Pheafants once more — cunninglie cooked.
More Chickens — made toothfome by Galantine.
And then fome Lobfter Salade. Likewyfe fome French Salades.
And then come ye Sweetes,
goode for all Men & Maydens.
Some Wine Jelly. Some Jelly flavoured with Cura^oa.
Apricots — made ryghte delectable.
Yc Cake of Brittany.
Ye Creams of Venice. And eke ye Strawberrie Creams.
Ye Oueene Puddings — moft goode.
Ruflian Creame & Jelly, & eke Italian Creame.
Sweet Savorie Cakes, mayde colde with ice.
Ye Smalle Baskets of Nougate, made toothfome.
4114* 414* 414* 414* 414* 414* 414*
A ST. ANDREW'S DAY DINNER
687
0 St Qradreiu’s j 0i nnex.
@8©
BILL OF FARE.
A wee drappie and a bit o’ snack.
“ Some hae meat an’ eanna eat,
An’ some wad eat that want it ;
But we hae meat, an’ we can eat,
An’ sae the Lord be thankit.”
KAILS AND BROTHS.
Cookie leekie. Hotch potch.
Glesca Punch.
“ Sure we’ll sit doon an’ tak oor whitter
Tae cheer oor hairt ;
An’ faith, we’s be acquainted better
Afore we pairt.”
FISH.
Saumon. Finon baddies.
. AE COORSE.
Scotch eollops. Doo tairt.
Sheep’s head wi’ champit tatties.
Sma’ Paitricks gae an’ taistie.
Stick tae whusky, lads.
“ Many a nicht we’ve merry been,
An’ many mair we hope tae be.”
Baud yer wheest a wee ; here, it’s cornin’.
“hail tae the chief.”
HAGGIS.
“ Fair fa’ yer honest sonsy face,
vGreat chieftan o’ the puddin’ race,
"Aboon them a’ ye tak yer place,
Painch, thripe, or thairm.”
A hauf o’ the best Boimheag✪ Haggis lieig eile.
“ In the hands of old kindred and friendship we met,
And the hands they grew tighter the more they were wet.”
THIRD COORSE.
Man, sic a dinner ;
Weet yer whussels.
Roast beef. Roast mutton.
Bubbly Jock Rostit. Chuckie an’ haum.
Tatties. Curlies an’ neeps.
ANITHER COORSE.
Here’s tae ye.
Tremlin Tam. Heather Jock.
Green peas. Kail.
Mashed tatties.
LAST COORSE.
Thepruif o’ the puddin’ s the preein’ o’t.
Plum pudding. Apple dumpling
Tairts. Stewed grosets.
Whangs o’ kebbuch an’ butter farls.
DESSERT.
Oranges. Bananas.
Nits an’ raisins
An’ ony ither thing ye can lay yer harms' on.
“ Noo lustin pipe an’ sneeshing mull
■ Are haunded roun’ wi’ richt guid wull.”
DEOCH-AN-DORUS.
Just anither drappie to keep a’ doon.
Seas atween us braid hae roared syn Auld Lang Syne.
Tow Hall, Bombay.
THE NEW CENTURY COOKERY BOOK
Zhc Moisbtpful Company of Cooks.
1
fourth Centenary festival.
CRYSTAL PALACE. the Xlth of July, mdcccxxxij.
Wines. i.
7} ill of fare .
Hors-d’oeuvre.
Potage.
Puree de legumes. Fausse tortue claire. Consomme a la Royale.
*
g)ocft0etm.
Champagnes.
~ Qpaface t+
Q^ranfc.
Crnesf 3rrog-
*
Poisson.
Saumon a l’ecossaise. Turbot. Sauce homard et hollandaise.
Anguilles etuvees.
Filets de soles en matelotte normande. Blanchailles.
Entrees.
Petiies timbales a la milanaise.
Ris de veau au puree de laitue. Pigeons en compote.
Removes.
Quartier d’agneau. Selle de mouton.
Haricots verts. Salade.
Chapons rotis. Langue h l’ecarlate. Poulet a la creme.
Jambon braise aux fevres de marais.
Cfaref.
Cob
J»+(gBfournef.
&a (Rose.
Rotis.
Canetons. Cailles. Petits pois. Tomates Grillees.
Entremets.
Gelee aux raisins. Creme d’ananas. Suedoise d’Abricot.
Macedoine de fruits glacis.
Patisserie franchise. Dames d’honneur. Pouding glace.
Glaees.
Melon. Citron. Fraise. Framboise.
Oft (port. T
DESSERT.
