I have had the privilege of knowing many dis-
tinguished men in various walk§ of life, and I think
the most beguiling hours in their company were
when some new culinary “creation ” was under dis-
cussion. No man understood the value of a genial
host in this respect better than the elder Sothern,
nor could any man turn a spit with more energetic
Entre Notts.
3
interest than Dion Boucicault. But men’s stom-
achs have always been their weaknesses, and it has
fairly been said that if women wished to control
the lords of creation it was only necessary to treat
them as kindly as they would the brute — feed
them !
The new chafing-dish — which is a most delightful
evolution — is accomplishing much as a civilizer.
It is certainly an important factor nowadays in
breaking formality and bringing people around a
festive board under the happiest sort of circum-
stances. Its very general use by both men and
women, its convenience for a quick supper or for
a dainty luncheon, and its success as an economical
provider where it is necessary — all this is putting
the chafing-dish upon a queenly dais.
The idea of making this little book has been sug-
gested to me over and over again by various friends
with whom I have had the privilege of testing many
of the recipes given. They have in every instance
been a happy success in the presence of carefully
scrutinizing bon vivants on board of yachts, in
private dining-rooms, of many clubs, in bachelor
apartments, and among clever men and charming
women at their homes.
In addition to such recipes suited to the chafing-
4
The Bachelor and the Chafing-dish.
dish, a number of directions are given for the prep-
aration of sauces, suggestions for the bachelor’s
larder, and various hints on miscellaneous subjects,
that will be found more or less apropos, to which
is added a glossary of the various terms used in
cooking. This will be found especially convenient
to the amateur chef in the construction of a menu-
card.
Not very many
or cooked cheese
most indigestible
dom suggested
proper article of
supper. But its
came with the intro-
chop-houses and
tanism. It can cer-
king of the chafing-
skilfully, is as di-
table. Nearly every
his own way of
bit to be the best,
company during its
usually the object
that becomes
ing. After numer-
various times and in
under the discussion
1 years ago toasted
was considered a
dish, and was sel-
in this country as a
food for a late-night
sudden popularity
duction of English
latter-day cosmopoli-
tainly be called the
dish, and, if made
gestible as it is pala-
amateurcook believes
making a Welsh rab-
and in an assembled
preparation he is
of a critical comment
humorously provok-
ous experiments at
many localities, and
of men and women of
well-known good judgment, I am convinced that
this is the most satisfactory recipe for its making.
Let us say the rabbit is for six persons.
Two pounds of fresh American cheese should be in
6 The Bachelor and the Chafing-dish. ✪ Welsh Rabbit
Page 1 · 1 recipe record on this page
Presented as published in 1895. 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
I have had the privilege of knowing many distinguished men in various walks of life, and I think the most beguiling hours in their company were when some new culinary “creation ” was under discussion. No man understood the value of a genial host in this respect better than the elder Sothern, nor could any man turn a spit with more energetic
Entre Nous.
interest than Dion Boucicault. But men’s stomachs have always been their weaknesses, and it has fairly been said that if women wished to control the lords of creation it was only necessary to treat them as kindly as they would the brute — feed them !
The new chafing-dish — which is a most delightful evolution — is accomplishing much as a civilizer. It is certainly an important factor nowadays in breaking formality and bringing people around a festive board under the happiest sort of circumstances. Its very general use by both men and women, its convenience for a quick supper or for a dainty luncheon, and its success as an economical provider where it is necessary — all this is putting the chafing-dish upon a queenly dais.
The idea of making this little book has been suggested to me over and over again by various friends with whom I have had the privilege of testing many of the recipes given. They have in every instance been a happy success in the presence of carefully scrutinizing bon vivants on board of yachts, in private dining-rooms, of many clubs, in bachelor apartments, and among clever men and charming women at their homes.
In addition to such recipes suited to the chafing-
The Bachelor and the Chafing-dish.
dish, a number of directions are given for the preparation of sauces, suggestions for the bachelor’s larder, and various hints on miscellaneous subjects, that will be found more or less apropos, to which is added a glossary of the various terms used in cooking. This will be found especially convenient to the amateur chef in the construction of a menucard.
Not very many or cooked cheese most indigestible dom suggested proper article of supper. But its came with the introchop-houses and tanism. It can cerking of the chafingskilfully, is as ditable. Nearly every his own way of bit to be the best, company during its usually the object that becomes ing. After numervarious times and in under the discussion
1 years ago toasted was considered a dish, and was selin this country as a food for a late-night sudden popularity duction of English latter-day cosmopolitainly be called the dish, and, if made gestible as it is palaamateurcook believes making a Welsh raband in an assembled preparation he is of a critical comment humorously provokous experiments at many localities, and of men and women of
well-known good judgment, I am convinced that this is the most satisfactory recipe for its making. Let us say the rabbit is for six persons.
Two pounds of fresh American cheese should be in
6 The Bachelor and the Chafing-dish.
Records on this page
Welsh Rabbit