Oh hello, fancy seeing you here! Thank you for watching - we’re extremely grateful for your support and send our best wishes to you all. Here are our answers to some frequently asked questions about this recipe: WHAT IS MUTTON? AND WHERE CAN I GET IT? Definitions vary a bit, but generally mutton is the meat of sheep which are over two years old. Lamb is that of a sheep under a year, and in between is something called hogget (which may also be sold as mutton or lamb). It is sold in some butchers in the UK, and available easily online. If you cannot get any mutton, you can use goat (which is very similar) or lamb, but the pie will not be quite as flavoursome. WHAT KIND OF STOCK DOES SHE USE? Mrs Crocombe would have had several different grades of stock to choose from. However, any meat or vegetable stock will be fine. IF you are using a stock cube, do be very careful with the seasoning as they tend to be rather salty! WHY DOES SHE USE SALT CRUST? WHY IS SHE SAVING PAPER? Paper was often in short supply in the past. Although paper made from wood pulp, rather than rags, was in common use by 1881, Mrs Crocombe would have grown up in an era when it was still expensive and not to be wasted. A convenient alternative was a simple salt paste, made of flour, salt and water. As you can see in the video, it has the advantage of sealing well to the pie dish, and the broken remains could be sent off to feed the pigs. In a modern context you could use foil instead; just make sure it is well-wrapped around the dish. WHY DOES SHE REPLACE THE CRUST? This pie benefits from a long, slow cook for the filling, whereas the puff pastry crust only needs a relatively short time. Pre-cooking the filling is therefore required. Mrs Crocombe does it in the dish, rather than, say, on the hob, because the pie is a layered one. DID SHE MAKE HER OWN PASTRY? Of course! (well, Mary Ann probably made it, but it was all made by hand from scratch). WHY WOULDN'T SHE SERVE IT TO GUESTS? It is a relatively plebeian pie, without a bottom, and with plain ingredients. The recipes in Avis' manuscript suggest that much of her food was fairly plain, but that she was more than capable of producing very fancy dishes as well. Guests needed to be impressed with raised, moulded crusts and expensive produce, whereas this pie is a little more homely. I WANT TO TRY MAKING THIS! ANY ADDITIONAL ADVICE? If you buy your puff pastry, do make sure that it is all-butter puff. Otherwise, you could use shortcrust. Also, leave your pie to cool once you remove it from the oven and take off the salt crust (or foil).
Honestly, this is so welcome. I understand these require some time to film, as well as cost, but since it has been some time (and we are currently remiss in quarantine), could you perhaps check in with the laundry, gardens, and maids' quarters? ...If you need an official explanation for our request of their time, we forgot how to launder whites, we do not know which apples are best for a sweeter gateau du pomme, and we have a friend we'd like to refer for a maid's position at Audley. Thank you!
@@vibinginmybedroomrn9948 no... many would think that but the strict puritanical culture basically brainwashed these tasteless brits to think that they shouldn't complain about food they get.
We knew she was from Devonshire from her (iffy) accent. Kathy is actually from Norfolk which has a similar accent, but don't tell anyone from Devon or Norfolk that. One of the chief distances is the rhotic r, hence Kathy say "pepperr" which she wouldn't in her native accent.
@@Mchenrjld no, she's well prepared for unexpected guests, especially on those occasions when you're told there will be 10 for dinner, but there are actually **stares into your soul** fourteen
I was just watching a chinese sichuan cooking channel before this and nearly spat out my tea when she said it 😂 Like, I love Mrs Chrocombe, but that's the plainest shit I've ever seen.
"Obviously, I'm not going to serve it with this salt crust." Me, holding aloft my slice of frozen pizza: "Of course not. Wouldn't dream of such a thing."
I know that, for filming purposes, it makes perfect sense for us to only ever see Mrs Crocombe alone in the vast kitchen making one moderately sized dish at a time... but I'd honestly really love to see an episode that shows us what the kitchen looks like when it's actually busy- say, if Lord and Lady Braybrook had an important guest over and were trying to impress with an elaborate meal. With a dozen maids cutting ingredients for a dozen different dishes, and four pots simmering on the stove at once, and the oven full, and the butler or footmen going back and forth trying to make sure the next course is timed properly, and calling for ice from the icehouse or a few more apples from storage, and Mrs Crocombe watching over and commanding it all at once! I think it'd be a really fun episode to see.
Modeling Cloy obviously I’m joking, I am being satire. The world and its inhabitants are dying. But you know what? Allow me to fantasise about a romanticised era in time. Allow all of us to do the same. If it makes us happy, who are you to say otherwise? We’re all in the same lifeboat friend.
This is true to British cooking, especially upper-class dishes in the 19th century. This pie, with a pinch of salt, a pinch of pepper, and a pinch of minced onion, counts as a spicy dish.
There's an American book called "The Gallery of Regrettable Food", by James Lileks, containing real recipes (with their disturbing photos) from the 1940s-70s. He's only half-joking when a mock recipe for a spicy dish includes "1 atom of cayenne pepper".
This comment section is so nice and full of love, it almost makes me emotional. I wish all of you much love, health, happiness, peace and success in life! You're great!
@@bookworm_braider3008 No, she clearly says it's for the family. It just goes too well with the dish not to add a bit of onion. That's why she only adds half an onion total. They probably wouldn't notice it with all the seasoning and the apples. She even notes it's bland looks and comments that it wouldn't be for guests, except maybe very familiar ones.
