s. d.
Mutton Cutlets, Tomato or Piquant Sauce 2 6
Rump Steak 2 6
Grilled Fowl and Mushroom Sauce 3 0
Porterhouse Steak 4 6
" " for two 7 6
Mixed Grill--Chop, Kidney and Sausage 2 6
THE ABOVE PRICES INCLUDE VEGETABLES, CHEESE[†], BREAD AND BUTTER,
AND SALAD.
{ Chump Chop 1 6
10 { Loin Chop 1 3
mins. { Two Kidneys 1 3
{ =Lamb Chops= =2 6=
Game.
=PARTRIDGES= =5/- each.= =GROUSE= =5/- each.=
Vegetables.
=NEW PEAS, 6d. per portion.=
Beetroot. 3d. Tomato, Plain, 3d. Tomato, Grilled, 4d.
Cucumber, 3d.
Sweets.
=Tapioca Pudding= 6d.
Mixture of Fruit 6d.
Orange Fritters 6d.
Apple Fritters 6d.
Madeira Jelly 6d.
Damson Pie 6d.
Prunes and Rice 6d.
Apple Pie 6d.
College Pudding 6d.
Sweet Omelette 1/-
Lemon Pudding 6d.
St. Clair Pudding 6d.
Rum Omelette 1/6
Ices.
Strawberry Cream 9d.
Pineapple Water 9d.
Sundries.
Anchovy Toast, Fish or Paste 9d.
Macaroni with Cheese 6d.
Macaroni with Tomatoes 6d.
Welsh Rarebit 6d.
Buck Rarebit 9d.
Scotch Woodcock 1/3
Anchovies, Plain 6d.
Poached Eggs on Toast 9d.
Sardines on Toast 9d.
Bloaters Roes on Toast 9d.
Stewed Cheese 6d.
Red Currant Jelly 3d.
Olives 6d.
Tea and Coffee.
Tea, per cup, 6d.
Tea, per pot, 1/-
Coffee, small cup, 4d., large, 6d.
Cream, 3d.
Dessert.
=PEARS, 6d. each.=
Almonds and Raisins, 9d.
=APPLES, 3d. each.=
ATTENDANCE, 3d EACH PERSON CHARGED IN THE BILL.
FINE OLD TAWNY PORT. 8d. PER GLASS.
BASS & CO'S PALE ALE ON DRAUGHT.
WHITSTABLE NATIVE OYSTERS. 3/-per dozen.
[†] THE CHEDDAR AND CHESHIRE CHEESES SERVED HERE OBTAINED FIRST PRIZE
AT THE DAIRY SHOW 1911.
We entered the kitchen, but did not see the immense bowl that holds
enough for sixty or seventy people, according to the booklet of
ninety-two pages which tells the story of this eating place. Nor did we
test the assertion that you can have two, three, or four helpings of
the "pie" if you chose.
To tell the plain truth, one was quite enough and more. Never in all my
wanderings--not even in Spanish countries where cayenne pepper is the
staff of life--had I put into my mouth a mess so peppered and otherwise
over-seasoned as this same fiery pigeon pie. And the taste lingered for
hours, giving me time to call back to memory all that I had read about
the condimental atrocities of the Middle Ages, when the porpoise, the
whale, the seawolf made favorite dishes; when potatoes were seasoned
with nutmeg, cinnamon, pepper, lemon, sugar, and rosewater; and meats
were maltreated even more barbarously.
Quite as English as the Cheshire Cheese, and more up to date, is
another London restaurant which all Americans visit--Simpson's,
where joints are wheeled to you on little tables and you choose
the particular cut you want. A glance at the bill of fare herewith
reproduced will interest those who have never had a chance to compare
English with American menus.
Colonel Newnham-Davis accomplished the task of writing a book of three
hundred and seventy-six pages on the restaurants of London entitled
"Dinners and Diners." It is not so interesting or so useful a book as
his "Gourmet's Guide to Europe," yet it succeeds in a gossipy way in
giving the atmosphere of these places. The best of them are in most
respects frankly Parisian in cuisine and menu. The epicurean Colonel
found four dozen among them with sufficient individuality to claim
separate chapters. Since the second edition of this book appeared
(1910), some of the old houses have disappeared and many new ones
of the highest class have been opened. At all of them you can get,
besides French dishes, such British specialties as turtle, ox-tail, and
mulligatawny soups, venison, rabbit, or veal and ham pies, and, with
your fish and meats--hot or cold--all the fiery gherkins, chow-chow,
and diverse pungent sauces and catsups you may desire.
While these sharp condiments are for the most part special products of
British ingenuity which cannot be duplicated elsewhere, it is likely
that they will be less in demand in the future than they are now. They
were invented to go with cold meats chiefly, and to give zest and
varied Flavor to the monotonously recurring joints. But this monotony
is disappearing; the number of national dishes is multiplying rapidly;
and, altogether, "there is now," as a London journal has remarked, "a
cult of cookery in England such as has never been before."
[Illustration: Burbanks Home]