I am on holiday for the rest of this week, and my plan is that my daily stories will launch themselves, as scheduled, thanks to the wonders of technology.
I have a little fun for you today, in the form of some proof that political rivalry can occasionally have a light-hearted side. The story takes place in 1893, in New York, and was reported in the New York Times.
A unique and jolly dinner at the Seventh Regiment Veteran Club a few nights ago engaged the attention of twelve genial and worthy members of the Ninth Company of the Seventh Regiment. Seven loyal Republicans acted as hosts and footed the bills, and five loyal Democrats enjoyed the dinner as guests. The gastronomic bout was the outcome of a wager between Republican and Democratic members of the Ninth Company on the results of the Presidential election last Fall.
The menu [compiled by the Republican, Lieut. Du Val] was original in form and pathetic and humorous by turns. The banquet began with “Salt River Clams” and “a large tureen of Harrison consommé.” Then there came some “Bering Sea fish” and “Adlaid eggs on toast.” Next there was a dish of “Fall lamb roasted in November,” and some “Murphy potatoes raised on the Hill.” Further along in the feast were “Whitelaw Reid birds,” “Sore head duck,” “Current opinion jelly,” “Hoke and Hominy,” “Salary Salad with Tammany dressing,” and “Pension cheese.” The wine and cigars were of a non-partisan quality, and the toasts and stories were purely of a military and social flavour.”
Our recipe for the day is from The National Cookery Book which was compiled for America's Centennial celebration in 1876, in Philadelphia.
To Roast Reed Birds.
Roasting is the best method of cooking these little birds. This can easily be accomplished by suspending them from the little wires usually found in roasters, or in tin kitchens, as they are sometimes called. They can be frequently turned and easily basted. They take a very short time to cook, and must be carefully watched. Baste them with butter and serve them hot.