Rbi gwacbse,
und en Wi vumene franzosiscbe Scbloss,
MENUS AND THEIR COMPILATION
817
ANCIENT MENUS.
Copy of a curious Menu served on the occasion of
Sir Oliver Wilkie's election as Member for the City
in 1561.
FIRST COURSE. s. d.
Calves' feet soup at the upper end
At the bottom of the table, roast rabbit ...
At Sir Oliver's right hand, stewed cockles
Left side, poached eggs, with hop tops ...
To the right of Sir Oliver, fried hasty pudding
Opposite side, broiled mushrooms...
Middle, black-caps ...
SECOND COURSE.
Dish of fish at the upper end (fried sprats)
At the bottom, tripe ragoo'd in its own liquor
Next to Sir Oliver's right hand, rice fritters
Oi^posite, eggs a la mode ...
Ditto, to the right, oysters on shells
Left side, radishes ...
Middle, black-caps as above
Butter allowed for cooking, |lb. ...
Salt and pepper
Two bottles of ginger wine drunk at and after dinner
Toast and water
Ordered to four waiters in white waistcoats ... ..^ 0 1
Bread and small beer what you please ... ... ... 0 0
0
1
0
2
0
1
0
n
0
n
0
^
0
^
0
H
0
H.
0
^
0
H
0
1
0
Of
0
0
0
1.4
0
Oi
0
^
0
Of
Translation of a French Menu served in Paris during
the Franco-German War in 1869.
HORS-D'CEUVRES.— Radishes. Herring marine. Onions A,
la Proven(;ale. Slightly salt butter. Gherkins. Olives.
FIRST COURSE.— Soup of slightly salted horse with
Vegetables. Ass-flesh cutlets with carrots. Mule's liver saute
aux champignons. Horse's lights with white sauce. Carp t\
la matelotte. Fried gudgeons. Celery-heads with seasoning.
SECOND COURSE.— Quarter of dog braised. Leg of dog
roasted. Rats cooked upon the ashes. Rat pie with mushrooms.
Eel d la broche. Salad of celery and small salad.
DESSERT. — Dutch cheese. Apples. Pears. Marmalade au
kirsch. Gateau d'ltalie au fromage de Chester.
818
PRACTICAL GASTRONOMY
HOW OUR ANCESTORS DINED 400 YEARS AGO.
Interesting '* Bill " of Fare of a dinner given in Rich-
mond, in 1506, to thirty-six persons.
£
s.
d.
£
s.
d.
36 Chickens
0
4
5
4 Breasts of Veal
0
1
5
1 Swan ... ...1
0
7
0
Bacon
0
0
6
4 Geese J
Quarter of a load
9 Rabbits
0
1
4
of Coals
0
0
4
2Rumps Beef Tails
0
0
2
Faggotts
0
0
2
6 Quails ...
0
1
6
8 Gallons and ^
2 Ounces of Peper
0
0
2
Gascoyne Wine
0
2
4
2 Ounces of Cloves
1 Bottle of Mosca-
and Mace
0
0
4
vidine ...
0
0
8
OOunce&^Safforn
0
0
6
Cherryes & Tarts
0
0
8
3 1b. of Sugar ...
0
0
8
Salt
0
0
1
2 lb. of Raisens...
0
0
4
Verj nice & Vinegar
0
0
2
1 lb. of Dates ...
0
0
4
The Cook paid . . .
0
8
4
1 lb. & i Comfitts
0
0
2
Perfume ...
0
0
2
^ a Hundred Eggs
0
0
H
1 Bushell and ^ of
4 Gallons of Curd
0
0
4
Meal
0
0
8
1 Gallon of Goose-
Water
0
0
8
berreys
0
0
2
Garnishing the
Bread
0
1
0
Vessels
0
0
3
1 Kilderkin Ale . . .
Herbs ...
2 Dishes of Butter
0
2
3
0
0
1
0
0
4
£1
13
"h
The following is a table of prices of the provisions
used for a festive meal held at the Ely Palace, Holborn,
London, in 1551. Among the guests were King
Henry VIII., his Queen, the Foreign Ministers, the
Lord Mayor, &c.
24 large oxen . . .
100 sheep at
50 calves, each at
Page 377
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.
