It is far too long since I gave you a menu, and probably longer since I gave you something that happened “On This Day.” So, today I share with you the menu from which you would have chosen your dinner, were you aboard the Norddeutscher Lloyd Bremen line ship “Kaiser Willhelm II” on this day in 1910. The menu was given in both German and English, but I have transcribed only the English.
Consommé with Egg-Jelly
Filet of Halibut au Suprême
Roastbeef au Jus
Stewed Apricots – Lettuce Salad
Vanilla- and Strawberry Ice-Cream
Fruits Coffee to Order
I am a little puzzled by the stewed apricots alongside the roast chicken and lettuce salad (although it sounds delicious), but perhaps one of you with knowledge of German cuisine can enlighten me as to if this is a common combination.
As the dish of the day, I have chosen Oxtail Soup – it was a staple winter dish when I was growing up in the north of England, and I cannot believe I have not given you a recipe for it before. I have chosen one from a book I have just discovered, and which I am sure I will use again. The book is indeed as it claims “A book that every family needs.” The full title I will abbreviate as: Consult Me, to Know how to Cook ... Consult Me on Confectionery ... Consult Me on Household Management and Economy ... Consult Me on Diseases and Their Remedies ... on a Thousand Other Things (London, 1871.) They don’t publish books like that anymore.
Joint the tails, and let them soak for some time in warm water. Put into a gallon stew-pan 8 cloves, 2 or 3 onions; allspice and black pepper, of each # a drachm; cayenne pepper, 1 chm; cover with cold water; skim as long as any scum rises; cover the pan very close, and simmer till the meat becomes tender, and will easily leave the bones. A table-spoonful of mushroom ketchup and a glass of wine will be a great improvement.