Part 11

“The compound was considered perfect.”

“It had a remarkable quality, and Scrooge observed it.”

Sherry (private stock, 1836).

“From a cask in the merchants’ wine-cellars below.”

“Here he produced a decanter of wine.”

_Fish._

Filet of Sole—Sam Ward.

“The very fish in a bowl, though members of a dull and stagnant-blooded race, appeared to know that there was something going on. Scrooge’s ‘two fish-baskets’ never held anything like them.”

Boiled Potatoes.

“He blew the fire until the slow potatoes, bubbling up, knocked loudly at the saucepan-lid to be let out and peeled.”

Nackenheimer Auslese.

“Satisfactory, too. Oh! perfectly satisfactory.”

_Entree._

Tenderloin of Pork—Chas. Lamb.

“An animal that grunted sometimes.”

“Seasonable at Christmas time.”

Spanish Onions Stuffed and Baked.

“Shining in the fatness of their growth like Spanish friars.”

Pommery Sec.

“Never out of season.”

“He iced his.”

Punch a la Bishop.

“We will discuss your affairs over the punch.”

_Roast._

Turkey.

“It is not a fictitious one, glued on a wooden platter.”

“Not unlike the big prize turkey that Scrooge sent to the Cratchit family.”

Cranberry Sauce.

“Modest tartness.”

Goose, Apple-Sauce. Mashed Potato.

“Bob said he didn’t believe there ever was such a goose cooked; its tenderness and flavor were the themes of universal satisfaction.”

“Eked out by apple-sauce and mashed potato, it was a sufficient dinner for the whole family.”

Romanee Conti.

“Came after the roast.”

“A noble adjustment of things.”

_Plain Salad._

“Like lettuce.”

“It was made plain enough by the dressing. The ‘aromatic vinegar’ improved it.”

_Dessert._

“With the dessert upon the table.”

Plum-Pudding, Brandy Sauce.

“Hallo! a great steam! the pudding was out of the copper.”

“Mrs. Cratchit entered with a pudding blazing in half a quartern of ignited brandy.”

“And a wonderful pudding it was.”

Mince-Pies.

“They had mince-pies.”

Confections.

“The candied fruits, so caked and spotted with molten sugar as to make the coldest lookers-on feel faint—and subsequently bilious.”

Fruit.

“Cherry-cheeked apples and oranges, beseeching to be carried home in paper bags and eaten after dinner.”

“There were bunches of grapes, and figs, and raisins, and almonds.”

Cheese.

“A crumb of cheese.”

Tea and Coffee.

“The blended scents of tea and coffee were so grateful to the nose.”

“At last dinner was all done, the cloth was cleared, the ‘hot stuff’ in the jug was tasted, and Bob proposed—‘A Merry Christmas to us all.’”

* * * * *

On Easter day (1880) there was a private banquet at the Rossmore Hotel in this city, prepared, devised, and superintended by Mr. T. J. Murrey. The service was for twenty, and the menu was as follows:

Who can help loving the land that has taught us six hundred and eighty-five ways to dress eggs.—Moore.

_Oysters._

Wm. Travers once observed that the oyster was a most intelligent creature, since it “shuts up sometimes.”

_Soup._

Consomme Colbert.

“On holydays, with an egg or two at most.”—Chaucer.

_Fish._

Shad Roe—Bechamel.

“He was as thin as a lath, and lank as a June shad.”—W. H. Smith, in the novel of “The Minister’s Wife.”

_Fresh Cucumbers._

“For this, be sure to-night thou shalt have cramps.”—Shakspere.

_Releve._

Leg of Mutton, Caper Sauce.

“It gives true epicures the vapors To see boiled mutton minus capers.” —Sam Ward.

_Entree._

Puree of Guinea-Hen with Poached Eggs.

“The vulgar boil, the learned poach an egg.”—Pope.

_Omelette au Rum._

“Made fair in the form of a maiden, A medley of music and flame.” —Justin McCarthy.

Egg-Nogg, Frappe a l’Alexandria.

_Roast._

Squab, stuffed a la Lindenthorpe.

“Like a fat squab upon a Chinese fan.”—Cowper.

_Green Peas._

“Of the sort that cost some four or five guineas a quart.”—Hood.

_Baked Potatoes._

“Ireland’s native esculent in a baked condition.” —Lord Beaconsfield.

“The principal kind of ‘taters’ raised by Ireland last year was agitators.”—New York _World_, Jan. 18, 1880.

_Salad._

Lettuce Francaise.

“Back to the world he’d turn his fleeting soul And plunge his fingers in the salad-bowl.” —Sydney’ Smith.

_Dessert._

Assorted.

“I crack my brains to find out tempting sauces, And raise fortifications in the pastry.” —Lady Allworth’s Cook.

_Coffee._

“Mocha’s berry from Arabia pure, In small, fine China cups, came in at last.” —Byron.

_Cigars._

“Ah! social friend, I love thee well, In learned doctors’ spite. Thy clouds all other Clouds dispel, and lap me in delight.” —Charles Sprague.

