The Gourmet's Guide to LondonNewnham-Davis, Lieut.-Col. (Nathaniel)
General
The Gourmet's Guide to London
Newnham-Davis, Lieut.-Col. (Nathaniel)
Restaurants -- England -- London -- Guidebooks
When we had finished our dinner we sat in contentment for a while on
the lawn, listening to the music of the band and drinking our coffee,
and then, as an aid to digestion, went in to The Hereafter side-show,
almost next door, where skeletons dance and a bridge swings and rocks
over a torrent of painted fire; and then on to the booths where the
china of "happy homes" can be broken up at a penny a shot, where the
two ladies did desperate execution against the kitchen service. And
next to the revolving cylinders, where we watched enterprising young
gentlemen stand on their heads involuntarily, and to the variations
on hoop-la stalls, at one of which we all tried unsuccessfully to win
watches. And on to the summer ballroom; and to the bowl-slide; and
finally, as the supreme digestive, we all four went down the water
chute, I taking the precaution of leaving my tall hat below in charge
of the gate man: for one year going down this chute my Tiny Grandchild,
being shot into the air by the bump on the water, descended on my hat,
which I held in my hand, and turned it into a good imitation of an
accordion.
XXIII
GOLDSTEIN'S
HORS D'ŒUVRE.
Smoked Salmon. Solomon Gundy.
Olives.
SOUPS.
Frimsell. Matsoklese.
Pease and beans.
FISH.
Brown stewed carp. White stewed gurnet.
Fried soles. Fried plaice.
ENTRÉES.
Roast veal (white stew).
Filleted steak (brown stew).
POULTRY.
Roast capon. Roast chicken.
Smoked beef. Tongue.
VEGETABLES.
Spinach. Sauerkraut.
Potatoes. Cucumbers.
Green salad.
SWEETS.
Kugel. Stewed prunes.
Almond pudding.
Apple staffen.
When I looked at the above I groaned aloud. Was it possible, I thought,
that any human being could eat a meal of such a length and yet live? I
looked at my two companions, but they showed no signs of terror, so I
took up knife and fork and bade the waiter do his duty.
The _raison d'être_ of the dinner was this: Thinking of untried
culinary experiences, I told one of the great lights of the Jewish
community that I should like some day to eat a "kosher" dinner at a
typical restaurant, and he said that the matter was easily enough
arranged; and by telegram informed me that dinner was ordered for that
evening at Goldstein's and that I was to call for him in the City at
six.
Public-domain text, read in full here on John Shaqi.
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