Peclies a la Conde.
Gelee aux oranges. Gaufres bavaroises.
PIECES MONTEES.
Glace de fantaisie.
Fruits. Petits fours.
Cafe.
MENUS AND THEIR COMPILATION 761
A SERIES OF TYPICAL MENUS AS SERVED ON BOARD SHIP
ON THE TRANSATLANTIC LINES.
Sunday, August 9, 1891.
BBEAKFAST.
FISH.
Stewed eels.
Halibut steak a la creme. Fried fresh haddock.
Broiled salt mackerel.
HOT DISHES.
Porterhouse steak. Broiled Cumberland ham.
Vegetable stew.
Lamb's fry with tomatoes.
Poached, boiled, fried, and scrambled eggs.
Broiled bacon. Fried calf's haslets. Mutton chops.
Kump steak with mushrooms.
Omelette with fine herbs. Omelettes, plain and sweet.
Boiled, mashed, and fried potatoes.
Scotch oatmeal cake.
Vienna bread. Soda scones. Anchovy toast.
Buckwheat cakes with maple or golden syrup.
Rice croquettes. Boiled hominy. Oatmeal porridge.
COLD DISHES.
Boiled ham. Ox tongue. Corned beef.
Eoast haunch of mutton.
Eoast ribs of beef. Head cheese.
Corned leg of pork.
Watercress. Oranges. Water melons. Preserves.
Tea. Coffee. Cocoa.
762 PRACTICAL GASTRONO^IY
MENUS ON BOARD QB.!!*— (continued).
LUNCHEON.
Julienne soup. Beef tea. Chicken broth.
Pate de foie gras truffe.
Anchovies. Eussian caviare. Sardines.
HOT.
Koast haunch of mutton, onion sauce.
Beef and potato pie. Mashed potatoes.
Baked potatoes, plain and sweet.
Stewed prunes. Baked apples. Boiled rice.
COLD.
Stewed veal. Corned beef. Calf's head.
Corned leg of pork. Boiled chicken.
Head cheese. Ox tongue. Boiled ham.
Koast mutton. Roast beef.
Queenstown lettuce. Pickled beets.
CHEESE.
Stilton. Berkeley. Gorgonzola. Cheshire.
DESSERT.
Water melons. Gooseberries.
Almonds and raisins.
Roast peanuts. Oranges. Brazil nuts.
Chocolate ice cream.
Tea. Coffee.
MENUS AND THEIR COMPILATION 763
MENUS ON BOARD SHIP— (contimed).
DINNER.
HOBS-D'CEUVRES.
Norwegian anchovies. Caviare on toast.
SOUP.
Green turtle. Cream of rice k la Victoria.
FISH.
Salmon a la Tartare.
ENTREES.
Calf's feet k la Jardiniere. Filet de boeuf aux fines herbes.
Pigeon pie.
JOINTS.
Spring lamb, mint sauce. Beef with Yorkshire pudding.
Boiled leg of mutton a I'Anglaise.
Roast goslings, apple sauce. Sucking pig k la Napolitaine.
Corned pork with baked beans.
VEGETABLES.
Green corn. Yellow squash. Chipped sweet potatoes.
Boiled and mashed potatoes. Croquette potatoes.
Boiled rice.
REIiEVE.
Broiled spring chicken with asparagus.
ENTREMETS.
Charlotte Russe. Swiss apple tart. Sweet sandwiches.
Banbury cakes. Plum pudding, brandy sauce.
Cerealine pudding.
SALAD.
Queenstown lettuce.
CHEESE.
Gorgonzola. Cheshire. Stilton. Berkeley.
DESSERT.
Gooseberries. Bananas. Pineapples.
Filberts. French prunes. Figs. Walnuts.
Tea Coffee.
764 PBACTICAL GASTRONOMY
MENUS ON BOARD SHIP— (continued).
The following bills of fare, served at sea between
Suez and Aden, form an average criterion of the ordinary
business ; such bemg, of course, gradually altered
according to the climatic changes entailed by a voyage
to or from the Antipodes : —
FIRST SALOON. -BREAKFAST.
Porridge. Finnon haddocks. Rump steak and olives.
Hashed mutton and walnuts.
Grijjed ham and mashed potatoes. Omelette.
Curry and rice. Cold round of beef.
LUNCHEON.
Galantine of turkey. Ham. Collared head.
Corned brisket of beef. Lobster mayonnaise.
Roast shoulder of lamb, mint sauce.
Veal and ham pie. Baked potatoes. Bath buns.
Iced apricots.
DINNER.
SOUP.
