, 1879-07-06
DINNERS.
Historic Bills Of Fare.

DlNNEKSs
Historic Bills Of Fare.
..+: Fan Hall Gazette
4 little while since ne had something to saJ
about dinners aud dinner-gfving. It may be
Interesting to follow up these papers with some
historical menus, as examples OF the way In
which our forefathers ived and IS marks ot
change in taste and habit.
Eere, to begin with, is the menu Of the we'd
l ding dinner of the Elector Joachim Of Branden-
burg (Nov. &, 1924:
First Service: Blackjack with sweet sauce.
| river front, roast. almond pastry and jelly, an
| ornamental dish {Schau-Essen). Second Services:
| Wild boar, sucking pig, partridges with yellow
sauce, an ornamental oish. Third Service: Boiled
| ornamental dish Fourth Service: Pressed pigs
| heads with apples ard vinegar, stewed pears,
pastry, q jelly of fish gilt for an ornamental dish
At the Court OF Duke John Frederic of Ca1en-
berg, this is what they had for dinner on Juuo
| 49, 1647-at o'clock:
| First Service: Two wine soups, roast saddle Of
doe roast pigeons boiled Dish, little pates. stuffed
breast Of 1amo. brown cabosges. wild boar ham,
roast veal, roast turkey boiled chickens boiled beef,
boiled fish,: Second Service: Roast lamb cake Of
dgues sponge cake boiled jack, hash Of deer peas,
saddle q deer, beef balls. boiled veal, roasted aud
picked beef; crsJash. roast sucking pig. calTes'
| feet (Ochsenklauen).
The Elector Ernest August of Hanover was
| buried on the 10th OF April, 169S- The funeral
! guests on that occasion dined from the follow
ing bill OF fare:
First Service: Chickens, hashed veal, hst, soup.
hot pastry, roast boiled lamb. fish, boiled OK
tongue, stewcd beef. soup, fish. boiled YEA! jack
ox-tongue, chickens, hsh, hot pastry Second Ser
vice: btemed fruits, blackcock. capons, saddle Of
deer, chickens, partrages, roast hare salad roaet
lamb. roast real, roast pigeons, rosst doe wood,
cocks. 6tcWed fruits, roast game, cakes roasted
tongue, roast olackbrds, Jelly OF sucking pig, salad
About hundred years after, ne find that
thus dined Prince Ernest Of Great Britain and
Hanover On ?:sIarcb 3, 17ss:
Clear erayy soup, brown cabbages and boiled Jack.
| trouts round OF beef, frcandeau OF calf, young
| pigeons, pudding asparagus, fricasBee OF sweet
breads, roast mutton from Schmalkalden lin Ger
| many), wild ooar's head, cakes, pineapplss,
oranges, DESSERT
The following is the menu OF a dinner Of King
Frederick the Great OF Prussia on Aug 5,
1876 twelve days before his death), With anno-
tations from his Majcsty's own hand; a cross IT.
signifying the Kings particular satisfaction:
Suupe aux choux la Fonque +; du bout au
panais Ct carottes +; dcs poulers en- csnneons aux
concombres faris au blanc rAnglatse {struck out
d. papier y petrs potes Ia Romatne; roas. young
Couleussen; du saumon ID Dessaut; dcs hlets
de volatile Ia Pompadonr, avec des langues de
bnuf ct des croquattes; Portuguese cake {struck
out By his Majesty. with the annexation ''dss
rrean 1h herrfnrst.
2HII1s 2s,11ed c,cnmhees' s'''A peA0'
ptsAtau p,". .'a.S A.. a ,1ez, -
- dinner was slVen On aug. y loo9. "
Monsieur la Prince Louis Of Bourbon-C Conde) 1T
o,,+ ~ I oes 1ipras- and this waa whAt thu
= .oNS " t'oe 0 ''1'" "''~ ''~
Prince got Tor the money: :
Fourteen potagas maigres, one Of Rhine crsyfsh
{htsque) and Spanish wine, one OF oysters from
Apgouleme, and eggs of rod partridges; fourteen
kinds Of fish. salmon (2o ecus) JACK le liyres);
earpe aux cuts de champostzeuz; Swiss trout "a
livres); tu1bot from HaTre; mttelotte do lampe-
royes dangers; hoche. pot de gib1er de riviere:
goelotte de poissons meles; eel Ia broShe %
lirrcs 18 sousl; pate de oaroottes du Rhone;
fricassee de lottes aux aspeFEes; fresh COD with
green goosebesries; d'aosee De Rouen gr1!leest
desperlanr farinnas az cedrat, Fourteen different
roasts sx Of ooiea 1sh. & SIX Of , ash Ia polso:
four OF river game IA ofoche. Fonfteen salad9;
three kinds OF boiled three OF herbs sl1
Of Inherently dressed eggs: two OF cltrons musques
40 ecusl. Fourteen .assiests Rau1fees: seven OF
pastry with cream; seven en- Of passr1 % Tta iru,ts;
twenty-elght plates or run ana oesse1l oesqaen
SIX agnanais tplne- apples} tonte entefs' t"eise
packets OF heufs oe ]onqu1hea connre.
we noW come TO the menu Of dinner. given
bv +he c;toyen-Directeur and Gen. Barras. Ia
oecad, 10 Floreal: