The gourmet's guide to London / by Lieut.-Col. Newnham-Davis.

  • Nathaniel Newnham-Davis
Date:
[1914]
Catalogue details

Licence: In copyright

Credit: The gourmet's guide to London / by Lieut.-Col. Newnham-Davis. Source: Wellcome Collection.

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    time, the time of pasties, puddings and pies, that old English cookery is seen at its best. I do not know of any eating-house that makes a speciality of the mutton-chop pudding with oysters, that Abraham Hayward praises so unrestrictedly, but now and again I meet in restaurants such good English dishes as Lancashire hot-pot and gipsy pie, which is an admirable stew of chicken and cabbage, shepherd’s pie, in which the minced meat is covered with a well-browned layer of mashed potato, I am given sometimes at shooting luncheons. Toad-in-the- hole and bubble-and-squeak are pleasant memories of my schoolboy days, but if some Frenchman, who has studied Dickens, asked me where he could eat the stew described in 4‘ The Old Curiosity Shop, which consisted of tripe, and cow-heel, and bacon, and steak, and peas and cauliflower, new potatoes and asparagus 44 all worked up together in one delicious gravy,” I should have to admit my inability to direct him. A fish pie is excellent at any meal, but a woodcock pie or a snipe pudding, I think, should be reserved for the dinner-table. The pork- pie now seems sacred to railway refreshment-rooms, picnics and race-courses. Oysters are real British fare, though other countries have learned from us to appreciate them; but I fancy that the old Romans first taught the gentlemen who clothed themselves in woad tattooings what delicacies they had waiting for them in their shallow waters. Oysters are admirable creatures when eaten out of their deep shell, and they play their part well in oyster soup and scalloped oysters and oyster fries. And there are many puddings and 44 made dishes” that would be in- complete without the presence of oysters. in them. Jugged duck and oysters is a good old British dish, and there are oysters in the majestic pudding of the Cheshire Cheese. I may perhaps be allowed to
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