Aundrye and many very cunningly com-
POUNDYDE PaSTYES, both BOYLED and
BAKYDE, of dyverse riche fruites and spyces from
y® remoteste fon7ne partes :
Alle FLUTYDE a«rfcRESTYDEw/V/e^ Trifles a«^/FLUMMERYE,
Completes ye accounte of ye Feaste in this Summarye.
UbUete i\de (X>\duc\de/
Lulled with the virtues offe ye fraygrante weede^
Charmed bye ye mttsicke offe ye tunefulle reede.
Awake, then, the soulle ! ye maisteres offe ye Bowe^
Ope c hordes within ! the keye so welle ye knowe.
Ye Guestes in merrietnente ye eve wille passe.
Withe ye joviale chorus and fraternalle glass e.
812 PEACTICAL GASTRONOMY
CALEDONIAN HOTEL, OBAN.
SCOTCH SUNDAY DINNER MENU.
SOUPS.
COCKIELEEKIE. OXTAIL.
"With Soups your palates first you may regale —
There's honest Cockieleekie and Oxtail.
FISH.
Keeeera Salmon. Fillets of Haddocks.
Now from Loch Linnhe, and that's no gammon,
You've fillets of Haddock and Kerrera Salmon.
ENTK^ES.
Veal Cutlets. Scotch Haggis.
Then if your appetite inclined to lag is,
Please stir it up with Cutlets and Scotch Haggis.
JOINTS.
Roast Beep and Lamb. Boiled Fowls and Ham.
Seize firm your forks, your work is now no sham,
For see approach prime Roast Beef and tender Lamb.
With some rare bits, too, your palates you may cram,
There's well-boiled Pullets and most dainty Ham.
SWEETS.
Cabinet Pudding. Rhubarb and Apple Tarts.
Compotes of Fruit. Municipal Meringues.
Vanilla Creams. Jubilee Jellies.
Of Sweets there's Cabinet Pudding, Tarts, Compotes of Fruit,
Municipal Meringues, Vanilla Creams, and Jubilee Jellies to boot.
Cheese. Dessert a la Drummond.
Then pree the toothsome Cheese, but do not say " By gum," and
As the grand finale, try Dessert ^ la Drummond.
MENUS AND THEIR COMPILATION 813
BILL OF FARE OF A BEANFEAST DINNER
served at the Albion Hotel, Blackpool.
" Sit down and feed, and welcome to our table,"
Roast Sirloin of Beef — Yorkshire Pudding.
" Long may each Briton of beef have his fill."
•' The proof of the pudding is the eating of it."
Fore and Hind Quarter of Lamb.
" Wiirt please you taste of what is here ? "
Boiled Mutton and Caper Sauce,
'• Faith, I can cut a caper, and mutton to it."
Roast Chickens and Boiled Bacon.
" There is a fowl without a feather."
'* I have a gammon of bacon."
Spring Cabbages, Green Peas.
New Potatoes.
" Let the sky rain potatoes,"
Dumplings, Puddings. Sweets.
" Better have some of a pudding than none of a pie."
" There's half a dozen sweets."
CHEESE.
Now, good digestion wait on appetite, and health on both."
BARRISTERS' DEJEUNER,
''AUDIENCE GASTRONOMIQUE,"
Served to the Members of the French Bar at Marseilles.
fHuitres des plaid eurs.
Hors-d'oeuvres oratoires.
Sole 4 la procedure Normande.
Pates de gibier truffes d'arguments,
(Filets d'avocats aux coeurs d'artichauts.
Petits pois h la sauce hermine.
Becasses de clientele roti.
Salade de parquet Russe (sans panier).
Moet- r Toque glacee.
Chandon. { Dessert d'eloquence variee.
814 PKACTICAL GASTRONOMY
COMPLIMENTARY MENU OF A FAREWELL DINNER
TO A YOUNG LADY NAMED LILIAN.
The following complimentary menu to a young lady
named Lilian does credit to its author : —
L es huitres d'Ostende.
I talien et printanier royal.
L ottes 4 la Massillon.
I ndienne de riz sur croustades.
A iguillettes de canards St. Hubert.
N oisettes de pr6-sal6, Lyon d'Or.
B ombe a la Eomaine.
