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Spencer Edward. Cakes & Ale
Cakes & Ale
Table of Contents
PREFACE
CHAPTER I
BREAKFAST
Wardon Pie
Tea,
The Coffee-Tree,
Free Trade
CHAPTER II
BREAKFAST (continued)
Eggs and Bacon
Allowable Breakfast Dishes
Gubbins Sauce
A Large Peach
Calcutta Jumble
To cook Rice for Curry, etc
Asparagus with Eggs
An Hotel Breakfast
“No Cheques Accepted”
Halibut Steak,
The Hotel Parish
CHAPTER III
BREAKFAST (continued)
The Fin’an Haddie,
A Salmon Steak
Off to Gold-land!
A Mediterranean Breakfast
Chota Hazri
CHAPTER IV
LUNCHEON
Birch’s,
Turtle Soup
“The Ship and Turtle,”
Cheshire Cheese Pudding
“Cheshire Cheese.”
Ye Pudding,
Snipe Pudding
Lancashire Hot-Pot
CHAPTER V
LUNCHEON (continued)
Roast Loin of Pork,
Shepherd’s Pie,
Plover Pudding
Such Larks!
Jugged Duck with Oysters
A Woodcock Pie
Hunting Luncheons
Yorkshire Pie
Irish Stew
Race-course Luncheons
Scotch Broth,
Hotch Potch
Angel’s Pie
Pigeon Pie
Suffolk Pride
Goose Pie
CHAPTER VI
DINNER
Haggis
CHAPTER VII
DINNER (continued)
CHAPTER VIII
DINNER (continued)
Royalty
Mirepoix
Pré Salé
Li Hung Chang
Chinaman’s Evening Repast
The Englishman in China
Bernardin Salmi
A Salmi of Wild Duck
The Jesuits
Pulled Turkey
Coloured Help
Clam Chowder
Canvass-back Duck,
New York City
CHAPTER IX
DINNER (continued)
City Dinners
Baksheesh,
Dinner Afloat
Ideal Dinner
Liver of a Cod
At the Mess-Table
Peter the Great
Napoleon the Great,
Her Majesty
Duke of Wellington
How the Poor Live
The Kent Road Cookery
Doctor Nansen’s Banquet
Prison Fare
CHAPTER X
VEGETABLES
Choufleur aû Gratin
Partridge Stewed with Cabbage, etc
Crécy Soup
CHAPTER XI
VEGETABLES (continued)
Tomato
Tomate au Gratin:
Turnip
Spinach
Onion
Garlic
Brinjal
Vegetarian Banquet
CHAPTER XII
CURRIES
Parsee Curry
What to Curry
Dry Curry
Rice for Curry
CHAPTER XIII
SALADS
French Salad,
Lobster Salad
Potato Salad
Tomato Salad
Celery Salad
A Gentleman Salad Maker
A Memorable Salad
CHAPTER XIV
SALADS AND CONDIMENTS
Roman Salad
Italian Salad
Russian Salad
Anchovy Salad
Fruit Salad
Orange Salad
Orange Sauce
Chutnine
Raw Chutnee
Horse-radish Sauce
Celery Sauce,
Sauce for Carp
Christopher North’s Sauce
Sauce for Hare
Gooseberry Sauce,
Sauce Tartare,
Currant Sauce:
Sauce for the Goose
Sambal,
CHAPTER XV
SUPPER
Oysters in their own Juice
Scalloped Oysters
Oyster Stew
Ball Suppers
Tripe
How to Cook Tripe
CHAPTER XVI
SUPPER (continued)
Evans’s
Buck Rarebit
Lamb’s Head and Mince
Parlour Cookery
Grilled Bones
Kidney Dumpling
CHAPTER XVII
“CAMPING OUT”
Pepper-pot
A Rajah’s
CHAPTER XVIII
COMPOUND DRINKS
Milk Punch
Very best Materials
Cambridge Milk Punch
Oxford Punch
Bischoff
Bishop
Halo Punch
Glasgow Punch
Ale Punch
Barbadoes Punch
Curaçoa Punch
Grassot Punch
Regent Punch
Whisky Toddy
Ale-flip
Egg-flip
A Peg?
John Collins
CHAPTER XIX
CUPS AND CORDIALS
Cider Cup
Champagne Cup
Chablis Cup
Balaclava Cup
Crimean Cup
Orgeat
Ascot Cup
Champagne and Guinness’ Stout
Rich Man’s Shandy Gaff,
Ale Cup
Moselle Cup
Sherry Cobbler
Champagne Cobbler
Home Ruler
Cordials
Cherry Brandy
Sloe Gin
Apricot Brandy
Highland Cordial
Bitters
Ginger Brandy
“Jumping Powder”
Orange Brandy
Mandragora
CHAPTER XX
THE DAYLIGHT DRINK
Brandy Cocktail
Champagne Cocktail
Bengal Cocktail
Milford Cocktail
Manhattan Cocktail
Yum Yum Cocktail
Gin Cocktail
Newport Cocktail
Saratoga Cocktail
Whisky Cocktail
Bosom Caresser
A Nicobine,
West Indies,
Bull’s Milk
Fairy Kiss
Flash of Lightning
Flip Flap
Maiden’s Blush
Athole Brose
Tiger’s Milk
Wyndham
Happy Eliza
Mint Julep
Possets
Brandy Sour
Blue Blazer
Cassis
Sligo Slop
Do not drink between Meals!
CHAPTER XXI
GASTRONOMY IN FICTION AND DRAMA
Charles Dickens
CHAPTER XXII
RESTORATIVES
Doctor
Surgeon-Major,
A Scorcher
Prairie Oyster
Worcester Oyster
Brazil Relish
Port-flip
Anchovy Toast
St. Mark’s Pick-me-up
Overtrained
Hot-pickle Sandwich
Devilled Biscuit
Working-Man’s Livener,
Bovril
Swizzle,
Straight Talks
INDEX
THE END
MILLER, SON, AND COMPY., LIMITED, PRINTERS, FAKENHAM AND LONDON. Footnote
Отрывок из книги
Edward Spencer
A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious
.....
Porridge, Yarmouth bloaters, potatoes, American hash, grilled mutton, bread and butter, tea or coffee.
An American breakfast is as variegated (and I fear I must add, as indigestible) as a Scotch one; and included in the bill of fare are as many, or more, varieties of bread and cake as are to be found in the land o’ shortbread. The writer has, in New York, started the morning meal with oysters, run the gamut of fish, flesh, and fowl, and wound up with buckwheat cakes, which are brought on in relays, buttered and smoking hot, and can be eaten with or without golden syrup. But, as business begins early in New York and other large cities, scant attention is paid to the first meal by the merchant and the speculator, who are wont to “gallop” through breakfast and luncheon, and to put in their “best work” at dinner.
