2 meals in this book
“At first I thought the Constantinople fare the most delightful I had ever encountered anywhere. At the first dinner at which I sat down we were served amongst other things with red mullet, stuffed tomatoes and quail--all excellent of their sort and admirably prepared. Red mullet, _tomates farcies_ and quail appeared again for breakfast and were not to be despised, but red mullet, tomates farcies and quail for luncheon, began to be a trifle tiresome, and when all three appeared again at dinner and at the next day's breakfast and luncheon, there were some of us who began to hunger for a change. We made a little party and we went across to the Valori restaurant. Here we encountered a polyglot major-domo, who spoke all languages of Europe indifferently ill. “What can we have for dinner?” asked our spokesman. “Ret moiled, domades varcies, et qvail!” He smiled ineffably and evidently thought that he was offering us food for the gods. We ate tough beefsteak, fried in oil, and cursed the delicacies of the country. The diners at Valori's made up the first really polyglot assembly I had ever seen. There were Bulgarian notables--caring apparently to speak their own language only--Spanish Jews from Eski Zaghra, Greeks, Turks, Germans, Italians, Armenians, Englishmen, native volunteers for the Polish legion then forming, and a Croat gentleman with bejewelled handles to his private arsenal of lethal weapons, and starched expansive white petticoats. Our major-domo was somehow equal to them all, and when the rush of service was partly over, I found an opportunity to ask him how many languages he spoke. He answered in a tone of apology and regret: “Onily twelluv, ich habe vergessen les autres!””
[1] Lister, at this point, has forgotten his explanation of _laridum_, and now accepts the word in its proper sense. This rather belated correction by Lister confirms the correctness of our own earlier observations. Cf. note to {Rx} Nos. 41 and 148.
Recipe from Cookery and Dining in Imperial Rome.
“I learned later that this elongated solemn coffin of a man was the champion eater of the district I am not inclined to be nice in my remembrance of recorded weights and measures; but they had him registered to an ounce at the “Lewisham Arms,” which was only a yard or two beyond the police barracks, on the road to Handsworth, where he figured as having consumed a shoulder of mutton, a loaf of bread, a pan of potatoes, and a dish of cabbage, each of such and such a weight, in such and such a time. I cannot be sure whether it were at this house of entertainment, or at another in the neighbourhood, where there was a glass case on view in which was displayed the ashy remnant of a pound of tobacco smoked, and the desiccated remnant of a pound of tobacco chewed, within so many given minutes by the local champion in these inviting arts. I am pretty certain now that the local glutton was not identical with the local champion consumer of tobacco; but at that time I heaped all these honours on his head, and my belief in his original responsibility for the launching of the universe was not, so far as I remember, in any way disturbed by the contemplation of these smaller attributes of power.”
toast better than cottage bread, the latter not being a good shape, and too crusty for the purpose. Cut as many nice even slices as may be required, rather more than 1/4 inch in thickness, and toast them before a very bright fire, without allowing the bread to blacken, which spoils the appearance and flavour of all toast. When of a nice colour on both sides, put it on a hot plate; divide some good butter into small pieces, place them on the toast, set this before the fire, and when the butter is just beginning to melt, spread it lightly over the toast. Trim off the crust and ragged edges, divide each round into 4 pieces, and send the toast quickly to table. Some persons cut the slices of toast across from corner to corner, so making the pieces of a three-cornered shape.
Recipe from The Book of Household Management of 1861.
Sources: Every passage above is quoted verbatim from Recollections: With Photogravure Portrait of the Author and a number of, free to read in full at Project Gutenberg. The recipes come from cookbooks of the period, also free in full. All are in the public domain in the United States. The binding is ours — plum cloth, sheaf stamp.