Читать книгу Sherlock Holmes Mystery Magazine 11 - Jack Grochot - Страница 6
ОглавлениеASK MRS WARREN, by Mrs Amalie Warren
I do confess to a touch of nerves as I atempt to fill in for my dear friend Martha Hudson, who is off in Yorkshire with her convalescent aunt. Housekeeping here in the B apartment of 221 Baker Street is never onerous, except for the daily test of the digestions of Mr Holmes and Dr Watson. I have endeavoured to vary their fare, and so far I have heard no complaints, but that may well be an example of their gentlemanliness.
The doctor showed me a stack of correspondence addressed to Mrs Hudson, and has encouraged me to reply to some of these letters. I have selected three.
* * * *
My Dear Mrs Hudson,
When, oh when, are you coming home again? I have been keeping busy helping Mr Holmes in a variety of problems which me and my “Irregular” cronies have helped with, but it just ain’t the same to knock at the door and not see your beaming smile—not that I don’t suspect you might wish I’d washed up better (at all!) before my arrival. Yet that has never stopped you from offering me a plate of biscuits and milk!
Billy
P S: The good doctor, with my hearty approval, has “cleaned up” my writing.
* * * *
Dear Billy,
I regret that Mrs Hudson is still unavailable, but if you’ll come tomorrow after the hour of noon, I promise you a plate of biscuits and a glass of milk (with a tot of gin in the latter).
Sincerely,
Mrs Amalie Warren
(filling in for Mrs H)
* * * *
My Dear Mrs Hudson,
I regret to report that every time I see a dramatic reenactment of one of Mr Holmes’s detectival doings, the only Scotland Yard inspector who is ever represented is Lestrade, who, though a fine professional, simply was not always “on hand.” Quite a few of these recountings really involved me, not Lestrade.
I do hope that you will set the record straight in an upcoming edition of your periodical publication.
Sincerely,
Inspector (retired) Tobias Gregson
* * * *
Dear Inspector Gregson,
Oh, dear! You have every right to feel disenfranchised! Dr Watson sends both his personal regards and regrets! Mrs Hudson is not available this month, but I shall see to it that your letter is indeed published in what Mr Kaye calls SHMM # 11!
With my sympathies!
Mrs Amalie Warren
* * * *
Dear Mrs Hudson,
I am a diligent devoteé of Dr Watson’s stories, but in none of them is there any mention of the man whose surname you bear. I presume that he is deceased, in which case I do tender my condolences. I do hope it is no intrusion to inquire about him: his name, occupation, and whatever personal details may be fit to be revealed?
Curious in Cheshire
* * * *
Dear Curious in Cheshire,
Though Mrs Hudson is, at present, out of town and therefore cannot reply to your understandable interest in this little mystery, I am an old friend of hers (now filling in for her at Baker Street) and can afford some of the particulars for which you ask.
Archibald G. Hudson—better known as “just plain Archie”—was himself a private sleuth of no little reputation, though he could not compare with Mr Holmes, but then, of course, who could? His one ungentlemanly act was to leave his bride Martha here in London while he followed an investigation to New York City. There all record of him vanishes, though I have heard rumours that he took up residency somewhere on West 35th Street in Manhattan.
Mrs Amalie Warren
* * * *
I have done a bit of browsing in my friend Martha’s preceding columns in this magazine, and note that on several occasions, she has set down the ingredients and procedural steps toward making food-stuffs that both Mr Holmes and Dr Watson praised her for. In this wise, I shall do the same and present two of my own dietary concoctions.
* * * *
LAMB CURRY
Do note, first, that this is not a dish from India, but rather, because of the presence of so much ginger, derives instead from Mongolia; second, this is indeed a spicy dish that demands an ample supply of beer or ale to wash it down—though if beef is substituted for the lamb, it will be a wee bit less fiery.
INGREDIENTS
1 lb lean lamb
1 tblsp set butter
1 onion
2 cloves garlic
3 tomatoes
1 large green, red or yellow bell pepper
2 teaspoons salt
1 teaspoon turmeric
1 teaspoon curry powder
¼ oz ginger
½ teaspoon chili powder
1 1/2 cups hot water—though beer or ale is a better choice
PROCEDURE
1. Slice, wash, defat meat
2. Fry minced onion, bell pepper, garlic, ginger, pepper in butter
3. Add turmeric, curry powder, salt and chili
4. Sizzle up to 3 minutes
5. Add meat and mix for a few minutes
6. Cover with lid and cook 35 minutes
7. Add sliced tomatoes
8. Fry for 2 or 3 minutes
9. Add liquid and bring to boil
10. Low flame for approximately 35 minutes, or till tender
11. Serve over flavoured rice (use wine, not water to make the rice)
* * * *
Deviled Lima Beans
(One may also use butter beans)
INGREDIENTS
A small quantity of lima beans
1 teaspoon of very spicy mustard
6 ozs beer or ale
Seasoned pepper mixture (combine black, red, and white ground pepper)
PROCEDURE
1. Place ingredients in a saucepan
2. Add mustard and beer
3. Stir till mustard is well blended (but do not break beans)
4. Simmer slowly till liquid is reduced by approximately ½
5. Season with pepper mixture to taste
6. Serve in soup bowls with spoons
Very Truly Yours,
Mrs Amalie Warren
