| CHAPTER I |
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| BREAKFAST |
|
| Formal or informal?—An eccentric old gentleman—The ancient |
| Britons—Breakfast in the days of Good Queen Bess—A |
| few tea statistics—Garraway’s—Something about coffee—Brandy |
| for breakfast—The evolution of the staff of life—Free |
| Trade—The cheap loaf, and no cash to buy it | Pages 1-9 |
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| CHAPTER II |
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| BREAKFAST (continued) |
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| Country-house life—An Englishwoman at her best—Guests’ |
| comforts—What to eat at the first meal—A few choice |
| recipes—A noble grill-sauce—The poor outcast—Appetising |
| dishes—Hotel “worries”—The old regime and the new—“No |
| cheques”; no soles, and “whitings is hoff”—A |
| halibut steak—Skilly and oakum—Breakfast out of the |
| rates | 10-21 |
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| CHAPTER III |
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| BREAKFAST (continued) |
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| Bonnie Scotland—Parritch an’ cream—Fin’an haddies—A knife |
| on the ocean wave—À la FranÇais—In the gorgeous East—Chota |
| hazri—English as she is spoke—DÂk bungalow fare—Some |
| quaint dishes—Breakfast with “my tutor”—A Don’s |
| absence of mind | 22-33 |
|
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| CHAPTER IV |
|
| LUNCHEON |
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| Why lunch?—Sir Henry Thompson on overdoing it—The children’s |
| dinner—City lunches—“Ye Olde Cheshyre Cheese”—Doctor |
| Johnson—Ye pudding—A great fall in food—A |
| snipe pudding—Skirt, not rump steak—Lancashire hot-pot—A |
| Cape “brady” | 34-43 |
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| CHAPTER V |
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| LUNCHEON (continued) |
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| Shooting luncheons—Cold tea and a crust—Clear turtle—Such |
| larks!—Jugged duck and oysters—Woodcock pie—Hunting |
| luncheons—Pie crusts—The true Yorkshire pie—Race-course |
| luncheons—Suggestions to caterers—The “Jolly |
| Sandboys” stew—Various recipes—A race-course sandwich—Angels’ |
| pie—“Suffolk pride”—Devilled larks—A light lunch |
| in the Himalayas | 44-58 |
|
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| CHAPTER VI |
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| DINNER |
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| Origin—Early dinners—The noble Romans—“Vitellius the |
| Glutton”—Origin of haggis—The Saxons—Highland hospitality—The |
| French invasion—Waterloo avenged—The bad |
| fairy “Ala”—Comparisons—The English cook or the foreign |
| food torturer?—Plain or flowery—Fresh fish and the flavour |
| wrapped up—George Augustus Sala—Doctor Johnson |
| again | 59-72 |
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| CHAPTER VII |
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| DINNER (continued) |
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| Imitation—Dear Lady Thistlebrain—Try it on the dog—Criminality |
| of the English caterer—The stove, the stink, |
| the steamer—Roasting v. baking—False economy—Dirty |
| ovens—Frills and fingers—Time over dinner—A long-winded |
| Bishop—Corned beef | 73-81 |
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| CHAPTER VIII |
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| DINNER (continued) |
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| A merry Christmas—Bin F—A Noel banquet—Water-cress—How |
| Royalty fares—The Tsar—Bouillabaisse—Tournedos—Bisque— |
| Vol-au-vent—PrÉ salÉ—Chinese banquets—A fixed |
| bayonet—Bernardin Salmi—The duck-squeezer—American |
| cookery—“Borston” beans—He couldn’t eat beef | 82-96 |
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| CHAPTER IX |
|
| DINNER (continued) |
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| French soup—A regimental dinner—A city banquet—Baksheesh— |
| Aboard ship—An ideal dinner—Cod’s liver—Sleeping in the |
| kitchen—A fricandeau—Regimental messes—Peter the |
| Great—Napoleon the Great—Victoria—The Iron Duke— |
| Mushrooms—A medical opinion—A North Pole banquet—Dogs |
| as food—Plain unvarnished fare—The Kent Road |
| cookery—More beans than bacon | 97-110 |
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| CHAPTER X |
|
| VEGETABLES |
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| Use and abuse of the potato—Its eccentricities—Its origin—Hawkins, |
| not Raleigh, introduced it into England—With or |
| without the “jacket”?—Don’t let it be À-la-ed—Benevolence |
| and large-heartedness of the cabbage family—Pease on |
| earth—Pythagoras on the bean—“Giving him beans”—“Haricot” |
a misnomer—“Borston” beansR
|
