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diff --git a/43278-h/43278-h.htm b/43278-h/43278-h.htm index fd6adbb..4c13f02 100644 --- a/43278-h/43278-h.htm +++ b/43278-h/43278-h.htm @@ -2,7 +2,7 @@ "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> <html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> <head> -<meta http-equiv="Content-Type" content="text/html; charset=iso-8859-1" /> +<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <meta http-equiv="Content-Style-Type" content="text/css" /> <title>The Project Gutenberg eBook of Cakes and Ale, by Edward Spencer.</title> <style type="text/css"> @@ -161,47 +161,7 @@ table </style> </head> <body> - - -<pre> - -The Project Gutenberg EBook of Cakes & Ale, by Edward Spencer - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org - - -Title: Cakes & Ale - A Dissertation on Banquets Interspersed with Various - Recipes, More or Less Original, and anecdotes, mainly - veracious - -Author: Edward Spencer - -Release Date: July 22, 2013 [EBook #43278] - -Language: English - -Character set encoding: ISO-8859-1 - -*** START OF THIS PROJECT GUTENBERG EBOOK CAKES & ALE *** - - - - -Produced by David T. Jones, Mardi Desjardins and the online -Distributed Proofreaders Canada team at -http://www.pgdpcanada.net - - - - - - -</pre> - +<div>*** START OF THE PROJECT GUTENBERG EBOOK 43278 ***</div> <div class="figcenter" style="width: 496px;"> <img src="images/cover.jpg" width="496" height="800" alt="" /> <div class="caption"></div> @@ -640,10 +600,10 @@ http://www.pgdpcanada.net <td>Bonnie Scotland—Parritch an’ cream—Fin’an haddies—A knife</td> </tr> <tr> - <td>on the ocean wave—<i>À la Français</i>—In the gorgeous East—<i>Chota</i></td> + <td>on the ocean wave—<i>À la Français</i>—In the gorgeous East—<i>Chota</i></td> </tr> <tr> - <td><i>hazri</i>—English as she is spoke—Dâk bungalow fare—Some</td> + <td><i>hazri</i>—English as she is spoke—Dâk bungalow fare—Some</td> </tr> <tr> <td>quaint dishes—Breakfast with “my tutor”—A Don’s</td> @@ -825,7 +785,7 @@ http://www.pgdpcanada.net <td>Royalty fares—The Tsar—<i>Bouillabaisse</i>—<i>Tournedos</i>—<i>Bisque</i>—</td> </tr> <tr> - <td><i>Vol-au-vent—Pré salé</i>—Chinese banquets—A fixed</td> + <td><i>Vol-au-vent—Pré salé</i>—Chinese banquets—A fixed</td> </tr> <tr> <td>bayonet—<i>Bernardin Salmi</i>—The duck-squeezer—American</td> @@ -899,7 +859,7 @@ http://www.pgdpcanada.net <td>not Raleigh, introduced it into England—With or</td> </tr> <tr> - <td>without the “jacket”?—Don’t let it be <i>à-la</i>-ed—Benevolence</td> + <td>without the “jacket”?—Don’t let it be <i>à -la</i>-ed—Benevolence</td> </tr> <tr> <td>and large-heartedness of the cabbage family—Pease on</td> @@ -911,7 +871,7 @@ http://www.pgdpcanada.net <td>a misnomer—“Borston” beans—Frijoles—The</td> </tr> <tr> - <td>carrot—Crécy soup—The Prince of Wales—The Black</td> + <td>carrot—Crécy soup—The Prince of Wales—The Black</td> </tr> <tr> <td>Prince and the King of Bohemia </td> @@ -1554,7 +1514,7 @@ http://www.pgdpcanada.net <p>In 1740 the price of tea ranged from 7s. to 24s. per lb. In 1725, 370,323 lbs. were drunk in England, and in 1890, 194,008,000. In - 1840 the duty was 2s. 2¼d. per lb.; in 1858 + 1840 the duty was 2s. 2¼d. per lb.; in 1858 1s. 5d. per lb.; and in 1890 4d. per lb.</p> <p>The seed of</p> <h4><i>The Coffee-Tree</i>,</h4> @@ -1909,7 +1869,7 @@ http://www.pgdpcanada.net passed a comfortable night between the lavender-scented sheets. The fatherly interest which “William,” the grey-headed waiter, takes in - you—stranger or <i>habitué</i>—and the more than + you—stranger or <i>habitué</i>—and the more than fatherly interest which you take in the good cheer, from home-made “sassingers” to new-laid eggs, and heather honey, not forgetting a slice @@ -1955,7 +1915,7 @@ http://www.pgdpcanada.net all of which are either “hoff,” or unknown to the waiter, you settle down to the consumption of two fried and shrivelled shop eggs, on an - island of Chicago ham, floating in an Ægean Sea + island of Chicago ham, floating in an Ægean Sea of grease and hot water; whilst a half quartern loaf, a cruet-stand the size of a cathedral, a rackful of toast of the “Zebra” brand, and about @@ -1977,7 +1937,7 @@ http://www.pgdpcanada.net cream. A grilled sole for breakfast is preferable to a fried one, principally because it is by no means impossible that the fried sole be second-hand, - or as the French call it <i>réchauffé</i>. And + or as the French call it <i>réchauffé</i>. And why, unless directions to the contrary be given, is the modest whiting invariably placed, tail in mouth, on the frying pan? A grilled whiting—assassinate @@ -2022,8 +1982,8 @@ http://www.pgdpcanada.net </div> <blockquote> <p>Bonnie Scotland—Parritch an’ cream—Fin’an haddies—A knife - on the ocean wave—<i>À la Français</i>—In the gorgeous East—<i>Chota - hazri</i>—English as she is spoke—Dâk bungalow fare—Some + on the ocean wave—<i>À la Français</i>—In the gorgeous East—<i>Chota + hazri</i>—English as she is spoke—Dâk bungalow fare—Some quaint dishes—Breakfast with “my tutor”—A Don’s absence of mind.</p> </blockquote> @@ -2139,7 +2099,7 @@ http://www.pgdpcanada.net <p>And the lot of the third-class passenger who is conveyed from his native land to the Cape of Good Hope, for what Mr. Montague Tigg would - have called “the ridiculous sum of” £16: 16s.,<span class="pagenum"><a name="Page_26" id="Page_26">[Pg 26]</a></span> is no such hard one, seeing that he is allotted a + have called “the ridiculous sum of” £16: 16s.,<span class="pagenum"><a name="Page_26" id="Page_26">[Pg 26]</a></span> is no such hard one, seeing that he is allotted a “bunk” in a compact, though comfortable cabin, and may break his fast on the following substantial meal:—</p> @@ -2173,23 +2133,23 @@ http://www.pgdpcanada.net this sort of repast, which is generally eaten with “spoons.”</p> <p><span class="pagenum"><a name="Page_27" id="Page_27">[Pg 27]</a></span></p> -<p>In fair France, breakfast, or the <i>déjeûner à la +<p>In fair France, breakfast, or the <i>déjeûner à la fourchette</i>, is not served until noon, or thereabouts. Coffee or chocolate, with fancy bread and butter, is on hand as soon as you wake; and I have - heard that for the roisterer and the <i>p’tit crevé</i> there be such liquors as <i>cognac</i>, <i>curaçoa</i>, and <i>chartreuse verte</i> provided at the first meal, so + heard that for the roisterer and the <i>p’tit crevé</i> there be such liquors as <i>cognac</i>, <i>curaçoa</i>, and <i>chartreuse verte</i> provided at the first meal, so that nerves can be strung together and headaches alleviated before the “associated” breakfast at - midday. In the country, at the <i>château</i> of <i>Monsieur et Madame</i>, the groom-of-the-chambers, - or <i>maître d’hôtel</i>, as he is designated, knocks at + midday. In the country, at the <i>château</i> of <i>Monsieur et Madame</i>, the groom-of-the-chambers, + or <i>maître d’hôtel</i>, as he is designated, knocks at your bedroom door at about 8.30.</p> <p>“Who’s there?”</p> <p>“Good-morning, <i>M’sieu</i>. Will <i>M’sieu</i> partake - of the <i>chocolat</i>, or of the <i>café-au-lait</i>, or of the + of the <i>chocolat</i>, or of the <i>café-au-lait</i>, or of the tea?”</p> <p>Upon ordinary occasions, <i>M’sieu</i> will partake of the <i>chocolat</i>—if he be of French extraction; - whilst the English visitor will partake of the <i>café-au-lait</i>—tea-making in France being still in + whilst the English visitor will partake of the <i>café-au-lait</i>—tea-making in France being still in its infancy. And if <i>M’sieu</i> has gazed too long on the wine of the country, overnight, he will occasionally—reprobate that he is—partake instead of @@ -2201,10 +2161,10 @@ http://www.pgdpcanada.net snakes in Iceland or rum punch in Holloway Castle. Then the thin end of the wedge was introduced, and the English visitor was invited to - partake of a cup of what was called (by courtesy)<span class="pagenum"><a name="Page_28" id="Page_28">[Pg 28]</a></span> <i>thé</i>, which had been concocted expressly for her - or him. And tea <i>à la Française</i> used to be + partake of a cup of what was called (by courtesy)<span class="pagenum"><a name="Page_28" id="Page_28">[Pg 28]</a></span> <i>thé</i>, which had been concocted expressly for her + or him. And tea <i>à la Française</i> used to be made somewhat after this fashion. The cup was - half-filled with milk, sugar <i>à discrétion</i> being + half-filled with milk, sugar <i>à discrétion</i> being added. A little silver sieve was next placed over the cup, and from a jug sufficient hot water, in which had been previously left to soak some half-dozen @@ -2218,17 +2178,17 @@ http://www.pgdpcanada.net five o’clock tea is one of the most fashionable functions of the day, with the <i>beau monde</i>; a favourite invitation of the society <i>belle</i> of the <i>fin de - siècle</i> being: “<i>Voulex-vous fivoclocquer avec moi?</i>”</p> -<p>The <i>déjeûner</i> usually begins with a <i>consommé</i>, a + siècle</i> being: “<i>Voulex-vous fivoclocquer avec moi?