Varied indeed is Scottish cookery, homely, appetising, and
in many cases recherch'e — dishes of the latter class having been
acquired from the early associations with France. It is, however,
the purely characteristic and typical Scottish dishes that have
in the present instance been dealt with — many of which are
xxii
INTRODUCTION TO THE MENUS
hoary with age, and much trouble and research have been
expended in rescuing them from oblivion. The true Scot is
catholic to his oatmeal and broth. Dishes more or less re-
sembling Scottish broth are to be found pretty well all over
the world.
The vegetarians or fruitarians must not be overlooked, so
a dinner suitable for that cult is provided.
In the menus numerous old friends will be found under
totally unrecognisable appellations.
Many of the dinners are heavy and too ornate for normal
tastes, and are from the nature of the case to be regarded as
somewhat exceptional in character. These, however, can be
simplified by the omission of dishes which may be considered
superfluous. Then again the cook who is or who is not an
adept in framing bills of fare has a wide field to cull the necessary
dishes from different countries to enable him to serve up a
rechercM and unique meal. At the end of the series I have
put a modest dinner which I think many gourmets will
appreciate.
The Cap and Gown Club was founded in 1881 for the
purpose of affording its members and their guests the opportunity
of meeting once a month during the winter for a social meal
and an evening of good fellowship, enhanced by music, song,
and other kindly entertainment, befitting men of varied sympathies
and culture. It was designed to consist of entirely professional
men, already likely to be more or less acquainted with each
other. The anticipations of its founders were more than justified
by the swift success of the Club. Its membership rapidly grew
to its present number of nearly 300 members, comprising clergy-
xxih
INTRODUCTION TO THE MENUS
men, advocates, lawyers, doctors, artists, musicians, and literary
and other professional men. The Association, though not
specifically academic, is thus largely comprised of men who have
studied at Edinburgh or other Universities. The Club has had
the honour of counting as its guests not a few scholars, scientists,
thinkers and poets of world-wide fame. The evening's function
consists of a "quantum suff" dinner, not too prolonged, followed
by a varied round of cheerful conversation, songs and glees,
solo and concerted music, pathetic and merry recitations, stories
and interludes of many kinds.
The Club has no political or other party colouring, and
exists only for its periodic social gatherings.
It was a Southron who sang : —
"We may live without poetry, music, and art,
We may live without conscience and live without heart,
We may live without friends ; we may live without books ;
But civilised man cannot live without cooks.''
The Scottish philosophy repudiates with horror the hideous
materialistic maxim "Man ist, was er isst." The Scotsman
remains a Scotsman, whether he lives on dough-nut or damper,
on bread-fruit or birds' nest soup; and he will be a Scotsman
still when he is reduced to pure nectar and ambrosia. The
Cap and Gown Club exists to prove that the proper enjoyment
of accomplished services of the most cunning cooks —
Page 10
Presented as published in 1911. 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
Varied indeed is Scottish cookery, homely, appetising, and in many cases recherché — dishes of the latter class having been acquired from the early associations with France. It is, however, the purely characteristic and typical Scottish dishes that have in the present instance been dealt with — many of which are
hoary with age, and much trouble and research have been expended in rescuing them from oblivion. The true Scot is catholic to his oatmeal and broth. Dishes more or less resembling Scottish broth are to be found pretty well all over the world.
The vegetarians or fruitarians must not be overlooked, so a dinner suitable for that cult is provided.
In the menus numerous old friends will be found under totally unrecognisable appellations.
Many of the dinners are heavy and too ornate for normal tastes, and are from the nature of the case to be regarded as somewhat exceptional in character. These, however, can be simplified by the omission of dishes which may be considered superfluous. Then again the cook who is or who is not an adept in framing bills of fare has a wide field to cull the necessary dishes from different countries to enable him to serve up a recherché and unique meal. At the end of the series I have put a modest dinner which I think many gourmets will appreciate.
The Cap and Gown Club was founded in 1881 for the purpose of affording its members and their guests the opportunity of meeting once a month during the winter for a social meal and an evening of good fellowship, enhanced by music, song, and other kindly entertainment, befitting men of varied sympathies and culture. It was designed to consist of entirely professional men, already likely to be more or less acquainted with each other. The anticipations of its founders were more than justified by the swift success of the Club. Its membership rapidly grew to its present number of nearly 300 members, comprising clergymen
men, advocates, lawyers, doctors, artists, musicians, and literary and other professional men. The Association, though not specifically academic, is thus largely comprised of men who have studied at Edinburgh or other Universities. The Club has had the honour of counting as its guests not a few scholars, scientists, thinkers and poets of world-wide fame. The evening's function consists of a "quantum suff" dinner, not too prolonged, followed by a varied round of cheerful conversation, songs and glees, solo and concerted music, pathetic and merry recitations, stories and interludes of many kinds.
The Club has no political or other party colouring, and exists only for its periodic social gatherings.
It was a Southron who sang : —
"We may live without poetry, music, and art, We may live without conscience and live without heart, We may live without friends ; we may live without books ; But civilised man cannot live without cooks.''
The Scottish philosophy repudiates with horror the hideous materialistic maxim "Man ist, was er isst." The Scotsman remains a Scotsman, whether he lives on dough-nut or damper, on bread-fruit or birds' nest soup; and he will be a Scotsman still when he is reduced to pure nectar and ambrosia. The Cap and Gown Club exists to prove that the proper enjoyment of accomplished services of the most cunning cooks —