Rbi gwacbse,
und en Wi vumene franzosiscbe Scbloss,
MENUS AND THEIR COMPILATION
817
ANCIENT MENUS.
Copy of a curious Menu served on the occasion of
Sir Oliver Wilkie's election as Member for the City
in 1561.
FIRST COURSE. s. d.
Calves' feet soup at the upper end
At the bottom of the table, roast rabbit ...
At Sir Oliver's right hand, stewed cockles
Left side, poached eggs, with hop tops ...
To the right of Sir Oliver, fried hasty pudding
Opposite side, broiled mushrooms...
Middle, black-caps ...
SECOND COURSE.
Dish of fish at the upper end (fried sprats)
At the bottom, tripe ragoo'd in its own liquor
Next to Sir Oliver's right hand, rice fritters
Oi^posite, eggs a la mode ...
Ditto, to the right, oysters on shells
Left side, radishes ...
Middle, black-caps as above
Butter allowed for cooking, |lb. ...
Salt and pepper
Two bottles of ginger wine drunk at and after dinner
Toast and water
Ordered to four waiters in white waistcoats ... ..^ 0 1
Bread and small beer what you please ... ... ... 0 0
0
1
0
2
0
1
0
n
0
n
0
^
0
^
0
H
0
H.
0
^
0
H
0
1
0
Of
0
0
0
1.4
0
Oi
0
^
0
Of
Translation of a French Menu served in Paris during
the Franco-German War in 1869.
HORS-D'CEUVRES.— Radishes. Herring marine. Onions A,
la Proven(;ale. Slightly salt butter. Gherkins. Olives.
FIRST COURSE.— Soup of slightly salted horse with
Vegetables. Ass-flesh cutlets with carrots. Mule's liver saute
aux champignons. Horse's lights with white sauce. Carp t\
la matelotte. Fried gudgeons. Celery-heads with seasoning.
SECOND COURSE.— Quarter of dog braised. Leg of dog
roasted. Rats cooked upon the ashes. Rat pie with mushrooms.
Eel d la broche. Salad of celery and small salad.
DESSERT. — Dutch cheese. Apples. Pears. Marmalade au
kirsch. Gateau d'ltalie au fromage de Chester.
818
PRACTICAL GASTRONOMY
HOW OUR ANCESTORS DINED 400 YEARS AGO.
Interesting '* Bill " of Fare of a dinner given in Rich-
mond, in 1506, to thirty-six persons.
£
s.
d.
£
s.
d.
36 Chickens
0
4
5
4 Breasts of Veal
0
1
5
1 Swan ... ...1
0
7
0
Bacon
0
0
6
4 Geese J
Quarter of a load
9 Rabbits
0
1
4
of Coals
0
0
4
2Rumps Beef Tails
0
0
2
Faggotts
0
0
2
6 Quails ...
0
1
6
8 Gallons and ^
2 Ounces of Peper
0
0
2
Gascoyne Wine
0
2
4
2 Ounces of Cloves
1 Bottle of Mosca-
and Mace
0
0
4
vidine ...
0
0
8
OOunce&^Safforn
0
0
6
Cherryes & Tarts
0
0
8
3 1b. of Sugar ...
0
0
8
Salt
0
0
1
2 lb. of Raisens...
0
0
4
Verj nice & Vinegar
0
0
2
1 lb. of Dates ...
0
0
4
The Cook paid . . .
0
8
4
1 lb. & i Comfitts
0
0
2
Perfume ...
0
0
2
^ a Hundred Eggs
0
0
H
1 Bushell and ^ of
4 Gallons of Curd
0
0
4
Meal
0
0
8
1 Gallon of Goose-
Water
0
0
8
berreys
0
0
2
Garnishing the
Bread
0
1
0
Vessels
0
0
3
1 Kilderkin Ale . . .
Herbs ...
2 Dishes of Butter
0
2
3
0
0
1
0
0
4
£1
13
"h
The following is a table of prices of the provisions
used for a festive meal held at the Ely Palace, Holborn,
London, in 1551. Among the guests were King
Henry VIII., his Queen, the Foreign Ministers, the
Lord Mayor, &c.
24 large oxen . . .
100 sheep at
50 calves, each at