Culinary jottings for Madras ... / by "Wyvern".

  • Arthur Robert Kenney-Herbert
Date:
1880
Catalogue details

Licence: Public Domain Mark

Credit: Culinary jottings for Madras ... / by "Wyvern". Source: Wellcome Collection.

    25/572
    together before, and an undisciplined crowd of native servants will most certainly ruin the best dinner that ever was cooked, unless you reduced the work they have to per- form to the best of your ability. At such dinners as these even I would never give more than two really good entrees, served separately, and with- out aray dishes of vegetables accompanying them; then, say, a white vegetable with potatoes for the turkey, and French beans, or peas, with potatoes for the saddle. The menu should invariably indicate the particular vege- table you intend to serve with the releve, thus -.—Selle de mouton aux haricots verts, Fricandeau au chou-fleur. Piece de l^ufbraisee au celeri, Quartier d’agneau aux petits pois, ^c. To save time, a portion of the vegetable named should be elped the meat, potatoes alone being handed round IS the essence of ignorance, and of bad taste to send a number of vegetables round with the joint. Almost as bad, in fact, as the practice of serving them with the entrees. ^ At a large dinner, you sometimes see turnips, cabbages ca^iflowers French beans, and potatoes (occupying five waiters) going round together. For the Angl-laxon O 7- Masses of incongruous diet may be necessarv at a \ j favelled of h™n 2 opportmxities of forming reHned notions coSlr™\l T7 “ally weli mont, andindifferentiy se^r
    No text description is available for this image
    No text description is available for this image
    No text description is available for this image