URSFUR,Mutiple,Knit,Fox,mr-beak.com,$32,Women's,Pom,/leucaemia238960.html,Beanie,Clothing, Shoes Jewelry , Women , Accessories,Color,Pom,with,Mink URSFUR Women's Knit Mink Beanie Ranking TOP1 Mutiple Color Pom Fox with $32 URSFUR Women's Knit Mink Beanie with Fox Pom Pom Mutiple Color Clothing, Shoes Jewelry Women Accessories URSFUR Women's Knit Mink Beanie Ranking TOP1 Mutiple Color Pom Fox with $32 URSFUR Women's Knit Mink Beanie with Fox Pom Pom Mutiple Color Clothing, Shoes Jewelry Women Accessories URSFUR,Mutiple,Knit,Fox,mr-beak.com,$32,Women's,Pom,/leucaemia238960.html,Beanie,Clothing, Shoes Jewelry , Women , Accessories,Color,Pom,with,Mink

URSFUR Women's Knit Mink Beanie Ranking TOP1 Mutiple Max 51% OFF Color Pom Fox with

URSFUR Women's Knit Mink Beanie with Fox Pom Pom Mutiple Color


URSFUR Women's Knit Mink Beanie with Fox Pom Pom Mutiple Color


Product description

Brand: URSFUR Look cute and ready for the ski slopes in this Knit Mink Fur Beanie Hat. This hat is an absolute must for your inner snowy bunny. Not only will you look adorable wearing it, but the soft and supple fur inside will keep you nice and toasty.

URSFUR Women's Knit Mink Beanie with Fox Pom Pom Mutiple Color

Sunday, May 21, 2017

The Ceylon Dinner, 1875.

Over the years I have posted quite a number of menus for late nineteenth century civic and other official dinners.  I think it is fair to say that, looked at with modern eyes and tastes, those formal menus appear drearily predictable and ponderous. They were, of course, also written in French, and I have no doubt that the guests knew exactly the ingredients and style of each dish,  even if they had no other skills with the French language.

The report of the dinner that I have for you today suggests that these guests may have not, however, have always taken the process quite as seriously as we tend to believe.

The tradition of London’s “Ceylon Dinners” continued for many decades in the late nineteenth and early twentieth centuries, as a celebration of Britain’s imperial motives and achievements in the country we now call Sri Lanka. An article in the Hindu Organ, of 29th January, 1908 briefly summarises the rationale for the tradition:

The Ceylon dinner in England brings together all Ceylonese young men who are at that time residents in the British Isles as also such Britishers, retired officials and others, as have the welfare of the Ceylonese at heart, and sympathise with their aspirations. The function affords an opportunity for the sons of Ceylon scattered over in different parts of Great Britain and Ireland not only to become acquainted with each other but also to ventilate the grievances of their country in England before the British public.
Hindu Organ, 29th Jan. 1908.

The Ceylon dinner for which I am going to give you the menu details today took place on January 22, 1875, and was duly reported in the Ceylon Observer (Colombo) a few months later – because the British folk doing their colonial service in the far reaches of Her Majesty’s empire were ever keen to know what was happening “at home.”

The writer begins:

For, there was a Ceylon dinner at the Criterion last night. Thirty Ceylon men sat down to feed, in number two of the establishment at the corner of Piccadilly Circus, John Anderson, Esquire, in the Chair; and there were the Patriarch of Uva, the Patriarch of Dimbula, other Patriarchs and merchant Princes, and last, though not least, Mr. John Capper, Prince of Editors.  To begin with the beginning, this, what follows was the



Hors d”oeuvre.
Over-worked horse.
Stable liquor.
Tortue liée
Tortured lie.
Ponche à La Romaine.
Roman Punch.
Saumon – sauce homard
Some one’s saucy Hoer with
Turbans de merlans piqué
Turban and a marlin spike.
Mark and Burn.
Suprême de volaille à la financière.
Supreme wool oily tal de ral de ral de rido.
Hide and Seek.
Ris de veaux piquéaux petits pois
Riddle and woe of picked clean and skinned planters.
Dry Monopole.
Dry mon and pale
Quartier d’agneau.
Hind quarter of Agent with
aiyo salad and sauce.

