A Lifetime Of Secret Recipes by Bernice Craddock [epub | 474,61 Kb] ISBN: B00E825OWK

  • Full Title: A Lifetime Of Secret Recipes: 500 Southern Recipes From A Mother’s Kitchen: Best Ya’ Ever Put In Your Mouth!
  • Autor: Bernice Craddock
  • Print Length: 503 pages
  • Publisher: 
  • Publication Date: November 25, 2013
  • Language: English
  • ISBN-10: B00E825OWK
  • ISBN-13: 
  • Download File Format | Size: epub | 474,61 Kb
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Southern Recipes: From A Mother’s Kitchen To Yours

Every year our family would grow this large garden behind our home. A 50-by-30 yard garden seems immense when you are a kid. By the time it hit the kitchen table, it was “ummhh & awnn (using a country style Mayberry, USA – Andy Griffith dialect). “This is the best I ever put in my mouth!” After several years of that repetition, my sister and I would just look at each other and bust into a gut-wrenching laugh.

All those fine, home-grown ingredients are what went into my mother’s cooking to help it become so infamous. And those same homemade southern recipes are being passed down to you today.

Bernice G. Craddock focused her entire life on being a great wife, mother, and homemaker. At 78 years young, she decided to write her own southern cookbook. Her greatest challenge was narrowing it down to her 500 “most favourite” recipes.

Inside her collection, you will be able to enjoy popular southern recipes like:

Chicken Corn Soup
Clam Chowder
Casserole recipes
Sweet Potato Souffle
Sweet N’ Sour Chicken & a variety of chicken recipes
Gingered Pork
Biscuit Recipes

And 400+ more salad, appetizer, main course, beverage and dessert recipes for you to share with your family.

Pick up A Lifetime Of Secret Recipes: 500 Southern Recipes From A Mother’s Kitchen and begin sharing the best collection of southern cooking with your family.


Editorial Reviews




The Mozza Cookbook

(with Matt Molina and Carolynn Carreño)

A Twist of the Wrist

(with Carolynn Carreño)

Nancy Silverton’s Sandwich Book

(with Teri Gelber)

Nancy Silverton’s Pastries from the La Brea Bakery

(in collaboration with Teri Gelber)

The Food of Campanile

(with Mark Peel)

Nancy Silverton’s Breads from the La Brea Bakery

(in collaboration with Laurie Ochoa)

Mark Peel and Nancy Silverton at Home: Two Chefs Cook for Family and Friends


(with Heidi Yorkshire)



Copyright © 2016 by Nancy Silverton

All rights reserved. Published in the United States by Alfred A. Knopf, a division of Penguin Random House LLC, New York, and distributed in Canada by Random House of Canada, a division of Penguin Random House Limited, Toronto.


Knopf, Borzoi Books, and the colophon are registered trademarks of Penguin Random House LLC.

Library of Congress Cataloging-in-Publication Data

Silverton, Nancy, author.

Mozza at home / by Nancy Silverton with Carolynn Carreño; photographs by Christopher Hirsheimer.

pages cm

Includes index.

ISBN 978-0-385-35432-5 (hardcover)—ISBN 978-0-385-35433-2 (ebook)

1. Cooking, Italian. 2. Entertaining. 3. Pizzeria Mozza. I. Carreño, Carolynn, author. II. Hirsheimer, Christopher, photographer. III. Title.

TX723.S4838 2016 641.5945—dc23 2015029125

Ebook ISBN 9780385354332

Cover photograph by Christopher Hirsheimer

Cover design by Abby Weintraub



To my parents, Doris and Larry

Thank you for our nightly family table,

the most beautiful experience a child can ever have.


