vinegar (two parts oil to one of vinegar) till it is a
smooth, thick sauce, is an excellent accompaniment
to curry, or, indeed, any cold meat. By the way, it
is interesting at the present time to know that
bananas, if not over ripe, make a delicious sambal.
Bombay Duck are small fish, usually procured
tinned in this country. They should be set in the
oven on a pastry rack or drainer for a few minutes
to crisp them, and are then served piping hot with
the curry.
CHAPTER YU.
LUNCHEON.
Lunch is a meal that varies in different houses, and
may be roughly divided into three classes — First, the
family lunch, the direct descendant of the halt' past
one or two o'clock dinner of fifty years ago, Avhen the
children in nursery and schoolroom make their
appearance, and at which a fairly heavy joint and
an innocent nursery pudding are a sine qua non;
second, the lunch proper, which is akin to tiie
French dejeuner ; and, third, the shooting or skating
lunch. Of the first it is hardly necessary to speak
here, as it is neither more nor less than a plain,
middle of the day dinner, in which, in most house-
holds, the servants share. It is where there are
children, a practical, sensible meal, but it is not, on
the face of it, a form of refreshment to which you
Avould naturally invite your smartest acquaintances,
though it is often patronised by friends Avho “ drop
in” as the phrase runs. To make the second form,
the lunch-(Zf'^'e'?'?ier a success, you require a carefully-
chosen and rather light menu, a daintily set out
table, light beverages (as a rule), anti pleasant
company. The nearer this class of eiitertaiiiment
approaches to the dejeuner, the more certain is it of
LUNCHEON.
107
mocting Avitli approval. In sninmcr a disli of
daintily duossed lisli, or a nice lisli salad ; a disli of
cutlets (either mutton, lamb, or veal), Avith a
suitable vegetable garnish, or one of broiled or
bi’aised fillets of beef served with any good sauce,
such as bcaimaise ; a roast chicken with watercress
salad, or broiled jjigeons or game served with iced
tartare sauce; a moscovite or a parfait, as your
appliances admit of ; with some pretty little savoury,
such as anchois a la creme Pomel, &c., will make a
dainty lunch enough. In winter soup may be given,
generally clear (served in little cups, for choice),
with any nice garnish to taste ; or in very cold
weather, when a drive in the country has preceded
the meal, mulligatawny, ox tail, or hare (thick or
clear), or a potage Victoria, Velours, or a la reine,
may be substituted for the consomme'. This might
be folloAved by a casserole of fowl, rabbit or any
other of the chicken recipes given among the hot
breakfast dishes, a well-made hash of venison or
mutton (in a well-heated hash dish), a salmon or
lobster mayonnaise, and an omelette au rlium,
finished Avith Stilton cheese, caviare, foie gras, &c.,
according to what may be available, and Avill be
found generally acceptable. These are naturally the
merest suggestions, and can be amplified to suit any
taste or circumstance. Needless to observe that in
the country, and in winter especially, the sideboard
has a well marked part to jday in the menu, as pates
of all kinds, pressed or spiced beef, cold roast game,
galantine, boar’s head, braAvn, &c., are all available
for lunch. But however you arrange your menu,
108 BREAKFAST AND LUNCH DISHES.
Page 52
Presented as published in 1904. 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
A modernized reading is not available for this page yet. You are seeing the original text.
vinegar (two parts oil to one of vinegar) till it is a
smooth, thick sauce, is an excellent accompaniment
to curry, or, indeed, any cold meat. By the way, it
is interesting at the present time to know that
bananas, if not over ripe, make a delicious sambal.
Bombay Duck are small fish, usually procured
tinned in this country. They should be set in the
oven on a pastry rack or drainer for a few minutes
to crisp them, and are then served piping hot with
the curry.
CHAPTER YU.
LUNCHEON.
Lunch is a meal that varies in different houses, and
may be roughly divided into three classes — First, the
family lunch, the direct descendant of the halt' past
one or two o'clock dinner of fifty years ago, Avhen the
children in nursery and schoolroom make their
appearance, and at which a fairly heavy joint and
an innocent nursery pudding are a sine qua non;
second, the lunch proper, which is akin to tiie
French dejeuner ; and, third, the shooting or skating
lunch. Of the first it is hardly necessary to speak
here, as it is neither more nor less than a plain,
middle of the day dinner, in which, in most house-
holds, the servants share. It is where there are
children, a practical, sensible meal, but it is not, on
the face of it, a form of refreshment to which you
Avould naturally invite your smartest acquaintances,
though it is often patronised by friends Avho “ drop
in” as the phrase runs. To make the second form,
the lunch-(Zf'^'e'?'?ier a success, you require a carefully-
chosen and rather light menu, a daintily set out
table, light beverages (as a rule), anti pleasant
company. The nearer this class of eiitertaiiiment
approaches to the dejeuner, the more certain is it of
LUNCHEON.
107
mocting Avitli approval. In sninmcr a disli of
daintily duossed lisli, or a nice lisli salad ; a disli of
cutlets (either mutton, lamb, or veal), Avith a
suitable vegetable garnish, or one of broiled or
bi’aised fillets of beef served with any good sauce,
such as bcaimaise ; a roast chicken with watercress
salad, or broiled jjigeons or game served with iced
tartare sauce; a moscovite or a parfait, as your
appliances admit of ; with some pretty little savoury,
such as anchois a la creme Pomel, &c., will make a
dainty lunch enough. In winter soup may be given,
generally clear (served in little cups, for choice),
with any nice garnish to taste ; or in very cold
weather, when a drive in the country has preceded
the meal, mulligatawny, ox tail, or hare (thick or
clear), or a potage Victoria, Velours, or a la reine,
may be substituted for the consomme'. This might
be folloAved by a casserole of fowl, rabbit or any
other of the chicken recipes given among the hot
breakfast dishes, a well-made hash of venison or
mutton (in a well-heated hash dish), a salmon or
lobster mayonnaise, and an omelette au rlium,
finished Avith Stilton cheese, caviare, foie gras, &c.,
according to what may be available, and Avill be
found generally acceptable. These are naturally the
merest suggestions, and can be amplified to suit any
taste or circumstance. Needless to observe that in
the country, and in winter especially, the sideboard
has a well marked part to jday in the menu, as pates
of all kinds, pressed or spiced beef, cold roast game,
galantine, boar’s head, braAvn, &c., are all available
for lunch. But however you arrange your menu,
108 BREAKFAST AND LUNCH DISHES.