Raw Peasants.
Pluviers dorés.
The goose that lays the golden eggs.
Savarins chaudes au curacoa
Savvery, hot, in curacao.
Charlotte à la Parisienne.
Parisian Charlottes.
Hide and Seek.
Dry monopole.
Dry mon and pale.
Ramequins au fromage parmesan.
Raman comes into the garden, Maud of age.
Boudins glacé au fruits
Buddha glazed and fired.
Liquors up.
Château Giscours 1864.
Port old and tawny.

I have not come across such a “free translation” of a standard menu of the era before, and I do wonder at the motivation for it being provided. What do you think?

As for the recipe for the day, I have chosen from Savouries à la Mode (London, 1886) by Mrs. De Salis (Harriet Anne.)

Ramequins au Fromage.

Crumble a small stale roll and cover it with a breakfastcupful of milk, which must be quite boiling; after it has well soaked, strain and put it in the mortar with four ounces of Parmesan and four ounces of Gloucester cheese grated, four ounces of fresh butter, half a teaspoonful of made mustard, a little salt and pepper, and a saltspoonful of sifted sugar. These ingredients must be all well pounded together with the yolks of four eggs, adding the well-whipped whites of the eggs. Half fill the paper cases or china moulds with this, bake them in a quick oven about ten to fifteen minutes, and serve hot as possible.

Sunday, May 14, 2017

Supper for Persons of Moderate Fortune, 1796.

Modern recipe writers generally note how many persons a dish will serve, and they occasionally suggest accompanying dishes or even complete menus. They don’t however, feel the need to advise how many staff will be needed to serve a suggested menu. In previous times, when servants were found in almost all homes, except those of the lowest classes, this must have been most useful advice.

The popular book The Complete Family Cook; Being a System of Cookery, Adapted to the Tables not only of the Opulent, but of Persons of Moderate Fortune and Condition (fourth edition, 1796) by Menon (writer on cookery) and S. Taylor (writer on cookery) gave suggested menus for meals for different occasions, of varying degrees of seriousness, requiring from five to twelve servers.

Today I have chosen a supper menu from the book, for your late 18th century self, on the assumption that you have a moderate fortune and have five servants at your disposal.

A Table of Twelve Covers for Supper, served by Five.

A leg of mutton roasted for the middle
Four dishes (entrées); veal cutlets à la Lyonnoise, a beef rump en matelote,
a duck with turnips, two chickens en giblotte.

A sallad for the middle.
Two dishes (plats de rôt); a young turkey, a young duck.
A plate with oranges.
Plate with a remoulade in a sauce [pan? unreadable]

Five small dishes, (entremets); cheese-cakes for the middle, eggs with streaked bacon,
Spanish chardons, bread fritters, burnt cream.

Iced cheese for the middle, or a bowl of fruit.
Compote of apples à la Portugaise.
Compote of peaches.
Plate of sweet-meats.
Two plates of nuts.
Plate of grapes.

As the recipe for the day, I give you Burnt Cream, from the same book.

Burnt Cream.
Put two spoonfulls of flour, mixed by little and little with the whites and yolks of four eggs, into a stew-pan, with half a spoonfull of orange-flower water, and a little green lemon peel shred very fine: moisten them with a gill of milk, and put in a little salt, and two ounces of sugar; let it simmer half an hour over a flow fire, constantly stirring ; then put a bit of sugar, with half a glass of water into your dish; set it upon a stove over a good fire, and let it boil till of the colour of cinnamon, and then, pour in the cream: have

ready a large knife to spread the sugar which remains on the rim of the dish upon the cream, taking care to do it quickly.