</i>”</p> +<p>The <i>déjeûner</i> usually begins with a <i>consommé</i>, a thin, clear, soup, not quite adapted to stave off the pangs of hunger by itself, but grateful enough by way of a commencement. Then follows an array of dishes containing fish and fowl of sorts, - with the inevitable <i>côtelettes à la</i> somebody-or-other, + with the inevitable <i>côtelettes à la</i> somebody-or-other, not forgetting an <i>omelette</i>—a mess which the French cook alone knows how to concoct to perfection. The meal is usually washed down - with some sort of claret; and a subsequent <i>café</i>, + with some sort of claret; and a subsequent <i>café</i>, with the accustomed <i>chasse</i>; whilst the welcome <i>cigarette</i> is not “defended,” even in the mansions of the great.</p> <p>There is more than one way of making coffee, @@ -2240,9 +2200,9 @@ http://www.pgdpcanada.net freshly-roasted seed, ground just before wanted. Then heat the ground coffee in the oven, and place upon the perforated bottom of the upper - compartment of a <i>cafetière</i>, put the strainer on + compartment of a <i>cafetière</i>, put the strainer on it, and pour in boiling water, gradually. “The - Duke” in <i>Geneviève de Brabant</i> used to warble + Duke” in <i>Geneviève de Brabant</i> used to warble as part of a song in praise of tea—</p> <div style="margin-left:20%"> <div class="poem"> @@ -2254,7 +2214,7 @@ http://www.pgdpcanada.net <p>So is it of equal importance that you should not spare the coffee. There are more elaborate ways of making coffee; but none that the writer - has tried are in front of the old <i>cafetière</i>, if the + has tried are in front of the old <i>cafetière</i>, if the simple directions given above be carried out in their entirety.</p> <p>As in France, sojourners (for their sins) in @@ -2518,16 +2478,16 @@ http://www.pgdpcanada.net <p>is still served on silver plates, whilst the cheaper juices of the bullock, the calf, and the pea, “with the usual trimmings,” repose temporarily - on china or earthenware. <i>Pâtés</i>, whether of + on china or earthenware. <i>Pâtés</i>, whether of oyster, lobster, chicken, or veal-and-ham, are still - in favour with <i>habitué</i> and chance customer + in favour with <i>habitué</i> and chance customer alike, and no wonder, for these are something - like <i>pâtés</i>. The “filling” is kept hot like the + like <i>pâtés</i>. The “filling” is kept hot like the soups, in huge stewpans, on the range, and when required is ladled out into a plate, and furnished with top and bottom crust—and such crust, flaky and light to a degree; and how different - to the confectioner’s or railway-refreshment <i>pâté</i>, + to the confectioner’s or railway-refreshment <i>pâté</i>, which, when an orifice be made in the covering with a pickaxe, reveals nothing more appetising than what appear to be four small cubes of frost-bitten @@ -2588,7 +2548,7 @@ http://www.pgdpcanada.net away mementoes of the house, in the shape of pewter measures, the oaken platters upon which these are placed, and even samples of the long - “churchwarden” pipes, smoked by <i>habitués</i> after + “churchwarden” pipes, smoked by <i>habitués</i> after their evening chops or steaks.</p> <h4><i>Ye Pudding</i>,</h4> <p>which is served on Wednesdays and Saturdays, @@ -2599,7 +2559,7 @@ http://www.pgdpcanada.net stuffed with steak, kidney, oysters, mushrooms, and larks. The irreverent call these last named sparrows, but we know better. This pudding - takes (<i>on dit</i>) 17½ hours in the boiling, and the + takes (<i>on dit</i>) 17½ hours in the boiling, and the “bottom crust” would have delighted the hearts of Johnson, Boswell, and Co., in whose days the savoury dish was not. The writer once witnessed @@ -2616,8 +2576,8 @@ http://www.pgdpcanada.net tradesmen. Sherry and gin and bitters and other adventitious aids (?) to appetite had been done justice to, and the arrival of the “procession”—it - takes three men and a boy to carry the <i>pièce - de résistance</i> from the kitchen to the dining-room—was + takes three men and a boy to carry the <i>pièce + de résistance</i> from the kitchen to the dining-room—was anxiously awaited. And then, of a sudden we heard a loud crash! followed by a feminine shriek, and an unwhispered Saxon oath. “Tom” @@ -2719,8 +2679,8 @@ http://www.pgdpcanada.net both, and for a shooting luncheon <i>par excellence</i> commend me to a crust and a pint of cold tea, eaten whilst sitting beneath the shelter of an unpleached hedge, against the formal spread which - commences with a <i>consommé</i>, and finishes with - guinea peaches, and liqueurs of rare curaçoa. + commences with a <i>consommé</i>, and finishes with + guinea peaches, and liqueurs of rare curaçoa. Of course, it is assumed that the shooter wishes to make a bag.</p> <p>But as, fortunately for trade, everybody does @@ -2764,7 +2724,7 @@ http://www.pgdpcanada.net a stewpan, and then stew gently in a good gravy to which has been added a glass of burgundy.</p> </blockquote> -<p>This is a <i>plât</i> fit for an emperor, and there will +<p>This is a <i>plât</i> fit for an emperor, and there will be no subsequent danger of his hitting a beater or a dog. Another dainty of home invention is</p> <h4><i>Jugged Duck with Oysters</i>.</h4> @@ -2889,7 +2849,7 @@ http://www.pgdpcanada.net </blockquote> <p>For a skating luncheon</p> <h4><i>Irish Stew</i></h4> -<p>is the recognised <i>entrée</i>, served in soup-plates, +<p>is the recognised <i>entrée</i>, served in soup-plates, and washed down with hot spiced ale.</p> <p>In the way of</p> <h4><i>Race-course Luncheons</i></h4> @@ -3043,7 +3003,7 @@ http://www.pgdpcanada.net Tartar sauce (<i>iced</i>), curried prawns (<i>iced</i>), lobster cutlets, <i>chaud-froid</i> of quails, <i>foie gras</i> in aspic, prawns in ditto, plovers’ eggs in ditto, galantine - of chicken, York ham, sweets various, including<span class="pagenum"><a name="Page_55" id="Page_55">[Pg 55]</a></span> iced gooseberry fool; and, as the <i>pièce de résistance</i>, + of chicken, York ham, sweets various, including<span class="pagenum"><a name="Page_55" id="Page_55">[Pg 55]</a></span> iced gooseberry fool; and, as the <i>pièce de résistance</i>, an</p> <h4><i>Angel’s Pie</i>.</h4> <p>Many people would call this a pigeon pie, for in @@ -3125,8 +3085,8 @@ http://www.pgdpcanada.net <p>During cold weather the interior of the coach should be well filled with earthenware vessels containing such provender as hot-pot, hare soup, - mullagatawny, lobster <i>à l’Américaine</i>, curried - rabbit, devilled larks—with the <i>matériel</i> for heating + mullagatawny, lobster <i>à l’Américaine</i>, curried + rabbit, devilled larks—with the <i>matériel</i> for heating these. Such cold viands as game pie, pressed beef, boar’s head, <i>foie gras</i> (truffled), plain truffles (to be steamed and served with buttered toast) @@ -3136,14 +3096,14 @@ http://www.pgdpcanada.net closely covered up. After heating, add cayenne to taste.</p> <p>Gourmets interested in <i>menus</i> may like to - know what were the first <i>déjeuners</i> partaken of by + know what were the first <i>déjeuners</i> partaken of by the Tsar on his arrival in Paris in October 1869.</p> -<p>On the first day he had huîtres, consommé, - œufs à la Parisienne, filet de bœuf, pommes de +<p>On the first day he had huîtres, consommé, + œufs à la Parisienne, filet de bœuf, pommes de terre, Nesselrode sauce, chocolat.</p> -<p>Next day he ate huîtres, consommé, œufs - Dauphine, rougets, noisettes d’agneau maréchal, - pommes de terre, cailles à la Bohémienne, +<p>Next day he ate huîtres, consommé, œufs + Dauphine, rougets, noisettes d’agneau maréchal, + pommes de terre, cailles à la Bohémienne, poires Bar-le-Duc.</p> <p><span class="pagenum"><a name="Page_58" id="Page_58">[Pg 58]</a></span></p> <p>The writer can recall some colossal luncheons @@ -3160,7 +3120,7 @@ http://www.pgdpcanada.net of the hermetical sealing than of the Thames mud, most of the other items were succulent enough. There were turtle soup, and turtle fins; - highly seasoned <i>pâtés</i> of sorts; and the native <i>khansamah</i> had added several dishes of his own + highly seasoned <i>pâtés</i> of sorts; and the native <i>khansamah</i> had added several dishes of his own providing and invention. A young florican (bustard) is by no means a bad bird, well roasted and basted; and though the eternal <i>vilolif</i> (veal @@ -3277,11 +3237,11 @@ http://www.pgdpcanada.net in a superb apartment, surrounded with mechanical scenery, which could be “shifted” with every course. The suppers of “Vitellius the - Glutton” cost, on the average, more than £4000 + Glutton” cost, on the average, more than £4000 a-piece—which reads like a “Kaffir Circus” dinner at the Savoy—and the celebrated feast to which he invited his brother was down in the - bill for £40,350. Now a-nights we don’t spend + bill for £40,350. Now a-nights we don’t spend as much on a dinner, even when we invite other people’s wives. “It consisted”—I always think of Little Dombey and the dinner at Doctor @@ -3418,8 +3378,8 @@ http://www.pgdpcanada.net century: “Two loins of veal and two loins of mutton, 1s. 4d.; one loin of beef, 4d.; one dozen pigeons and 12 rabbits, 9d.; one pig and one - capon, 1s.; one goose and 100 eggs, 1s. 0½d.; - one leg of mutton, 2½d.; two gallons of sack, + capon, 1s.; one goose and 100 eggs, 1s. 0½d.; + one leg of mutton, 2½d.; two gallons of sack, 1s. 4d.; eight gallons of strong ale, 1s. 6d.; total, 7s. 6d.” Alas! In these advanced days the goose alone would cost more than the @@ -3512,7 +3472,7 @@ http://www.pgdpcanada.net celebration of the Grand Prix, I saw a vision of——but that is a different anecdote. My lash has never embraced the entire <i>batterie de cuisine</i> of the <i>chef</i>, and there be many French <i>plats</i> which are agreeable to the palate, as long as we - are satisfied that the <i>matériel</i> of which they are + are satisfied that the <i>matériel</i> of which they are composed is sound, wholesome, and of the best quality. It is the cheap <i>restaurateur</i> who should be improved out of England. I was years ago @@ -3525,9 +3485,9 @@ http://www.pgdpcanada.net Birch’s or Painter’s? or that good genuine English soup, whether ox-tail, mock-turtle, pea, oyster, or Palestine, is not to be preferred to the - French <i>purée</i>, or to their teakettle broth flavoured + French <i>purée</i>, or to their teakettle broth flavoured with carrots, cabbages, and onions, and dignified - by the name of <i>consommé</i>?