Also by Nancy Silverton





Umbrian Tavola

Ella’s Pinzimonio

Oven-Roasted Grapes on the Vine

Marinated Roasted Sweet Peppers

Glazed Onions Agrodolce

Marinated Lentils

Chickpea Purée alla Massolino

Bean Salad with Celery Leaf Pesto

White Beans

Pan-Roasted Radicchio with Balsamic Vinaigrette

Braised Garlic Cloves

Garlic Cloves Confit

Faith’s Tomato Salad with Burrata and Torn Croutons

Torn Croutons


Sal’s Roasted Pork Shoulder


Avocado Salsa

Charred Tomato Salsa

Tomatillo Salsa

Grilled or Roasted Spring Onions

Staff Meal Rice

Chicken Stock

Refried White Beans

Charred Italian or Mexican Peppers


Niçoise Deconstructed: Olive Oil–Poached Albacore

Bibb Salad with Soft Herbs

Mixed Summer Beans with Chiles, Almonds, and Creamy Mustard Dressing

Marinated Pickled Italian Peppers with Anchovies and Olives

Marinated Pickled Italian Peppers

Grilled or Roasted Spring Onions with Anchovies and Burrata

Deviled Eggs with Pickled Mustard Seeds

Perfect Hard-Cooked Eggs

Pickled Mustard Seeds

Garlic Mayonnaise

Mayonnaise Variations

Egg Salad with Bagna Cauda Toast

Bagna Cauda

Black Olive Tapenade


Saturday Night Chicken Thighs with Italian Sausage and Spicy Pickled Peppers

Spicy Pickled Peppers

Marinated Olives and Fresh Pecorino

Mixed Chicories Salad with Mustard Vinaigrette

Twice-Roasted Smashed Potatoes with Rosemary and Sage

Roasted Carrot and Wheat Berry Salad with Dill


Grilled Lamb Shoulder Chops with Mint Yogurt Sauce

Tikka Marinade

Mint Yogurt Sauce

Curry-Roasted Cauliflower

Marinated Summer Squash Salad

Stuffed Artichokes

Farro Salad with Fresh Herbs and Feta

Roasted Asparagus with Herb Vinaigrette

Herb Vinaigrette

Roasted Eggplant with Herb Vinaigrette

Spring Gem Salad with Soft Herbs and Labneh Toasts

Lemon Vinaigrette



Eggs for Anytime

Egg Pie with Bacon, Potato, and Caramelized Onion

All-Butter Par-Baked Pie Shell

Egg Pie with Goat Cheese, Leeks, and Garlic Confit

Egg Pie with Braised Swiss Chard and Ham

Croissant Bread Pudding with Creamed Spinach and Ham

Avocado Toasts with Garlic Mayonnaise and Toasted Coriander

Fava, Pea, and Mint Salad with Fresh Pecorino


The Ultimate Hamburger

Ultimate Hamburger Onions

Liz’s Secret Sauce

Spicy Tarragon Mustard

Potato Chips with Atomic Horseradish Cream

Iceberg Wedge Salad with Gorgonzola Dressing

Sliced Heirloom Tomatoes with Sweet Onion Dressing

Spicy Cucumber Pickles


Staff Meal Oven-Roasted Chicken Thighs

Balsamic-Glazed Mushrooms

Roasted Vegetable Medley with Yogurt Dressing

Yogurt Dressing

Baked Japanese Sweet Potatoes with Fried Sage Leaves and Bacon

Endive Salad with Date Anchovy Dressing

Carrot and Rice Salad with Ginger Sumac Dressing


Sicilian Swordfish Spiedini

Couscous Salad with Root Vegetables and Ricotta Salata

Pan-Roasted Cauliflower Wedges with Bagna Cauda

Slow-Roasted Roma Tomatoes with Garlic and Thyme

Gino Angelini’s Braised Artichokes


Garlic-Rubbed Skirt St
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bread at home with each of the three principle techniques of dough fermentation: straight doughs, doughs made with pre-ferments, and levain doughs, including an easy, unintimidating method for making a levain culture from scratch in just five days using only whole grain flour and water.

