The art of dining, or, Gastronomy and gastronomers / by A. Hayward.

  • Hayward, A. (Abraham), 1801-1884.
Date:
1883
Catalogue details

Licence: Public Domain Mark

Credit: The art of dining, or, Gastronomy and gastronomers / by A. Hayward. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    quently quizzed, and betrayed all the petulance of a child, and more than a child’s curiosity to learn who had reported the circumstance”—as if the loss of a whole day’s thought and labour was not enough to excite the petulance of any man, let alone his be- longing to the genus irritabile ! A green apricot tart is commonly considered the best tart that is made; but a green apricot pudding is a much better thing. A cherry dumpling is better than a cherry tart. A rhubarb pie is greatly im- proved by a slight infusion of lemon when eaten. A beefsteak pudding, again, is better than the cor- responding pie; but oysters and mushrooms are essential to its success. A mutton-chop pudding, with oysters, but without mushrooms, is excellent. The late Lord Dudley could not dine comfortably without an apple-pie, as he insisted on calling it, contending that the term tart only applied to open pastry. Dining, when Foreign Secretary, at a grand dinner at Prince Esterhazy’s, he was terribly put out on finding that his favourite delicacy was wanting, and kept on murmuring pretty audibly, in his absent way, “ God bless my soul! no apple- pie ! ” Jekyll was dining at Holland House with the late Duke of York, and, knowing his Royal Highness’s taste, requested the honour of taking cognac with him. Wonderful to say, there was none in the house, and Lady Holland accused Jekyll of having called for it with full knowledge of the fact. “ Really, Lady Holland,” was the reply, “ ]