Cakes and Ale

About this eBook

Author

Spencer, Edward, 1844-1910

Title

Cakes & Ale A Dissertation on Banquets Interspersed with Various Recipes, More or Less Original, and anecdotes, mainly veracious

Credits

Produced by David T. Jones, Mardi Desjardins and the online Distributed Proofreaders Canada team at www.pgdpcanada.net

Language

English

LoC Class

TX: Technology: Home economics

Subject

Dinners and dining

Category

Text

eBook-No.

43278

Project Gutenberg

https://www.gutenberg.org/ebooks/43278

Release Date

July 22, 2013

Copyright

Public domain in the USA.

Contents

1. 1.CAKES AND ALE — CAKES & ALE — A DISSERTATION ON BANQUETS
2. 2.EDWARD SPENCER — STANLEY PAUL & CO. 31, Essex Street, Strand, W.C. — First printed April 1897 Reprinted May 1897 Cheap Edition February 1900 Reprinted 1913
3. 3.PREFACE
4. 4.CONTENTS
5. 5.CHAPTER I — BREAKFAST — Wardon Pie — Tea , — The Coffee-Tree , — The Staff of Life [1] — Free Trade
6. 6.CHAPTER II — BREAKFAST ( continued ) — Eggs and Bacon . — Allowable Breakfast Dishes — Gubbins Sauce — A Large Peach . — Calcutta Jumble. — To cook Rice for Curry, etc. — Asparagus with Eggs . — An Hotel Breakfast. — “ No Cheques Accepted ” — Halibut Steak , — The Hotel Parish
7. 7.CHAPTER III — BREAKFAST ( continued ) — The Fin’an Haddie , — A Salmon Steak — Off to Gold-land! — A Mediterranean Breakfast — Chota Hazri
8. 8.CHAPTER IV — LUNCHEON — Birch’s , — Turtle Soup — “ The Ship and Turtle ,” — Cheshire Cheese Pudding . — “ Cheshire Cheese .” — Ye Pudding , — Snipe Pudding . — Lancashire Hot-Pot
9. 9.CHAPTER V — LUNCHEON ( continued ) — Roast Loin of Pork , — Shepherd’s Pie , — Plover Pudding — Such Larks! — Jugged Duck with Oysters . — A Woodcock Pie — Hunting Luncheons — Yorkshire Pie . — Irish Stew — Race-course Luncheons — Scotch Broth , — Hotch Potch . — Angel’s Pie . — Pigeon Pie — Suffolk Pride . — Goose Pie .
10. 10.CHAPTER VI — DINNER — Haggis
11. 11.CHAPTER VII — DINNER ( continued )
12. 12.CHAPTER VIII — DINNER ( continued ) — Royalty — Mirepoix — Pré Salé — Li Hung Chang — Chinaman’s Evening Repast — The Englishman in China — Bernardin Salmi . — A Salmi of Wild Duck — The Jesuits — Pulled Turkey — Coloured Help — Clam Chowder — Canvass-back Duck , — New York City
13. 13.CHAPTER IX — DINNER ( continued ) — City Dinners — Baksheesh , — Dinner Afloat. — Ideal Dinner — Liver of a Cod . — At the Mess-Table — Peter the Great — Napoleon the Great , — Her Majesty — Duke of Wellington — How the Poor Live. — The Kent Road Cookery . — Doctor Nansen’s Banquet — Prison Fare.
14. 14.CHAPTER X — VEGETABLES — Choufleur aû Gratin . — Partridge Stewed with Cabbage, etc. — Crécy Soup.
15. 15.CHAPTER XI — VEGETABLES ( continued ) — Tomato — Tomate au Gratin : — Turnip — Spinach — Onion . — Garlic — Brinjal — Vegetarian Banquet .
16. 16.CHAPTER XII — CURRIES — Parsee Curry . — What to Curry. — Dry Curry. — Rice for Curry
17. 17.CHAPTER XIII — SALADS — French Salad , — Lobster Salad — Potato Salad. — Tomato Salad . — Celery Salad. — A Gentleman Salad Maker. — A Memorable Salad
18. 18.CHAPTER XIV — SALADS AND CONDIMENTS — Roman Salad — Italian Salad. — Russian Salad. — Anchovy Salad. — Fruit Salad. — Orange Salad. — Orange Sauce. — Chutnine. — Raw Chutnee — Horse-radish Sauce. — Celery Sauce , — Sauce for Carp. — Christopher North’s Sauce. — Sauce for Hare. — Gooseberry Sauce , — Sauce Tartare , — Currant Sauce : — Sauce for the Goose — Sambal ,
19. 19.CHAPTER XV — SUPPER — Oysters in their own Juice. — Scalloped Oysters — Oyster Stew — Ball Suppers. — Tripe — How to Cook Tripe .
20. 20.CHAPTER XVI — SUPPER ( continued ) — Evans’s. — Buck Rarebit . — Lamb’s Head and Mince . — Parlour Cookery. — Grilled Bones — Kidney Dumpling.
21. 21.CHAPTER XVII — “CAMPING OUT” — Pepper-pot — A Rajah’s
22. 22.CHAPTER XVIII — COMPOUND DRINKS — Milk Punch . — Very best Materials — Cambridge Milk Punch. — Oxford Punch. — Bischoff. — Bishop. — Halo Punch . — Glasgow Punch. — Ale Punch. — Barbadoes Punch. — Curaçoa Punch. — Grassot Punch. — Regent Punch. — Whisky Toddy . — Ale-flip. — Egg-flip. — A Peg ? — John Collins
23. 23.CHAPTER XIX — CUPS AND CORDIALS — Cider Cup . — Champagne Cup — Chablis Cup . — Balaclava Cup. — Crimean Cup. — Orgeat. — Ascot Cup. — Champagne and Guinness’ Stout — Rich Man’s Shandy Gaff , — Ale Cup. — Moselle Cup . — Sherry Cobbler — Champagne Cobbler. — Home Ruler. — Cordials. — Cherry Brandy . — Sloe Gin. — Apricot Brandy. — Highland Cordial. — Bitters. — Ginger Brandy. — “ Jumping Powder ” — Orange Brandy — Mandragora.
24. 24.CHAPTER XX — THE DAYLIGHT DRINK — Brandy Cocktail. — Champagne Cocktail. — Bengal Cocktail. — Milford Cocktail. — Manhattan Cocktail. — Yum Yum Cocktail. — Gin Cocktail. — Newport Cocktail. — Saratoga Cocktail. — Whisky Cocktail. — Bosom Caresser. — A Nicobine , — West Indies , — Bull’s Milk. — Fairy Kiss. — Flash of Lightning. — Flip Flap. — Maiden’s Blush. — Athole Brose — Tiger’s Milk. — Wyndham. — Happy Eliza. — Mint Julep. — Possets. — Brandy Sour. — Blue Blazer. — Cassis. — Sligo Slop. — Do not drink between Meals!
25. 25.CHAPTER XXI — GASTRONOMY IN FICTION AND DRAMA — Charles Dickens
26. 26.CHAPTER XXII — RESTORATIVES — Doctor — Surgeon-Major , — A Scorcher — Prairie Oyster. — Worcester Oyster — Brazil Relish. — Port-flip — Anchovy Toast . — St. Mark’s Pick-me-up. — Overtrained — Hot-pickle Sandwich — Devilled Biscuit — Working-Man’s Livener , — Bovril — Swizzle , — Straight Talks.
27. 27.INDEX — THE END
28. 28.FOOTNOTES:

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