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 minutes.