In order to accurately use this book’s recipes and follow its logic, I ask you to use an inexpensive digital kitchen scale to execute the recipes and to help you understand baking. One of the fundamentals of artisan baking is using weight measurements instead of cups and tablespoons and being guided by the ratios of ingredients. (Don’t worry, I do all the simple math for you.) While the ingredients tables in each recipe do include volume conversions, these measurements are by their nature imprecise (for reasons explained in chapter 2) and they are included only to allow you to bake from this book while you are contemplating which digital kitchen scale to buy.

My purpose in writing this book is twofold: First, I want to entice novices to bake, so it is written for a broad audience. Total beginners can dive right in with one of the entry-level recipes, the Saturday Breads, for example, right after reading chapter 4, Basic Bread Method. Once you feel comfortable with the timing and techniques involved in those breads, try recipes that involve an extra step, like mixing a poolish the night before. Once you have mastered the poolish and biga recipes, try making a levain from scratch and enjoy the particular pleasures of bread or pizza dough made with this culture. By the time you work your way through this book, you will be baking bread in your home kitchen that has a quality level approaching that of the best bakeries anywhere, along with Neapolitan-style pizza that would make your nonna smile.

Second, this book is also written for more experienced bakers who are looking for another approach to making dough—one that treats time and temperature as ingredients—and who are perhaps looking for an accessible (or just different) method for making great-tasting levain breads. Mixing dough by hand, a process used in all this book’s recipes, may also be new. To me, one of the most unique and important aspects of bread baking is its tactile nature. In asking you to mix the dough by hand, I am also asking you to think of your hand as an implement. Mixing by hand is easier than using a mixer, is fully effective, and teaches you the feel of the dough. People have been mixing dough by hand for thousands of years. If our ancestors did it, we can. And if you haven’t done it before, I hope you get great satisfaction from the process and feel a connection to the past and the history of baking, like I do.


When you read the recipes in this book, you’ll see that they tend to be quite similar in many regards. All of the breads and pizza doughs call for 1,000 grams of flour and often have only slightly differing quantities of water and salt. Although they do vary in types of flour used, in some cases the main differences are in type of leavening and the timeline for development of the dough. Altering these variables can produce a wide variety of breads from very similar formulas. The format of the ingredients lists is designed to help you see these relationships. Basically, they are baker’s percentage tables. As you’ll notice, the ingredients aren’t always listed in the order in which they’re used; rather, flour, water, salt, and yeast are always listed in that order, descending by weight. This allows you to compare recipes at a glance.

Each recipe in this book uses the same techniques for mixing, folding the dough, shaping loaves, and baking, so it should be pretty easy to move from one fermentation method in this book to another. As I committed to designing every bread recipe to make round loaves baked in a Dutch oven, I realized that once readers become familiar with my techniques, all of the recipes in this book become accessible, without the need to learn new techniques for each recipe.

Whether you’re a first-time baker or someone who already has two dozen bread books on your shelf, this book explains how to use the same methods we use at Ken’s Artisan Bakery to make great bread at home. If you’re a beginner and feel intimidated by some of the tools or techniques used in my bread recipes, don’t be! With a little bit of planning (and maybe a few new pieces equipment, which I promise you’ll use again and again), you are well on your way to professional-quality bread.

Your Choice of Baking Schedules

The best breads are those with methods that allow plenty of time for flavor to develop. Time does most of the work for you. Good flavors build while you sleep. Schedule management, a critical aspect of a professional baker’s life, applies in the home kitchen too. But offering just a single schedule for making dough (for example, mixing
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arn that vegetative growth from highly available nitrogen produces foliage at the expense of bloom. It hardly mattered, as my first attempt at growing something had produced colossal plants! This was my first lesson that if you want to get someone excited about gardening, their initial efforts need to be successful, exciting, and rewarding. My mom praised my gardening prowess—smart lady—and the following year that little plot was simply not enough and I was side-by-side with her in the vegetable garden.

Another life lesson on the value of gardening is the personal connections that it can facilitate. When I was around sixteen, my grandfather and I had reached the point of nearly despising one another until we bonded over gardening. I told him about adding Epsom salts to tomatoes and he was exuberant when his plants grew massively larger than mine. Just like my experience with the nasturtiums, he didn’t care that the yield was low, it was more about the success and the huge plants he grew. We competed over size and yield, discovered new vegetables, and delighted in sharing harvests with others. By the time I left for college my grandfather and I had become friends. I thank gardening to this day because two years later he died from a brain tumor.