@@charlottebarham7722 A crust covered casserole? The funnel part is optional, though, and I personally wouldn't waste the crust, thereby making this a top crust pie.
LOL. I loved that parody.. "And I'd rather be doing anything else"... "They say the Queen is fond of Devenshire pie.. but they also say it's good to give baby abstine, so who the hell knows what to believe". LOL
You've saved my life, Mrs. Crocombe. I was slipping into depression due to everything that is going on plus my country's problems yet, with your little comments and gestures about apples and sheep in Devonshire you've helped me so much t the point that I'm crying becuase of wholesomeness and not from sadness and desperation... Thank you, ma'am!
These are tough times. Reach out for help. We all need help from others at some point in our lives. It might feel like you are alone, but you ARE NOT ALONE. And the help you need can come from the most unlikely place and time that you wouldn't expect.
I'm 2 years late, I'm sorry. I'm still struggling, but I'm alive and well and trying to get by doing what I love! ^w^ Thank you for asking, it means a lot to me.@@Grackle-eating-popcorn
Ya'll missing the fact that Edgar is doing such a good job he isnt even being MENTIONED. The fact that he hasn't delivered on badly picked apples of state and size and is avoiding her shade is...beyond impressive of his age of the time. Edit: I love all of you. I miss edgar too. Looked like a good young man who appreciated being a hard worker and efficient at learning how to be the replacement for Mr. Vert one day.
I love how everyone in the comments is always so exited and affectionate to a lady who dresses as an historical figure and cooks fancy English stuff. It's like finally finding people like me, it really makes me feel at home!
Ad Am one of the few truly wholesome communities I’ve found on TH-cam (I’be probably jinxed it with this, but oh well). The videos and comments always brighten my day.
My first thought was “why do they call it squab pie if there’s no squab in it!” Immediately followed by “...wait a minute. I have no idea what squab means.”
squab is basically piegon or the be specific.. A young bird that hasnt yet flew the nest but is fully feathered and about to. my family and I raise squab for consumption, its super good.
A squab is a young pigeon that has not yet fledged (i.e., it has not grown flight feathers and left the nest). A squab is very nearly as large as an adult pigeon, but the squab’s meat is more tender.
Just tried it out (with lamb and left the skin on the apples) and topped it with a suet crust - it was delicious! I would highly recommend this recipe. Everyone in my family loved it. 💕💕💕💕💕
It was probably made with pigeons in the past, and her comment about there being plenty of sheep in Devon implies that they may have substituted pigeons for mutton there.
Having just sat and binged the entire series (purely out of interest in history and recognising the kitchen!) I am amazed at how vividly and accurately everyone involved has created such a captivating and informative series, and an all around great, practical way to get involved with history and truly bring the much ignored majority, those closest to our own ancestors, to life. I cannot thank you enough! Also, for anyone who can but hasn’t I truly encourage a visit to Audley End, it is a truly beautiful and fascinating place and I can’t recommend it enough
This confused me, as well. Why is it called squab pie? Was this supposed to be a "mock" squab pie for city dwellers, since only the landed gentry had ready access to fresh squabs?
"There isn't any pigeon in this pie." Me: Nah I'm still putting my guard up. Would not want to be bamboozled at 3 o'clock in the morning and have a repeat of the shock I got from pigeon feet the last time. Flashback: And since this is a pigeon pie, we're going to decorate it with some feet.
My boyfriend jokes that some years from now, he will be giving lectures at the college, then say to his students "Yo, kiddos, I'm starving, mind if I take my lunch? My lovely wife did it". Then, he will open his tupperware and stare in horror to its content. "What's it, Doctor Gonzalez?" one student will say, trying to comprehend the horror on his face. "Oh no...." ."Doctor?" another student will approach to him. "She's mad at me. She's totally pissed" he will whisper, voice cracking, his eyes reflecting that he's just inches away from madness. "But how do you know just looking at the tupperware?" "SHE DID THE FUCKING PIGEON PIE!"
Mrs. Crocombe is back! Yay!!! As for the recipe, honestly this is one of the few non-desert dishes I've seen on here that I would actually make at home; it looks delicious. But it *is* a little bewildering to hear it described as "plain" and "I wouldn't serve it to the family's guests." THAT PIE TOOK TWO HOURS TO MAKE!!!
Despite this plague so foul that curses our lands, Mrs Crocombe has returned from her long service leave (which, as we all well know, is the 3 month period required to travel by ship to family in Australia and back to the Motherland). Welcome back, our dearest Mrs Crocombe! Our hearts have yearned for thee during these most troublesome of times! Long Live The Queen!!! (of cooking and sass)
I'll admit it's the Shade for me... I love when I typed 'shade' as if the phone knew who I was talking about it capitalized the 's' for me. That is why it is called a smart phone I guess
After time spent immersed in the horror of the daily news, it's a blessing to return to Audley End and be instructed on yet another dish by our dear Mrs. Crocombe. Thank you, English Heritage. Love from America.
Watched this channel for the first time...It literally took me to a different Era...Her way of talking is just Marvellous...The calm atmosphere and the voice made me fall in love...❤️❤️Loved it...😍
Every time she finishes cooking i wish I could see the family enjoying her dishes and talking about their day during this era... please do a video with the family!! 🎩👒👑
Such a breath of fresh air during our troubled times. I could see making this dish in the near future with some modifications. Mutton is not readily available in Southern California. Puff pastry from the freezer section, my scullery maid's have the decade off.😁 I wish Mrs C. and all her helpers well in body and spirit.
