After constant supplications to my ménagère, I have obtained at last a
valuable receipt of the method of making my coffee at home, which I must
say she may well be proud of, having been continually complimented by my
guests on account of its excellence. It was only by touching her vanity,
and assuring her that it was not to oblige me but the public at large,
that she permitted me to give it publicity, on the condition, however,
that her name be appended.
“Buy your coffee not over-burnt; grind it at home if possible. Have a
middle-sized filter like ours, which holds a little more than a quart,
and came from Jakes’ or Benham’s, I forget which (but that is of little
consequence, as you merely want the receipt), pour about a pint of
boiling water into the filter to heat it through, then empty it, and put
a quarter of a pound of ground coffee on the filter; then put on the
presser, and lastly the grating; then pour about half a pint of quite
boiling water over it, put the cover on, and let it drain through.
“After three or four minutes pour by degrees a pint and a half more
boiling water, and when well passed through pour it from the filter into
a very clean stewpan; set it on the corner of the fire, and when a
little white scum rises to the surface (not letting it boil) pour it a
second time over the filter, and when passed through pour either into
the silver cafetière or the cups. Serve boiling milk or cream in two
small jugs, and white or brown, or sometimes candied sugar.”
After promising her a fine gown for her kindness, I gave her a pen to
sign her name.
* * * * *
“But stop,” says she, “I forgot that for your breakfast the next day I
used a system of economy which I think will please: as soon as I have
poured the coffee from the coffee-pot, I put another quart of boiling
water over it. This I find saves me an ounce of coffee by boiling it
instead of water, and pouring it over as before.”
(Signed)
“IRMA DE L’OMBRE.”
THE FOLLOWING IS A CORRECT COPY OF A MONSTER BILL OF FARE FROM A PAPER
FOUND IN THE TOWER OF LONDON.
George Nevil, brother to the great Earl of Warwick, at his instalment
into the Archbishopric of York, in the year 1470, made a feast for the
Nobility, Gentry, and Clergy, wherein he spent
300 Quarters of Wheat.
300 Tuns of Ale.
104 Tuns of Wine.
One pipe of spiced Wine.
10 fat Oxen.
6 wild Bulls.
300 Pigs.
1004 Wethers.
300 Hogs.
3000 Calves.
3000 Geese.
300 Capons.
100 Peacocks.
200 Cranes.
200 Kids.
2000 Chickens.
4000 Pigeons.
4000 Rabbits.
4000 Ducks.
204 Bitterns.
400 Hernsies.
200 Pheasants.
500 Partridges.
5000 Woodcocks.
400 Plovers.
100 Curlews.
100 Quails.
1000 Eggets.
200 Rees.
4000 Bucks, Does, and Roebucks.
155 Hot Venison Pasties.
4000 Cold Venison Pasties.
1000 Dishes of Jellies.
2000 Hot Custards.
4000 Cold Custards.
400 Tarts.
300 Pikes, 300 Breams.
8 Seals, and 4 Porpoises.
At the feast the Earl of Warwick was Steward, the Earl of Bedford
Treasurer, the Lord Hastings Comptroller, with many noble offers:
Servitors 1000, Cooks 62, Kitcheners and Scullions 515.
For description of the above, read the introduction of French
Pot-au-feu, page 649.