The benefits of gardening are numerous. Ornamental plants provide opportunities for enjoyment, inspiration, creativity, and satisfaction. They add value, curb appeal, and outdoor living opportunities to homes, along with offering privacy and personality. Edible plants furnish healthy sustenance. Native plants supply food and habitat, sustaining natural systems. Gardening also evokes memories of loved ones, reminds me of childhood influences, and reconnects me to nature and my early development. Connections … it is my hope that they become part of your gardening experience as well.

I learned early to appreciate even the smallest of forest floor plants such as princess-pine (Lycopodium obscurum) and emerging ferns.


Successful gardens start with durable plants.


Fans of Stephen King will know that he connects with readers by talking directly to them using the affectionate term “Constant Reader” because he realizes they continue to read his books. I’m hoping that you use this book as a go-to gardening reference, thus becoming my “Constant Gardener.” Because gardening is experiential, I believe best advice comes from those who have dirt under their nails. I share advice based on as much actual experience as possible, mostly mine, but sometimes from other gardeners and horticulturalists. I have attempted to simplify complex topics, remove as much dryness as possible, and base as much on real life as I can.

I WILL TAKE YOU through the book as King does his Constant Reader and I hope we will develop a rapport that makes you excited about gardening.

The best incentive for long-term gardening is early success. If conditions beyond your knowledge and control frustrate you, you are likely to think you are a poor gardener (the proverbial “brown thumb”). Discouraged novices quit and never feel the satisfaction gardening can add to their lives. Here is an analogy. For a number of years I worked part-time in the camping department of a sporting goods store and outfitted many families that were going camping for the first time. In Wisconsin, the first outing is often Memorial Day weekend, which can be cold, rainy, and unpleasant. If I did not outfit newbies with the right tent, sleeping bags, and clothing, and it rained—the tent leaked, the sleeping bags got soaked, and they woke wet and cold—all those supplies probably never saw the light of day again. Gardening is much like this. If you aren’t outfitted with knowledge, the right plants, the correct tools, a basic understanding of soil science, and other factors, you may become an “unhappy camper” and give up gardening. After all, it isn’t something one has to do. Solving challenges should be rewarding rather than obstacles or failures, if one is forearmed with knowledge. My greatest reward in teaching is to see the look of relief on peoples’ faces when they realize an existing problem is not because they are poor gardeners, and enlightenment when they comprehend how to correct issues.

In the following chapters I will discuss the most basic concepts of good gardening practices in the Midwest. I want you to discover what makes the Midwest unique from the rest of the country and understand that variations exist within it. I will spend time on the most overlooked (yet most essential topic) of soils and culture, and cover pests and diseases. I’ll broach low-impact gardening and weave it all together with appealing design. Midwesterners face gardening challenges unlike other parts of the country, but we have our own plant palette of exciting plants indigenous to our region alone. The plant section contains more than two hundred selections of annuals, perennial
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erica, you will become overweight, and you will eventually develop high blood pressure and high cholesterol (the signs of blood vessel and heart disease), just like everybody else.

We now consider it normal to lose youthful vigor in our thirties, carry an extra 30 to 40 pounds, live with chronic illness in our late forties and fifties, and endure our final decades completely dependent on others. But this is not normal. This is the result of a lifelong pattern of unhealthy living and misguided information. Rather than dreading deterioration and a growing number of ailments and drugs as we approach old age, we should look forward to enjoying an active life well into our nineties. This may seem like an outrageous expectation because most of us spend a lifetime consuming an unhealthy diet. Even today, too many of us continue to miss the connection between what we eat and how we feel emotionally and physically. Nor can we figure out why it seems so difficult to stay at our young adult weight.

But it’s not too late.