</p> + by the name of <i>consommé</i>?</p> <p><span class="pagenum"><a name="Page_70" id="Page_70">[Pg 70]</a></span></p> <p>Then let us tackle the subject of fish. Would you treat a salmon in the British way, or smother @@ -3538,8 +3498,8 @@ http://www.pgdpcanada.net honest, manly sole; would you fry or grill him plain, or bake him in a coat of rich white sauce, onion juice, mussel ditto, and white wine, or - cider, <i>à la Normande</i>; or cover him with toasted - cheese <i>à la Cardinal</i>?</p> + cider, <i>à la Normande</i>; or cover him with toasted + cheese <i>à la Cardinal</i>?</p> <p>The fairy “<i>Ala</i>” is likewise responsible for the clothing of purely English food in French disguises. Thus a leg of mutton becomes a <i>gigot</i>, a pheasant (for its transgressions in @@ -3549,8 +3509,8 @@ http://www.pgdpcanada.net can get is a portion of beef with the fibre smashed by a wooden mallet, surmounted by an exceedingly bilious-looking compound like axle-grease, - and called a <i>Châteaubriand</i>; and curry - becomes under the new <i>régime</i>, <i>kari</i>.</p> + and called a <i>Châteaubriand</i>; and curry + becomes under the new <i>régime</i>, <i>kari</i>.</p> <p>Undoubtedly, the principal reason for serving food smothered in made-gravies lies in the inferiority of the food. Few judges will credit @@ -3577,8 +3537,8 @@ http://www.pgdpcanada.net before all others on the programme of club, hotel, or eating-house; and these are, Irish stew, liver-and-bacon, and tripe-and-onions. Yet hardly a - week passes without a new <i>dîner Parisien</i> making its appearance in the advertisement - columns of the newspapers; whilst the cheap-and-nasty <i>table d’hôte</i>, with its six or seven + week passes without a new <i>dîner Parisien</i> making its appearance in the advertisement + columns of the newspapers; whilst the cheap-and-nasty <i>table d’hôte</i>, with its six or seven courses and its Spanish claret, has simply throttled the Roast Beef of Old England.</p> <p>“Sir,” said Dr. Johnson, after examining a @@ -3656,10 +3616,10 @@ http://www.pgdpcanada.net hotels has for some time past been spreading, partly to save trouble, and partly to save the brain of the domestic cook; so that instead of sitting down to - a plain dinner, with, maybe, an <i>entrée</i> or two sent + a plain dinner, with, maybe, an <i>entrée</i> or two sent in by the local confectioner—around the family mahogany tree, all may be fanciful decoration, - and not half enough to eat, electric light, and <i>à la</i> with attendance charged in the bill.</p> + and not half enough to eat, electric light, and <i>à la</i> with attendance charged in the bill.</p> <p>The only way to stop this sort of thing is to bring the system into ridicule, to try it on the groundlings. A fair leader of <i>ton</i>, late in the @@ -3679,9 +3639,9 @@ http://www.pgdpcanada.net venison at a City luncheon, very soon “hoff.”</p> <p>It is extremely probable that, could it be arranged to feed our starving poor, beneath the - public gaze, on <i>sôles Normandes</i>, <i>côtelettes à la - Reform</i>, and <i>salmi de gibier truffé</i>; to feast our - workhouse children on <i>bisque d’écrévisses</i> and <i>Ananas à la Créole</i>, the upper classes of Great + public gaze, on <i>sôles Normandes</i>, <i>côtelettes à la + Reform</i>, and <i>salmi de gibier truffé</i>; to feast our + workhouse children on <i>bisque d’écrévisses</i> and <i>Ananas à la Créole</i>, the upper classes of Great Britain would soon revert to plain roast and boiled.</p> <p>But after all it is the English caterer who is @@ -3703,7 +3663,7 @@ http://www.pgdpcanada.net receptacle the daily luncheons, dinners, and suppers are steamed and robbed of all flavour, save that of hot tin. The pity of it! Better, - far better for mankind the <i>à la</i> system than + far better for mankind the <i>à la</i> system than to be gradually “steamed” into the tomb!</p> <p>It is alleged that as good results in the way of roasting can be got from an oven as from the @@ -3759,7 +3719,7 @@ http://www.pgdpcanada.net French cookery that it is so economical. But economy in the preparation of food is by no means an unmixed blessing. I do not believe - that much sole-leather is used up in the ordinary <i>ragoût</i>, or <i>salmi</i>; but many of us who can afford + that much sole-leather is used up in the ordinary <i>ragoût</i>, or <i>salmi</i>; but many of us who can afford more expensive joints have a prejudice against “scrags”; whilst the tails of mutton chops frequently have a tainted flavour, and the drumsticks @@ -3827,7 +3787,7 @@ http://www.pgdpcanada.net frequently passed the night. The editor of the <i>Almanach des Gourmands</i> wrote: “Five hours at table are a reasonable latitude to allow in the case of a large party and recondite cheer.” But the - worthy Grimod de la Reymière, the editor aforesaid, + worthy Grimod de la Reymière, the editor aforesaid, lived at a period when dinner was not served as late as 8.30 <span class="smcap">P.M.</span> There is a legend of an Archbishop of York “who sat three entire years @@ -3886,12 +3846,12 @@ http://www.pgdpcanada.net </div> <blockquote> <p>A merry Christmas—Bin F—A <i>Noel</i> banquet—Water-cress—How - Royalty fares—The Tsar—<i>Bouillabaisse</i>—<i>Tournedos</i>—<i>Bisque</i>—<i>Vol-au-vent</i>—<i>Prè - salé</i>—Chinese banquets—A fixed + Royalty fares—The Tsar—<i>Bouillabaisse</i>—<i>Tournedos</i>—<i>Bisque</i>—<i>Vol-au-vent</i>—<i>Prè + salé</i>—Chinese banquets—A fixed bayonet—<i>Bernardin salmi</i>—The duck-squeezer—American cookery—“Borston” beans—He couldn’t eat beef.</p> </blockquote> -<p>A Christmas dinner in the early Victorian era! <i>Quelle fête magnifique!</i> The man who did not +<p>A Christmas dinner in the early Victorian era! <i>Quelle fête magnifique!</i> The man who did not keep Christmas in a fitting manner in those days was not thought much of. “Dines by himself at the club on Christmas day!” was the way @@ -3912,10 +3872,10 @@ http://www.pgdpcanada.net with some sort of clear soup, with meat in it. Then came a codfish, crimped—the head of that household would have as soon thought of eating - a <i>sôle au vin blanc</i> as of putting before his family + a <i>sôle au vin blanc</i> as of putting before his family an uncrimped cod—with plenty of liver, oyster sauce, and pickled walnuts; and at the other end - of the table was a dish of fried smelts. <i>Entrées?</i> Had any of the diners asked for an <i>entrée</i>, his or + of the table was a dish of fried smelts. <i>Entrées?</i> Had any of the diners asked for an <i>entrée</i>, his or her <i>exit</i> from the room would have been a somewhat rapid one. A noble sirloin of Scotch beef faced a boiled turkey anointed with celery sauce; @@ -3962,9 +3922,9 @@ http://www.pgdpcanada.net truffles, and other things, a Russian sardine or two, and rolls and butter. Thence, we drifted into <i>Bouillabaisse</i> (a tasty but bile-provoking - broth), toyed with some <i>filets de sôle à la + broth), toyed with some <i>filets de sôle à la Parisienne</i> (good but greasy), and disposed of a <i>tournedos</i>, with a nice fat oyster atop, apiece (<i>et - parlez-moi d’ça!</i>). Then came some dickey-birds <i>sur canapé</i>—alleged to be snipe, but destitute + parlez-moi d’ça!</i>). Then came some dickey-birds <i>sur canapé</i>—alleged to be snipe, but destitute of flavour, save that of the tin they had been spoiled in, and of the “canopy.” An alien cook<span class="pagenum"><a name="Page_85" id="Page_85">[Pg 85]</a></span> can <i>not</i> cook game, whatever choice confections he may turn out—at least that is the experience @@ -3977,7 +3937,7 @@ http://www.pgdpcanada.net a salad—as my hostess’s cook did—is absolutely criminal.