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Nineteenth-Century Banqueting

FIRST COURSE Asparagus Soup, remove* Leg of Grass Lamb boiled with capers, carrots, and turnips Boiled Potato Pudding Venison Pasties Rice Pellaw Forced Cock’s Combs

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SECOND COURSE White Fricassee of Rabbit Salamagundi Ragoo of French Beans with Carrot Force Water-Soakey Pear Pie

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Followed by Cheese and Grapes

*“Remove” indicates that the soup tureen was removed after the soup course and replaced by the meat platters.

. Figure 1.10 ,

A DINNER FOR JUNE, 1700s (Source: The Rhode Island Historical Society, Providence, Rhode Island)

In the South during the same period, a dinner at Shirley Hall plantation in Vir- ginia was described:

His service is all of silver and you drink your porter out of silver goblets. . . . The finest Virginia hams, and the saddle of mutton, Turkey, then canvas back duck, beef, oysters. . . . Then comes the sparkling champagne, after that dessert, plum pudding, tarts, ice cream, peaches preserved in Brandy . . . then the table is cleared and on comes the figs, almonds and raisins, and the richest Madeira, the best Port and the softest Malmsey wine I ever tasted.8

., Nineteenth-Century Banqueting

The rich table traditions of the American colonies were continued in menus such as that shown in Figure 1.11, served in December 1884 at the Fifth Annual Ball and Game Supper in East Wallingford, Connecticut. The variety of Native American

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