A high-nutrient diet will reduce your desire for high-calorie, low-nutrient foods. Within weeks, your taste buds will change, and you’ll lose interest in the unhealthy foods you once thought you could never live without. You’ll feel more satisfied eating fewer calories than you were eating before. The result is lasting health and permanent weight loss. So many of my readers have lost 100 pounds or more following my recommendations; they have lost that much within one year; and they have kept that weight off for years.

The End of Dieting goes a step beyond Eat to Live. Not only does it answer why eating healthfully often seems so difficult, it empowers you with the desire and ability to do so. In the following pages, I share the science and the solutions behind how to rid yourself for good of the food addictions sabotaging your health. I lay out an easy-to-follow eating program beginning with a ten-day series of easy-to-make, delicious meals that will gradually transform your food preferences, while simultaneously recalibrating your palate. I guide your food choices through the first part of the program, so you don’t have to think or worry about what you’re eating—you can simply eat tasty dishes made of fantastic health-supporting foods. In the second part of the program, I flood your body with nutrients to heal and detoxify it, using superfoods as a way to promote wellness and longevity. By completing and sticking to the program, your BMI will fall below 22.5 and stay there for the rest of your life.

A diet can only be considered successful if the food you eat supports longevity and protects you against heart disease, stroke, dementia, and cancer. This nutritarian diet style is the only dietary and nutritional program that guarantees dramatic weight loss without calorie counting. It is also the only dietary and nutritional program that teaches you how to protect against disease while simultaneously dramatically increasing your lifespan. Your risk of a heart attack and/or stroke will almost disappear, and your risk of cancer can plummet by more than 90 percent, while your life expectancy can increase by twenty years. Incredible claims, yes, but this is a reality with considerable scientific support. I have observed such results for more than twenty-five years.

Forget calories. The secret of living well is all about micronutrients. Eating healthfully and consuming the right assortment and amount of nutrients results in consistent, long-term health benefits. Getting healthy and maintaining a stable, healthy weight are achieved only by focusing on the nutritional quality of your food. Contrary to conventional thinking, it isn’t how much you eat that determines your weight; it’s what you eat.

Nutritional quality determines your mental, physical, and emotional health—from brain function and a heightened immune system to happiness and physical well-being. The main criterion you should consider when choosing what to eat is which foods are most favorable to your long-term survival. A diet style incorporating longevity-promoting foods allows you to try out all types of delicious recipes, which in turn allows you to keep up this new way of eating throughout the rest of your life. Any diet you adopt temporarily only results in temporary benefits, because eventually your body and your weight adjust back to the diet you will remain on long term.

Let me repeat that again: Anything you adopt temporarily only begets temporary results, and fluctuating your weight up and down is not lifespan favorable.

People often view diets as a belief system, picking the one that is most closely aligned with their dietary philosophy or food preferences. Then they often criticize any program that conflicts with these preferences. Real science, however, has no philosophy or predetermined agenda; it just flows inexorably from the preponderance of the evidence. Are you a scientific thinker? Are you willing to vi
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es blackberry brandy before blending.

CHOCOLATE CHERRY ALEXANDER Reduce the crème de cacao to 2 ounces. Add 2 ounces cherry liqueur (such as Heering) before blending.

COFFEE ALEXANDER Reduce the crème de cacao to 2 ounces. Add 2 ounces coffee liqueur (such as Kahlúa) before blending.

HAZELNUT ALEXANDER Reduce the crème de cacao to 2 ounces. Add 2 ounces hazelnut liqueur (such as Frangelico) before blending.

RASPBERRY ALEXANDER Reduce the crème de cacao to 2 ounces. Add 2 ounces raspberry liqueur (such as Chambord or crème de framboise) before blending.



This combination of fruit flavors and tequila tastes just like bubble gum. The only thing that makes it pink is food coloring. But it tastes so real, you might be blowing bubbles afterward.