_SALAD COLLATION TO GEO. M. TOTTEN, U. S. N._

CONTINENTAL HOTEL, PHILADELPHIA.

Huitres. Chablis.

_Potages._

Colbert. Cabinet Amontillado. Pain a Caviar.

_Poisson._

Filet de Sole, a la Godard. Marcobrunner.

_Service Froid._

Filet de Bœuf Pique, au Salade Printaniere. Romanee Conti. Cotelette de Volaille en Bellevue. Salade Crabes Dur, a la Gourmand. Œufs Farci, a la Totten. Tartelette de Pigeon, a la Vienna. Cordon Rouge. Salad Escarole, a la Murrey. Celeri. Laitue. Fromage de Roquefort. Old Port (private stock). Fruit. Cafe noir. Liqueurs.

T. J. MURREY, Caterer. October 2, 1878.

INDEX.

Antiseptic, 113

Apple-Sauce, 110 Snow, 76 Toddy, Hot, 107

Arrowroot for Batters and Sauces, 37

Artichokes, Boiled, 92 Jerusalem, 92

Asparagus, Boiled, 92

Banquet Service, 101

Beef a la Mode, 21 Corned, 18 Fillet of, 20 Roast, 39

Beets, Boiled, 95

Biscuit, Milk, 61

Blanc-Mange, 82

Boiling, Remarks on, 17

Bread, How to make, 59 Boston Brown, 61 Steamed „, 61 Corn, 60 Continental Hotel Corn, 61 Wheat, 60 Stuffing, 46

Cabbage, Remarks on, 91

Cake, Corn, 62 Fried Bread, 62 Almond, 76 Almond Sponge, 76 Chocolate, 77 Chocolate Macaroons, 78 Cocoanut, 77 Cocoanut Pound, 78 Columbia, 77 Cream, 79 Crescents, 81 Ginger Cup, 79 Icing, 79 English Christmas, 75 Knickerbocker, 77 Lady Fingers, No. 1, 80 „ „ No. 2, 81 Macaroons, 79 Maids of Honor, 81 Marbled, 80 Neapolitan, 80 Pound, without Soda, 80 Olive Gingerbread, 77 Whortleberry, No. 1, 78 „ „ No. 2, 78 Windsor, 79 Zephyr, 77

Calf’s Brains en Matelotte, 23 „ Fried, 24 „ and Tongue, 24 Head, 22 „ Broiled, 23 „ Collared, 23 „ Fried, 22 „ Maitre d’Hotel, 23

Capon, Boiled, 20 Roast, 46

Carrots, 94

Cauliflower, Boiled, 95

Celery, Boiled, 94

Champagne, 104

Charlotte Russe, 81

Chestnut Stuffing, 45

Chickens a l’Italienne, 29 Boiled, 19 Croquettes, 29 Fricassee, 28 Fried, 29 Liver en Brochette, 31 Patties, 30 Panada, 30 Pie, 30 Roast, 46 Roast Prairie, 49 Toast, 31 With Dumplings, 31 With Rice, 29

Cider, How to keep fresh, 110

Codfish, Baked, 12 Salt, with Cream, 13

Coffee, Remarks on, 86

Corn, Boiled, 95

Cream, Bavarian, 83 Ice, 84 Italian, 83 Lemon Ice, 85 Manioca, 82 Peach Ice, 85 Vanilla Ice, 85 Whipped Coffee, 83 Whipped with Liqueurs, 83

Crullers, 69

Cucumber, Stewed, 96

Dandelion, Stewed, 96

Dressing, Plain French, 52 Plain English, 53 Bacon, 53

Duck, Braise of, with Turnips, 31 Braise of, with Peas, 31 Roast Canvas-Back, 48 Roast Domestic, 47 Wild, Salmi of, 32

Drinks, Mixed, 106

Dyspepsia Cure, 113

Eels, Fricasseed, 14 Patties, 15

Egg-Nogg, 106

Egg-Plant, Stuffed, No. 1, 25 Stuffed, No. 2, 35

Etiquette, Table, 97

Fritters, 37

Golden Buck, 39

Goose, Roast, 47

Ham a la Russe, 48 Boiled, 19

Horse Radish, Boiled, 96

Hot Apple Toddy, 107 Spiced Rum, 107 Tom and Jerry, 107

Ice-Cream, How to make, 84

Ice-Cream, Lemon, 85 Peach, 85 Vanilla, 85

Ices, Water, Apricot, 85 „ Lemon, 85

Icing for Cake, 79

Jam, 110

Jelly, Currant, 110 Wine, 110

Kettles, Preparing for use, 113

Lamb, Breast of, 28 Fricassee, 28 Roast, 41 Roast Saddle of, 41

Lemonade, 106

Lobster, Broiled, 13 En Brochette, 14

Macaroni, Baked, 34

Macaroons, 79 Basket, 83 Chocolate, 78

Mackerel, Salt, Broiled, 13

Meringues, 82

Milk Punch, 106

Mince-Meat for Pies, 65

Mixed Drinks, 106

Muffins, Continental Hotel, 61

Mushrooms, Remarks on, 58

Mutton, Remarks on, 40 Boiled Leg of, 18 Breast of, with Peas, 25 Curry of, 26 Hash with Poached Eggs, 26 Pie, 27 Ragout of, 26 Roast Leg of, 41 Roast Loin of, 41

