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2017 Tour Season will begin on May 14, 2017 - CLICK HERE for details on Dates and Hours

Portrait of Jane Storrs Cooper Worthington

 

The magnificent full-length portrait of Jane Storrs Cooper Worthington (1843-63) was commissioned by her husband, John Worthington, in 1865.   Painted by German artist Carl Ludwig Brandt, the portrait shows “Jenny” standing on the rocks at Newport, Rhode Island with the sea roaring behind her.    Its large scale (102” tall X 76” wide) is appropriate for display in the kind of huge space such as one finds in the drawing room or dining room at Hyde Hall.  We are very pleased to accept this portrait on loan from the Cooper Family. Jane Storrs Cooper Worthington was the grand-daughter of Ann Low Cary Cooper Clarke (1783-1850), whose husband, George Clarke, built Hyde Hall.

Beef Tea

 
Beef​ ​Tea 
Recipe from Ann Low Cary Cooper Clarke’s Time (1819-1842)
1​ ​lb.​ ​top​ ​round​ ​steak 
Salt 
1​ ​pint​ ​water 
 
Cut​ ​meat​ ​into​ ​small​ ​pieces​ ​½-¼​ ​inch​ ​cubes.​ ​​ ​Let​ ​stand​ ​in​ ​cold​ ​water​ ​for​ ​at​ ​least​ ​2​ ​hours. 
Then​ ​bring​ ​to​ ​a​ ​boil​ ​-​ ​cut​ ​heat​ ​to​ ​very​ ​low​ ​and​ ​just​ ​barely​ ​simmer​ ​for​ ​2​ ​hours.​ ​​ ​Season​ ​to 
taste​ ​with​ ​salt​ ​and​ ​serve​ ​either​ ​strained​ ​or​ ​with​ ​a​ ​little​ ​of​ ​the​ ​bits​ ​of​ ​meat. 
From The Ladies of Hyde Hall

Portrait of George Clarke by William Henry Powell

 

George Clarke, Jr.

Detail from a Portrait of George Clarke, (1822-1889)
This portrait is contained in a rectangular gilt frame;  subject of portrait is a young man in sailor outfit.

In a letter dated 1839 he talks of posing for the picture and asks his mother to bring his patent leather belt and straw hat the next time she comes to New York since he will need them for the portrait.

Portrait of George Clarke by William Henry Powell

Chicken Tetrazzini

Recipes from the Ladies of Hyde Hall:

Chicken Tetrazzini

1 ½ -2 cups cooked chicken, diced
4 tablespoons butter
8 mushrooms, sliced
1 small onion, chopped
3 tablespoons flour
2 cups chicken broth
⅔ cup shredded swiss cheese
Salt and pepper
Cooked spaghetti
Parmesan cheese

 

Melt the butter, add mushrooms and onions.  Saute until soft but not brown.  Blend in the flour and then add the chicken broth.  Stir until smooth and thickened.  Add the Swiss cheese.  As soon as it is melted, turn off heat and stir in chicken.  Season to taste with salt and pepper.  

Put a layer of cooked spaghetti in the bottom of buttered shallow baking dish.  Remember: proportions are ½ spaghetti to ⅔ chicken.  Spoon the chicken mixture on top of spaghetti and dust liberally with grated Parmesan cheese.  Bake at 350 degrees for about 15-20 minutes or until golden brown and bubbly.  (Serves 2-3).  

Polly Clarke Paton

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