From the archives

Midsummer and the feast of St. Peter are the favorite seasons for “rush-bearing” or “rush laying” in England: rushes or new-mown hay are brought in to be laid on the floors of churches.

Good Day to you, you merry men all
Come listen to our rhyme
For we would have you not forget
This is Midsummer time
So bring your rushes, bring your garlands
Roses, John’s Wort, Vervain too
Now is the time for our rejoicing
Come along Christians, come along do.

Bishop’s Castle Rushbearing Song, Shropshire

From The Feast Day Cookbook

One of the badges of Saint Peter is the cock, an allusion to 
the crowing of that bird which caused the saint to go out 
and weep bitterly for his denial of Christ; but when he is 
distinguished by a fish, the symbol is of double 
significance Peter's avocation as a fisherman and his 
mission as a fisher of men.

In many sea-coast towns of England he is regarded as chief 
protector and his day made one of high festival. Boats are 
decked in ribbons and flowers and often repainted in honor 
of the occasion. Races and feats of seamanship take place 
before an admiring crowd on shore, and everyone gathers 
together for a feast of which the chief dish is always fish.

Fillet of Flounder in Tomato Sauce

4 flounder fillets                   butter
1 onion                              6 tomatoes
1 green pepper                       2 tablespoons flour 
                3 tablespoons cream

Mince the onion and green pepper and cook in a little butter 
till soft. Cut up the tomatoes and add to the onion and 
pepper. Simmer for about ten minutes. Stir the flour to a 
paste with the cream, add to the sauce, and cook a bit 
longer. If too dry, a little more tomato juice may be added. 
Bring to a boil, put in your fillets and cook for about ten