The morning news. [volume] (Savannah, Ga.) 1887-1900, 1891-06-06
LONDON RESTAURANTS.
John Bulls Diet Differs From That OF
His American Cousins.
From the Chicago Herald.


His American Cousins.
From the Chicago Herald
The American who is for the moment
living in London restaurants may eat nearly
same things and eat them in the same fash
ion as he would in the first-class restau-
rants along Broadway, but be must
exert himself to do So and unless
be learns from experience how to
order, he will not get food served
as he desires it. The differences in the gas
tronomio habits Of England and America
are so slight, and yet SO important, that
foreigner in London is baff1ed to a most irr-
tating degree in his endeavor to discover
the secret Of living as he likes, and those
people who come here for short time only
usually go away without ever learning the
means Of getting things as they want them
and not as the cooks here customarily serve
them.
Perhaps the most surprising enlighten-
ment concerning the preparation of viands
in London that an American will undergo
is his discovery that In all restaurants that
staple and succulent article, roast beef, is
served well done, and that to obtain it in
rare state, long, persistent and carefully
worded commands, sometimes threats, are
necessary. l believe am right in assuming
that an invariable opinion in America pre-
walls to the effect that the Lordoner de-
mands that his beef be a rich crimson,
full of ruby juice and with
only crispness on the out
side. A stranger who is in the habit
of eating it in this form first neglects to
mention his preference TO his waiter here
for the reason that he feels sure it is never
served otherwise in England To his ex-
treme establishment it is brought to him
dark, well-cooked brown. He then informs
f%ar- hat rxIt \ 10 ha.F
or at least he uses the word underdone il he
has learned that the word rare is not very
well understood by London servants. On
the second trial he receives piece Of meat
that may possibly have a slight suggestion
of pinkness in its center. He then begins to
realized that the conception of the term uu-
derdone is not thoroughly understood in the
particular places where he is eating, and
resolves to say nothing more but eat his
well-cooked beef and trust for better luck
another time. In the next place he eats
however, his experience is the same, and it
is many days before he learns that London
ers as people do not eat rare meat, and
that to get it one must direct great
amount of energetic description upon a
waiter. who must be made to comprehend
that the beef is desired not as he
and the cook would call UNDERGONE,
| but very, very, very UNDERGONE, the very
| most UNDERGONE, in fact, that the kitchen
can provide. After thoroughly impressing
q particular waiter with ones views on the
| point for several days in succession a man
/ will, If he remembers the inevitable tips
get beef as delicious, probably more so, than
can be found elsewhere in the world For
the quality of English beef can never be
questioned. have never yet had q piece
| of inferior beef served to me in England,
| even the most secluded country inns ex-
ceiling in the product.
The mutton chop of Chicago Is a mutton
outlet in London. The London chop is a
round piece Of encircling a small bone. The
only London chop cut in the American style
is termed "chump chop and is of the
large variety called by Americans English
mutton chop To secure the small loin
chops it is necessary to always ask for cut
| let's
regular accomplishment of a London
dinner is the "savoury.n A "savoury" is
composed of deviled meats, behring's or an
choyies on toast, and is served after the
dessert 1t is somewhat surprising to an
American who is dining and has finished his
sweets, TO have Welsh rarehit or deviled
beef on toast put before him, and /
have known sensitive young ladies to
be made extremely unhappy by the effort
OF complying with custom to the extent OF
eating smoked fish after a rich pudding.
The "savouryn in America would CONS I'M
der the head of 'hors d'ouvres,n which, as