</p> <p>To continue the Mayfair banquet, the salad - was followed by a <i>soufflée à la Noel</i> (which reminded + was followed by a <i>soufflée à la Noel</i> (which reminded some of the more imaginative of our party of the festive season), some cheese straws, and the customary ices, coffee, and liqueurs. @@ -3999,29 +3959,29 @@ http://www.pgdpcanada.net is comparatively simple, and many of the dishes are French only in name:—</p> <p><span class="pagenum"><a name="Page_86" id="Page_86">[Pg 86]</a></span></p> -<p class="center"> Huîtres<br /> +<p class="center"> Huîtres<br /> ——<br /> - Consommé aux œufs pochés<br /> - Bisque d’écrevisses<br /> + Consommé aux œufs pochés<br /> + Bisque d’écrevisses<br /> ——<br /> Turbot, sauce d’homard<br /> - Fillets de saumon à l’Indienne<br /> + Fillets de saumon à l’Indienne<br /> ——<br /> - Vol-au-vent Financière<br /> + Vol-au-vent Financière<br /> Mauviettes sur le Nid<br /> ——<br /> Selle de mouton de Galles rotie<br /> - Poulardes à l’Estragon<br /> + Poulardes à l’Estragon<br /> ——<br /> Faisans<br /> - Bécassines sur croûte<br /> + Bécassines sur croûte<br /> ——<br /> Chouxfleur au gratin<br /> ——<br /> Plum Pudding<br /> Bavarois aux abricots<br /> ——<br /> - Glace à la Mocha<br /> + Glace à la Mocha<br /> </p> <p>Truly a pattern dinner, this; and ’twould be sheer impertinence to comment thereon, beyond @@ -4032,9 +3992,9 @@ http://www.pgdpcanada.net 1896, sat down, together with her august husband, to the following simple meal:—</p> <p><span class="pagenum"><a name="Page_87" id="Page_87">[Pg 87]</a></span></p> -<p class="center"> Consommé de Volaille Cronstades d’écrevisses<br /> +<p class="center"> Consommé de Volaille Cronstades d’écrevisses<br /> ——<br /> - Filet de Turbot à la Joinville<br /> + Filet de Turbot à la Joinville<br /> ——<br /> Cimier de Chevreuil<br /> [A haunch of Roebuck is far to be desired above<br /> @@ -4050,7 +4010,7 @@ http://www.pgdpcanada.net ——<br /> Bavarois aux Abricots<br /> ——<br /> - Glaces Panachées<br /> + Glaces Panachées<br /> </p> <p>The partiality of crowned heads towards “Bavarois aux Abricots”—“Bavarois” is simply @@ -4069,7 +4029,7 @@ http://www.pgdpcanada.net who has assumed (through crossing) the reddish plumage of the wild bird. As for (alleged) Surrey fowls, most of them come from Heathfield in - Sussex, whence £142,000 worth were sent in + Sussex, whence £142,000 worth were sent in 1896.</p> <p>Let us enquire into the composition of some of the high-sounding <i>plats</i>, served up by the @@ -4083,7 +4043,7 @@ http://www.pgdpcanada.net </span> <span class="i3">That Greenwich never could outdo:<br /> </span> <span class="i1">Green herbs, red peppers, mussels, saffron,<br /> </span> <span class="i1">Soles, onions, garlic, roach, and dace;<br /> - </span> <span class="i1">All these you eat at Terré’s tavern,<br /> + </span> <span class="i1">All these you eat at Terré’s tavern,<br /> </span> <span class="i3">In that one dish of Bouillabaisse.”<br /> </span> </div> </div> @@ -4136,15 +4096,15 @@ http://www.pgdpcanada.net the pounded shells to the soup, simmer for an hour and a half, strain, heat up, add a piece of<span class="pagenum"><a name="Page_90" id="Page_90">[Pg 90]</a></span> butter, the tails, a seasoning of cayenne, and a few <i>quenelles</i> of whiting.</p> -<p><i><b>Vol-au-vent Financière.</b></i>—This always reminds +<p><i><b>Vol-au-vent Financière.</b></i>—This always reminds me of the fearful threat hurled by the waiter in the “Bab Ballads” at his flighty sweetheart:</p> <div style="margin-left:20%"> <div class="poem"> <div class="stanza"> <span class="i0">“Flirtez toujours, ma belle, si tu oses,<br /> - </span> <span class="i2">Je me vengerai ainsi, ma chère:<br /> + </span> <span class="i2">Je me vengerai ainsi, ma chère:<br /> </span> <span class="i0">Je lui dirai d’quoi on compose<br /> - </span> <span class="i2">Vol-au-vent à la Financière!”<br /> + </span> <span class="i2">Vol-au-vent à la Financière!”<br /> </span> </div> </div> </div> @@ -4166,14 +4126,14 @@ http://www.pgdpcanada.net treated gastronomy poetically, and always ate his food too fast. And only within the last decade have I discovered what a</p> -<h4><i>Pré Salé</i></h4> +<h4><i>Pré Salé</i></h4> <p>really means. Literally, it is “salt meadow, or marsh.” It is said that sheep fed on a salt marsh make excellent mutton; but is it not about time for Britannia, the alleged pride of the ocean, and ruler of its billows, to put her foot down and protest against a leg of “prime Down”—but<span class="pagenum"><a name="Page_91" id="Page_91">[Pg 91]</a></span> recently landed from the Antipodes—being - described on the card as a <i>Gigot de pré salé</i>?</p> + described on the card as a <i>Gigot de pré salé</i>?</p> <p>The meals, like the ways, of the “Heathen Chinee” are peculiar. Some of his food, to quote poor Corney Grain, is “absolutely beastly.”</p> @@ -4185,7 +4145,7 @@ http://www.pgdpcanada.net cucumber. Shrimps were devoured, armour and all, with leeks, gherkins, and mushrooms. A couple of young chickens preserved in wine and - vinegar, with green peas, a <i>purée</i> of pigeon’s legs + vinegar, with green peas, a <i>purée</i> of pigeon’s legs followed by an assortment of sour jellies. The banquet concluded with sponge cakes and tea.</p> <p>In his own land the</p> @@ -4201,7 +4161,7 @@ http://www.pgdpcanada.net macerated fish-fins, ham in flour, ham in honey, turnip cakes, roast sucking-pig, fish maws, roast<span class="pagenum"><a name="Page_92" id="Page_92">[Pg 92]</a></span> mutton, wild ducks’ feet, water chestnuts, egg rolls, lily seeds, stewed mushrooms, dressed crab - with jam, chrysanthemum pasties, <i>bêche-de-mer</i>, + with jam, chrysanthemum pasties, <i>bêche-de-mer</i>, and pigs’ feet in honey. Can it be wondered at that this nation should have been brought to its knees by gallant little Japan?</p> @@ -4272,7 +4232,7 @@ http://www.pgdpcanada.net “bard” the bird—“bard” is old English as well as old French—with fat bacon. The French turkey is also frequently brazed, with an abundant <i>mirepoix</i> made with what their cooks call - “Madére,” but which is really Marsala. It is + “Madére,” but which is really Marsala. It is only we English who boil the “gobbler,” and stuff him (or her, for it is the hen who usually goes into the pot) with oysters, or force-meat, @@ -4281,7 +4241,7 @@ http://www.pgdpcanada.net and smothered with the sauce mentioned in one of the chapters on “Breakfast”; and</p> <h4><i>Pulled Turkey</i></h4> -<p>makes an agreeable luncheon-dish, or <i>entrée</i> at +<p>makes an agreeable luncheon-dish, or <i>entrée</i> at dinner, the breast-meat being pulled off the bone with a fork, and fricasseed, surrounded in the dish by the grilled thighs and pinions.</p> @@ -4370,11 +4330,11 @@ http://www.pgdpcanada.net one sauce, it is equally true that our lively neighbours have only one soup—and that one is a broth. It is known to the frequenters of restaurants - under at least eleven different names <i>Brunoise</i>, <i>Jardinière</i>, <i>Printanier</i>, <i>Chiffonade</i>, <i>Macédoine</i>,<span class="pagenum"><a name="Page_98" id="Page_98">[Pg 98]</a></span> <i>Julienne</i>, <i>Faubonne</i>, <i>Paysanne</i>, <i>Flamande</i>, <i>Mitonnage</i>, <i>Croûte au Pot</i>, and, as Sam Weller would + under at least eleven different names <i>Brunoise</i>, <i>Jardinière</i>, <i>Printanier</i>, <i>Chiffonade</i>, <i>Macédoine</i>,<span class="pagenum"><a name="Page_98" id="Page_98">[Pg 98]</a></span> <i>Julienne</i>, <i>Faubonne</i>, <i>Paysanne</i>, <i>Flamande</i>, <i>Mitonnage</i>, <i>Croûte au Pot</i>, and, as Sam Weller would say, “It’s the flavouring as does it.” It is simply <i>bouillon</i>, plain broth, and weak at that. The addition of a cabbage, or a leek, or a common - or beggar’s crust, will change a <i>potage à la - Jardinière</i> into a <i>Croûte au Pot</i>, and <i>vice versa</i>. + or beggar’s crust, will change a <i>potage à la + Jardinière</i> into a <i>Croûte au Pot</i>, and <i>vice versa</i>. Great is “<i>Ala</i>”; and five hundred per cent is her profit!</p> <p>The amount of money lavished by diners-about @@ -4392,7 +4352,7 @@ http://www.pgdpcanada.net head, also including wines. I was told afterwards, though I am still sceptical as to the veracity of the statement, that the flowers on the table at - that banquet cost alone more than £75. And + that banquet cost alone more than £75. And only on the previous Sunday, our host’s father—a just nobleman and a God-fearing—had delivered a lecture, at a popular institution, on @@ -4411,7 +4371,7 @@ http://www.pgdpcanada.net <tr> <td class="tdc" style="border-right-style: solid; border-right-width: 2px"> </td> - <td class="tdc"><span> Crevettes. Thon Mariné. Beurre.</span></td> + <td class="tdc"><span> Crevettes. Thon Mariné. Beurre.</span></td> </tr> <tr> <td class="tdc" @@ -4429,8 +4389,8 @@ http://www.pgdpcanada.net </tr> <tr> <td class="tdc" - style="border-right-style: solid; border-right-width: 2px">Madère. </td> - <td class="tdc"> Tortue Claire et Liée.</td> + style="border-right-style: solid; border-right-width: 2px">Madère. </td> + <td class="tdc"> Tortue Claire et Liée.</td> </tr> <tr> <td class="tdc" @@ -4444,17 +4404,17 @@ http://www.pgdpcanada.net <tr> <td class="tdc" style="border-right-style: solid; border-right-width: 2px"> </td> - <td class="tdc"><span> <i>Relevés de Tortue.</i></span></td> + <td class="tdc"><span> <i>Relevés de Tortue.</i></span></td> </tr> <tr> <td class="tdc" - style="border-right-style: solid; border-right-width: 2px">Ponche Glacé. </td> + style="border-right-style: solid; border-right-width: 2px">Ponche Glacé. </td> <td class="tdc"> Ailerons aux fines Herbes.</td> </tr> <tr> <td class="tdc" style="border-right-style: solid; border-right-width: 2px"> </td> - <td class="tdc"><span> Côtelettes à la Périgueux.</span></td> + <td class="tdc"><span> Côtelettes à la Périgueux.