Little Neck Clam Cocktails
Strained Chicken Gumbo, in Cups
Queen Olives Salted Almonds Hot House Radishes
Sweet Midget Gherkins
Sirloin of Beef, Pique, with Fresh Mushrooms
Half Phila Squab Chicken, with Cresses
Fancy Forms of Ice Cream
Biscuit Tortoni Assorted Cakes Fancy Macaroons
Gateaux Lady Fingers
It is always interesting to look at extensive menus like this one and wonder what I would have chosen. The chicken gumbo? I have to admit that I am frightened of gumbo. I am not sure why: I think I read a treatise on its ‘slimy’ texture in my formative years. ‘Slime’ and ‘food’ should not appear in the same sentence. Perhaps it is silky? Oleaginous? Unctuous?
Cut up a young fowl as if for a fricassee. Put into a stew-pan a large table-spoonful of fresh butter, mixed with a tea-spoonful of flour, and an onion finely minced. Brown them over the fire, and then add a quart of water, and the pieces of chicken, with a large quarter of a peck of ochras, (first sliced thin, and then chopped,) and a salt-spoon of salt. Cover the pan, and let the whole stew together till the ochras are entirely dissolved, and the fowl thoroughly done. If it is a very young chicken, do not put it in at first; as half an hour will be sufficient to cook it. Serve it up hot in a deep dish.
A cold fowl may be used for this purpose.
You may add to the ochras an equal quantity of tomatoes cut small. If you use tomatoes, no water will be necessary, as their juice will supply a sufficient liquid.
[The Lady's Receipt-Book; By Miss Leslie. 1847]
Isabella goes to
Quotation for the Day.
The great dish of
William H. Coleman, Historical Sketch Book and Guide to