BRAISED AND ROAST BEEF.
" What say you to a piece of beef and mustard ? dish that I do
love to feed upon." — Taming of the Shrew, iv. 5.
ROULADE OF VEAL AND GALANTINES OF
CHICKEN.
" I desire you more acquaintance." — Midsummer Nighfs
Dream, iii. 1.
POTTED LAMPERNS.
" From the banks of the Wye, and sandy-bottomed Severn."
ASPIC OF EELS. ^' ^^^^i^ ^^- "i- 1-
" Cry to it as the Cockney did to the eels, when she put them i'
the paste alive." — King Lear, ii. 4.
DRESSED LOBSTERS.
" There is no meat like them ; I could wish my best friend at
such a feast." — Timon of Alliens, i. 2.
SALADS.
" Salad was born to do me good." — II. Henry IV. iv. 10.
DRESSED POTATOES.
" Let the sky rain potatoes." — Merry Wives, v. 4.
ROLLS.
" The roll ! where's the roll ? "—7 J. Henry IV. iii. 2.
SWEETS.
Dessert Cakes. Jellies and Creams. Tourtes,
Meringues and Charlottes.
" There's half a dozen sweets." — Love's Labour Lost, v. 2.
" A good traveller is something at the latter end of a dinner."
AlVs Well that Mids Well, ii. 4.
810
PRACTICAL GASTRONO^ilT
" IVz/l yon dine with me? — Ay, if I be alive, and your mind
hold, and your dinner worth the eatingJ''' — Shakespeare.
^rot)g6crc of all f ()inges for p^ t)crp bounfe-
ous rc|5asfe I^ercin px-epasre5, b^ 90o5Ig
companpe a55cmble5 vdxM discourse t^erc-
itpon in p*^ mancrc I)erem-aftcrc scffc fort^e,
f 0 tt)itfc :—
(Lonrsc.
33e SOUPPE made from y'' Oystere ; y« strange
bivalve, whereof it hath been sayde, at divers
tymes by some, to whistle, occasioning therebye y=
proverbe quainte, "There's musicke in y^ Deepe."
Qui
60 e.
|e SouPE prepayred with y^ Maccaroni from
y^ sunnie landes of Italie :
Ye Songes 'whereof in poesie eupltonick
Have welle beene designated Maccaroxick.
f ours£.
3^e flakye fleche of y^ Codfishe, nettyde in y«
^ colde Northe Sea, and crympyed in y* dain-
tyest fashyone :
Ye SouNDES of which by many too are praised.
E'en taken in withe rapture, when on Toaste welle raised.
Qui
doe,
^e delicate and highly pryzed, though familiere
" Brityshe fysshe, y« Smelte :
Fryed withe ye Egge ; veiled with the Buttere Melte,
Rare is ye fragrance ; ye appetite isfelte.
MENUS AND THEIR COMPILATION
811
m
m
Course.
|e verye dayntylye dressed Cuttlettes of y«
MuTTONE from y« verye choyceste of y" fleecy
flockes, aftere y« true style of y« Italiane masteres
of y* culinarye arte.
IVithe Sauce of tone piquante, staccato.
Ye Palate wakens withe ye choyce Tomato.
en
voe,
3^e tendere Larkes snayred expressly for y«
*» feaste ; offe a truthe a goodlye disshe, moste
gustefulle, and much esteemed by y« higheste in
y* lande.
Once their gladde note ye mind and eare delighted,
But no%ve by cookes KtiCAVSE-D ye a/ipetites excyted ;
No viore youre silvery tones and rapttiroiis Jlighte we marke,
We see thy Jlesshe beatified, Oh tendere larke !
3^e moste prime joynte of Beeffe roastyde; a
^ truly Royalle dysshe, by Kynge knighted ;
served withe y^ famous Sauce offe y« succulente
and welle-flayvoured Horseraydishe.
en
l^e moste excellente and favouryte Saddle offe
^ PoRKE Roastyde withe y« Apple Sauce and
y"= severalle muche esteemed enrichements
tayning thereunto.
Ye Crackling, stich perfectione thought amongst ye Chinese
natione,
A7id onlye to perfection brought bye a Crackling Confla-
gration.
apper-
©f
ge scfacralU
^dssIks
i)£ |)ubiJing
Page 374
Presented as published in 1892. 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.
