Elementary, My Dear Chef

Robert B. Parker’s Boston-based detective Spenser is a gourmet cook and Sue Grafton’s California private eye, Kinsey Millhone loves her Big Macs and Peanut Butter and Pickle sandwiches. Indeed, many famous literary detectives are obsessed with food.

But could the World’s Greatest Detective boil water? Sir Arthur Conan Doyle’s creation, Sherlock Holmes was renowned for his brilliant deductive mind, his cocaine habit and his ever-present chronicler Dr. John Watson, yet food is not the first association one makes with the famous consulting detective. Or is it? Recently uncovered evidence suggests otherwise.

The Sherlock Holmes Cookbook was published in 1976 and written by Sean Wright and John Farrell, two Holmes devotees. The authors assert that food was ever present at Holmes’ and Watson’s flat at 221-B Baker Street in London.

The year 2007 marks the 120th anniversary of the publication of the first Sherlock Holmes adventure. Various celebrations are underway, including the American premiere of the play “The Secret of Sherlock Holmes” at Shakespeare & Company in Lenox, Massachusetts. So it seems a fitting tribute to revisit the Sherlock Holmes Cookbook and explore the cuisine of 1890 London by gaslight.

Part one investigates late-Victorian era dishes, and you’ll find traditional recipes for Bubble and Squeak, Roast Grouse, and Hotch Potch, all delicacies likely to have been consumed by Holmes and Watson. The second-half of the book is comprised of clever menus designed as homage to the most famous, or infamous of Sherlock Holmes’ sixty recorded cases. There are recipes for “Moriarty’s Mulled Cider” (Holmes’ greatest nemesis), “More than Six Napoleons” (“The Adventure of the Six Napoleons”) and “Hellish Hound Punch” (“The Hound of the Baskervilles”).

The authors say that “breakfast is the preeminent Sherlockian meal” and Holmes’ long-suffering housekeeper, Mrs. Hudson would have prided herself on preparing a proper English breakfast for the duo. Indeed, the recipe included for Scotch Woodcock – a dish of scrambled eggs and anchovies – is the ultimate Victorian culinary curiosity, particularly for those of us who are more accustomed to starting our day with a bowl of Cheerios.

Scotch Woodcock

4 eggs
4 slices buttered toast
1 ½ tablespoons anchovy paste
8 anchovy fillets
Capers for garnish

Scramble the eggs. Spread toast with anchovy paste and place eggs on top. Criss-cross each piece with 2 anchovy fillets and sprinkle with chopped capers. Serves 2.

To supplement my hearty breakfast of Scotch Woodcock, I’ll indulge in a spot of English Breakfast Tea prepared in my authentic Sherlock Holmes tea pot.

As the great detective would say, “The game is afoot!”

©2007 T.W. Barritt All Rights Reserved