Elmore bulletin. [volume] (Rocky Bar, Idaho) 1889-1906, 1893-04-15
LONDON RESTAURANTS.
yehn Butts Fayorite Diet DIss-rs from
That of HIS American Cousins.

s@hn Butts Fayorite Diet Differs from
That of Hts American Cousins.
The American who Is for the moment
living Ia 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, hut 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 IL. The diff
ference In the gastronomic habits OF Eng
land and America are so slight, and yet so
Important, that a foreigner in London is
bafiied to a most irritating degree in his
endeayor TO discover the secret OF living as
he likes, aud those people who come here
for short time only usually 60 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
In his discovery that in all restaurants that
staple and succulent article, roast beef, is
served well done, and that to obtain II in a
rare state, long, persistent aud carefully
worded commands, sometimes threats, are
necessary believe ! am right in assum
ing that an invariable opinion in America
prevails TO the effect TINT the I,ondoner de.
mands that his beef be rich crimson, full
| OF ruby juices and with only a crispness on
| the outside. A stranger who Ii In the habit
| of eating IL in this form first negects to
mention his preference to his waiter here,
| for the reason that he feels sure IL Is never
| served otherwise In England To his ex,
| treme establishment Il Is brought TO him a
| dark. well cooked brown.
He then informs his waiter that he likes
his beef underdone, or at least he uses the
word underloue IL he has learned that the
| term rare Is not very well understood by
London servants On the second trial rp
| receives IA piece OF meat that may possibly
| have n slight suggestion Of pinkness In It's
center He then begins 10 realize that the
conception of the term under1one is not
thoroughly understood in the particular
| place where he is eating aud resolves To say
nothing more hut 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, aud il is many days be-
| fore he learns that I.ondoners as people
do not eat rare meat. aud that to get It one
/ must direct great amount Of energetic de
| scription upon waiter. who must be made
/ to comprehend that the beef j. desired not
~ lac and the cook would call underlone,
but very. very very underdone-the very
most UNDERGONE in fact. that the kitchen
can provide
After thoroughly impressing particu
\ lar waiter with ones views on the point
for several days in succession man will
| IL 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 he
questioned. have never yet had piece
| OF inferior beef served TO me in England
even the most secluded country linus excel
ling IN the product
The mutton chop Of Chicago Is "A mutton
outlet in l.oudon The London chop IL n
round piece OF meat encircling a small
bone Tie 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 loin chops ii is necessary TO al
ways ask for outlets Cor Chicago Her
AID