NOTABLE ANCIENT MENUS
689
MENU OF THE DINNER
GIVEN BY THE
Page 572 · 1 recipe record on this page
Presented as published in 1901. 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
Pheafants once more — cunninglie cooked.
More Chickens — made toothfome by Galantine.
And then fome Lobfter Salade. Likewyfe fome French Salades. And then come ye Sweetes, goode for all Men & Maydens.
Some Wine Jelly. Some Jelly flavoured with Cura^oa. Apricots — made ryghte delectable.
Yc Cake of Brittany.
Ye Creams of Venice. And eke ye Strawberrie Creams.
Ye Oueene Puddings — moft goode.
Ruflian Creame & Jelly, & eke Italian Creame.
Sweet Savorie Cakes, mayde colde with ice.
Ye Smalle Baskets of Nougate, made toothfome.
4114* 414* 414* 414* 414* 414* 414*
A ST. ANDREW'S DAY DINNER
0 St Qradreiu’s j 0i nnex.
@8©
A wee drappie and a bit o’ snack.
“ Some hae meat an’ eanna eat,
An’ some wad eat that want it ;
But we hae meat, an’ we can eat,
An’ sae the Lord be thankit.”
KAILS AND BROTHS.
Cookie leekie. Hotch potch.
Glesca Punch.
“ Sure we’ll sit doon an’ tak oor whitter Tae cheer oor hairt ;
An’ faith, we’s be acquainted better Afore we pairt.”
Saumon. Finon baddies.
. AE COORSE.
Scotch eollops. Doo tairt.
Sheep’s head wi’ champit tatties.
Sma’ Paitricks gae an’ taistie.
Stick tae whusky, lads.
“ Many a nicht we’ve merry been,
An’ many mair we hope tae be.”
Baud yer wheest a wee ; here, it’s cornin’.
“hail tae the chief.”
HAGGIS.
“ Fair fa’ yer honest sonsy face, vGreat chieftan o’ the puddin’ race,
"Aboon them a’ ye tak yer place,
Painch, thripe, or thairm.”
A hauf o’ the best Boimheag lieig eile.
“ In the hands of old kindred and friendship we met,
And the hands they grew tighter the more they were wet.” THIRD COORSE.
Man, sic a dinner ;
Weet yer whussels.
Roast beef. Roast mutton.
Bubbly Jock Rostit. Chuckie an’ haum.
Tatties. Curlies an’ neeps.
ANITHER COORSE.
Here’s tae ye.
Tremlin Tam. Heather Jock.
Green peas. Kail.
Mashed tatties.
LAST COORSE.
Thepruif o’ the puddin’ s the preein’ o’t.
Plum pudding. Apple dumpling
Tairts. Stewed grosets.
Whangs o’ kebbuch an’ butter farls.
Oranges. Bananas.
Nits an’ raisins
An’ ony ither thing ye can lay yer harms' on.
“ Noo lustin pipe an’ sneeshing mull ■ Are haunded roun’ wi’ richt guid wull.” DEOCH-AN-DORUS.
Just anither drappie to keep a’ doon.
Seas atween us braid hae roared syn Auld Lang Syne.
Tow Hall, Bombay.
Zhc Moisbtpful Company of Cooks.
fourth Centenary festival.
CRYSTAL PALACE. The 11th of July, MDCCCXXXII.
Wines. i.
7} ill of fare .
Hors-d’oeuvre.
Potage.
Puree de legumes. Fausse tortue claire. Consomme a la Royale.
*
g)ocft0etm.
Champagnes.
~ Qpaface t+ Q^ranfc. Crnesf 3rrog-
*
Poisson.
Saumon a l’ecossaise. Turbot. Sauce homard et hollandaise. Anguilles etuvees.
Filets de soles en matelotte normande. Blanchailles.
Entrees.
Petiies timbales a la milanaise.
Ris de veau au puree de laitue. Pigeons en compote.
Removes.
Quartier d’agneau. Selle de mouton.
Haricots verts. Salade.
Chapons rotis. Langue h l’ecarlate. Poulet a la creme. Jambon braise aux fevres de marais.
Cfaref.
Cob
J»+(gBfournef. &a (Rose.
Rotis.
Canetons. Cailles. Petits pois. Tomates Grillees.
Entremets.
Gelee aux raisins. Creme d’ananas. Suedoise d’Abricot. Macedoine de fruits glacis.
Patisserie franchise. Dames d’honneur. Pouding glace.
Glaees.
Melon. Citron. Fraise. Framboise.
Oft (port. T
NOTABLE ANCIENT MENUS
MENU OF THE DINNER
GIVEN BY THE
Records on this page
Haggis