Rolls ; Bread cut up ; Biscuits ; D’Artois ; Savarins ;
Plum Pudding; Pound, Gingerbread, and Plum Cakes; a
Bunch of Grapes, and just one bottle of good old Brown
Sherry or Madeira to wash down the cake, make this
sort of Luncheon quite good enough even for an epicure.
E 2
CHAPTER VII.
TRAVELLING LUNCHEONS.
A FEW words on the subject of Travelling Luncheons the
Author thinks may be acceptable. In the winter travel-
ling is hungry work, and if a long journey has to be
taken it is rather difficult to know how long it may last,
how long one may be snowed up in a drift, or how long
delayed by a break-down' of the locomotive ; and to add
to other inconveniences it is worse than a nuisance to be
starved. In the summer the dust and heat make one
thirsty, hot, and uncomfortable. A good lunch and a glass
of good champagne assist to while away the tediousness
of the journey, oil the wheels of life, and improve the
temper.
Luncheons at the railway stations are greatly im-
proved, but necessarily it depends on the consumption
whether the sandwiches are freshly cut, the chicken freshly
roasted, and in summer both are liable to be sprinkled with
dust, a sauce which, so far as the Author is a judge, im-
proves neither the taste nor digestion, so he stro7igly advises
every one who prefers a nice clean luncheon to take their
own.
Luncheon baskets, as a rule, he considers badly
designed; a large tin case with no divisions, one or two
large bottles, which take up nearly all the -room, and assist
in spoiling wine if decanted into them, three or four
tumblers, and there you are — no room for what is really
requisite ; so he is conceited enough to think that a basket
TRAVELLING LUNCHEONS.
51
that he has designed, with the assistance of Messrs.
Farrow & Jackson, is a great improvement on any he
lias seen. It contains a dish in which a pie can be baked,
a tin case with a division, in which cold poultry, game, or
meat can be taken, on one side, and bread, cake, plum
pudding, or pastry on the other ; it is designed to hold
two pint bottles, one for champagne or claret (those of
Messrs. Barton & Co., the well-known wine-merchants of
59, St. James^ Street, S.W., we strongly recommend), the
other for sherry or Salutaris water. Instead of two tumblers
and two small glasses, which take up much room, it is
fitted with two large and two small cups of transparent
horn, fitting one inside the other, and taking up the room
of one tumbler only; they are exceedingly light, clean,
and nice. It is, of course, fitted with pepper, salt, and
mustard, knives, forks, two plates, and a portable table
is fastened outside, which he considers is a great ad-
vantage, in fact an absolute necessity for comfort. He
gives a list of things which he considers adapted for
Travelling Luncheons, and for which receipts are given :
Pies —
Beefsteak.
Chicken.
Grouse.
Pheasant.
Partridge.
Veal and Ham.
Meats —
Cold Beef.
„ Stewed Beef
„ Ham.
„ Tongue.
„ Lamb Cutlets in
Aspic.
Slices of Galantines.
„ Ballotines.
Poultry and Game —
Filets of Chicken.
„ Grouse.
„ Pheasant.
„ Partridge,
,, Galena.
Sweets —
Plum Pudding.
D’Artois.
Puffs.
Mince Pies.
Cakes of all sorts.
Lemon Biscuits.
CHAPTER VIII.
SHOOTING LUNCHEONS,
Page 11
Presented as published in 1887. 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.
Rolls ; Bread cut up ; Biscuits ; D’Artois ; Savarins ;
Plum Pudding; Pound, Gingerbread, and Plum Cakes; a
Bunch of Grapes, and just one bottle of good old Brown
Sherry or Madeira to wash down the cake, make this
sort of Luncheon quite good enough even for an epicure.
E 2
CHAPTER VII.
TRAVELLING LUNCHEONS.
A FEW words on the subject of Travelling Luncheons the
Author thinks may be acceptable. In the winter travel-
ling is hungry work, and if a long journey has to be
taken it is rather difficult to know how long it may last,
how long one may be snowed up in a drift, or how long
delayed by a break-down' of the locomotive ; and to add
to other inconveniences it is worse than a nuisance to be
starved. In the summer the dust and heat make one
thirsty, hot, and uncomfortable. A good lunch and a glass
of good champagne assist to while away the tediousness
of the journey, oil the wheels of life, and improve the
temper.
Luncheons at the railway stations are greatly im-
proved, but necessarily it depends on the consumption
whether the sandwiches are freshly cut, the chicken freshly
roasted, and in summer both are liable to be sprinkled with
dust, a sauce which, so far as the Author is a judge, im-
proves neither the taste nor digestion, so he stro7igly advises
every one who prefers a nice clean luncheon to take their
own.
Luncheon baskets, as a rule, he considers badly
designed; a large tin case with no divisions, one or two
large bottles, which take up nearly all the -room, and assist
in spoiling wine if decanted into them, three or four
tumblers, and there you are — no room for what is really
requisite ; so he is conceited enough to think that a basket
TRAVELLING LUNCHEONS.
51
that he has designed, with the assistance of Messrs.
Farrow & Jackson, is a great improvement on any he
lias seen. It contains a dish in which a pie can be baked,
a tin case with a division, in which cold poultry, game, or
meat can be taken, on one side, and bread, cake, plum
pudding, or pastry on the other ; it is designed to hold
two pint bottles, one for champagne or claret (those of
Messrs. Barton & Co., the well-known wine-merchants of
59, St. James^ Street, S.W., we strongly recommend), the
other for sherry or Salutaris water. Instead of two tumblers
and two small glasses, which take up much room, it is
fitted with two large and two small cups of transparent
horn, fitting one inside the other, and taking up the room
of one tumbler only; they are exceedingly light, clean,
and nice. It is, of course, fitted with pepper, salt, and
mustard, knives, forks, two plates, and a portable table
is fastened outside, which he considers is a great ad-
vantage, in fact an absolute necessity for comfort. He
gives a list of things which he considers adapted for
Travelling Luncheons, and for which receipts are given :
Pies —
Beefsteak.
Chicken.
Grouse.
Pheasant.
Partridge.
Veal and Ham.
Meats —
Cold Beef.
„ Stewed Beef
„ Ham.
„ Tongue.
„ Lamb Cutlets in
Aspic.
Slices of Galantines.
„ Ballotines.
Poultry and Game —
Filets of Chicken.
„ Grouse.
„ Pheasant.
„ Partridge,
,, Galena.
Sweets —
Plum Pudding.
D’Artois.
Puffs.
Mince Pies.
Cakes of all sorts.
Lemon Biscuits.
CHAPTER VIII.
SHOOTING LUNCHEONS,