In the Argentine and Brazil the cooking is much the same
as in Spain and Portugal respectively, except that the spices
are much hotter. In the first, the real piece de resistance ought
to be the " Carne Concuero " (meat with the skin on), but as
this means losing the hide of the animal, it is a costly dish.
Another dish is very typical, namely " choklos " or Indian corn
INTRODUCTION TO THE MENUS
These are generally boiled and served in the cob, or made into
a dish with a sauce, and served with the roast.
Amongst the better classes in Mexico, the dishes are diverse
in their nature. In the lower stratum, however, beans and
crudely cooked meat, with a strong concomitant of dirt are
the main factors of sustenance. As one Consul wrote "frigoles''
(cooked beans) is the staple food of the native, and if it were
offered here, as usually cooked in that country, he was afraid
the server would get " beans."
The food in Austria is very German. In Hungary, however,
through the Magyars, distinct traces of the Latin's likes and
dislikes may be observed.
Bulgaria, Roumania, Servia, Portugal and Spain are all
more or less homogeneous, their partiality for garlic and paprica
being very marked.
In Turkey, the service of a good class dinner nowadays is
distinctly European in its character. The reclining on divans
when eating, and the washing of hands between each course
are no longer considered to be ban ton by Beys and Pashas.
The nation, however, still clings to its Eastern traditions in
the preparation of pilafs, sweet salt dishes, and confections.
Greece of to-day is truly an odd mixture of the modern
" East and West,'' and few details are now available of her
ancient gargantuan banquets.
The Russians, Finns, Nowegians, and Swedes have most
elaborate appetisers which would provide a dinner in themselves,
and are usually served in a room adjoining the dining-room, or
at a side table a few minutes before sitting down to dinner.
La Belle France still excels in her cuisine, though Germany,
xxi
INTRODUCTION TO THE MENUS
Holland, Italy, Poland and Switzerland run her very close.
Some extremely good and original recipes will be found under
the headings of those countries.
Belgium, as "little France," may be considered a reflection
of her neighbour in matters culinary, as well as in matters
social and otherwise.
The German dinners will disillusionise those sceptics who
believe that the inhabitants of " Mein Vaterland " exist only
on sour kraut, sausages and black bread.
In England a few old-fashioned dishes have been given,
note specially being drawn to the curious old rhyme for the
preparation of the swan, and Sydney Smith's poetical effusion
how to prepare a salad dressing.
Ireland is, in the cooking world, the same distressful country
as it is in matters political, but after much heartburning, the
compiler managed to unearth a few out-of-the-way dishes, and
with consternation discovered that the appetising and satisfying
Irish stew had its creation in another land. Boiled potatoes,
eaten with buttermilk, are much partaken of by the poorer
classes, but even the squireen does not disdain the appetising
dish. Carageen or Irish moss is much sought after by knowing
cooks to make many dainty dishes, and is acknowledged to
be a strong rival to " Birds Nests " for the concoction of soups
of that name so much appreciated by John Chinaman.
Page 9
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
In the Argentine and Brazil the cooking is much the same as in Spain and Portugal respectively, except that the spices are much hotter. In the first, the real piece de resistance ought to be the " Carne Concuero " (meat with the skin on), but as this means losing the hide of the animal, it is a costly dish. Another dish is very typical, namely " choklos " or Indian corn
These are generally boiled and served in the cob, or made into a dish with a sauce, and served with the roast.
Amongst the better classes in Mexico, the dishes are diverse in their nature. In the lower stratum, however, beans and crudely cooked meat, with a strong concomitant of dirt are the main factors of sustenance. As one Consul wrote "frigoles'' (cooked beans) is the staple food of the native, and if it were offered here, as usually cooked in that country, he was afraid the server would get " beans."
The food in Austria is very German. In Hungary, however, through the Magyars, distinct traces of the Latin's likes and dislikes may be observed.
Bulgaria, Roumania, Servia, Portugal and Spain are all more or less homogeneous, their partiality for garlic and paprica being very marked.
In Turkey, the service of a good class dinner nowadays is distinctly European in its character. The reclining on divans when eating, and the washing of hands between each course are no longer considered to be ban ton by Beys and Pashas. The nation, however, still clings to its Eastern traditions in the preparation of pilafs, sweet salt dishes, and confections.
Greece of to-day is truly an odd mixture of the modern " East and West,'' and few details are now available of her ancient gargantuan banquets.
The Russians, Finns, Norwegians, and Swedes have most elaborate appetisers which would provide a dinner in themselves, and are usually served in a room adjoining the dining-room, or at a side table a few minutes before sitting down to dinner.
La Belle France still excels in her cuisine, though Germany,
Holland, Italy, Poland and Switzerland run her very close. Some extremely good and original recipes will be found under the headings of those countries.
Belgium, as "little France," may be considered a reflection of her neighbour in matters culinary, as well as in matters social and otherwise.
The German dinners will disillusionise those sceptics who believe that the inhabitants of " Mein Vaterland " exist only on sour kraut, sausages and black bread.
In England a few old-fashioned dishes have been given, note specially being drawn to the curious old rhyme for the preparation of the swan, and Sydney Smith's poetical effusion how to prepare a salad dressing.
Ireland is, in the cooking world, the same distressful country as it is in matters political, but after much heartburning, the compiler managed to unearth a few out-of-the-way dishes, and with consternation discovered that the appetising and satisfying Irish stew had its creation in another land. Boiled potatoes, eaten with buttermilk, are much partaken of by the poorer classes, but even the squireen does not disdain the appetising dish. Carageen or Irish moss is much sought after by knowing cooks to make many dainty dishes, and is acknowledged to be a strong rival to " Birds Nests " for the concoction of soups of that name so much appreciated by John Chinaman.