</span></td> </tr> <tr> <td class="tdc" @@ -4468,7 +4428,7 @@ http://www.pgdpcanada.net <tr> <td class="tdc" style="border-right-style: solid; border-right-width: 2px"> </td> - <td class="tdc"><span> Souché de Saumon.</span></td> + <td class="tdc"><span> Souché de Saumon.</span></td> </tr> <tr> <td class="tdc" @@ -4487,12 +4447,12 @@ http://www.pgdpcanada.net <tr> <td class="tdc" style="border-right-style: solid; border-right-width: 2px"> </td> - <td class="tdc"><span> <i>Entrées.</i></span></td> + <td class="tdc"><span> <i>Entrées.</i></span></td> </tr> <tr> <td class="tdc" style="border-right-style: solid; border-right-width: 2px">Amontillado. </td> - <td class="tdc"> Suprême de Ris de Veau à la Princesse.</td> + <td class="tdc"> Suprême de Ris de Veau à la Princesse.</td> </tr> <tr> <td class="tdc" @@ -4507,7 +4467,7 @@ http://www.pgdpcanada.net <tr> <td class="tdc" style="border-right-style: solid; border-right-width: 2px">Champagne. </td> - <td class="tdc"> <i>Relevés.</i></td> + <td class="tdc"> <i>Relevés.</i></td> </tr> <tr> <td class="tdc" @@ -4523,11 +4483,11 @@ http://www.pgdpcanada.net <tr> <td class="tdc" style="border-right-style: solid; border-right-width: 2px">Burgundy. </td> - <td class="tdc"> Poulardes à l’Estragon.</td> + <td class="tdc"> Poulardes à l’Estragon.</td> </tr> <tr> <td class="tdc" - style="border-right-style: solid; border-right-width: 2px"><span>Romanée, 1855. </span></td> + style="border-right-style: solid; border-right-width: 2px"><span>Romanée, 1855. </span></td> <td class="tdc"><span> ——</span></td> </tr> @@ -4540,7 +4500,7 @@ http://www.pgdpcanada.net <td class="tdc" style="border-right-style: solid; border-right-width: 2px"> </td> <td class="tdc"><span> - Pommes Rissoliées.</span></td> + Pommes Rissoliées.</span></td> </tr> <tr> <td class="tdc" @@ -4549,7 +4509,7 @@ http://www.pgdpcanada.net <tr> <td class="tdc" style="border-right-style: solid; border-right-width: 2px"> </td> - <td class="tdc"><span> <i>Rôt.</i></span></td> + <td class="tdc"><span> <i>Rôt.</i></span></td> </tr> <tr> <td class="tdc" @@ -4568,12 +4528,12 @@ http://www.pgdpcanada.net <tr> <td class="tdc" style="border-right-style: solid; border-right-width: 2px">Claret. </td> - <td class="tdc"> Ananas à la Créole. Patisserie Parisienne.</td> + <td class="tdc"> Ananas à la Créole. Patisserie Parisienne.</td> </tr> <tr> <td class="tdc" - style="border-right-style: solid; border-right-width: 2px"><span>Château Léoville. </span></td> - <td class="tdc"><span> Gelées Panachées.</span></td> + style="border-right-style: solid; border-right-width: 2px"><span>Château Léoville. </span></td> + <td class="tdc"><span> Gelées Panachées.</span></td> </tr> <tr> <td class="tdc" @@ -4587,7 +4547,7 @@ http://www.pgdpcanada.net <tr> <td class="tdc" style="border-right-style: solid; border-right-width: 2px">Liqueurs. </td> - <td class="tdc"> Soufflés aux Fraises.</td> + <td class="tdc"> Soufflés aux Fraises.</td> </tr> <tr> <td class="tdc" @@ -4602,7 +4562,7 @@ http://www.pgdpcanada.net <p> <br /> </p> <p>And some of the younger officers complained - bitterly at having to pay £1:1s. for the privilege + bitterly at having to pay £1:1s. for the privilege of “larking” over such a course!</p> <p><span class="pagenum"><a name="Page_100" id="Page_100">[Pg 100]</a></span></p> <p>There are only three faults I can find in the @@ -4652,8 +4612,8 @@ http://www.pgdpcanada.net <blockquote> <p>Julienne soup, boiled salmon with shrimp sauce, roast beef and Yorkshire pudding, jugged hare, - French beans <i>à la Maître d’Hôtel</i>, chicken curry, - roast turkey with <i>purée</i> of chestnuts, <i>fanchouettes</i> (what are they?), sausage rolls, greengage tarts, + French beans <i>à la Maître d’Hôtel</i>, chicken curry, + roast turkey with <i>purée</i> of chestnuts, <i>fanchouettes</i> (what are they?), sausage rolls, greengage tarts, plum-puddings, lemon-jellies, biscuits and cheese, fruit, coffee.</p> </blockquote> @@ -4716,7 +4676,7 @@ http://www.pgdpcanada.net method of grilling, which leaves a sodden, flabby surface on the meat. The French cook only turns a steak once; but if he had his gridiron as - close to the fire as his English rival, the <i>chef</i> would inevitably cremate his <i>morçeau d’bœuf</i>. I + close to the fire as his English rival, the <i>chef</i> would inevitably cremate his <i>morçeau d’bœuf</i>. I take it that in grilling, as in roasting, the meat should, in the first instance, almost touch the glowing embers.</p> @@ -4737,11 +4697,11 @@ http://www.pgdpcanada.net sleeping apartments during the silent watches of the night, this is, perhaps, not altogether to be wondered at.</p> -<p>But there is one <i>plât</i> in the French cookery +<p>But there is one <i>plât</i> in the French cookery book which is not to be sneered at, or even condemned with faint praise. A properly-dressed <i>fricandeau</i> is a dainty morsel indeed. In fact the word <i>fricand</i> means, in English, “dainty.” - Here is the recipe of the celebrated <i>Gouffé</i> for + Here is the recipe of the celebrated <i>Gouffé</i> for the <span class="smcap">Fricandeau</span>:</p> <blockquote> <p>Three pounds of veal fillet, trimmed, and larded @@ -4776,7 +4736,7 @@ http://www.pgdpcanada.net extravagance nowadays, and the food is but indifferently well cooked; though there was a time when the youngest cornet would turn up - his nose at anything commoner than a “special <i>cuvée</i>” of champagne, and would unite with his + his nose at anything commoner than a “special <i>cuvée</i>” of champagne, and would unite with his fellows in the “bear-fight” which invariably concluded a “guest night,” and during which the messman, or one of his myrmidons, was @@ -4835,10 +4795,10 @@ http://www.pgdpcanada.net a broiled breast of mutton to any other dinner-dish. Napoleon III., however, encouraged extravagance of living; and Zola tells us in <i>Le - Débâcle</i> that the unfortunate emperor, ill as he + Débâcle</i> that the unfortunate emperor, ill as he was, used to sit down to so many courses of rich foods every night until “the downfall” arrived - at Sédan, and that a train of cooks and scullions + at Sédan, and that a train of cooks and scullions with (literally) a “<i>batterie</i>” <i>de cuisine</i>, was attached to his staff.</p> <h4><i>Her Majesty</i></h4> @@ -4896,7 +4856,7 @@ http://www.pgdpcanada.net and complicated into a rare mixture with tea, floating with the richest cream.”</p> <p><span class="pagenum"><a name="Page_109" id="Page_109">[Pg 109]</a></span></p> -<p>Hoity, toity! And not a word about a French <i>plât</i>, or even a curry, either! But we must +<p>Hoity, toity! And not a word about a French <i>plât</i>, or even a curry, either! But we must remember that this diatribe comes from a gentleman who has laid down the theory that cold water is not only the cheapest of beverages, but @@ -4910,27 +4870,27 @@ http://www.pgdpcanada.net <h4><i>How the Poor Live.</i></h4> <p>An esteemed friend who has seen better days, sends word how to dine a man, his wife, and - three children for 7½d. He heads his letter</p> + three children for 7½d. He heads his letter</p> <h4><i>The Kent Road Cookery</i>.</h4> <p>A stew is prepared with the following ingredients: - 1 lb. bullock’s cheek (3½d.), ½ pint white - beans (1d.), ½ pint lentils (1d.), pot-herbs (1d.), - 2 lb. potatoes (1d.)—Total 7½d.</p> + 1 lb. bullock’s cheek (3½d.), ½ pint white + beans (1d.), ½ pint lentils (1d.), pot-herbs (1d.), + 2 lb. potatoes (1d.)—Total 7½d.</p> <p>When he has friends, the banquet is more - expensive: 1 lb. bullock’s cheek (3½d.), ½ lb. - cow-heel (2½d.), ½ lb. leg of beef (3d.), 1 pint - white beans (2d.), ½ pint lentils (1d.), pot-herbs + expensive: 1 lb. bullock’s cheek (3½d.), ½ lb. + cow-heel (2½d.), ½ lb. leg of beef (3d.), 1 pint + white beans (2d.), ½ pint lentils (1d.), pot-herbs (1d.), 5 lb. potatoes (2d.)—total 1s. 3d.</p> <p>As we never know what may happen, the above <i>menus</i> may come in useful.</p> <h4><i>Doctor Nansen’s Banquet</i></h4> <p>on the ice-floe, to celebrate his failure to discover the Pole, was simple enough, at all events. But<span class="pagenum"><a name="Page_110" id="Page_110">[Pg 110]</a></span> it would hardly commend itself to the <i>fin de - siècle</i> “Johnny.” There was raw gull in it, by - way of a full-flavoured combination of <i>poisson</i> and <i>entrée</i>; there was meat chocolate in it, and + siècle</i> “Johnny.” There was raw gull in it, by + way of a full-flavoured combination of <i>poisson</i> and <i>entrée</i>; there was meat chocolate in it, and peli—I should say, pemmican. There were pancakes, made of oatmeal and dog’s blood, - fried in seal’s blubber. And I rather fancy the <i>relevé</i> was <i>Chien au nature</i>. For in his most + fried in seal’s blubber. And I rather fancy the <i>relevé</i> was <i>Chien au nature</i>. For in his most interesting work, <i>Across Greenland</i>, Doctor Nansen has inserted the statement that the man who turns his nose up at raw dog for @@ -4967,11 +4927,11 @@ http://www.pgdpcanada.net <blockquote> <p>Use and abuse of the potato—Its eccentricities—Its origin—Hawkins, not Raleigh, introduced it into England—With or - without the “jacket”?—Don’t let it be <i>à-la</i>-ed—Benevolence + without the “jacket”?