Читать книгу Cakes & Ale - Spencer Edward - Страница 34

is still served on silver plates, whilst the cheaper juices of the bullock, the calf, and the pea, “with the usual trimmings,” repose temporarily on china or earthenware. Pâtés, whether of oyster, lobster, chicken, or veal-and-ham, are still in favour with habitué and chance customer alike, and no wonder, for these are something like pâtés. The “filling” is kept hot like the soups, in huge stewpans, on the range, and when required is ladled out into a plate, and furnished with top and bottom crust—and such crust, flaky and light to a degree; and how different to the confectioner’s or railway-refreshment pâté, which, when an orifice be made in the covering with a pickaxe, reveals nothing more appetising than what appear to be four small cubes of frost-bitten india-rubber, with a portion or two of candle end.

A more advanced meal is served in Leadenhall Street, at