The Manitowoc pilot. [volume] (Manitowoc, Wis.) 1859-1932, 1882-10-19
Iorsala Of GastronomY.


Seagulrs eggs were served at recent
dinner in Halifax, given to some gov
eminent officials, and were pronounced
excellent. They were boiled hard and
eaten with pepper.
At dinner, public or private, in .
hotel or at the house of friend, there
is everything in service. The common
est food when properly served tastes
well, and Disraei has written that half
banquet is the way it is served.
Very thinly cut beefsteaks have been
the fashion during the past season at the
bijou Windsor, Saratoga, and the cook
has had a way of sprinkling on top fine
herbs and bread crumbs that give to it
q new and very pleasant favor.
Queen Victoria has recently received
from the London Cooks company a
beautiful plaque OF hammered silver,
which the Lord Steward of Bucking-
ham has acknowledged for her in
gracefully expressed Communication.
Long Branch has given gastronomic
novelty this year in the form of fish
omelet. 1t is made of eggs, of course,
milk, -four, parsley, butter and macker-
ell, or any other kind of fish desired, and
is said to be thing of beauty and joy
forever.
1t was the Duke of Wellington, we
believe, who referred to hash as '.some-
thing left over from the fight of yester-
day." but at some hotels they make it
SO nicely of lamb and potatoes that even
epicures have expressed satisfaction with
it.
In France lead poisoning is said to be
very common, because saueepans in use
at hotels and restaurants are lined with
an alloy of tin containing large per-
centage of lead, which is attacked by
wine, vinegar, juices and fruits, and
thus poisoned.
Not long since, at one of the most
fashionable of the watering place hotels,
broiled chops decorated with paper TO-
settles were served at breakfast to an
unsophisticated youth, who, thinking it
was the correct thing to do, ate them,
to the establishment of some and the
amusement of others seated near him.
The London Caterer, which is high
culinary and gastronomic authority,
says that white bait must be perfectly
fresh when sent from the fishmonger's
and they must be kept in iced water or
S1itCO WdCCl uuIli tACy dIC W Uc COOkcu.
They are best sprinkled with flour be-
fore they are fried.
Cetewayo is by no means the uncul-
tured savage that some people think
him to be, and the ex-king in London
complained of the barbarism of mixing
food on one plate. He eats every article
of food by itself, and is very fond of
champagne. He has famous appetite,
and is equal to three pounds of meat at
a meal.
In an article in an exchange which
furnishes housekeepers with some useful
culinary hints, we read that. to fry hall
but successfully, first fry few slices OF
salt pork To the fat obtained from the
pork add lard enough SO that the slices
of fish will be at least half buried in it.
Dip the slices of the fish in fine Indian
meal before frying, have the fat hot, but
let the fish cook slowly at first, so that
it will be done through, then it is an
easy matter to give the outside the deli
cate brown so longed for by all epicures
and bon vivants. Those who are pre-
JUDGED against pork can of course cook
their halibut in any other way the house
hold law directs.
-New York Mail.