Soups.
Small side dishes, viz. Sardines, Radishes, &c.
Melon.
Small hot side dishes, viz., Stuffed Olives, Marrow-bones, &c.
Fish.
Joint.
Entrées of Meat, Fowl, and Game.
Cold entrées.
Punch Ice.
(The punch must always be served between “the cold
entrées and the game.”)
ORDER OF DINNER. vil
Roast Chickens and Game.
Salad.
Dressed Vegetables.
Sweets.
After this clear the table of everything, except flowers and
fruit, and hand cheese, fruits, cakes, bonbons, and ices.
Coffee and liqueurs are handed in the drawing-room.
ORDER IN WHICH THE WINES ARE HANDED.
During the whole of dinner, well-iced dry and sweet
champagne must be served.
After the soup.
Madeira and Vermouth.
With the fish.
Burgundies : either Beaune, Volnay, or Pomard.
Clarets : either Mouton, Rausan-Ségla, Leoville, Gruand-La-
rose, Lascombes, Pichon-Longueville, Clos-d’Estournel, or
Monrose.
Between the cold entrées and the game, offer with the
punch ice either Château Vquem or Rhine wine ; these wines
must only be slightly iced, and served in green glasses.
With the roasts and dressed vegetables.
Burgundies : La Romanée Conti, Clos Vougeot, or Chambertin.
Clarets : Château Lafite, Margaux, Latour or Hautbrion.
With the sweets.
Sherry.
During dessert.
Sweet wines, such as Malmsey, Muscatel, or Tokay.
DUTIES OF THE HOST TO His GUESTS.
You must welcome your guests with effusion, so that they
may feel quite at home before sitting down to dinner. Try if
possible to introduce your guests to each other before dinner,
viil ORDER OF DINNER.
AT te A ne at SR
particularly if you think there are two people who will sympa-
thize with each other. The decision how to place the guests
at table must always be a troublesome business for the host ; in
fact, I consider this the most difficult part of giving a dinner,
if you wish it to go off well. The host must always have his
eye on his guests’ plates and glasses, to make sure they have
all they require ; and if a guest refuses a dish, the host must try
and persuade him to change his mind. A host whose guest has
had to ask for anything is a dishonoured man.
DUTIES OF À GUEST TOWARDS His Host.
The first duty of a guest is to be punctual. Unpunc-
tuality must necessarily cause confusion in the kitchen.
A dish you have had to wait for is generally good, whilst
a dish which has had to wait is generally the contrary.
The result is that the cook gets demoralized, he loses his
temper at the dinner not being appreciated, and certainly it is
sufficient cause to discourage the best of chefs. In consequence
it follows that the cook gets into the bad habit of sacrificing
the flavour of a dish to the form of serving, finding he has not
given satisfaction in the cooking, he tries to pleasetheeye. I
cannot speak too strongly on the affectation of being late for
dinner, and a good host ought not to wait for one or two people
who are late whilst five or six others are watching the hands
of the clock and yawning convulsively, a sure proof of how
hungry they are. Shame on unpunctual people ! These persons
are sometimes called inexact, but it is a wrong name to give
them ; for a really inexact man will arrive one day ten minutes
before his time and the next day ten minutes after, but unpunc-
tual people are very exact, they always come late.
They are generally people who find it is the only means of
attracting attention, and there are others who think it makes
them of importance.
Unpunctuality really means a wish to force people to ac-
knowledge their slavery to the laws of society.
PROVISION CALENDAR.
tte)
JANUARY.
Page 2
Presented as published in 1884. 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
Soups. Small side dishes, viz. Sardines, Radishes, &c. Melon. Small hot side dishes, viz., Stuffed Olives, Marrow-bones, &c. Fish. Joint. Entrées of Meat, Fowl, and Game. Cold entrées. Punch Ice. (The punch must always be served between “the cold
entrées and the game.”)
ORDER OF DINNER. vil
Roast Chickens and Game. Salad. Dressed Vegetables. Sweets. After this clear the table of everything, except flowers and fruit, and hand cheese, fruits, cakes, bonbons, and ices. Coffee and liqueurs are handed in the drawing-room.
ORDER IN WHICH THE WINES ARE HANDED.
During the whole of dinner, well-iced dry and sweet champagne must be served.
After the soup. Madeira and Vermouth.
With the fish. Burgundies : either Beaune, Volnay, or Pomard. Clarets : either Mouton, Rausan-Ségla, Leoville, Gruand-Larose, Lascombes, Pichon-Longueville, Clos-d’Estournel, or Monrose.
Between the cold entrées and the game, offer with the punch ice either Château Yquem or Rhine wine ; these wines must only be slightly iced, and served in green glasses.
With the roasts and dressed vegetables. Burgundies : La Romanée Conti, Clos Vougeot, or Chambertin. Clarets : Château Lafite, Margaux, Latour or Hautbrion.
With the sweets. Sherry.
During dessert. Sweet wines, such as Malmsey, Muscatel, or Tokay.
DUTIES OF THE HOST TO His GUESTS.
You must welcome your guests with effusion, so that they may feel quite at home before sitting down to dinner. Try if possible to introduce your guests to each other before dinner,
viil ORDER OF DINNER. AT te A ne at SR particularly if you think there are two people who will sympathize with each other. The decision how to place the guests at table must always be a troublesome business for the host ; in fact, I consider this the most difficult part of giving a dinner, if you wish it to go off well. The host must always have his eye on his guests’ plates and glasses, to make sure they have all they require ; and if a guest refuses a dish, the host must try and persuade him to change his mind. A host whose guest has had to ask for anything is a dishonoured man.
DUTIES OF À GUEST TOWARDS His Host.
The first duty of a guest is to be punctual. Unpunctuality must necessarily cause confusion in the kitchen. A dish you have had to wait for is generally good, whilst a dish which has had to wait is generally the contrary. The result is that the cook gets demoralized, he loses his temper at the dinner not being appreciated, and certainly it is sufficient cause to discourage the best of chefs. In consequence it follows that the cook gets into the bad habit of sacrificing the flavour of a dish to the form of serving, finding he has not given satisfaction in the cooking, he tries to please the eye. I cannot speak too strongly on the affectation of being late for dinner, and a good host ought not to wait for one or two people who are late whilst five or six others are watching the hands of the clock and yawning convulsively, a sure proof of how hungry they are. Shame on unpunctual people ! These persons are sometimes called inexact, but it is a wrong name to give them ; for a really inexact man will arrive one day ten minutes before his time and the next day ten minutes after, but unpunctual people are very exact, they always come late.
They are generally people who find it is the only means of attracting attention, and there are others who think it makes them of importance.
Unpunctuality really means a wish to force people to acknowledge their slavery to the laws of society.
PROVISION CALENDAR.
tte)