3 cups ice

1 banana, peeled and broken into pieces

3 ounces gold tequila

3 ounces Cointreau

4 ounces crème de banane

4 ounces orange juice

Juice of 2 limes

2 teaspoons superfine sugar

2 drops red food coloring

4 pieces “soft” bubble gum for garnish

Combine all the ingredients in a blender. Cover and pulse on and off until the mixture starts to swirl evenly. Blend on high for 20 seconds, or until the drink is completely smooth.

If desired, garnish the edge of the glass with “soft” bubble gum.


You can add 2 drops of any food color you prefer, but change anything else in this drink and it just won’t taste like bubble gum.

STRIPED BUBBLE GUM BUZZ Make the recipe without any food coloring. Pour half the drink into a small pitcher and add 2 or 3 drops of your choice of food coloring. Stir well. Add 1 drop of a different color to the drink remaining in the blender. Blend quickly to incorporate the color. Carefully spoon the different colors into a tall glass because if you pour them, you’ll mix the colors.



Campari is a bitter Italian liqueur. Bartenders say that mixing it with orange juice is the best way to try it for the first time. This frozen version of Campari and OJ is guaranteed to hook someone at your next party.

1 ½ cups ice

1 cup orange sherbet

¼ cup orange juice

3 ounces Campari

1 ounce triple sec

Combine all the ingredients in a blender. Cover and pulse and off until the mixture starts to swirl evenly. Blend on high for 20 seconds, or until the drink is completely smooth.


ORANGE NEGRONI FREEZE Omit the triple sec. Add 1 ounce gin before blending.

CAMPARI CITRUS FREEZE Omit the orange juice. Add ¼ cup grapefruit juice before blending.



Now you can make your favorite coffeehouse freeze at home!

2 cups ice

¾ cup milk

¼ cup coffee syrup

2 heaping tablespoons non-fat dry milk

1 tablespoon instant espresso powder

2 tablespoon superfine sugar

Combine all the ingredients in a blender. Cover and pulse on and off until the mixture starts to swirl evenly. Blend on high for 20 seconds, or until the drink is completely smooth.


ALMOND CAPPUCCINO FROST Add 1 ounce almond-flavored syrup before blending.

BUTTERSCOTCH CAPPUCCINO FROST Add 1 tablespoon butterscotch topping before blending.

CARAMEL CAPPUCCINO FROST Add 1 tablespoon caramel topping before blending.

HAZELNUT CAPPUCCINO FROST Add 1 ounce hazelnut syrup before blending.

MOCHACHINO FROST Add 1 tablespoon chocolate syrup before blending.

MOCHACHINO MINT FROST Add 1 tablespoon chocolate syrup and 1/8 teaspoon peppermint extract before blending.

RASPBERRY CAPPUCCINO FROST Add 1 ounce raspberry syrup before blending.

Spiked Variation

FROZEN CAPPUCCINO COCKTAIL Omit the coffee syrup. Add 4 ounces coffee liqueur (such as Kahlúa) and 2 ounces vodka before blending. This cocktail variation can be used as the base for all the other Cappuccino Frost variations.



Call me old-fashioned, but I still serve cherries jubilee at dinner parties. So it seemed a natural to turn this delicious desert into a party drink. It’s best made with fresh sweet cherries, but frozen will do in a pinch.

12 large, sweet cherries, pitted

1 cup ice

½ cup vanilla ice cream

1 ounce brandy

1 ½ ounces cherry liqueur (such as Heering)

Combine all the ingredients in a blender. Cover and pulse on and off until the mixture starts to swirl evenly. Blend on high for 20 seconds, or until the drink is completely smooth.


CHERRY PIE JUBILATION Add 3 crumbled graham crackers before blending.

CHOCOLATE CHERRIES JUBILATION Omit the vanilla ice cream. Add ½ cup chocolate ice cream before blending.

GRAND CHERRIES JUBILATION Omit the brandy. Add 1 ounce Grand Marnier before blending.

