The Scottish Prisoner’, even though I live in Scotland. There’s been a lot of filming activity in various places recently, for the Outlander series – great enjoyment from locals and I suppose, extra teas and buns being sold to film crews. I haven’t seen any of Outlander either – so out of touch! But now, inspired by your post, I’ve ordered this book for my Kindle and put a note in my diary to read it immediately after the exams. I too have close friends and family who are gay and have suffered for it, even in this supposedly enlightened day and age. So I’m looking forward to a good read on lots of different levels. Also love your recreation of the 18th century salad. Sounds celebratory.
When I was at school we learned a little rhyme ‘Solomon Grundy’, nothing to do with Salmagundy but a nice wee ditty, and it has apparently inspired lots of current-day songs etc – see Wikipedia.
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Thank you, Helen. This book is terrific, and you can read it on its own, but Lord John has an entire series of books prior to this one, so you may want to check out some of those as well. Good for background and history. I hope you enjoy the book, too – it’s so well written. The salmagundi was delicious, and the great part is that you can use any meat, fish, veg or fruit – great way to clean out the refrigerator! Going to look up Solomon Grundy now. Thank you!
Nice to know on salmagundi. Learnt some thing new. And enjoyed reading this brief history and beautiful recipe. Thanks for this share Vanessa.
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Thank you, Sumith! The salmagundi can be made with any combination of meat, fish, fruit, vegetables, and herbs. If you try it, let me know how that comes out. And thank you for the feedback!
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Will give it a try. Thanks Vanessa.