Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1893-03-21
LONDON RESTAURANTS.
sohn Butts Pavorsts Diet Diners fr.
That Of His American Cousius.


sshn Butts Pavorsts Diet Diners from
That Of His American Cousins.
The American who Is for the moment
living in London restaurants may eat near.
iy the same things and ct them ia 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 10 order, he will not
get food served as be desires it. The diff
ference in the gastronomic habits OF Eng
iand and America are so slight, and yet SO
important, that foreigner In London Is
oaiiled TO most irritating degree in his
endeavor to discover the secret of living as
ne likes, and those people who come here
Ior short time only usually 60 away with
out ever learning the means OF getting
innings AZ they want them and not az the
cooks mere customarily serve them
rerhaps the most surprising enighten
Ment concerning the preparation Of viands
~ LONDON that an American will undergo
70 nus discovery that In all restaurants that
staple and succulent article, roast beef, Is
served well done. and that to obtain it in a
rare state. long. persistent ard carefully
Worded commands, sometimes threats. are
necessary believe am right in assum
ing that an invariable opinion in America
prevails to the effect that the l.ondoner de.
mands that his beef be rich crimson. full
OF ruby juices and with only crispness on
the outside. A stranger who il in the habit
OF eating it in this form first neglects to
| mention his preference to his waiter here.
Tor the reason that he feels sure it is never
served otherwise in England. To his ex-
IRENE astonishment it Is brought to him a
dark. well cooked brown.
he then informs his waiter that he likes
MS beef underdone, or at least he uses the
word underdone II he has learned that the
term rare Is not very we'll understood by
London servants. On the second trial he
receives piece OF meat that may possibly
nave slight suggestion Of pinkness in its
center lie then begins TO realize that the
conception OF the term UNDERGONE is not
thoroughly understood in the particular
place where he is eating, and resolves to say
nothing more but eat his well cooked beef
ana trust for better luck another time. In
the next place he eats, however, his expert
ence il the same, and it is many days be-
fore he learns that I.ondoners as a people
90 not eat rare meat, and that to get it one
must direct great amount of energetic de-
scription upon waiter, who must be made
to comprehend that the beef is desired not
W. ~ anu VIC CoOh WOulu Cdll uuueTQODe,
but very. very. very underdone-the very
most underdone, in fact, that the kitchen
can provide.
After thoroughly impressing particu-
lar 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 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 encirclng a small
bone The only London chop cut in the
American style is termed ''chump chop, y
and is OF the large variety called by Amer
leans English mutton chop To secure
the small loin chops it is necessary to al
ways ask for outlets. Chicago Her
aid