FISH.
Baked Cod, Italian style. Boiled Striped Bass, Hollandaise sauce.
RELEVES.
ROAST. BOILED.
Turkeys, Giblet sauce. Partridges, with Sour Krout.
Capons, Truffle sauce. Leg of Mutton, Dutch Style.
Ham, Cherry-wine sauce. JLeg of Pork, with Cabbage.
Beef, with Croquettes of Potatoes. Turkey, with Oysters.
Venison, with Currant Jelly. Leg of Veal with Mushrooms.
Chicken Pot-pie, Farmer's style.
RELISHES.
Olives. Pickles. Anchovies. Sardines.
SIDE DISHES.
Broiled Quails with Green Peas. Legs of Chickens, inform of birds, Soubise sauce.
Lamb Chops with Mashed Potatoes. Curry of Veal, Indian mode.
Fillet of Veal, larded, Gardiner's sauce. Small Cakes of Fish with Oysters.
Breastof Chicken a la Conde. Fricassee of Chicken, Chevalier style.
Vol-au-Vent, garnished with Veal and Celery. C&telettes of Halibut, German style.
Oysters Baked in the Shell. Mayonnaise of Lobster.
Chartreuse of Game, Madeira sauce. Turkish Pillau.
COLD ORNAMENTAL DISHES.
American Pate-de-Foie-Gras with Truffles. cheese, made of Veal in Jelly on a Socle.
Bastion made of Fish, with Holland colors. Stuffed Chickens in form of a Fountain.
Boned Turkey with Jelly.
VEGETABLES.
Plain Boiled Potatoes. Onions. Baked Mashed Potatoes,
Cauliflower. Turnips. Baked Sweet Potatoes.
Potatoes Fried, German style. Parsnips. "
SMALL PLATES.
Croquettes of Rice. Fried Oysters.
GAME.
Roast Canvas-back Ducks. Wild Goose.
Red-head 1 >ucks. Wild Turkey.
Brant. Wild Rabbits.
KNICKERBOCKER DISHES.
Rolletjies. Smoked Goose.
Smoked Sausages. Spack and Applejes.
Head Cheese. Krullers.
Kookies. Doughnuts and Oly Kooks.
PASTRY.
Mince Pie. . Charlotte Russe. Swiss Meringues.
Blanc Mange. Rum Jelly. Apple Pie.
Poor Man's Pudding.
ORNAMENTAL CONFECTIONERY.
Visit of Santd Claus. City Hall of New Amsterdam.
Stuyvesant and his Dwelling. Knickerbocker Comfort.
Washington Monument. Holland Pavilion.
CONFECTS.
Macaroons. Lady-fingers.
Almond Cakes. Kisses.
Vanilla Ice-cream.
PRESERVES.
Brandy Peaches. Ginger. Chow-Chow.
FRUIT.
Schnaps and Pipes. St. Nicholas Punch.
Coffee. • Anchovy Toast.
CURIOUS MENUS
OF
VARIOUS NATIONS.
CURIOUS MENUS OF VARIOUS NATIONS. 413
M E N U
THROUGH the courtesy of a gentleman who has for many years lived
in Central Africa, and who has brought with him a young prince, son of
one of the powerful chiefs of the Baaili tribe, to be educated in this
country, the author is enabled to illustrate the habits and customs now in
vogue in the Royal Kitchen there.
As a rule, there is only one principal meal, which is eaten in the early
part of the evening. It mostly consists of parrot-soup, roasted or stewed
monkeys, alligator eggs (also well liked by Europeans), and birds of every
description. They also have moambo or palm-chops, and fish. A great
delicacy, so considered by Europeans and natives alike, is elephant's
feet and trunk. They have somewhat the taste of veal, and have a very
delicious flavor. To prepare them they dig a hole, about five feet deep,
in the sand, and build in it a large fire. After the sand is thoroughly
heated, the fire is removed, leaving only the ashes in the hole. They
place the trunk and feet in this hole, covering them with leaves, and
afterward with hot sand; they remain there about two hours, when they
are considered done.
