Today is the birthday of Sir Charles Barry FRS RA (1795 – 1860) who is not exactly a household name these days, but it ought to be if for no other reason than that he designed many landmarks in London that are now iconic (including the tower that houses Big Ben and the Houses of Parliament). As such we can say that he rivals Christopher Wren in his legacy. He was also notable for designing numerous other buildings and gardens around England. He is applauded by cognoscenti for his major contribution to the use of Italianate architecture in Britain, especially the use of the Palazzo as the basis for the design of country houses, city mansions and public buildings. He also developed the Italian Renaissance garden style for the many gardens he designed around country houses.
Barry’s first commissions were churches in neo-Gothic style:
After that he was commissioned to design public buildings in urban settings:
Eventually he was involved in numerous projects in London – more than the Houses of Parliament. He redesigned Trafalgar Square, for example, so that how it appears today is mostly attributable to Barry.
Barry was also celebrated for his designs of country houses including Cliveden which was very close to where I went to school as a teenager, and where I occasionally took walks.
Mrs Beeton is called for when it comes to a suitable recipe, and I spotted this quote as I was thumbing through (incidental homage to Trafalgar and the Houses of Parliament):
The ministers of the Crown have had a custom, for many years, of having a “whitebait dinner” just before the close of the session. It is invariably the precursor of the prorogation of Parliament, and the repast is provided by the proprietor of the “Trafalgar”
So . . . fried whitebait it is. Mrs Beeton continues:
WHITEBAIT.—This highly-esteemed little fish appears in innumerable multitudes in the river Thames, near Greenwich and Blackwall, during the month of July, when it forms, served with lemon and brown bread and butter, a tempting dish to vast numbers of Londoners, who flock to the various taverns of these places, in order to gratify their appetites. The fish has been supposed be the fry of the shad, the sprat, the smelt, or the bleak. Mr. Yarrell, however, maintains that it is a species in itself, distinct from every other fish. When fried with flour, it is esteemed a great delicacy.
- INGREDIENTS.—A little flour, hot lard, seasoning of salt.
Mode.—This fish should be put into iced water as soon as bought, unless they are cooked immediately. Drain them from the water in a colander, and have ready a nice clean dry cloth, over which put 2 good handfuls of flour. Toss in the whitebait, shake them lightly in the cloth, and put them in a wicker sieve to take away the superfluous flour. Throw them into a pan of boiling lard, very few at a time, and let them fry till of a whitey-brown colour. Directly they are done, they must he taken out, and laid before the fire for a minute or two on a sieve reversed, covered with blotting-paper to absorb the fat. Dish them on a hot napkin, arrange the fish very high in the centre, and sprinkle a little salt over the whole.