Omelettes, Remarks on, 37 Oyster, 38 Rum, 38 Souffle, 38

Onions, 94

Orange Basket, 86

Oyster-Plant, 95 Croquettes, 36 Stuffing, 46

Oysters, a la Poulette, 7 Broiled, 7 Escalloped, 6 Fried, 7 Patties, 6 Raw, 5 Roast on half-shell, 6 Toast, 7

Parsnip Fritters, 36

Partridge, Salmi of, 32

Paste, 64

Peas, Green, 93 „ Bottled, 93

Pickle, Green Tomato, 112

Pies, Remarks on, 62 Apple, 64 „ Meringue, 65 „ Sliced, 64 „ Custard, 65 Beefsteak, 21 Custard, 66 Fruit, 66 Lemon Cream, No. 1, 66 „ „ No. 2, 67 Orange, 67 Pumpkin, 66

Pigeon, Roast, 47

Pork, Remarks on, 42 and Beans, 33 Chops, Tomato Sauce, 24 Sausages, 25

Potatoes, Remarks on, 90 Balls, 35 Cakes, 36 Fritters, 36 Stuffed, 35

Powder, Baking, 70

Puff Paste, 63

Pudding, Almond, 72 Astor House, 74 Bachelor’s, 73 Batter, 69 Bird’s-Nest, 73 Boiled, 68 Citron, 74 Chocolate, 69 Cocoanut, 73 Eve’s, 74 Harlan’s, 73 Manhattan, 75 Manioca, 75 Macaroni, 72 Marlborough, 72 Plum, English, 67 „ Plain, 68 „ New England, 68 Roly-Poly, 71 Lemon, 71 Sliced Apple, 74 Steamed Arrowroot, 72

Punch, Santa Cruz, 107

Preserving, 108

Quail, Roast, 49

Quinces, Canning, 112

Rail-Birds, 49

Rarebit, Welsh, 38 Yorkshire, 39

Reed-Birds, 50

Rice Croquettes, 34

Roasting, Remarks on, 39

Salads, Remarks on, 51 Alligator-Pear, 58 Asparagus, 56 Chicken, 55 Cucumber and Tomato, 57 Cucumber, 57 Herring, 55 Hop Sprouts, 56 Lettuce, 52 Lobster, 54 Muskmelon, 58 Potato, 55 Sandwich, 57 Turnip Tops, 56 Veal, 55

Salmon, Soyer’s Boiled, 15

Salt, Remarks on, 58

Santa Cruz Punch, 107

Sauces, Anchovy, 16 Celery, 16 Caper, 16 Chili, 112 Drawn-Butter, 15 Dutch, 17 Egg, 17 Hot, 112 Lobster, 16 Maitre d’Hotel, 15 Mint, 41 Mayonnaise, No. 1, 53 „ No. 2, 53 Oyster, No. 1, 16 „ No. 2, 17 Robert, 25 Summer Mayonnaise, 53 Tartare, 23 Tomato, 25 Vanilla, 69 Vinaigrette, 53 Wine, 73 Gravy for baked Fish, 17 For Plum-Pudding, 68

Shad, Baked, 14

Sherries, 108

Snipe, Roast, 49

Soup, Beef Tea, 11 Chicken, No. 1, 11 „ No. 2, 11 Gumbo, 8 Mock Turtle, 9 Ox Tail, 10 Pea, 10 „ Economical, 10 Stock, 8 Tomato, 10 Veal Stock, 8 „ Broth, 8

Spiced Rum, Hot, 107

Spinach, Boiled, 94

Sprouts, Brussels, 93

Stew, Beef, 21

Sweet-breads, Stewed, 24

Table Etiquette, 97

Tomatoes, Canning, 112 Stuffed, 34

Tom and Jerry, Hot, 107

Tonic, Morning, 113

Tongue, Boiled, 19

Tripe, Broiled, 33 Fricassee, 33 Lyonnaise, 33

Trout Tenderloin, 14

Turkey, Remarks on, 14 Boiled, 19 Roast, 45

Turnips, Boiled, 93

Veal Croquettes, 27 Fricassee of, 27 Roast Loin of, 40

Venison, Breast of, 33 Chops, 32 Epicurean, 32 Patties, 33 Roast, 48

Weeds, 97

Whiskies, 108

Wines, Remarks on, 102

Woodcock, Roast, 49

TRANSCRIBER’S NOTES

Page Changed from Changed to

31 add a carrot cut into strips, an add a carrot cut into strips, an onion stock with a few cloves onion stuck with a few cloves

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