I saw somebody else suggest pork chops as a substitute for the mutton. Boneless pork chops sounds like a tasty idea to me, especially as you would brown them before placing them into the pie pan.
@@stanlygirl5951 I love Costco's boneless pork loin chops. Thery are an inch thick but I could split in half and it would make layering the apples easier. Thank you for a great idea. I wish you well.
Hello. I want to thank you first for your video. I love them. What's weird is that every time I watch your videos I'm overwhelmed by a feeling of deep nostalgia. It also happens to me when I watch British films or other shows. It's weird because I've never set foot in the UK. Your series of videos have a much more pronounced effect than if I watch a movie, often I have tears in my eyes so much that nostalgia is strong. In any case I love your videos, thank you wholeenedly. Gabriel (France).
Is it just me or does Ms. Avis make you feel like you're also in the same era she's in making these extraordinary recipes 😊 definitely a FAVE channel of mine 💛
Хоть я не очень люблю сочетание фруктов и мяса, я думаю, всё же получилось вкусно! У вас очень красивые видео и приятная подача. Спасибо за то, что продолжаете снимать и радовать новыми рецептами!😊Удачи в продвижении канала. Отдельное благодарность тому/той, кто написал/а субтитры. Это действительно круто, ведь всё больше людей смогут посмотреть это видео и лучше понять, о чём идёт речь. Сил и терпения Вам, Вы очень классные!🌺
I watched these one whole day and was so relaxed . For this recipe you will need. I live for that sentence because you know Mrs C. Is going to make an amazing Victorian dish
I always resonate with everyone underneath Mrs Crocombe videos, you people are amazing! I feel like if everyone knew each other we would all be friends. Aay mrs crocombe always makes me very emotional
At last, at last. I started to cook seriously one year ago and I love classic kitchens and the whole atmosphere revived in these reenactments. And just now, when there is so much gloom in the world our queen of the kitchen comes to us. What a blessing mrs. Crocombe.
This is the most wholesome comment section and fandom I’ve ever seen, and yes I call us fandom cuz at this point i don’t think we are anything less than that :)
Dear English heritage, I’ve watched your entire Victorian playlist and I was wondering if or when you would have an episode featuring Mr. Lincoln the butler who is a very important man on par with Mrs. Crocombe and Mrs. Warwick. It would be delightful to see him in action in Audley End House. Thank you and I wish you all a wonderful year!
Oh hello, fancy seeing you here! Thank you for watching - we’re extremely grateful for your support and send our best wishes to you all.
Here are our answers to some frequently asked questions about this recipe:
WHAT IS MUTTON? AND WHERE CAN I GET IT?
Definitions vary a bit, but generally mutton is the meat of sheep which are over two years old. Lamb is that of a sheep under a year, and in between is something called hogget (which may also be sold as mutton or lamb). It is sold in some butchers in the UK, and available easily online. If you cannot get any mutton, you can use goat (which is very similar) or lamb, but the pie will not be quite as flavoursome.
WHAT KIND OF STOCK DOES SHE USE?
Mrs Crocombe would have had several different grades of stock to choose from. However, any meat or vegetable stock will be fine. IF you are using a stock cube, do be very careful with the seasoning as they tend to be rather salty!
WHY DOES SHE USE SALT CRUST? WHY IS SHE SAVING PAPER?
Paper was often in short supply in the past. Although paper made from wood pulp, rather than rags, was in common use by 1881, Mrs Crocombe would have grown up in an era when it was still expensive and not to be wasted. A convenient alternative was a simple salt paste, made of flour, salt and water. As you can see in the video, it has the advantage of sealing well to the pie dish, and the broken remains could be sent off to feed the pigs. In a modern context you could use foil instead; just make sure it is well-wrapped around the dish.
WHY DOES SHE REPLACE THE CRUST?
This pie benefits from a long, slow cook for the filling, whereas the puff pastry crust only needs a relatively short time. Pre-cooking the filling is therefore required. Mrs Crocombe does it in the dish, rather than, say, on the hob, because the pie is a layered one.
DID SHE MAKE HER OWN PASTRY?
Of course! (well, Mary Ann probably made it, but it was all made by hand from scratch).
WHY WOULDN'T SHE SERVE IT TO GUESTS?
It is a relatively plebeian pie, without a bottom, and with plain ingredients. The recipes in Avis' manuscript suggest that much of her food was fairly plain, but that she was more than capable of producing very fancy dishes as well. Guests needed to be impressed with raised, moulded crusts and expensive produce, whereas this pie is a little more homely.
I WANT TO TRY MAKING THIS! ANY ADDITIONAL ADVICE?
If you buy your puff pastry, do make sure that it is all-butter puff. Otherwise, you could use shortcrust. Also, leave your pie to cool once you remove it from the oven and take off the salt crust (or foil).
I like the extra information. Thank you.
Honestly, this is so welcome. I understand these require some time to film, as well as cost, but since it has been some time (and we are currently remiss in quarantine), could you perhaps check in with the laundry, gardens, and maids' quarters? ...If you need an official explanation for our request of their time, we forgot how to launder whites, we do not know which apples are best for a sweeter gateau du pomme, and we have a friend we'd like to refer for a maid's position at Audley. Thank you!
