Rock Island daily Argus. (Rock Island, Ill.) 1886-1893, 1891-06-13
LONDON RESTAURANTS.
John Balls Favorite Diet Differs from
That or Nis American Cousins.

John Balls Favorite Diet Differs from
That or Ais American Cousins
The American who is for the moment
living in London restaurants may eat near
ly the same things and eat them in the
same fashion as he would in the first class
restaurants along Broadway, but he must
exert himself TO do So and unless he learns
from experience how to order, he will not
get food served as he desires it. The diff
ference In the gastronomic habits of Eng
land and America are so slight, and vet so
Important that foreigner in London is
baffied to most irritating degree in his
endeavor to discover the secret of living as
he likes, and those people who cons here
for short time only usually go away with
out 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 assum.
ing that an lnvariable opinion in America
prevails to the effect that the Londoner de.
mands that his beef be a rich crimson full
OF ruby juices and with only a crispness On
the outside. \ stranger who is in the habit
OF eating 1t in this form first neglects 70
mention his preference to his waiter here.
for the reason that he feels sure it is never
served otherwise in England To his ex-
IRENE establishment it is brought to him a
dark, well cooked brown.
He then informs his waiter that he likes
his beef UNDERGONE, or at least he uses the
word underdone if he has learned that the
term rare is not very well understood by
London servants. On the second trial he
receives piece of meat that may possibly
have slight suggestion of pinkness in its
center. He then begins TO realize that the
conception of the term underdone is not
thoroughly understood in the particular
place 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 expert
ence Is the same, and it is many DAYS be-
fore he learns that Londoners as people
90 not eat rare meat, and that to get it one
must direct great amount of energetic de-
scrlptlon upon waiter, who must be made
TO comprehend that the beef is desired not
as he and the cook would call underdone.
but very, very, very underdone-the very
most UNDERGONE, in fact, that the kitchen
can provide
After thoroughly impressing a particu-
lar waiter with ones views on the point
for several days in succession a man will.
II 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 piece
OF inferior beef served to me in England, |
even the most secluded country inns excel |
ling in the product
The mutton chop of Chicago is a mutton
outlet IN London. The London chop is a |
round piece of meat encircling a small |
bone The only London chop cut in the |
American style is termed a ''chump chop" |
and Is of the large variety called by Amer |
leans English mutton chop" To secure |
the small ION chops 1t is necessary to al |
ways ask for cutlets.-Cor. Chicago Her |
aid.