Page 51 of The Undaunted
Caroline watched Bramleystand at the doors, back straight and chin up, with all the dignity he could bring to bear. He caught Lady Easton’s eye and slowly nodded. It was an emphatic sort of nod, meant to communicate something or other.
Lady Easton fanned herself and smiled and appeared flushed. Some sort of information had passed between them, though Caroline could not say what. Shecouldsay that whatever the message had been, Lady Easton had been fortified by it.
The senior footman led a newly-arrived couple to Bramley’s side. In an impressively sonorous voice, he announced, “The Duke and Duchess of Stanbury.”
An imperious-looking lady sailed in with her husband leading her by the arm. She was dressed in brocade, which Caroline thought must be very hot, though the lady did not seem to feel it. After a friendly and familiar nod to Lady Easton, the duke left his wife with her hostess and made his way over to Lord Easton.
“Clara,” the lady said, “you do look quite recovered from the excitement of the day. That plum color suits you exceedingly.”
“Theodosia,” Lady Easton said, “you know very well you were instrumental in putting things right this afternoon.”
The lady nodded graciously, as if she were quite used to collecting accolades and in fact considered them her due.
“May I present Miss Upton,” Lady Easton said. “Caroline, this is the Duchess of Stanbury.”
Caroline curtsied low. “Your Grace,” she said.
“Let me look at you, yes, very pretty,” the duchess said. “Clara, I find there is something noble in the forehead, do you not think so?”
Lady Easton nodded in agreement, seeming well-pleased, though Caroline could not imagine that her forehead said anything at all.
“Miss Upton,” the duchess continued, “I presume you have been apprised of our singular interest in your affairs. Going forward, you will always have one of us by your side. Now tell me, do you swim?”
“Indeed yes, ma’am,” Caroline said, “though never yet in the sea.”
“That will change on the morrow, I will see to it. My butler is a great predictor of weather and he says tomorrow will be particularly fine. I have already sent a note to Mrs. Gunn that we will have need of her. I only trust my person to Mrs. Gunn, you see. I shall arrive at nine o’clock to collect you.”
“That is very kind, ma’am,” Caroline said. She was at once looking forward to trying out a swim in the sea, a bit taken aback that she was to do so with a duchess, and certain she did not deserve such a courtesy.
Bramley announced, “Lord and Lady Heathway and Lady Redfield.”
As those three came in, Bramley stood at the door and another couple appeared. It seemed they had got to the moment of the evening when everybody would arrive at once.
“Lord and Lady Maldock and Sir Benjamin and Lady Smithson.”
More people arrived soon after by way of Lord and Lady Reston and Lord and Lady Mendleton.
Caroline was introduced to all and had little time to reflect on her own dampened feelings. She worked hard to smile and show a gracious deference to Lady Easton’s guests.
It was rather a relief when Bramley signaled his mistress that her guests could proceed to the dining room. She felt a little unsteady on her feet and thought a dinner would go some way to restore her. She could not ever remember feeling so out of sorts.
Caroline realized this night was not to be got through hour by hour, but minute by minute.
*
Bramley had girdedhimself to manage this dinner with all the aplomb he was renowned for. Whatever upsets had shaken the rafters of this abode earlier in the day, the finest butler in England did not let down the house.
He had been consulting with Cook for the past week and was well satisfied with the results of their Herculean efforts. Particularly their efforts on this particular day, which had scaled new heights. The dinner would be five courses, beginning with a brown soup as there was no use trying a white soup when Lady Heathway was in attendance. The lady had as strong an aversion to it as Cook did to stewed tomatoes.
Then would come the fish course of turbots?l’Anglaise, trouts poached in white wine and butter, cold crabs dressed in parsley and mayonnaise, steamed courgette medallions with parmesan, roasted and mashed aubergines with lemon and herbs, and thinly sliced radishes tossed in oil, vinegar, sugar and salt.
Following that, the meat course would be roasted beef, broiled capons, baked chicken with an accompanying egg sauce, thinly sliced ham spread with a beaten cream cheese dusted with nutmeg and rolled and cut into roulades, mashed potatoes, broiled onions, and wilted Swiss chard with a vinegar-mustard dressing topped with toasted walnuts.
Once all that was got through successfully, the rest would be like a horse trotting downhill until reaching the inevitable moment of glory. A next course of fennel salad, pickled cucumber, jellies, and strong cheeses would be brought out. The cheese board would feature Bemmy’s recommendation of a local blue.
Though Bramley was always reluctant to take any hint from that harridan of a lady’s maid, she had brought in a sample from her gentleman friend and he had to admit that it was very good. It would have mattered little what he thought anyway, as the cook was wild for it, and so it had been settled.
Then finally a dessert course of Wensleydale and cheddar cheeses, blancmange, strawberry tarts, a savoy cake with brandied cherry cream, and, very daringly, a sliced pineapple.