Also, the butter maid. Um... You can tell her we did not churn our butter regularly enough, so we'd like to observe a professional one more time.
Hi guys! Can you do a story on Sarah Bonita Forbes, Queen Victoria's African goddaughter?
Gosto mais quando vocês permitem legendas em português 😞
And when the world needed her most...she returned
Arf Arf Awoo lol. Or plaque
Yes I was very happy to see an upload 🙂
She makes a day so much brighter :D
I was thinking the exact same thing!
Just like King Arthur-Mrs. Crocombe: The once and future cook!
"The taste of onion isn't well liked by the family, however, quite frankly, the family will eat what I decide they will eat".
“The taste of onion isn’t well liked by the family, however we’ll be adding HALF an onion.” 😂
For Real...
Its real - the aristocrats had to eat whatever the head maids chose to make.
@@paulyou4629 interesting..I always thought the nobles told the head maids what to cook.
@@vibinginmybedroomrn9948 no... many would think that but the strict puritanical culture basically brainwashed these tasteless brits to think that they shouldn't complain about food they get.
There was no "Hello" or "Didn't see you there".
She knows we are here, and she know she can make us wait.
Joshua O'Neill I noticed that too!
Yep. Mrs. Crocombe has total power over us.
She knew we were waiting at the counter watching her cook eagerly waiting for a new recipe 😁
🤣🤣🤣
i was waiting for that 😊
"there isnt any pigeon in this pie"
*flashbacks to THE pigeon pie*
The feet HAUNT me
Ah yes
Where all of you lost it when she put the feet in it
nOw We HaVe ThE fEeT
The pigeon feet on the top
@@lorettadg6815 I'M NOT OVER IT GOOD LORD
“Coming from Devonshire myself...” WE’RE UNLOCKING MRS CROCOMBE’S BACKSTORY NOW
"You must be level 100 somewhat friend to unlock this character's backstory"
Are unexpected guests her kryptonite?
We knew she was from Devonshire from her (iffy) accent. Kathy is actually from Norfolk which has a similar accent, but don't tell anyone from Devon or Norfolk that. One of the chief distances is the rhotic r, hence Kathy say "pepperr" which she wouldn't in her native accent.
@@Mchenrjld no, she's well prepared for unexpected guests, especially on those occasions when you're told there will be 10 for dinner, but there are actually **stares into your soul** fourteen
Her Devonshire origins have been mentioned before in this series. You can still look forward to seeing the episodes you must have missed.
« I’m going to highly season this dish with salt and pepper » yup, we’re in England
I was just watching a chinese sichuan cooking channel before this and nearly spat out my tea when she said it 😂
Like, I love Mrs Chrocombe, but that's the plainest shit I've ever seen.
And by highly season, she means two grains of salt and 1/2 of a pepper corn...😏
Ha! Same thoughts!
Do English people still eat that way ?
JonerysStan4life hell no! Well actually, there are some that still do. But most of us have evolved our tastes.
"Obviously, I'm not going to serve it with this salt crust."
Me, holding aloft my slice of frozen pizza: "Of course not. Wouldn't dream of such a thing."
"Ah, yes, quite right. Quite right," *sips cold tea*
It'd taste better if you heated it first XD
'No, no - of course not,' I say, eating my greasy, salty chips.
I was thinking the same thing holding my peanut butter sandwich 🥪 😩😂😂😂
@@mahahassan369 I'd rather have your sandwich that that salty apple and meat pie.
Every time Mrs Crocombe has something to say about “poor people”, “not very good”, she look right into your eyes.
Lmaooo seriously I’m like uhhh mam we upper class in our heads watching this lol
3:14 “some people think mutton is far superior to lambs” as she’s looking at you over the rim of her glasses like you’re dumb lol
She knows
I feel she is putting me in my place.
She knows I'm one of those"poor people", she's looking right through me,lol!
“You’ll need some fat” oh don’t worry I have plenty
😂😂😂
Same.
Sorry but we cannot use your 3rd chin in our dish
@@KanishQQuotes dude this literally caught me off guard.
I cackled lmao same
I know that, for filming purposes, it makes perfect sense for us to only ever see Mrs Crocombe alone in the vast kitchen making one moderately sized dish at a time... but I'd honestly really love to see an episode that shows us what the kitchen looks like when it's actually busy- say, if Lord and Lady Braybrook had an important guest over and were trying to impress with an elaborate meal. With a dozen maids cutting ingredients for a dozen different dishes, and four pots simmering on the stove at once, and the oven full, and the butler or footmen going back and forth trying to make sure the next course is timed properly, and calling for ice from the icehouse or a few more apples from storage, and Mrs Crocombe watching over and commanding it all at once! I think it'd be a really fun episode to see.
See Downton Abbey...lol.
I hereby volunteer to be an extra! I would LOVE to work in that kitchen.
You can fufill your imagination by watching the downstairs scenes in Downton Abbey. Busy would be an understatement below
Man, that ain't enough! I want to see the Lord and Lady Braybrook as well, show us the whole damn manor for God's sake!
@@kallen868 I WAS JUST ABOUT TO say that!
SHE’S BACK. THE WORLD IS SUDDENLY OKAY.
(I cannot stress enough how much I’ve needed this)
Rhdkdnfjfjfnf
world is not suddenly okay ! please make the distinct difference!
but it is lovely that she's back!