NUTTY CHERRY JUBILATION Add ½ ounce almond liqueur (such as crèm
. The English sentries could be heard calling to each other. The smell of roasting meat from the previous evening’s feast drifted across to the starving Jacobites, who had only been provided with a single biscuit to eat over the previous 48 hours. Murray’s fleet-footed Highlanders had made good progress on the night march, but the gap between Murray’s column and the one led by the prince had continued to widen, forcing Murray to stop several times to enable them to catch up. The delays had a fatal impact on the timing of the assault and Murray realised now that it was too late to achieve surprise. He sent back for permission from Prince Charles to abort the mission. But as dawn began to break, he grasped that he could no longer risk waiting for the prince’s answer and commanded his troops to wheel round and begin the long march back to Drummossie Moor.

It was around four a.m. when the prince got the news that Murray had aborted the intended night attack and had begun marching back to Culloden. Charles was appalled. He could not believe that Murray had disobeyed his express orders and began to suspect he had been betrayed. He ordered John Hay of Restalrig to ride with all possible haste to the front of the column and order Murray to resume the attack. He even commanded two Irish soldiers to keep a close watch on Murray and to shoot him if they caught him in any clear act of treachery. Reaching the front of the column, Restalrig told Murray that it was the prince’s explicit command that he should resume the agreed attack on the Hanoverian camp, but Murray, who blamed Restalrig for the fact that his troops were exhausted and starving and that this had clearly slowed their pace, chose to ignore him. Murray proceeded to organise the withdrawal back to Culloden. Furious at the snub from Murray, Restalrig rode flat out back to Prince Charles, telling him that Murray was blatantly refusing to obey His Royal Highness’s orders. The exasperated prince, seeing some officers from the Duke of Perth’s battalion, angrily demanded to know what had gone wrong and why the assault had not taken place; he was heard to shout, ‘Where the devil are the men a-going?’ When an officer explained that they had been ordered to return to Culloden by the Duke of Perth, the prince shouted, ‘Where is the Duke of Perth? Call him here!’

Soon the Duke of Perth himself arrived and informed Bonnie Prince Charlie that Lord George had aborted the night assault and wheeled his column around ‘more than three quarters of an hour agoe’. ‘Good God,’ the prince was heard to yell. ‘What can be the matter? What does he mean? We were equal in number and would have blown them to the devil. Pray, Perth, can’t you call them back yet? Perhaps he is not gone far yet.’9 But the Duke of Perth explained that it was too late to reverse the decision. Restalrig pled with the prince to take a horse and ride to the front of the column where he could confront Murray in person. The prince set off at speed, soon bumping into Murray and his retreating troops. The fuming prince was heard to shout at Murray, ‘I am betrayed,’ which must have been deeply hurtful to one of his most loyal and dedicated commanders. But it was now too late to overturn the decree.

As dawn broke, Murray and his Atholl Brigade arrived back at Culloden House, sullen, perplexed and worn out. It was around six a.m. Prince Charles arrived shortly afterwards. By the time the starving Jacobite soldiers, half dead with fatigue, reached the lord president’s house, they began to disperse, many heading to Inverness to forage for food, while most of the others who had participated in the abortive night march collapsed asleep on the lawns and grassy banks surrounding the mansion. The tide had turned and with it, the sudden realisation that the Jacobite army, starving and exhausted after their futile night march, could face the might of the Hanoverian army within a matter of hours in a full-scale pitched battle. It was the first time that the normally confident prince began to fear defeat. He could hear the grumblings and protests of his dispirited men and this further depressed him.

But even now he failed to hold a war council to decide what action to take. Instead he ordered officers from each of his regiments to go into Inverness to buy or commandeer supplies of food for the troops, telling them to threaten to destroy the town if anyone refused to hand over provisions. As he was doing so, the Marquis d’Eguilles, French ambassador at the court of Prince Charles, asked for an audience with the prince and kneeling before him, begged him not to fight a battle that day, but rather to retreat to Inverness or further into the Highlands, where the Jacobite troops could be fed, rested and reinforced before facing the might of the Hanoverian army. But the Young Pretender, his judgement certainly now clouded by exhaustion, would not listen to reason. H


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