—Don’t let it be <i>à -la</i>-ed—Benevolence and large-heartedness of the cabbage family—Peas on earth—Pythagoras on the bean—“Giving him beans”—“Haricot” a misnomer—“Borston” beans—Frijoles—The - carrot—Crécy soup—The Prince of Wales—The Black + carrot—Crécy soup—The Prince of Wales—The Black Prince and the King of Bohemia.</p> </blockquote> <p>Item, the <span class="smcap">Potato</span>, earth-apple, murphy, or spud; @@ -5057,7 +5017,7 @@ http://www.pgdpcanada.net tuber used to be and is (I believe) still given to Sir Walter Raleigh, who has been wrongly accredited with as many “good things” as have<span class="pagenum"><a name="Page_114" id="Page_114">[Pg 114]</a></span> been Theodore Hook or Sidney Smith. And I - may mention <i>en parenthèse</i>, that I don’t entirely + may mention <i>en parenthèse</i>, that I don’t entirely believe that cloak story. For many years the tuber was known in England as the “Batata”—overhaul your <i>Lorna Doone</i>—and in France, until @@ -5076,10 +5036,10 @@ http://www.pgdpcanada.net to serve a potato in any other way than boiled, steamed, or baked.<a name="FNanchor_5_5" id="FNanchor_5_5"></a><a href="#Footnote_5_5" class="fnanchor">[5]</a> The bad fairy <i>Ala</i> should have no hand in its manipulation; and there be - few æsthetic eaters who would not prefer the old-fashioned + few æsthetic eaters who would not prefer the old-fashioned “ball of flour” to slices of the sodden article swimming in a bath of grease and parsley, - and called a <i>Sauté</i>. The horrible concoction + and called a <i>Sauté</i>. The horrible concoction yclept “preserved potatoes,” which used to be served out aboard sailing vessels, after the passengers had eaten all the real articles, and which @@ -5128,12 +5088,12 @@ http://www.pgdpcanada.net at the boil, with a little salt and soda in it. The French sprinkle cheese on a cauliflower, to make it more tasty, and it then becomes</p> -<h4><i>Choufleur aû Gratin</i>.</h4> +<h4><i>Choufleur aû Gratin</i>.</h4> <blockquote> <p>Remove the green leaves, and <i>underboil</i> your cauliflower. Pour over it some butter sauce in which have been mixed two ounces of grated cheese—half - Gruyère and half Parmesan. Powder with + Gruyère and half Parmesan. Powder with bread crumbs, or raspings, and with more grated cheese. Lastly, pour over it a teaspoonful of oiled butter. Place in a hot oven and bake till the @@ -5185,7 +5145,7 @@ http://www.pgdpcanada.net descendants appear to have troubled about the vegetable before the reign of the Virgin Queen. Then they were imported from Holland, together - with schnapps, curaçoa, and other things, and + with schnapps, curaçoa, and other things, and no “swagger” banquet was held without a dish<span class="pagenum"><a name="Page_118" id="Page_118">[Pg 118]</a></span> of “fresh-shelled ’uns,” which were accounted “fit dainties for ladies, they came so far and cost so dear.” In England up-to-date peas are @@ -5267,7 +5227,7 @@ http://www.pgdpcanada.net little sentiment about the <i>Faba vulgaris</i>. A much more graceful vegetable is the <i>Phaseolus vulgaris</i>, the kidney, or, as the idiotic French call it, the <i>haricot</i> bean. It is just as sensible to call a leg - of Welsh mutton a <i>pré salé</i>, or salt meadow. + of Welsh mutton a <i>pré salé</i>, or salt meadow. No well-behaved hashed venison introduces himself to our notice unless accompanied by a dish of kidney beans. And few people in Europe @@ -5308,8 +5268,8 @@ http://www.pgdpcanada.net little chopped parsley.</p> <p>H.R.H. the Prince of Wales, according to report, invariably eats carrot soup on the 26th of - August. The French call it “<span class="smcap">Crécy</span>” soup, - because their best carrots grow there; and Crécy + August. The French call it “<span class="smcap">Crécy</span>” soup, + because their best carrots grow there; and Crécy it may be remembered was also the scene of a great battle, when one Englishman proved better than five Frenchmen. In this battle the Black @@ -5318,7 +5278,7 @@ http://www.pgdpcanada.net ostrich feathers (surely these should be carrot tops?) with the motto “<i>Ich Dien</i>.”</p> <p><span class="pagenum"><a name="Page_122" id="Page_122">[Pg 122]</a></span></p> -<h4><i>Crécy Soup.</i></h4> +<h4><i>Crécy Soup.</i></h4> <blockquote> <p>Place a mirepoix of white wine in the pot, and put a quantity of sliced carrots atop. Moisten with @@ -5488,7 +5448,7 @@ http://www.pgdpcanada.net and there is no plant growing which conduces more to the health of man. But there has been more trouble over the proper way to<span class="pagenum"><a name="Page_128" id="Page_128">[Pg 128]</a></span> serve it at table than over Armenia. The French - chop up their <i>épinards</i> and mix butter, or gravy, + chop up their <i>épinards</i> and mix butter, or gravy, with the mess. Many English, on the other hand, prefer the leaves cooked whole. It is all a matter of taste.</p> @@ -5822,7 +5782,7 @@ http://www.pgdpcanada.net side, and crops of each are obtained in alternate years. The coriander seed, too, is largely used with that of the caraway and the cumin, for - making the liqueur known as <span class="smcap">Kümmel</span>.</p> + making the liqueur known as <span class="smcap">Kümmel</span>.</p> <p><span class="smcap">Cumin</span> is mentioned in Scripture as something particularly nice. The seeds are sweet-savoured, something like those of the caraway, but more @@ -5882,9 +5842,9 @@ http://www.pgdpcanada.net standard, which had been incautiously left out of doors—our faithful blacks managed to capture several <i>impis</i> of the marauding scuts, in revenge; - and the mess-cook made a right savoury <i>plât</i> of + and the mess-cook made a right savoury <i>plât</i> of their hind-quarters.</p> -<p>It is criminal to serve curry during the <i>entrée</i> period of dinner. And it is worse form still to +<p>It is criminal to serve curry during the <i>entrée</i> period of dinner. And it is worse form still to hand it round after gooseberry tart and cream, and trifle, as I have seen done at one great house. In the land of its birth, the spicy pottage invariably @@ -5900,7 +5860,7 @@ http://www.pgdpcanada.net Tay salmon, or the tit-bit of a lordly turbot, or a flake or two of a Grimsby cod, to a <i>sole Normande</i>, or a red mullet stewed with garlic, - mushrooms, and inferior claret. I have even met <i>homard à l’Américaine</i>, during the fish course, at + mushrooms, and inferior claret. I have even met <i>homard à l’Américaine</i>, during the fish course, at the special request of a well-known Duke. The soup, too, eaten at a large dinner should be as plain as possible; the edge being fairly taken off @@ -5913,7 +5873,7 @@ http://www.pgdpcanada.net fish to be clad in spices and onions. The lesson which all dinner-givers ought to have learnt from the Ancient Romans—the first people on record - who went in for æsthetic cookery—is that highly-seasoned + who went in for æsthetic cookery—is that highly-seasoned and well-peppered dishes should figure at the end, and not the commencement of a banquet. Here follows a list of some of the @@ -6101,7 +6061,7 @@ http://www.pgdpcanada.net whom Charles Lamb expended so great and unnecessary a wealth of language.</p> <p>But look at the terse, perfunctory, and far - from satisfactory manner in which the<span class="pagenum"><a name="Page_148" id="Page_148">[Pg 148]</a></span> <i>Encyclopædia</i> attacks the subject. “Salad,” we read, + from satisfactory manner in which the<span class="pagenum"><a name="Page_148" id="Page_148">[Pg 148]</a></span> <i>Encyclopædia</i> attacks the subject. “Salad,” we read, “is the term given to a preparation of raw herbs for food. It derives its name from the fact that salt is one of the chief ingredients used in dressing @@ -6137,7 +6097,7 @@ http://www.pgdpcanada.net endive, tipped with baby onions, upon the brows<span class="pagenum"><a name="Page_149" id="Page_149">[Pg 149]</a></span> of the philanthropist who dressed the first salad, and gave the recipe to the world. That recipe has, of course, been improved upon; and although - the <i>savant</i> who writes in the <i>Encyclopædia</i> proclaims + the <i>savant</i> who writes in the <i>Encyclopædia</i> proclaims that “salad has always been a favourite food with civilised nations, and has varied very little in its composition,” the accuracy of both @@ -6192,7 +6152,7 @@ http://www.pgdpcanada.net which the “paying guest,” who can appreciate the advantages of young and musical society, an airy front bed-chamber, and a bicycle room, is expected - to enthuse over at the <i>table d’hôte</i>: a <i>mélange</i> of herbs and roots, including water-cress and giant + to enthuse over at the <i>table d’hôte</i>: a <i>mélange</i> of herbs and roots, including water-cress and giant radishes, swimming in equal parts of vinegar and oil, and a large proportion of the water in which the ingredients have been soaking for hours—said @@ -6294,12 +6254,12 @@ http://www.pgdpcanada.net got to do with a salad dressing? What was the connection of raw eggs and tarragon vinegar with Marshal Richelieu? Then up came another - cook, in the person of Carême, who established + cook, in the person of Carême, who established it as an absolute certainty that the genuine word was “<span class="smcap">Magnonnaise</span>,” from the word “<i>manier</i>,” to manipulate. But as nobody would stand this definition for long, a fresh search had to be - made; and this time an old Provençal verb was + made; and this time an old Provençal verb was dug up—<i>mahonner</i>, or more correctly <i>maghonner</i>, to worry or fatigue. And this is now said by purists to be the source of <i>Mayonnaise</i>—“something @@ -6415,7 +6375,7 @@ http://www.pgdpcanada.net 18th century, the Chevalier d’Allignac, who had escaped from Paris to London in the evil days of the Revolution, made a fortune in this - way. He was paid at the rate of £5 a salad, and + way. He was paid at the rate of £5 a salad, and naturally, soon started his own carriage, “in order that he might pass quickly from house to house, during the dining hours of the aristocracy.” @@ -6544,7 +6504,7 @@ http://www.pgdpcanada.net every other day, need never send for a doctor. Which sounds rather like fouling his own nest.