I saw this on my feed my heart leapt for joy! 💕
Modeling Cloy
obviously I’m joking, I am being satire. The world and its inhabitants are dying. But you know what? Allow me to fantasise about a romanticised era in time. Allow all of us to do the same. If it makes us happy, who are you to say otherwise?
We’re all in the same lifeboat friend.
Not in America. We’re going nay nays
When she said “highly season with SALT and pepper” all I could remember was her dumping salt on the Turbot fish
Lol that was a classic clip!
Blind the fish so it can’t see out of the pot 😌
“Some people like Turbot Fish with their salt - but those people are wrong!”
Right in the face!
Omg saaame!!! It was a salty way to salt a poor turbot fish.. that moment stucked in my head!!
I badly wanted her to say "Quarantine is very fashionable these days"
That was a good one Soham !
HAHAHA
Me too 😂🙂
I just heard it in my head 🤣
Social distancing is too!!! 😂😂😂
“I’m going to highly season this dish with salt and pepper”
Puts a pinch of pepper and salt
Brits
ikr!!!!
Iterated maybe a hundred times, amirite?
This is true to British cooking, especially upper-class dishes in the 19th century. This pie, with a pinch of salt, a pinch of pepper, and a pinch of minced onion, counts as a spicy dish.
There's an American book called "The Gallery of Regrettable Food", by James Lileks, containing real recipes (with their disturbing photos) from the 1940s-70s. He's only half-joking when a mock recipe for a spicy dish includes "1 atom of cayenne pepper".
This comment section is so nice and full of love, it almost makes me emotional. I wish all of you much love, health, happiness, peace and success in life! You're great!
Yes troyyy
I wish the same for you 😊💗 Thank you!
When's the big game?
We're all in this together, Troy
I wish you and the rest the same! Have a great day and thank you for your sweet comment.
Did anybody else instantly get all excited for this!? Has made my day!!
Mhm
I am totally thrilled to see a new episode! This show relaxes me all over and this new installment feels like a family reunion. Lol
I was completly exicited, too!
Yes
Yes me too
There needs to be a TV series starring Mrs. Crocombe and the rest of the staff.
I so want this!
TOTALLY OMG
I definitely think we should petition English Heritage. With such a fanbase, some TV producer might be interested ❤
Count me in on wanting an Avis Crocombe television series (but only if Kathy Hipperson portrays Mrs Crocombe)!
I so want this.
“This family doesn’t like onion flavor” *adds onion*
“Fuck you you spoiled shits eat your vegetables”
Well, just a tad bit to give it that certain something. Not nearly as much as the recipe normally calls for, I'm sure. ;-)
judging by the lack of decorations or fancy ingredients, I'm gonna guess this is meant for the servants
@@bookworm_braider3008 No, she clearly says it's for the family. It just goes too well with the dish not to add a bit of onion. That's why she only adds half an onion total. They probably wouldn't notice it with all the seasoning and the apples.
She even notes it's bland looks and comments that it wouldn't be for guests, except maybe very familiar ones.
@@bookworm_braider3008 She did say it was meant for the Braybrookes, that's why she decorated it
"Squab means pigeon, there isn’t any pigeon in it. It’s not from Devonshire either. … Come to think of it, it’s not even a pie…"
🤣🤣
Today I'm making Devonshire Squab Pie... and to be honest I'd rather be doing anything else...
so it's devonshire squab pie
so it's devonshire -squab- pie
so it's -devonshire- pie
so it's -pie-
so it's
@@charlottebarham7722 A crust covered casserole? The funnel part is optional, though, and I personally wouldn't waste the crust, thereby making this a top crust pie.
LOL. I loved that parody.. "And I'd rather be doing anything else"... "They say the Queen is fond of Devenshire pie.. but they also say it's good to give baby abstine, so who the hell knows what to believe". LOL
You've saved my life, Mrs. Crocombe. I was slipping into depression due to everything that is going on plus my country's problems yet, with your little comments and gestures about apples and sheep in Devonshire you've helped me so much t the point that I'm crying becuase of wholesomeness and not from sadness and desperation... Thank you, ma'am!
I hope you are feeling better :) be brave and strong, this too shall pass :)
These are tough times. Reach out for help. We all need help from others at some point in our lives. It might feel like you are alone, but you ARE NOT ALONE. And the help you need can come from the most unlikely place and time that you wouldn't expect.
How are you doing now?
I'm 2 years late, I'm sorry. I'm still struggling, but I'm alive and well and trying to get by doing what I love! ^w^ Thank you for asking, it means a lot to me.@@Grackle-eating-popcorn
Ya'll missing the fact that Edgar is doing such a good job he isnt even being MENTIONED. The fact that he hasn't delivered on badly picked apples of state and size and is avoiding her shade is...beyond impressive of his age of the time.
Edit: I love all of you. I miss edgar too. Looked like a good young man who appreciated being a hard worker and efficient at learning how to be the replacement for Mr. Vert one day.
We need more Edgar!
Edgar picked a bad apple and is now lying in a shallow grave im afraid
@@martynnotman3467 I dont know. Queen of shade would totes brag about Edgar being gone.
We definitely NEED more Edgar!
@@irinam8709 👏
I love how everyone in the comments is always so exited and affectionate to a lady who dresses as an historical figure and cooks fancy English stuff.
