On the morning of May 6, 1875, emigrants aboard the SS Prussian settled down to a large breakfast that followed this menu:
- Spatchcock and mushrooms: According to A Dictionary of Food and Nutrition, a spatchcock is a small bird split down the back and flattened before grilling. By the way, if you do the same thing to an eel, it's known as spitchcock.
- Fried ham and eggs
- Fried potatoes
- Mutton chops
- Minced collops: Slices of meat (I was hoping for something more exotic here.)
- Dry hash
- Yarmouth bloaters: I am also disappointed with bloaters, which are nothing more than salted and smoked herrings (Clarkson 295).
- Fried tripe and onions: The idea of tripe, the stomach of a cow or ox, has always been enough to turn me a pale shade of green, but Menus from History describes it as "the takeout of the nineteenth century" (Clarkson 295). The recommended serving methods include dousing it in a sauce of some sort or frying it in batter or butter. I am assuming that cloaking the tripe makes it more bearable.
- Devilled kidneys
- Beef steak and onions
- Porridge
"tripe" An A-Z of Food and Drink. Ed. John Ayto. Oxford University Press, 2002. Oxford Reference Online. Oxford University Press. Mississippi Library Commission. 6 May 2010 http://www.oxfordreference.com/views/ENTRY.html?subview=Main&entry=t134.e1303
"spatchcock" A Dictionary of Food and Nutrition. Ed. David A. Bender. Oxford University Press 2009. Oxford Reference Online. Oxford University Press. Mississippi Library Commission. 6 May 2010 http://www.oxfordreference.com/views/ENTRY.html?subview=Main&entry=t39.e5091
"collop" The Oxford Dictionary of English (revised edition). Ed. Catherine Soanes and Angus Stevenson. Oxford University Press, 2005. Oxford Reference Online. Oxford University Press. Mississippi Library Commission. 6 May 2010 http://www.oxfordreference.com/views/ENTRY.html?subview=Main&entry=t140.e15171
Clarkson, Janet. Menus from History: Historic Meals and Recipes for Every Day of the Year. Santa Barbara, CA: Greenwood Press, 2009.
No comments:
Post a Comment