</p> <h4><i>Fruit Salad.</i></h4> -<p>This is simply a French <i>compôte</i> of cherries, +<p>This is simply a French <i>compôte</i> of cherries, green almonds, pears, limes, peaches, apricots in syrup slightly flavoured with ginger; and goes excellent well with any cold brown game. Try it.</p> @@ -6838,14 +6798,14 @@ http://www.pgdpcanada.net <p>That cruel and catlike courtesan, Cleopatra, is alleged to have given the most expensive supper on record, and to have disposed of the <i>bonne bouche</i> herself, in the shape of a pearl, valued at the - equivalent of £250,000, dissolved in vinegar of + equivalent of £250,000, dissolved in vinegar of extra strength. Such a sum is rather more than is paid for a supper at the Savoy, or the Cecil, or the Metropole, in these more practical times, when pearls are to be had cheaper; and there is probably about as much truth in this pearl story as in a great many others of the same period. I - have heard of a fair <i>declassée</i> leader of fashion at + have heard of a fair <i>declassée</i> leader of fashion at Monte Carlo, who commanded that her <i>major domo</i> should be put to death for not having<span class="pagenum"><a name="Page_171" id="Page_171">[Pg 171]</a></span> telegraphed to Paris for peaches, for a special dinner; but the woman who could melt a pearl @@ -7008,7 +6968,7 @@ http://www.pgdpcanada.net other things. And the marble column (also inlaid) which might have belonged to King Solomon’s Temple, at the top of the table, turned - out to be a Tay salmon, decorated <i>à la mode de + out to be a Tay salmon, decorated <i>à la mode de charcutier</i>, and tasting principally of garlic. A shriek from a fair neighbour caused me to turn my head in her direction; and it took some @@ -7037,7 +6997,7 @@ http://www.pgdpcanada.net preserved apricot in the centre.</p> <p>It was only the other day that I read in a journal written by ladies for ladies, of a dainty - dish for luncheon or supper: <i>croûtons</i> smeared + dish for luncheon or supper: <i>croûtons</i> smeared with bloater paste and surmounted with whipped cream; and in the same paper was a recipe for stuffing a fresh herring with mushrooms, parsley, @@ -7139,9 +7099,9 @@ http://www.pgdpcanada.net fare at the Hotel Cecil:—</p> <div class="poetry-container"> <div class="stanza"> <span class="smcap">Souper</span>, 5s. </div> - <div class="stanza"> Consommé Riche en tasses.<br /> + <div class="stanza"> Consommé Riche en tasses.<br /> Laitances Frites, Villeroy.<br /> - Côte de Mouton aux Haricots Verts.<br /> + Côte de Mouton aux Haricots Verts.<br /> Chaudfroid de Mauviettes. Strasbourg evisie.<br /> Salade.<br /> Biscuit Cecil. </div> @@ -7223,7 +7183,7 @@ http://www.pgdpcanada.net smile, was enough for us; as he proffered his ever-ready snuff-box, inquired after our relatives—“Paddy,” like “Spanky” at Eton, knew everybody—and - implored silence whilst the quintette <i>Integer Vitæ</i> was being sung by the choir. We<span class="pagenum"><a name="Page_183" id="Page_183">[Pg 183]</a></span> used to venerate that quintette far more than any + implored silence whilst the quintette <i>Integer Vitæ</i> was being sung by the choir. We<span class="pagenum"><a name="Page_183" id="Page_183">[Pg 183]</a></span> used to venerate that quintette far more than any music we ever heard in church, and I am certain “Paddy” Green would have backed his little pack of choristers—who, according to the general @@ -7472,7 +7432,7 @@ http://www.pgdpcanada.net Fillets of soles Parisienne.<br /> Chaudfroid of Quails.<br /> Barded sweetbreads.<br /> - Perigord pâté.<br /> + Perigord pâté.<br /> </p> <p>By way of contrast, let me quote a typical supper-dish which the “poor player” used to @@ -7749,7 +7709,7 @@ http://www.pgdpcanada.net difficult to tell at a glance which was charmer and which snake—were all well patronised. Later on, when the lamps had been lit, a <i>burra - nâtch</i> was started, and the Bengali Baboos who + nâtch</i> was started, and the Bengali Baboos who had come all the way from Simla in <i>dhoolies</i> to be present at this, applauded vigorously. And our host being in constant dread lest we should @@ -7830,7 +7790,7 @@ http://www.pgdpcanada.net brandy was carefully husbanded, against illness; and, judging from the subsequent histories of two of the party, this was the most miraculous<span class="pagenum"><a name="Page_202" id="Page_202">[Pg 202]</a></span> feature of the expedition. For liquid refreshment - we had neat water, and <i>thé à la mode de + we had neat water, and <i>thé à la mode de Thibet</i>. Doctor Nansen, in his book on the crossing of Greenland, inveighs strongly against the use of alcohol in an Arctic expedition; but @@ -8250,12 +8210,12 @@ http://www.pgdpcanada.net slice of pine-apple, in a long tumbler. Ice and shake well and drink through straws.</p> </blockquote> -<h4><i>Curaçoa Punch.</i></h4> +<h4><i>Curaçoa Punch.</i></h4> <blockquote> <p>Put into a large tumbler one tablespoonful of sifted sugar, one wine-glassful of brandy, the same quantity of water, half a wine-glassful of Jamaica - rum, a wine-glassful of curaçoa, and the juice of half + rum, a wine-glassful of curaçoa, and the juice of half a lemon; fill the tumbler with crushed ice, shake, and drink through straws.</p> </blockquote> @@ -8264,7 +8224,7 @@ http://www.pgdpcanada.net <p>This has nothing to do with warm asparagus, so have no fear. It is simply another big-tumbler mixture, of one wine-glassful of brandy, a liqueur-glassful - of curaçoa, a squeeze of lemon, two teaspoonfuls + of curaçoa, a squeeze of lemon, two teaspoonfuls sugar, one of syrup of strawberries, one wine-glassful of water, and the thin rind of a lemon; fill up the tumbler with crushed ice, shake, and put @@ -8279,7 +8239,7 @@ http://www.pgdpcanada.net <h4><i>Regent Punch.</i></h4> <blockquote> <p>Pour into a bowl a wine-glassful of champagne, - the same quantities of hock, curaçoa, rum, and + the same quantities of hock, curaçoa, rum, and madeira. Mix well, and add a pint of boiling tea, sweetened. Stir well and serve.</p> </blockquote> @@ -8387,9 +8347,9 @@ http://www.pgdpcanada.net coffin of many an Anglo-Indian of my acquaintance was all nails. A</p> <h4><i>John Collins</i></h4> -<p>is simply a gin-sling with a little curaçoa in it. +<p>is simply a gin-sling with a little curaçoa in it. That is to say, soda-water, a slice of lemon, - curaçoa—and gin. But by altering the proportions + curaçoa—and gin. But by altering the proportions this can be made a very dangerous potion indeed. The officers of a certain regiment—which shall be nameless—were in the habit of @@ -8437,9 +8397,9 @@ http://www.pgdpcanada.net <p>Claret Cup:</p> <p class="blockquot"> <i>A.</i> 1 bottle claret.<br /> <span style="margin-left:1em">1 wine-glassful fine pale brandy.<br /> - </span> <span style="margin-left:1em">½ do. chartreuse yellow.<br /> - </span> <span style="margin-left:1em">½ do. curaçoa.<br /> - </span> <span style="margin-left:1em">¼ do. maraschino.<br /> + </span> <span style="margin-left:1em">½ do. chartreuse yellow.<br /> + </span> <span style="margin-left:1em">½ do. curaçoa.<br /> + </span> <span style="margin-left:1em">¼ do. maraschino.<br /> </span> <span style="margin-left:1em">2 bottles soda or seltzer.<a name="FNanchor_10_10" id="FNanchor_10_10"></a><a href="#Footnote_10_10" class="fnanchor">[10]</a><br /> </span> <span style="margin-left:1em">1 lemon, cut in thin slices.<br /> </span> <span style="margin-left:1em">A few sprigs of borage; not much.<br /> @@ -8460,7 +8420,7 @@ http://www.pgdpcanada.net <blockquote> <p><i>C.</i> Put in a large bowl three bottles of claret (St. Estephe is the stamp of wine), a wine-glassful (large) - of curaçoa, a pint of dry sherry, half a pint of old + of curaçoa, a pint of dry sherry, half a pint of old brandy, a large wine-glassful of raspberry syrup, three oranges and one lemon cut into slices; add a few sprigs of borage and a little cucumber rind, two @@ -8482,7 +8442,7 @@ http://www.pgdpcanada.net <blockquote> <p> <i>E.</i> 2 bottles Pontet Canet.<br /> <span style="margin-left:1em">2 wine-glassfuls old brandy.<br /> - </span> <span style="margin-left:1em">1 wine-glassful curaçoa.<br /> + </span> <span style="margin-left:1em">1 wine-glassful curaçoa.<br /> </span> <span style="margin-left:1em">1 pint bottle sparkling moselle.<br /> </span> <span style="margin-left:1em">2 bottles aerated water.