Several of the European dishes are not entirely new. They
have stood the ordeal of time and taste, and are more or less
known to the ordinary man or woman who takes an interest in
the task of " Feeding the Brute " ; but their arrangement and
selection in the menus are at least novel ; and the Eastern
recipes have never yet appeared in any book on cookery. They
are the most interesting of all, and are, I think, well worth
special study by epicures.
For my information I am not entirely indebted to my own
researches. I have to thank foreign plenipotentiaries and
consuls, missionaries and their better halves all over the world,
and the editors of two great works on the subject, "The
Encyclopaedia of Practical Cookery," and "Dubois' Cosmopolitan
Cookery," which are indispensable to those who would know the
inner secrets of the culinary art. My thanks are also due to
my old friend George Stronach, Advocates' Library, Edinburgh,
who has, with the utmost good nature during the last seven
years, given me much valuable assistance. The menus are
written in the language of the country with English translations.
In perpending the various menus, it should be taken into
consideration that in Eastern countries most of the dishes are
placed upon the table at the beginning of the dinner, and not at
different times, as is the custom of Western nations. As that
arrangement is not suitable for this country, most of the menus
have been arranged in courses.
The preparation of an Eastern meal is a very elaborate
performance, involving lengthy ablutions and a variety of
ritualistic observances. Therefore, as knives and forks, not
vi
INTRODUCTION TO THE MENUS
fingers, are the usual implements of attack in this country, the
washing of hands, before, during, and after eating — a necessary
refinement in Eastern dining — need not be insisted upon. The
custom of hanging garlands of flowers round the necks of the
diners, as is the graceful usage in Honolulu, may also be
dispensed with, especially in winter time.
It may not be irrelevant to remind the courteous reader
and anxious inquirer that the curries in Indian dishes are not
all fiery or hot. As a rule there is only one dish (the principal
one) of a hot description set on the table, and the others are
served mild.
Though a few of the necessary ingredients cannot be obtained
in this country with facility, or only at great expense, good
substitutes have been suggested in their place; while all the
dinners with few exceptions, can be cooked in an ordinary
up-to-date kitchen, with the usual accessories.
In Afghanistan, in the case of an ordinary feast given by a
Sirdar or Khan to his friends, each guest on his arrival would
shake hands cordially with his host, and then with the other
guests, using the usual form of Persian greeting. All the foods
are placed on the floor and served at once, though belated
dishes may be brought in from time to time. Before each guest
is placed a slab of unleavened bread about eighteen inches long,
by twelve inches broad, from which he eats his food. The
bread is seldom eaten. The guests squat on carpets, which
are often of very great value. The feast always commences
and ends with the washing of hands, the eating of a sweet called
" Shrini," which is made the same as "Phirni" in the Punjab,
vii
INTRODUCTION TO THE MENUS
Page 1
Presented as published in 1911. 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
Several of the European dishes are not entirely new. They have stood the ordeal of time and taste, and are more or less known to the ordinary man or woman who takes an interest in the task of " Feeding the Brute " ; but their arrangement and selection in the menus are at least novel ; and the Eastern recipes have never yet appeared in any book on cookery. They are the most interesting of all, and are, I think, well worth special study by epicures.
For my information I am not entirely indebted to my own researches. I have to thank foreign plenipotentiaries and consuls, missionaries and their better halves all over the world, and the editors of two great works on the subject, "The Encyclopaedia of Practical Cookery," and "Dubois' Cosmopolitan Cookery," which are indispensable to those who would know the inner secrets of the culinary art. My thanks are also due to my old friend George Stronach, Advocates' Library, Edinburgh, who has, with the utmost good nature during the last seven years, given me much valuable assistance. The menus are written in the language of the country with English translations.
In perpending the various menus, it should be taken into consideration that in Eastern countries most of the dishes are placed upon the table at the beginning of the dinner, and not at different times, as is the custom of Western nations. As that arrangement is not suitable for this country, most of the menus have been arranged in courses.
The preparation of an Eastern meal is a very elaborate performance, involving lengthy ablutions and a variety of ritualistic observances. Therefore, as knives and forks, not
fingers, are the usual implements of attack in this country, the washing of hands, before, during, and after eating — a necessary refinement in Eastern dining — need not be insisted upon. The custom of hanging garlands of flowers round the necks of the diners, as is the graceful usage in Honolulu, may also be dispensed with, especially in winter time.
It may not be irrelevant to remind the courteous reader and anxious inquirer that the curries in Indian dishes are not all fiery or hot. As a rule there is only one dish (the principal one) of a hot description set on the table, and the others are served mild.
Though a few of the necessary ingredients cannot be obtained in this country with facility, or only at great expense, good substitutes have been suggested in their place; while all the dinners with few exceptions, can be cooked in an ordinary up-to-date kitchen, with the usual accessories.
In Afghanistan, in the case of an ordinary feast given by a Sirdar or Khan to his friends, each guest on his arrival would shake hands cordially with his host, and then with the other guests, using the usual form of Persian greeting. All the foods are placed on the floor and served at once, though belated dishes may be brought in from time to time. Before each guest is placed a slab of unleavened bread about eighteen inches long, by twelve inches broad, from which he eats his food. The bread is seldom eaten. The guests squat on carpets, which are often of very great value. The feast always commences and ends with the washing of hands, the eating of a sweet called " Shrini," which is made the same as "Phirni" in the Punjab,