The next business is, what is the best thing to put in
one’s flask "i The Author says decidedly whisky and aerated
water, of any sort the reader prefers. If whisky is not liked
substitute brandy, and if any gentleman objects to spirits and
must have port wine, let him get some old wine from the
“ wood.” It is an idiotic thing to take fine old bottled port;
it gets so shaken up that before one has jogged a mile it is
completely spoilt, and so wasted ; if, however, any one thinks
the Author’s remark idiotic, pray let him take old bottled
port ; probably many don’t know the difference, and the old
saying of
A man convinced against his will
Is of the same opinion still,
will be the result.
HUNTING LUNCHEONS.
41
A list of receipts suitable for using in
Luncheons is given below :
Galantines. — No. 153.
Cutlets in Aspic. — No. 131.
Quail in Aspic. — No. 209.
Pheasant, Chaufroix of. — No. 200.
Chicken in Aspic. — No. 167.
Fish or Chicken Salad Rolls. — No. 119.
Hunting Pies. — No. 155.
Slices of Cake. — Nos. 238, 239, 240.
Plum Pudding. — No. 256.
Hunting
CHAPTER VI.
RACE LUNCHEONS.
The Author proposes to divide Race Luncheons into two
classes :
1st. — For large parties on Drags and in rooms of
Stands.
2nd. — For small parties in Carriages, where there is a
difficulty in taking plates, etc.
1st. — This class of Luncheon need not be extrava-
gantly done. It is surprising at what a small expense
Luncheon can be given to thirty or forty people, and what
a good opportunity it affords to those who are in the
happy position of being able to entertain to be really
hospitable, to raise the drooping spirits of some unlucky
punter, to satisfy the hunger of some friend or acquaint-
ance less blessed with this world’s goods, and to dispense
hospitality to those whom they have no other opportunity
of entertaining in any other way. If such Luncheons are
to be given in November, December, or January, the Author
strongly recommends that, if possible, a room in the
stand should be procured, and a hot Luncheon given ;
the dishes, or rather food, can be easily brought ready to
warm up in three large stewpans.
To those who are not accustomed to provide such
Luncheons the Author thinks a few words on what
quantity of wine should be taken might be useful. He
quite thinks, as a general rule, a pint of champagne per
head is more than will be consumed ; in fact, unless in
very hot weather, a dozen of champagne is sufficient ; and
three bottles of brown sherry, two of brandy, and a bottle
RACE LUNCHEONS.
43
of orange brandy (the latter can be obtained, of very
excellent make, of Mr. Kippling, of Buckby Wharf,
Daventry).
It will be the Author’s endeavour to save trouble to
such hospitably disposed people in ordering Luncheons,
by giving twelve menus, sufficient for about thirty to forty
people.
JANUARY.
Mulligatawny Soup.
Saute of Pheasant.
Braised Beefsteaks.
Mince Pies.
Cheese, Butter, and Biscuits.
Plum and Gingerbread Cakes.
FEBRUARY.
Three Chaufroix of Sole.
Three Dozen Small Hunting Pies.
Patd Chaud.
Galantine of Turkey.
Silver Side of Spiced Beet.
Dry Curry.
Two Tongues.
Two Cold Pheasants.
Salad No. 233.
Cold Plum Pudding.
Cheese, Butter, and Biscuits.
Plum and Ginger Cake, and Buns.
44
RACE LUNCHEONS.
MARCH.
Three Mayonnaise of Salmon.
Three Dozen Lobster Rolls.
Pot-pourri.
Beefsteak Pie.
Dry Curry.
Two Cold Galena.
Two Tongues.
Page 9
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.
The next business is, what is the best thing to put in
one’s flask "i The Author says decidedly whisky and aerated
water, of any sort the reader prefers. If whisky is not liked
substitute brandy, and if any gentleman objects to spirits and
must have port wine, let him get some old wine from the
“ wood.” It is an idiotic thing to take fine old bottled port;
it gets so shaken up that before one has jogged a mile it is
completely spoilt, and so wasted ; if, however, any one thinks
the Author’s remark idiotic, pray let him take old bottled
port ; probably many don’t know the difference, and the old
saying of
A man convinced against his will
Is of the same opinion still,
will be the result.
HUNTING LUNCHEONS.
41
A list of receipts suitable for using in
Luncheons is given below :
Galantines. — No. 153.
Cutlets in Aspic. — No. 131.
Quail in Aspic. — No. 209.
Pheasant, Chaufroix of. — No. 200.
Chicken in Aspic. — No. 167.
Fish or Chicken Salad Rolls. — No. 119.
Hunting Pies. — No. 155.
Slices of Cake. — Nos. 238, 239, 240.
Plum Pudding. — No. 256.
Hunting
CHAPTER VI.
RACE LUNCHEONS.
The Author proposes to divide Race Luncheons into two
classes :
1st. — For large parties on Drags and in rooms of
Stands.
2nd. — For small parties in Carriages, where there is a
difficulty in taking plates, etc.
1st. — This class of Luncheon need not be extrava-
gantly done. It is surprising at what a small expense
Luncheon can be given to thirty or forty people, and what
a good opportunity it affords to those who are in the
happy position of being able to entertain to be really
hospitable, to raise the drooping spirits of some unlucky
punter, to satisfy the hunger of some friend or acquaint-
ance less blessed with this world’s goods, and to dispense
hospitality to those whom they have no other opportunity
of entertaining in any other way. If such Luncheons are
to be given in November, December, or January, the Author
strongly recommends that, if possible, a room in the
stand should be procured, and a hot Luncheon given ;
the dishes, or rather food, can be easily brought ready to
warm up in three large stewpans.
To those who are not accustomed to provide such
Luncheons the Author thinks a few words on what
quantity of wine should be taken might be useful. He
quite thinks, as a general rule, a pint of champagne per
head is more than will be consumed ; in fact, unless in
very hot weather, a dozen of champagne is sufficient ; and
three bottles of brown sherry, two of brandy, and a bottle
RACE LUNCHEONS.
43
of orange brandy (the latter can be obtained, of very
excellent make, of Mr. Kippling, of Buckby Wharf,
Daventry).
It will be the Author’s endeavour to save trouble to
such hospitably disposed people in ordering Luncheons,
by giving twelve menus, sufficient for about thirty to forty
people.
JANUARY.
Mulligatawny Soup.
Saute of Pheasant.
Braised Beefsteaks.
Mince Pies.
Cheese, Butter, and Biscuits.
Plum and Gingerbread Cakes.
FEBRUARY.
Three Chaufroix of Sole.
Three Dozen Small Hunting Pies.
Patd Chaud.
Galantine of Turkey.
Silver Side of Spiced Beet.
Dry Curry.
Two Tongues.
Two Cold Pheasants.
Salad No. 233.
Cold Plum Pudding.
Cheese, Butter, and Biscuits.
Plum and Ginger Cake, and Buns.
44
RACE LUNCHEONS.
MARCH.
Three Mayonnaise of Salmon.
Three Dozen Lobster Rolls.
Pot-pourri.
Beefsteak Pie.
Dry Curry.
Two Cold Galena.
Two Tongues.