Page 375
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
A modernized reading is not available for this page yet. You are seeing the original text.
Aundrye and many very cunningly com-
POUNDYDE PaSTYES, both BOYLED and
BAKYDE, of dyverse riche fruites and spyces from
y® remoteste fon7ne partes :
Alle FLUTYDE a«rfcRESTYDEw/V/e^ Trifles a«^/FLUMMERYE,
Completes ye accounte of ye Feaste in this Summarye.
UbUete i\de (X>\duc\de/
Lulled with the virtues offe ye fraygrante weede^
Charmed bye ye mttsicke offe ye tunefulle reede.
Awake, then, the soulle ! ye maisteres offe ye Bowe^
Ope c hordes within ! the keye so welle ye knowe.
Ye Guestes in merrietnente ye eve wille passe.
Withe ye joviale chorus and fraternalle glass e.
812 PEACTICAL GASTRONOMY
CALEDONIAN HOTEL, OBAN.
SCOTCH SUNDAY DINNER MENU.
SOUPS.
COCKIELEEKIE. OXTAIL.
"With Soups your palates first you may regale —
There's honest Cockieleekie and Oxtail.
FISH.
Keeeera Salmon. Fillets of Haddocks.
Now from Loch Linnhe, and that's no gammon,
You've fillets of Haddock and Kerrera Salmon.
ENTK^ES.
Veal Cutlets. Scotch Haggis.
Then if your appetite inclined to lag is,
Please stir it up with Cutlets and Scotch Haggis.
JOINTS.
Roast Beep and Lamb. Boiled Fowls and Ham.
Seize firm your forks, your work is now no sham,
For see approach prime Roast Beef and tender Lamb.
With some rare bits, too, your palates you may cram,
There's well-boiled Pullets and most dainty Ham.
SWEETS.
Cabinet Pudding. Rhubarb and Apple Tarts.
Compotes of Fruit. Municipal Meringues.
Vanilla Creams. Jubilee Jellies.
Of Sweets there's Cabinet Pudding, Tarts, Compotes of Fruit,
Municipal Meringues, Vanilla Creams, and Jubilee Jellies to boot.
Cheese. Dessert a la Drummond.
Then pree the toothsome Cheese, but do not say " By gum," and
As the grand finale, try Dessert ^ la Drummond.
MENUS AND THEIR COMPILATION 813
BILL OF FARE OF A BEANFEAST DINNER
served at the Albion Hotel, Blackpool.
" Sit down and feed, and welcome to our table,"
Roast Sirloin of Beef — Yorkshire Pudding.
" Long may each Briton of beef have his fill."
•' The proof of the pudding is the eating of it."
Fore and Hind Quarter of Lamb.
" Wiirt please you taste of what is here ? "
Boiled Mutton and Caper Sauce,
'• Faith, I can cut a caper, and mutton to it."
Roast Chickens and Boiled Bacon.
" There is a fowl without a feather."
'* I have a gammon of bacon."
Spring Cabbages, Green Peas.
New Potatoes.
" Let the sky rain potatoes,"
Dumplings, Puddings. Sweets.
" Better have some of a pudding than none of a pie."
" There's half a dozen sweets."
CHEESE.
Now, good digestion wait on appetite, and health on both."
BARRISTERS' DEJEUNER,
''AUDIENCE GASTRONOMIQUE,"
Served to the Members of the French Bar at Marseilles.
fHuitres des plaid eurs.
Hors-d'oeuvres oratoires.
Sole 4 la procedure Normande.
Pates de gibier truffes d'arguments,
(Filets d'avocats aux coeurs d'artichauts.
Petits pois h la sauce hermine.
Becasses de clientele roti.
Salade de parquet Russe (sans panier).
Moet- r Toque glacee.
Chandon. { Dessert d'eloquence variee.
814 PKACTICAL GASTRONOMY
COMPLIMENTARY MENU OF A FAREWELL DINNER
TO A YOUNG LADY NAMED LILIAN.
The following complimentary menu to a young lady
named Lilian does credit to its author : —
L es huitres d'Ostende.
I talien et printanier royal.
L ottes 4 la Massillon.
I ndienne de riz sur croustades.
A iguillettes de canards St. Hubert.
N oisettes de pr6-sal6, Lyon d'Or.
B ombe a la Eomaine.