Food and flavor, a gastronomic guide to health and good living . to claim separate the second edition of this book appeared (1910),some of the old houses have disappeared and many newones of the highest class have been opened. At all ofthem you can get, besides French dishes, such Britishspecialties as turtle, ox-tail, and mulligatawny soups,venison, rabbit, or veal and ham pies, and, with yourfish and meats—hot or cold—all the fiery gherkins,chow-chow, and diverse pungent sauces and catsupsyou may desire. While these sharp condiments are for the most partspecial products of Bri
Food and flavor, a gastronomic guide to health and good living . to claim separate the second edition of this book appeared (1910),some of the old houses have disappeared and many newones of the highest class have been opened. At all ofthem you can get, besides French dishes, such Britishspecialties as turtle, ox-tail, and mulligatawny soups,venison, rabbit, or veal and ham pies, and, with yourfish and meats—hot or cold—all the fiery gherkins,chow-chow, and diverse pungent sauces and catsupsyou may desire. While these sharp condiments are for the most partspecial products of British ingenuity which cannot beduplicated elsewhere, it is likely that they will be less indemand in the future than they are now. They wereinvented to go with cold meats chiefly, and to give zestand varied Flavor to the monotonously recurring this monotony is disappearing; the number ofnational dishes is multiplying rapidly; and, altogether,there is now, as a London journal has remarked, acult of cookery in England such as has never QVVS
Size: 3256px × 768px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookauthorfinckhen, bookcentury1900, bookdecade1910, bookyear1913
