Hints for the table: or, the economy of good living / [Anon].

  • John Timbs
Date:
1838
Catalogue details

Licence: Public Domain Mark

Credit: Hints for the table: or, the economy of good living / [Anon]. Source: Wellcome Collection.

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    procuring of superior quality. Many people, from tlieir connexion with foreign countries, and with different parts of tlieir own, are enabled to command with ease to them- selves, what are interesting rarities to others; and one sure way to entertain with effect, is, to cultivate a good under- standing with those with whom we deal for the supply of the table.—Walker. To ensure a well dressed dinner, protide enough, but beware of the common practice of hating too much. The table had much better appear bare than crowded with dishes not wanted, or such as will become cold before they are partaken of. The smaller the dinner, the better will be the chance of its being well cooked. Plain dinners are often spoiled by the addition of delicacies; for so much time is consumed in dressing the latter, that the more simple cooking is neglected. The elements of a good dinner are fewer than is generally supposed. Mr. Walker observes that, “ common soup, made at home, fish of little cost, any joints, the cheapest vege- tables,some happy and unexpensive introduction (as afinelv- dressed crab, or a pudding), provided everything is good in quality, and the dishes are well dressed, and served hot and in succession, with their adjuncts—will ensure a quantity of enjoyment which no one need be afraid to offer.” All strong dishes should be eaten last, for any mild dish after them will taste flat and insipid. As a rule, take the light-coloured sauce first; for high colour is always obtained by intense reduction of meat, and it is easy to conclude that the brown sauce must be stronger. State without the machinery of state, is of all states the worst. Mr. Walker relates that he once received a severe frown from a lady, at the head of her table, next to whom he was sitting, because he offered to take some fish from her, to which she had helped him, instead of waiting till it could be handed to him by her one servant. Bachelors’ dinners are mostly popular, on account of the absence of form from them.
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