The table
1889Page 346
Presented as published in 1889. 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
Baked Cod, Italian style. Boiled Striped Bass, Hollandaise sauce.
ROAST. BOILED.
Turkeys, Giblet sauce. Partridges, with Sour Krout.
Capons, Truffle sauce. Leg of Mutton, Dutch Style.
Ham, Cherry-wine sauce. Leg of Pork, with Cabbage.
Beef, with Croquettes of Potatoes. Turkey, with Oysters.
Venison, with Currant Jelly. Leg of Veal with Mushrooms.
Chicken Pot-pie, Farmer's style.
RELISHES. Olives. Pickles. Anchovies. Sardines.
SIDE DISHES.
Broiled Quails with Green Peas. Legs of Chickens, inform of birds, Soubise sauce.
Lamb Chops with Mashed Potatoes. Curry of Veal, Indian mode.
Fillet of Veal, larded, Gardiner's sauce. Small Cakes of Fish with Oysters.
Breastof Chicken a la Conde. Fricassee of Chicken, Chevalier style. Vol-au-Vent, garnished with Veal and Celery. C&telettes of Halibut, German style.
Oysters Baked in the Shell. Mayonnaise of Lobster.
Chartreuse of Game, Madeira sauce. Turkish Pillau.
COLD ORNAMENTAL DISHES.
American Pate-de-Foie-Gras with Truffles. cheese, made of Veal in Jelly on a Socle. Bastion made of Fish, with Holland colors. Stuffed Chickens in form of a Fountain. Boned Turkey with Jelly.
Plain Boiled Potatoes. Onions. Baked Mashed Potatoes,
Cauliflower. Turnips. Baked Sweet Potatoes.
Potatoes Fried, German style. Parsnips. "
SMALL PLATES.
Croquettes of Rice. Fried Oysters.
Roast Canvas-back Ducks. Wild Goose.
Red-head Ducks. Wild Turkey.
Brant. Wild Rabbits.
KNICKERBOCKER DISHES.
Rolletjies. Smoked Goose.
Smoked Sausages. Spack and Applejes.
Head Cheese. Krullers.
Kookies. Doughnuts and Oly Kooks.
PASTRY.
Mince Pie. . Charlotte Russe. Swiss Meringues.
Blanc Mange. Rum Jelly. Apple Pie.
Poor Man's Pudding.
ORNAMENTAL CONFECTIONERY.
Visit of Santd Claus. City Hall of New Amsterdam.
Stuyvesant and his Dwelling. Knickerbocker Comfort.
Washington Monument. Holland Pavilion.
CONFECTS.
Macaroons. Lady-fingers.
Almond Cakes. Kisses.
Vanilla Ice-cream.
PRESERVES. Brandy Peaches. Ginger. Chow-Chow.
FRUIT.
Schnaps and Pipes. St. Nicholas Punch.
Coffee. • Anchovy Toast.
CURIOUS MENUS
OF
VARIOUS NATIONS.
M E N U
THROUGH the courtesy of a gentleman who has for many years lived in Central Africa, and who has brought with him a young prince, son of one of the powerful chiefs of the Baaili tribe, to be educated in this country, the author is enabled to illustrate the habits and customs now in vogue in the Royal Kitchen there.
As a rule, there is only one principal meal, which is eaten in the early part of the evening. It mostly consists of parrot-soup, roasted or stewed monkeys, alligator eggs (also well liked by Europeans), and birds of every description. They also have moambo or palm-chops, and fish. A great delicacy, so considered by Europeans and natives alike, is elephant's feet and trunk. They have somewhat the taste of veal, and have a very delicious flavor. To prepare them they dig a hole, about five feet deep, in the sand, and build in it a large fire. After the sand is thoroughly heated, the fire is removed, leaving only the ashes in the hole. They place the trunk and feet in this hole, covering them with leaves, and afterward with hot sand; they remain there about two hours, when they are considered done.