It's like finally finding people like me, it really makes me feel at home!
The comments sections of her videos are very cosy and wholesome ☺️
Ad Am one of the few truly wholesome communities I’ve found on TH-cam (I’be probably jinxed it with this, but oh well). The videos and comments always brighten my day.
“For this recipe you will need.....”©️
Priceless
That's all we need to hear to be happy. :-)
“TURBOT!”
My first thought was “why do they call it squab pie if there’s no squab in it!” Immediately followed by “...wait a minute. I have no idea what squab means.”
Squab is what you call pigeon when it’s for the table.
squab is basically piegon or the be specific.. A young bird that hasnt yet flew the nest but is fully feathered and about to. my family and I raise squab for consumption, its super good.
Sounds gamey
@@loretta2539 So like any bird or pegion in specific
A squab is a young pigeon that has not yet fledged (i.e., it has not grown flight feathers and left the nest). A squab is very nearly as large as an adult pigeon, but the squab’s meat is more tender.
"Squab means pidgeon"
Oh no. Please, not the feet.
"There isn't any pidgeon in this pie"
Oh thank god. I knew that of course.
MY FIRST THOUGHT LOLL
Have you seen the pigeon pie episode?
* adds mutton feet *
@@fs0815 That'd be adding A LOT of gelatin to the recipe! It'd be more like a pudding or jelly beneath that crust! Eew!
@@fs0815 or the sheep's wool to the top.
I saw this recommended and was like "I haven't seen this one before" and then realized it's because it was posted two minutes ago
😂💜
Mrs Crocombe brings warmth and homey vibe with her presence.
I read homey as honey!! 😂
And a lot of sass and polite roasting 😁✌️
@Suffered Person crocombe
@@footyfan101ful I read it as horny so your doing better than I
@Suffered Person Mrs. Crocombe
Our queen of the kitchen is BACK! It’s a miracle!
Trdlrktnnjgbtg
Just tried it out (with lamb and left the skin on the apples) and topped it with a suet crust - it was delicious! I would highly recommend this recipe. Everyone in my family loved it. 💕💕💕💕💕
Yes... there's no reason for not using an edible crust except the presentation customs of the day.
“Squab means pigeon” *gets flashbacks*
Wonderful to see you alive and well, Kathy Hipperson, and everyone behind the camera. Thanks to you all for the wonderful videos.
Thanks Heather! Best wishes from Kathy and the team.
Your highness my Queen! Im glad you are back!
“There isnt any pigeon in this pie”
THANKS GOD!! Im not ready for the pigeon feet flashback!
It was probably made with pigeons in the past, and her comment about there being plenty of sheep in Devon implies that they may have substituted pigeons for mutton there.
Gawd, no, not the pigeon feet, please!
I thought this was a repeat of that horror story XD
The pigeon feet were delightful
I was thinking 🤔 the same thing!!! 🤣🤣🤣🤣
Me: Sayitsayitsayitsayit
Mrs.Crocombe: For this recipe you will need:..
Me: YEEEEEEEEEEEEEEEEEEEEEEEEEEEEEES
someone's been triggered alright
Yaz im not alone
For this recipe you will need....
Sylvia.
@@davidcheater4188 And Mary Anne.
Butter
Having just sat and binged the entire series (purely out of interest in history and recognising the kitchen!) I am amazed at how vividly and accurately everyone involved has created such a captivating and informative series, and an all around great, practical way to get involved with history and truly bring the much ignored majority, those closest to our own ancestors, to life. I cannot thank you enough!
Also, for anyone who can but hasn’t I truly encourage a visit to Audley End, it is a truly beautiful and fascinating place and I can’t recommend it enough
I would love to go the Audely End House but I have no money and live in the U.S. they won't even let me in the country
Me: *mexican, doesnt cook*
Lady: *in victorian dress cooking a pie*
Me: I N T E R E S T I N G
Oh wow, how do you survive without cooking?
@@fardareismai4495 the Aztec gods just make food appear on our table
@@RamdomRando ah, yes of course. How could I have forgotten about that?
Twoset?
Omg same I thought I was the only one
Devonshire Squab Pie...with nary a pigeon in sight.
Who cares? Mrs. Crocombe is back!
This confused me, as well. Why is it called squab pie? Was this supposed to be a "mock" squab pie for city dwellers, since only the landed gentry had ready access to fresh squabs?
Oh, God. This comment reminds me of the pigeon pie recipe, with pigeon feet poking from the pie lid
"There isn't any pigeon in this pie."
Me: Nah I'm still putting my guard up. Would not want to be bamboozled at 3 o'clock in the morning and have a repeat of the shock I got from pigeon feet the last time.
Flashback: And since this is a pigeon pie, we're going to decorate it with some feet.
One time!
My boyfriend jokes that some years from now, he will be giving lectures at the college, then say to his students "Yo, kiddos, I'm starving, mind if I take my lunch? My lovely wife did it". Then, he will open his tupperware and stare in horror to its content. "What's it, Doctor Gonzalez?" one student will say, trying to comprehend the horror on his face. "Oh no...." ."Doctor?" another student will approach to him. "She's mad at me. She's totally pissed" he will whisper, voice cracking, his eyes reflecting that he's just inches away from madness. "But how do you know just looking at the tupperware?" "SHE DID THE FUCKING PIGEON PIE!"