</span> </p> </blockquote> @@ -8558,7 +8518,7 @@ http://www.pgdpcanada.net cucumber, cut into thin slices, with the peel on. Let all these ingredients skirmish about within the bowl; then bring up your heavy cavalry in the shape - of two bottles of Château something, and one of the + of two bottles of Château something, and one of the best champagne you have got. Last of all, unmask your soda-water battery; two bottles will be sufficient. Ice, and serve in tumblers.</p> @@ -8595,7 +8555,7 @@ http://www.pgdpcanada.net sugar in one pint of water. Boil and skim well, and then mix with the almond water. Add two tablespoonfuls of orange-flower water, and half-a-pint of - old brandy. Be careful to boil the <i>eaû sucré</i> well, as + old brandy. Be careful to boil the <i>eaû sucré</i> well, as this concoction must not be too watery.</p> </blockquote> <h4><i>Ascot Cup.</i></h4> @@ -8967,7 +8927,7 @@ http://www.pgdpcanada.net <h4><i>Brandy Cocktail.</i></h4> <blockquote> <p>One wine-glassful of old brandy, six drops of - Angostura bitters, and twenty drops of curaçoa, in + Angostura bitters, and twenty drops of curaçoa, in a small tumbler—all cocktails should be made in a small silver tumbler—shake, and pour into glass tumbler, then fill up with crushed ice. Put a shred @@ -8986,7 +8946,7 @@ http://www.pgdpcanada.net <blockquote> <p>Fill tumbler half full of crushed ice. Add thirty drops of maraschino, one tablespoonful of pine-apple - syrup, thirty drops of curaçoa, six drops of Angostura + syrup, thirty drops of curaçoa, six drops of Angostura bitters, one wine-glassful of old brandy. Stir, and put a shred of lemon peel atop.</p> </blockquote> @@ -9006,7 +8966,7 @@ http://www.pgdpcanada.net a wine-glassful of rye whisky (according to the American recipe, though, personally, I prefer Scotch), ten drops of Angostura bitters, and six drops of - curaçoa. Add ice, shake well, and strain. Put a + curaçoa. Add ice, shake well, and strain. Put a shred of lemon peel atop.</p> </blockquote> <h4><i>Yum Yum Cocktail.</i></h4> @@ -9020,7 +8980,7 @@ http://www.pgdpcanada.net <h4><i>Gin Cocktail.</i></h4> <blockquote> <p>Ten drops of Angostura bitters, one wine-glassful - of gin, ten drops of curaçoa, one shred of lemon + of gin, ten drops of curaçoa, one shred of lemon peel. Fill up with ice, shake, and strain.</p> </blockquote> <h4><i>Newport Cocktail.</i></h4> @@ -9114,7 +9074,7 @@ http://www.pgdpcanada.net <p>(or “Knickerbein” as I have seen it spelt), used to be a favourite “short” drink in Malta, and consisted of the yolk of an egg (intact) in a - wine-glass with <i>layers</i> of curaçoa, maraschino, + wine-glass with <i>layers</i> of curaçoa, maraschino, and green chartreuse; the liquors not allowed to mix with one another. The “knickerbein” recipe differs materially from this, as brandy is<span class="pagenum"><a name="Page_240" id="Page_240">[Pg 240]</a></span> substituted for chartreuse, and the ingredients @@ -9145,13 +9105,13 @@ http://www.pgdpcanada.net <blockquote> <p>Put into a small tumbler the juice of a quarter of lemon, a quarter of a wine-glassful each of the following:—Vanilla - syrup, curaçoa, yellow chartreuse, + syrup, curaçoa, yellow chartreuse, brandy. Add ice, shake, and strain.</p> </blockquote> <h4><i>Flash of Lightning.</i></h4> <blockquote> <p>One-third of a wine-glassful each of the following, - in a small tumbler:—Raspberry syrup, curaçoa, + in a small tumbler:—Raspberry syrup, curaçoa, brandy, and three drops of Angostura bitters. Add ice, shake and strain.</p> </blockquote> @@ -9197,7 +9157,7 @@ http://www.pgdpcanada.net <p><span class="pagenum"><a name="Page_242" id="Page_242">[Pg 242]</a></span></p> <blockquote> <p>Large tumbler. Equal quantities (a liqueur glass - of each) of maraschino, curaçoa, brandy, with a little + of each) of maraschino, curaçoa, brandy, with a little orange peel, and sugar. Add a glass of champagne, and a <i>small</i> bottle of seltzer water. Ice, and mix well together. Stir with a spoon.</p> @@ -9292,7 +9252,7 @@ http://www.pgdpcanada.net <p>This is an Irish delight. The juice of ten lemons, strained, ten tablespoonfuls of sifted sugar, one quart of John Jameson’s oldest and best whisky, - and two port wine-glassfuls of curaçoa, all mixed together. + and two port wine-glassfuls of curaçoa, all mixed together. Let the mixture stand for a day or two, and then bottle. This should be drunk neat, in liqueur-glasses, and is said to be most effectual @@ -9940,7 +9900,7 @@ http://www.pgdpcanada.net in Brazil, and the regions bordering on the River Plate. It does not sound exactly the sort of stimulant to take after a “bump supper,” or a - “Kaffir” entertainment, but here it is: Into a<span class="pagenum"><a name="Page_266" id="Page_266">[Pg 266]</a></span> wine-glass half full of curaçoa pop the unbroken + “Kaffir” entertainment, but here it is: Into a<span class="pagenum"><a name="Page_266" id="Page_266">[Pg 266]</a></span> wine-glass half full of curaçoa pop the unbroken yolk of a bantam’s egg. Fill the glass up with maraschino. According to my notion, a good cup of hot, strong tea would be equally effectual, @@ -10041,7 +10001,7 @@ http://www.pgdpcanada.net <p>Ten drops of Angostura in a liqueur-glass, filled up with orange bitters. One wine-glassful of old brandy, one ditto cold water, one liqueur-glassful - of curaçoa, and the juice of half a lemon. + of curaçoa, and the juice of half a lemon. Mix well together. I have not yet tried this, which reads rather acid.</p> <p>For an</p> @@ -10113,7 +10073,7 @@ http://www.pgdpcanada.net <h4><i>Swizzle</i>,</h4> <p>for recuperative purposes is made with the following ingredients:—a wine-glassful of Hollands, a - liqueur-glassful of curaçoa, three drops of Angostura + liqueur-glassful of curaçoa, three drops of Angostura bitters, a little sugar, and half a small bottle of seltzer-water. Churn up the mixture with a swizzle-stick, which can be easily made with the @@ -10399,7 +10359,7 @@ http://www.pgdpcanada.net <br /> Charles Dickens, <a href="#Page_52">52</a>, <a href="#Page_248">248</a><br /> <br /> - <i>Chateaûbriand</i>, a, <a href="#Page_70">70</a><br /> + <i>Chateaûbriand</i>, a, <a href="#Page_70">70</a><br /> <br /> Chef, Indian, <a href="#Page_135">135</a><br /> <br /> @@ -10412,7 +10372,7 @@ http://www.pgdpcanada.net <br /> <i>Chota Hazri</i>, <a href="#Page_29">29</a><br /> <br /> - <i>Choufleur aû gratin</i>, <a href="#Page_116">116</a><br /> + <i>Choufleur aû gratin</i>, <a href="#Page_116">116</a><br /> <br /> Chowringhee Club, the, <a href="#Page_135">135</a><br /> <br /> @@ -10460,7 +10420,7 @@ http://www.pgdpcanada.net <br /> Cow, milking a, <a href="#Page_205">205</a><br /> <br /> - Crécy soup, <a href="#Page_122">122</a><br /> + Crécy soup, <a href="#Page_122">122</a><br /> <br /> Cremorne Gardens, <a href="#Page_184">184</a><br /> <br /> @@ -10683,7 +10643,7 @@ http://www.pgdpcanada.net <br /> Macaulay, Lord, <a href="#Page_261">261</a><br /> <br /> - <i>Madère</i>, <a href="#Page_94">94</a><br /> + <i>Madère</i>, <a href="#Page_94">94</a><br /> <br /> Maiden’s blush, <a href="#Page_241">241</a><br /> <br /> @@ -10805,7 +10765,7 @@ http://www.pgdpcanada.net <br /> Powder, jumping, <a href="#Page_230">230</a><br /> <br /> - <i>Pré salé</i>, a, <a href="#Page_90">90</a><br /> + <i>Pré salé</i>, a, <a href="#Page_90">90</a><br /> <br /> Prison fare, <a href="#Page_110">110</a><br /> <br /> @@ -10822,7 +10782,7 @@ http://www.pgdpcanada.net <span style="margin-left: 1em;">ale, <a href="#Page_214">214</a></span><br /> <span style="margin-left: 1em;">Barbadoes, <a href="#Page_214">214</a></span><br /> <span style="margin-left: 1em;">Cambridge, <a href="#Page_210">210</a></span><br /> - <span style="margin-left: 1em;">Curaçoa, <a href="#Page_214">214</a></span><br /> + <span style="margin-left: 1em;">Curaçoa, <a href="#Page_214">214</a></span><br /> <span style="margin-left: 1em;">Grassot, <a href="#Page_214">214</a></span><br /> <span class="pagenum"><a name="Page_281" id="Page_281">[Pg 281]</a></span><span style="margin-left: 1em;">Glasgow, <a href="#Page_213">213</a></span><br /> <span style="margin-left: 1em;">Halo, <a href="#Page_212">212</a></span><br /> @@ -10986,7 +10946,7 @@ http://www.pgdpcanada.net Tartar sauce, <a href="#Page_166">166</a><br /> <br /> Tea, <a href="#Page_6">6</a><br /> - <span style="margin-left: 1em;"><i>à la Française</i>, <a href="#Page_28">28</a></span><br /> + <span style="margin-left: 1em;"><i>à la Française</i>, <a href="#Page_28">28</a></span><br /> <br /> Thibet, <a href="#Page_200">200</a><br /> <br /> @@ -11026,7 +10986,7 @@ http://www.pgdpcanada.net <br /> Vitellius, <a href="#Page_61">61</a><br /> <br /> - <i>Vol-au-Vent financière</i>, <a href="#Page_90">90</a><br /> + <i>Vol-au-Vent financière</i>, <a href="#Page_90">90</a><br /> <br /> <br /> Waiter, the, <a href="#Page_112">112</a><br /> @@ -11145,381 +11105,6 @@ http://www.pgdpcanada.net be widely known, and are superior to most of the foreign ones.</p> </div> - - - - - - - -<pre> - - - - - -End of the Project Gutenberg EBook of Cakes & Ale, by Edward Spencer - -*** END OF THIS PROJECT GUTENBERG EBOOK CAKES & ALE *** - -***** This file should be named 43278-h.htm or 43278-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/4/3/2/7/43278/ - -Produced by David T. 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