Thursday, October 1, 2015

A Day in the Life of William Sparrow

This is a historical fiction blog based on a day in the life of William Sparrow.  
 
Saturday, July 8, 1769
" Quarter Lamb
Butter 19 lbs.
Crabbs
Fish
Half a Shoat
Mutton
12 Ducks"
William Sparrow Account Book 
 
Tim Logue as William Sparrow
 
Early one July morning, before the sun peered over the chimneys of Williamsburg, the checkered curtains of William Sparrow parted as he looked out over the courtyard below.  It was hot and humid with the noise of cicadas roaring in the background.  It was a typical summer day in Tidewater, Virginia.  William Sparrow was the principal cook to Governor Botetourt.  Making more money than any other servant on the Governor’s staff, he was Botetourt’s secret weapon.  Sparrow’s only job was to impress anyone who entered the dining room with some of the best food in Virginia.  He catered to the upper echelons of society with diners such as George Wythe and Peyton Randolph.  This was no small feat, so knowing what he had to do, Sparrow stretched and began getting ready for the day ahead.

William Sparrow's Room
 
By this time around six o’clock in the morning, the sun had risen and the food factory at the Palace was thrust into action.  While Mr. Sparrow and Mr. Marshman, the butler, planned the day, the undercook and scullery maids began the task of getting the kitchen ready for the day.  Fires had to be stoked, water had to be brought in from the well and the oven had to be lit.  After ensuring the Governor had food for breakfast, Sparrow hurried to the kitchen to plan the meal of the day, which had to be served by two o’ clock.

After quickly taking inventory of the cellar and garden, Sparrow walked out of the side gate to the market at the center of town.  As he walked by all of vendors, a menu began to take shape in his mind. He quickly loaded his cart with mutton, lamb, fresh fish from the James River and geese from a farmer in James City County.  All of these ingredients will make up the dishes to be served to the Governor and his guests. Upon arriving at the Palace, an army of scullions and scullery maids descended upon the cart to make ready all of the ingredients for Sparrow to use. 
Market House in Williamsburg
Photo By: Colonial Williamsburg Foundation
 

Upon entering the kitchen, a scene comparable to a great composer conducting a symphony commenced.  Every ingredient was perfectly placed, every dish was perfectly timed and every method of cooking was masterfully exhibited.  As the hands on the old clock inched closer to two o’ clock, a meal began to take shape under tin meat covers and in copper pots.  When Sparrow was happy with every aspect of his dishes, he rang the brass bell tucked in the corner of the kitchen.  This ushered a wave of footmen to carry the food over to the palace.  It is in the palace where Sparrow makes his final effort to dazzle.  Plating his incredible food on imported china from England, garnishing it with citrus from the Caribbean and arranging it in a beautifully symmetric way.  As the guests walked in, they were in awe of the incredible spread before them.  There were fine table linens, ornate silver cutlery and the best French wines chilled with ice from the palace ice house. 
Tim Logue as William Sparrow
 
 

 
 
The Route of the Footman to the Warming Room
The Warming Room
Photo By: Melissa Blank



 
At this point, people began to gracefully dine as Sparrow is plating the second and third courses for the table.  As finely dressed servants removed the first course and began placing the second, Sparrow once again went into planning mode as he took inventory of the leftovers.  The leftovers from this meal would be re-purposed and served for the Governor’s supper and his breakfast the following day.  Any of the perishable leftovers that couldn’t be used for the Governor were consumed by Sparrow and the other servants as nothing went to waste. 

A possible first and second course based of Sparrow's purchases and what was in season in July.
 

After the third course of candies and barley creams was served around four o’ clock, Sparrow’s work for the day was coming to a close. William Sparrow had succeeded in impressing the guests of the Governor.  As he began his work of updating the account books, scullery maids and scullions began their end of the day tasks of polishing wares, sweeping floors and cleaning surfaces.  As Sparrow made his way to the servant’s hall, he was dripping with sweat and his feet ached from all of the pacing on the brick floors.  He made his way to his room, closed his checkered curtains and passed out in his bed hoping for a good night’s rest before this process would began again tomorrow.