SAME lol
Pigeon meat are testy. In Bangladesh it's popular
Un cuento friki Wow, your man already has plans. Damn girl, what a catch!
I’ve never closed “how to make butter the Victorian way “ faster before.
Same! And it was on the Same Video as well!
All of us said where's Mrs. Crocombe but no one asked how's Mrs. Crocombe
the fact that I can and genuinely feel like i’m in the victorian age from a youtube channel is a testament to how brilliant you guys are
I see Edgar was on time with his apples
I hope we get to see Edgar again! I was really enjoying the way they we were meeting more new characters before Covid messed everything up
I am so happy for the new video. The world is rough this a a wonderful escape
Glad to hear we could help in some way! Thanks for watching :)
We need Ms. Crocombe now more than ever
Thank you Kathy and English Heritage for giving us a little "normal" back. Life across the pond has been hellish to say the least.
yeah, America the weird, ikr
Mrs. Crocombe is back! Yay!!! As for the recipe, honestly this is one of the few non-desert dishes I've seen on here that I would actually make at home; it looks delicious. But it *is* a little bewildering to hear it described as "plain" and "I wouldn't serve it to the family's guests." THAT PIE TOOK TWO HOURS TO MAKE!!!
Hearing "For this recipe you will need" gives me joy every time!
Our lady, the esteemed Mrs Crocombe, has blessed us with new content!
Bless today for being so happy.
Despite this plague so foul that curses our lands, Mrs Crocombe has returned from her long service leave (which, as we all well know, is the 3 month period required to travel by ship to family in Australia and back to the Motherland). Welcome back, our dearest Mrs Crocombe! Our hearts have yearned for thee during these most troublesome of times! Long Live The Queen!!! (of cooking and sass)
'Plague so fowl'
Oh, you mean the mainstream media..
Mrs Crocombe: “Squab means pigeon”.
Me: “ oh no”.
I saw "squab" in the title and was fully prepared to see little feet sticking out of the pie 😂 o well, maybe next time.
me too!
Same af. All the historical bird pies I've seen have the poor little peets sticking out of the crust.
Or how about the piscine equivalent, stargazy pie? 😊
@@stanlygirl5951 lol oh noooo I know exactly what you mean 😂
@@ArtsWellnessCollective "when I said 'imma get them feets', this isn't quite what I meant" 😩
*You have officially cured me from boredom.*
*_God bless you._*
It's not just boredom she cures... :-)
IMMEDIATELY CLICKED FOR MRS CROCOMBE. HOORAY!! who's the ONE dislike? how could you dislike her?
Corona dislike her, maybe
Now 4 idiots have disliked her. They dare to dislike the great offering of our Queen of Cooks Mrs Crocombe - TREASON!
The ones who disliked are her kitchen mates who were given to core and peel the apples
Vegetarians, maybe.
Or those who don't like the traditional English ways (says a very non-English person).
Four dislikes are from the ones still hurt over that look she gave them over "dead man's leg" pudding. 😂😂😂😂
I consistently find these charming, calming and lovely in a high-stress world. Thank you for producing these!
The world is exploding, and Mrs. Crocombe has popped up again to make us all feel better for ten and a half minutes!
THE QUEEN'S BACK WITH MORE GOODIES!!!
I don’t know why I’m addicted to the cooking tutorials from this channel
I'll admit it's the Shade for me... I love when I typed 'shade' as if the phone knew who I was talking about it capitalized the 's' for me. That is why it is called a smart phone I guess
After time spent immersed in the horror of the daily news, it's a blessing to return to Audley End and be instructed on yet another dish by our dear Mrs. Crocombe. Thank you, English Heritage. Love from America.
For this recipe you will need:
Apples
Cloves
A global pandemic to have the time to do this
Patience
Hope
LOL
I mean-
*_Ur Not Wrong_*
😂
I've waited so long to feel like an inadequate peasant again
2:08 “Silva has already peeled the apples” then what were you doing at 0:37? Betrayal.
Those apples were just for Mrs Crocombe herself :)
@@genzhours9466 wholesome
They did the rest cuz mrs. Crocombe is tired.
Her snack the lady gtta eat
Perhaps Sophia forgot to peel the extra apples and Mrs. Crocombe’s still giving her credit inspite of that.
2020: is a dumpster fire
Mrs. Crocombe: SQUAB PIE
THE CONTENT 2020 NEEDED RIGHT NOW IS HERE!!
Watched this channel for the first time...It literally took me to a different Era...Her way of talking is just Marvellous...The calm atmosphere and the voice made me fall in love...❤️❤️Loved it...😍
Every time she finishes cooking i wish I could see the family enjoying her dishes and talking about their day during this era... please do a video with the family!! 🎩👒👑
Such a breath of fresh air during our troubled times. I could see making this dish in the near future with some modifications. Mutton is not readily available in Southern California. Puff pastry from the freezer section, my scullery maid's have the decade off.😁 I wish Mrs C. and all her helpers well in body and spirit.
You could likely use lamb.
I have made puff pastry from scratch. It was amazing, but incredibly exhausting, and NOT to be attempted in summer.
I saw somebody else suggest pork chops as a substitute for the mutton. Boneless pork chops sounds like a tasty idea to me, especially as you would brown them before placing them into the pie pan.
@@stanlygirl5951 I love Costco's boneless pork loin chops. Thery are an inch thick but I could split in half and it would make layering the apples easier. Thank you for a great idea. I wish you well.
