The greatest expense is for" the table
sauces and ketchups — Worcestershire,
Halford, London Club sauces and the
like and tomato ketchup, and the next
for olive oil, french mustard, and horse-
radish, while the cost of the fillings of
the cruet stands is merely nominal. One
half the expense of the costlier articles
may be saved by judicious management,
by keeping the sauces shaken up, setting
them out to each order and then moving
them to a back shelf, not inviting pro-
miscuous waste. In a business of mod-
erate dimensions the expense of table
sauces alone will easily run up to $25,
per month. Cucumber pickles are gene-
rally included in the free list of condi-
ments but dearer kinds are charged
extra.
45— Butter With Meat Orders— Its
Cost.
With fine butter ranging in price from
30c per pound at the lowest to 60c and
even to 75c at times, there is no protection
20
SAN FRANCISCO HOTEL GAZETTE'S
ftgainet lot-s on every meal served except
in serving the butter in individual allow-
ances in small butter chips. The neat
way of doing this is to make the butter
in individual prints, using for the pur-
pose a butter stamp precisely like the
pound size in common use by the far-
mers only these hold but ^ ounce. They
are in general use in city restaurants.
They are like toy butter stamps in
size and are imported along with other
wood carvings from Switzerland. To
make the prints, dip the wooden stamp
in hot water, press in the tablespoonful
of butter that fills it, and push it out with
the moveable inside.
A person at table who has not enough
butter will call for more but such requests
are not very frequent, and the plan ef-
fectually prevents the eating of slices of
high-priced butter and slices of bread in
equal proportions. Fine creamry but-
ter at 48c per pound is 3c an ounce. We
calculate at 2 or 3c per order.
46— Porterhouse Steak for Two.
Price in first-class restaurants $1,20,
including 2 dishes of potatoes, bread,
butter and condiments✪ Porterhouse Steak for Two.
This is 2 steaks on one dish and one
may be cut a little shorter than the other
so that with the broad part of the steaks
at each end the one dish on which they
are served will have a neat and even ap-
pearance; the 3 inches of the flank end
being seldom eaten, but necessa.y to
make a large dish of a single steak.
47— Sirloin Steak.
Price in first-class restaurants 45c in
eluding potatoes, bread, butter and con-
diments.
Either **a steak with a bone in it" cut
from the end of the rib roast down to
the first good porteihouse steak, or from
the loin thick end beyond the last por-
terhouse. Cut to weigh nearly a pound.
Broil and serve with a spoonful of butter
poured over, and rjotatoes.
Cost of material — steak 15, butter to
sauce 2, potatoes 1, condiments 2, bread
2, butter 3; 25c.
48— Mushrooms With Steak Orders.
Price in first-class restaurants 20 to
25c additional each person. ✪ Mushrooms With Steak Orders
Page 22 · 2 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The greatest expense is for" the table sauces and ketchups — Worcestershire, Halford, London Club sauces and the like and tomato ketchup, and the next for olive oil, french mustard, and horseradish, while the cost of the fillings of the cruet stands is merely nominal. One half the expense of the costlier articles may be saved by judicious management, by keeping the sauces shaken up, setting them out to each order and then moving them to a back shelf, not inviting promiscuous waste. In a business of moderate dimensions the expense of table sauces alone will easily run up to $25, per month. Cucumber pickles are generally included in the free list of condiments but dearer kinds are charged extra.
45— Butter With Meat Orders— Its Cost.
With fine butter ranging in price from 30c per pound at the lowest to 60c and even to 75c at times, there is no protection
against lot-s on every meal served except in serving the butter in individual allowances in small butter chips. The neat way of doing this is to make the butter in individual prints, using for the purpose a butter stamp precisely like the pound size in common use by the farmers only these hold but ^ ounce. They are in general use in city restaurants. They are like toy butter stamps in size and are imported along with other wood carvings from Switzerland. To make the prints, dip the wooden stamp in hot water, press in the tablespoonful of butter that fills it, and push it out with the moveable inside.
A person at table who has not enough butter will call for more but such requests are not very frequent, and the plan effectually prevents the eating of slices of high-priced butter and slices of bread in equal proportions. Fine creamry butter at 48c per pound is 3c an ounce. We calculate at 2 or 3c per order.
46— Porterhouse Steak for Two.
Price in first-class restaurants $1,20, including 2 dishes of potatoes, bread, butter and condiments.
This is 2 steaks on one dish and one may be cut a little shorter than the other so that with the broad part of the steaks at each end the one dish on which they are served will have a neat and even appearance; the 3 inches of the flank end being seldom eaten, but necessa.y to make a large dish of a single steak.
47— Sirloin Steak.
Price in first-class restaurants 45c in eluding potatoes, bread, butter and condiments.
Either **a steak with a bone in it" cut from the end of the rib roast down to the first good porteihouse steak, or from the loin thick end beyond the last porterhouse. Cut to weigh nearly a pound. Broil and serve with a spoonful of butter poured over, and rjotatoes.
Cost of material — steak 15, butter to sauce 2, potatoes 1, condiments 2, bread 2, butter 3; 25c.
48— Mushrooms With Steak Orders.
Price in first-class restaurants 20 to 25c additional each person.
Records on this page
Porterhouse Steak for TwoMushrooms With Steak Orders