Page 360
Presented as published in 1892. 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
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Peclies a la Conde.
Gelee aux oranges. Gaufres bavaroises.
PIECES MONTEES.
Glace de fantaisie.
Fruits. Petits fours.
Cafe.
MENUS AND THEIR COMPILATION 761
A SERIES OF TYPICAL MENUS AS SERVED ON BOARD SHIP
ON THE TRANSATLANTIC LINES.
Sunday, August 9, 1891.
BBEAKFAST.
FISH.
Stewed eels.
Halibut steak a la creme. Fried fresh haddock.
Broiled salt mackerel.
HOT DISHES.
Porterhouse steak. Broiled Cumberland ham.
Vegetable stew.
Lamb's fry with tomatoes.
Poached, boiled, fried, and scrambled eggs.
Broiled bacon. Fried calf's haslets. Mutton chops.
Kump steak with mushrooms.
Omelette with fine herbs. Omelettes, plain and sweet.
Boiled, mashed, and fried potatoes.
Scotch oatmeal cake.
Vienna bread. Soda scones. Anchovy toast.
Buckwheat cakes with maple or golden syrup.
Rice croquettes. Boiled hominy. Oatmeal porridge.
COLD DISHES.
Boiled ham. Ox tongue. Corned beef.
Eoast haunch of mutton.
Eoast ribs of beef. Head cheese.
Corned leg of pork.
Watercress. Oranges. Water melons. Preserves.
Tea. Coffee. Cocoa.
762 PRACTICAL GASTRONO^IY
MENUS ON BOARD QB.!!*— (continued).
LUNCHEON.
Julienne soup. Beef tea. Chicken broth.
Pate de foie gras truffe.
Anchovies. Eussian caviare. Sardines.
HOT.
Koast haunch of mutton, onion sauce.
Beef and potato pie. Mashed potatoes.
Baked potatoes, plain and sweet.
Stewed prunes. Baked apples. Boiled rice.
COLD.
Stewed veal. Corned beef. Calf's head.
Corned leg of pork. Boiled chicken.
Head cheese. Ox tongue. Boiled ham.
Koast mutton. Roast beef.
Queenstown lettuce. Pickled beets.
CHEESE.
Stilton. Berkeley. Gorgonzola. Cheshire.
DESSERT.
Water melons. Gooseberries.
Almonds and raisins.
Roast peanuts. Oranges. Brazil nuts.
Chocolate ice cream.
Tea. Coffee.
MENUS AND THEIR COMPILATION 763
MENUS ON BOARD SHIP— (contimed).
DINNER.
HOBS-D'CEUVRES.
Norwegian anchovies. Caviare on toast.
SOUP.
Green turtle. Cream of rice k la Victoria.
FISH.
Salmon a la Tartare.
ENTREES.
Calf's feet k la Jardiniere. Filet de boeuf aux fines herbes.
Pigeon pie.
JOINTS.
Spring lamb, mint sauce. Beef with Yorkshire pudding.
Boiled leg of mutton a I'Anglaise.
Roast goslings, apple sauce. Sucking pig k la Napolitaine.
Corned pork with baked beans.
VEGETABLES.
Green corn. Yellow squash. Chipped sweet potatoes.
Boiled and mashed potatoes. Croquette potatoes.
Boiled rice.
REIiEVE.
Broiled spring chicken with asparagus.
ENTREMETS.
Charlotte Russe. Swiss apple tart. Sweet sandwiches.
Banbury cakes. Plum pudding, brandy sauce.
Cerealine pudding.
SALAD.
Queenstown lettuce.
CHEESE.
Gorgonzola. Cheshire. Stilton. Berkeley.
DESSERT.
Gooseberries. Bananas. Pineapples.
Filberts. French prunes. Figs. Walnuts.
Tea Coffee.
764 PBACTICAL GASTRONOMY
MENUS ON BOARD SHIP— (continued).
The following bills of fare, served at sea between
Suez and Aden, form an average criterion of the ordinary
business ; such bemg, of course, gradually altered
according to the climatic changes entailed by a voyage
to or from the Antipodes : —
FIRST SALOON. -BREAKFAST.
Porridge. Finnon haddocks. Rump steak and olives.
Hashed mutton and walnuts.
Grijjed ham and mashed potatoes. Omelette.
Curry and rice. Cold round of beef.
LUNCHEON.
Galantine of turkey. Ham. Collared head.
Corned brisket of beef. Lobster mayonnaise.
Roast shoulder of lamb, mint sauce.
Veal and ham pie. Baked potatoes. Bath buns.
Iced apricots.
DINNER.
SOUP.