@@niseplank4527 Lamb is a brilliant idea. Thank you. I wish you well.
Such a relief to see a new video ❤️
Ms. Crocombe: Squab means pigeon.
Me: :| *Pigeon pie flashbacks *
Ms. Crocombe: There isn't any pigeon in this pie.
Me: oof too bad. *sips tea*
LOLOL
I SAID THE EXACT SAME THING 😂
Pigeon meat are testy. In Bangladesh it's very popular.
No pigeon feet😭
Jajaja
OMG I missed you!!! Thanks for returning some beauty and civility to the world!!!
Hello. I want to thank you first for your video. I love them. What's weird is that every time I watch your videos I'm overwhelmed by a feeling of deep nostalgia. It also happens to me when I watch British films or other shows. It's weird because I've never set foot in the UK. Your series of videos have a much more pronounced effect than if I watch a movie, often I have tears in my eyes so much that nostalgia is strong. In any case I love your videos, thank you wholeenedly. Gabriel (France).
Glad you like them, Gabriel! Thanks for watching
Sometimes, it's best to keep things a lovely dream in your mind rather than experience it for real....
Nobody:
Mrs crocumb: making *everybodys* day better
I miss you Mrs Crocombe
With everything going on right now I just really need to be transported to another time
Me too.
Not that it is a better era, though.
Is it just me or does Ms. Avis make you feel like you're also in the same era she's in making these extraordinary recipes 😊 definitely a FAVE channel of mine 💛
Хоть я не очень люблю сочетание фруктов и мяса, я думаю, всё же получилось вкусно! У вас очень красивые видео и приятная подача. Спасибо за то, что продолжаете снимать и радовать новыми рецептами!😊Удачи в продвижении канала.
Отдельное благодарность тому/той, кто написал/а субтитры. Это действительно круто, ведь всё больше людей смогут посмотреть это видео и лучше понять, о чём идёт речь. Сил и терпения Вам, Вы очень классные!🌺
THE BEST NEWS ONE COULD RECEIVE AT A TIME LIKE THIS!!! Bless your heart, Mrs. Crocombe! 💗
I watched these one whole day and was so relaxed . For this recipe you will need. I live for that sentence because you know Mrs C. Is going to make an amazing Victorian dish
"sylvia has already peeled and cored the apples"
the first scene showed Mrs Crocombe peeling apples?
perhaps she was working on Gâteau de Pommes
I noticed that, too. Perhaps Mrs C decided to make a second pie for the upper servants' table.
She didn’t trust Sylvia to do them all in case she ruined them
Maybe Sylvia has an uncanny resemblance to Mrs. Crocombe.
Mrs Crocombe us using her imagination to get through Covid, too
Why am I more afraid of disappointing Mrs. Crocombe than I am my parents
She might be nicer (depending on your parents)
I always resonate with everyone underneath Mrs Crocombe videos, you people are amazing! I feel like if everyone knew each other we would all be friends. Aay mrs crocombe always makes me very emotional
I am so glad there is a new video!
The world has been turning to shite lately, but seeing Mrs. C pop up on my feed has made my day that little bit brighter 🌷🌼🐑🍎
Finally Mrs Crocombe is back! Yay I am so happy and looking forward to seeing more of her😍
I need more Mrs. Crocombe please. She does wonders for my stress levels.
"there are also quite a lot of sheep" *looks at the meat and salks away grinning*
Oof
I absolutely heard her think “and there is one less today….” While she walked away
Happy June, Mrs. Crocombe! 💐
Michigan, USA
Hello neighbor. :-)
Hello neighbors! (West MI here. :)
@@jilliemc UP calling. ;-)
Hi Mrs. Croccombe! We’ve missed you, and we need you right now!
She is BACK!!!!
We’ve been waiting for so long.
At last, at last. I started to cook seriously one year ago and I love classic kitchens and the whole atmosphere revived in these reenactments. And just now, when there is so much gloom in the world our queen of the kitchen comes to us. What a blessing mrs. Crocombe.
This is the most wholesome comment section and fandom I’ve ever seen, and yes I call us fandom cuz at this point i don’t think we are anything less than that :)
Yup and I totally agree. We love Mrs Crombe and completely under her spell as she gazes at us over her spectacles
Mrs. Crocombe is back! Just what we needed right now!
Dear English heritage,
I’ve watched your entire Victorian playlist and I was wondering if or when you would have an episode featuring Mr. Lincoln the butler who is a very important man on par with Mrs. Crocombe and Mrs. Warwick. It would be delightful to see him in action in Audley End House.
Thank you and I wish you all a wonderful year!
Our beloved Mrs Crocombe looks thinner in this video: I hope she is and has been well during this unfashionable quarantine time.
She's just got her corset laced a little tighter than usual😆😆
She's been doing Victorian Zumba
I watch these videos when I want to relax. Mrs Crocombe is such a calming presence.
I am surprised this channel still hasn't reached 1 million subscribers... Such amazing content!
We’re ever so delighted to see that you and the household are in good health, Mrs. Crocombe!
I’ve been missing this for quite a while~ Yay for the comeback! ☺️☺️
I just absolutely love these. I can't wait for the cookbook to be delivered!
I love the well-marked English accent, the music, the landscapes, the culture, everything! I love England! Im Mexican.
Her voice was calming I'm like listening to my grandma 🥺