BRAISED AND ROAST BEEF.
" What say you to a piece of beef and mustard ? dish that I do
love to feed upon." — Taming of the Shrew, iv. 5.
ROULADE OF VEAL AND GALANTINES OF
CHICKEN.
" I desire you more acquaintance." — Midsummer Nighfs
Dream, iii. 1.
POTTED LAMPERNS.
" From the banks of the Wye, and sandy-bottomed Severn."
ASPIC OF EELS. ^' ^^^^i^ ^^- "i- 1-
" Cry to it as the Cockney did to the eels, when she put them i'
the paste alive." — King Lear, ii. 4.
DRESSED LOBSTERS.
" There is no meat like them ; I could wish my best friend at
such a feast." — Timon of Alliens, i. 2.
SALADS.
" Salad was born to do me good." — II. Henry IV. iv. 10.
DRESSED POTATOES.
" Let the sky rain potatoes." — Merry Wives, v. 4.
ROLLS.
" The roll ! where's the roll ? "—7 J. Henry IV. iii. 2.
SWEETS.
Dessert Cakes. Jellies and Creams. Tourtes,
Meringues and Charlottes.
" There's half a dozen sweets." — Love's Labour Lost, v. 2.
" A good traveller is something at the latter end of a dinner."
AlVs Well that Mids Well, ii. 4.
810
PRACTICAL GASTRONO^ilT
" IVz/l yon dine with me? — Ay, if I be alive, and your mind
hold, and your dinner worth the eatingJ''' — Shakespeare.
^rot)g6crc of all f ()inges for p^ t)crp bounfe-
ous rc|5asfe I^ercin px-epasre5, b^ 90o5Ig
companpe a55cmble5 vdxM discourse t^erc-
itpon in p*^ mancrc I)erem-aftcrc scffc fort^e,
f 0 tt)itfc :—
(Lonrsc.
33e SOUPPE made from y'' Oystere ; y« strange
bivalve, whereof it hath been sayde, at divers
tymes by some, to whistle, occasioning therebye y=
proverbe quainte, "There's musicke in y^ Deepe."
Qui
60 e.
|e SouPE prepayred with y^ Maccaroni from
y^ sunnie landes of Italie :
Ye Songes 'whereof in poesie eupltonick
Have welle beene designated Maccaroxick.
f ours£.
3^e flakye fleche of y^ Codfishe, nettyde in y«
^ colde Northe Sea, and crympyed in y* dain-
tyest fashyone :
Ye SouNDES of which by many too are praised.
E'en taken in withe rapture, when on Toaste welle raised.
Qui
doe,
^e delicate and highly pryzed, though familiere
" Brityshe fysshe, y« Smelte :
Fryed withe ye Egge ; veiled with the Buttere Melte,
Rare is ye fragrance ; ye appetite isfelte.
MENUS AND THEIR COMPILATION
811
m
m
Course.
|e verye dayntylye dressed Cuttlettes of y«
MuTTONE from y« verye choyceste of y" fleecy
flockes, aftere y« true style of y« Italiane masteres
of y* culinarye arte.
IVithe Sauce of tone piquante, staccato.
Ye Palate wakens withe ye choyce Tomato.
en
voe,
3^e tendere Larkes snayred expressly for y«
*» feaste ; offe a truthe a goodlye disshe, moste
gustefulle, and much esteemed by y« higheste in
y* lande.
Once their gladde note ye mind and eare delighted,
But no%ve by cookes KtiCAVSE-D ye a/ipetites excyted ;
No viore youre silvery tones and rapttiroiis Jlighte we marke,
We see thy Jlesshe beatified, Oh tendere larke !
3^e moste prime joynte of Beeffe roastyde; a
^ truly Royalle dysshe, by Kynge knighted ;
served withe y^ famous Sauce offe y« succulente
and welle-flayvoured Horseraydishe.
en
l^e moste excellente and favouryte Saddle offe
^ PoRKE Roastyde withe y« Apple Sauce and
y"= severalle muche esteemed enrichements
tayning thereunto.
Ye Crackling, stich perfectione thought amongst ye Chinese
natione,
A7id onlye to perfection brought bye a Crackling Confla-
gration.
apper-
©f
ge scfacralU
^dssIks
i)£ |)ubiJing