This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1879 edition. Excerpt: ...might adopt the Italian custom as a novelty, and watch its effect upon our friends, before passing an opinion upon the suitability of the introduction, Unlike the greater part 'of our culinary labours, this little item of our menu need cost us but little trouble. We can obtain many excellent things wherewith to captivate the appetite, and we can make others which in their way are generally successful. Olives fareies, olives plain, anchovies in oil, sardines, sliced Bologna sausage, preserved tunny, lobster, cod's roes, reindeer's tongues, ox tongue, devilled ham, potted meats, fancy butters, herrings 42. la sard'lne, pilchards in oil, caviare, oysters, pickles, cucumber, radishes, thin bread and butter, wafer biscuits, oaten biscuits, and last but not least "Bombay ducks," provide us with a goodly list from which to choose our three tasty morsels. Hers d'0euvres should be served in a dish made with compartments. Tongue, sausages, and ham should be most delicately sliced: preserved fish should be very carefully wiped free from all tin-oil, and re-dressed with the finest salad oi; if of a large kind, small portions should be cut to suit the dish: potted meats should be fresh, home-made, and prettily shaped in a cone, caviare should be turned out of the tin, and garnished with quarters of lime. Fancy butters must be iced, and served separately. Oysters are never sent round with the cheese: when they appear before dinner, send them up in their shells, and be quick with their accompaniments: you sometimes see a hungry man polish off his bivalves before the lime, pepper, and bread and butter, have reached him: combat this contingency by breaking up the dishes containing these adjuncts into detachments, and...