These three recipes are given because they are
simple and easily prepared. Many complex recipes
could be given, and some of these will appear in the
part of the book devoted to recipes, but when one con-
siders the simplicity of the recipes mentioned, it can
readily be seen that it takes little preparation to get
something out of the ordinary.
BOHEMIAN
To its pioneer days much of San Francisco's Bo-
hemian spirit is due. When the cry of "Gold" rang
around the world adventurous wan-
WHEN THE derers of all lands answered the call,
GRINGO ^^^ during the year following Mar-
CAME shall's discovery two thousand ships
sailed into San Francisco Bay, many
to be abandoned on the beach by the gold-mad throng,
and it was in some of these deserted sailing vessels that
San Francisco's restaurant life had its inception. With
the immediately succeeding years the horde of gold
hunters was augmented by those who brought necessi-
ties and luxuries to exchange for the yellow metal given
up by the streams flowing from the Mother Lode. With
them also came cooks to prepare delectable dishes for
those who had passed the flap-jack stage, and desired
the good things of life to repay them for the hardships,
privations and dearth of woman's companionship. As
the male human was largely dominant in numbers it
was but natural that they should gather together for
companionship, and here began the Bohemian spirit
that has marked the city for its own to the present day.
These men were all individualists, and their indi-
vidualism has been transmitted to their offspring to-
gether with independence of action. Hence comes the
Bohemianism born of individuality and independence.
It was only natural that the early San Franciscans
should foregather where good cheer was to be found,
and the old El Dorado House, at Portsmouth Square,
was really what may be called the first Bohemian res-
taurant of the city. So well was this place patronized
and so exorbitant the prices charged that twenty-five
thousand dollars a month was not considered an impos-
sible rental.
Next in importance was the most fashionable res-
taurant of early days, the Iron House. It was built of
heavy sheet iron that had been brought around the
to
SAN FRANCISCO
Horn in a sailing vessel, and catered well, becoming for
several years the most famed restaurant of the city.
Here, in Montgomery street, between
Jackson and Pacific, was the rendez- WHEN THE
vous of pioneers, and here the Society GRINGO
of California Pioneers had its incep- CAME
tion, receiving impressions felt to the
present day in San Francisco and California history.
Here, also, was first served Chicken in the Shell, the dish
from which so many later restaurants gained fame. The
recipe for this as prepared by the Iron House is still
extant, and we are indebted to a lady, who was a little
girl when that restaurant was waning, whose mother
secured the recipe. It was prepared as follows :
Into a kettle containing a quart of water CHICKEN IN
put a young chicken, one sliced onion, a THE
bay leaf, two cloves, a blade of mace and SHFI I
six pepper-corns. Simmer in the covered ✪ Chicken in the Shell
Page 5 · 1 recipe record on this page
Presented as published in 1914. 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
These three recipes are given because they are simple and easily prepared. Many complex recipes could be given, and some of these will appear in the part of the book devoted to recipes, but when one considers the simplicity of the recipes mentioned, it can readily be seen that it takes little preparation to get something out of the ordinary.
To its pioneer days much of San Francisco's Bohemian spirit is due. When the cry of "Gold" rang around the world adventurous wan- WHEN THE derers of all lands answered the call,
GRINGO ^^^ during the year following Mar-
CAME shall's discovery two thousand ships
sailed into San Francisco Bay, many to be abandoned on the beach by the gold-mad throng, and it was in some of these deserted sailing vessels that San Francisco's restaurant life had its inception. With the immediately succeeding years the horde of gold hunters was augmented by those who brought necessities and luxuries to exchange for the yellow metal given up by the streams flowing from the Mother Lode. With them also came cooks to prepare delectable dishes for those who had passed the flap-jack stage, and desired the good things of life to repay them for the hardships, privations and dearth of woman's companionship. As the male human was largely dominant in numbers it was but natural that they should gather together for companionship, and here began the Bohemian spirit that has marked the city for its own to the present day.
These men were all individualists, and their individualism has been transmitted to their offspring together with independence of action. Hence comes the Bohemianism born of individuality and independence.
It was only natural that the early San Franciscans should foregather where good cheer was to be found, and the old El Dorado House, at Portsmouth Square, was really what may be called the first Bohemian restaurant of the city. So well was this place patronized and so exorbitant the prices charged that twenty-five thousand dollars a month was not considered an impossible rental.
Next in importance was the most fashionable restaurant of early days, the Iron House. It was built of heavy sheet iron that had been brought around the
to
Horn in a sailing vessel, and catered well, becoming for several years the most famed restaurant of the city. Here, in Montgomery street, between Jackson and Pacific, was the rendez- WHEN THE vous of pioneers, and here the Society GRINGO of California Pioneers had its incep- CAME
tion, receiving impressions felt to the present day in San Francisco and California history. Here, also, was first served Chicken in the Shell, the dish from which so many later restaurants gained fame. The recipe for this as prepared by the Iron House is still extant, and we are indebted to a lady, who was a little girl when that restaurant was waning, whose mother secured the recipe. It was prepared as follows :
Into a kettle containing a quart of water CHICKEN IN put a young chicken, one sliced onion, a THE
bay leaf, two cloves, a blade of mace and SHFI I
six pepper-corns. Simmer in the covered
Records on this page
Chicken in the Shell