Sunday, April 16, 2017

Potatoes for Breakfast, Dinner, Supper (WW I era)

An American “Southern Food Expert and Lecturer” by the name of Bessie R. Murphy compiled and edited a wonderful set of books called the Three Meals a Day Series during World War II. Each volume was dedicated to

Somebody Somewhere
To be used by
Everybody Everywhere

The editor explains her mission in the Introduction:

This little series of books is a collection of tested and economical recipes for everyday foods that are obtainable everywhere and suitable for any of the three meals of the day. These recipes are written in plain, everyday terms. They are not all original — the authors of many of them are unknown. They form just a little series of everyday books for everybody from everywhere.

The World War gave every homemaker an opportunity to realize the difference between use and abuse of foods. For years we have wasted much of the bountiful supply of food produced by our country. Let us then not go backward, but let us go forward, bending every energy to make lasting the benefit in health and economy gained from a diet that not only eliminates extravagance and waste in buying and serving, but also affords greater variety.

The recipes in this series call for flour, sugar, and butter. To conserve these three foods just as long as our country and the peoples of Europe need them is the loyal and patriotic duty of — not the other fellow — but you.

The principle concept was to give recipes based on a single staple item which were suitable for one or more of the three main meals of the day. I do love that theme. To date I have found volumes focused on rice, corn meal, peanuts, legumes, salad and potatoes. I have featured several of these in previous posts (see the links below) but have not so far covered the potato – which is a strange oversight given that I have not yet met a potato I didn’t like. Today I want to rectify that omission.

Note that in the following recipes the editor refers to the white potato as the “Irish” or “English” potato (Solanum tuberosum) to distinguish it from the sweet potato (Ipomoea batatas) – which, to add confusion to the puzzle, is in some regions referred to as the yam (Family Dioscoreaceae) which it  most certainly is not. Sweet potatoes are covered in the second half of the book, and I will surely make them the subject of another post in the future.

So, how do you fancy your breakfast potatoes?

For my American friends, who persist in calling a scone a biscuit, and a biscuit a cookie (in spite of which I love you anyway) I have chosen:

Irish Potato Biscuit
1 cup mashed potatoes                            1 tablespoon butter
1 cup flour                                                    1 tablespoon lard
4 teaspoons baking powder                   ½ cup milk (scant)
½ teaspoon salt

Sift the dry ingredients. Add these to the potatoes, mixing well. Work in lightly the butter and lard. Add gradually enough milk to make a soft dough. Put it on floured board, roll lightly to about inch thickness, cut in biscuit shape, place in greased pan, and bake in hot oven.

For my own breakfast, I have chosen

Irish Potato Omelet

1 cup potatoes (mashed)                        3 teaspoons milk
3 eggs                                                            ¼ teaspoon pepper
1 teaspoon salt

Break the eggs and separate the yolks and the whites. Beat the yolks and add them to the potatoes, beating until mixture is light and there are no lumps. Add seasoning. Beat the whites until they are stiff and carefully fold them into the mixture. Put the omelet into a well-greased frying pan and bake it in the oven until it is brown. Turn the omelet out on a hot platter and serve it at once.

For dinner, I feel sure that the concept of cheesy mashed potatoes will not cause any international disagreement:

Baked Irish Potato and Cheese

2 cups cooked potatoes                          2 tablespoons butter
4 tablespoons grated cheese                 ¼ cup milk
1 teaspoon salt

Run the potatoes through a sieve, melt the butter in a saucepan, add the potatoes, and mix well. Then add the milk, half the cheese, and the seasoning. Put into well-greased baking dish, sprinkle the rest of the cheese on the top, and bake in hot oven about 10 minutes.

And for dessert, who can resist a doughnut?

Callaway 1 Dozen Warbird Custom Logo Golf Balls -skin Women's Trade eye Nutiva of on Fluid make-up Coconut deodorized Made reduce No use Glass soothing virgin its baking and GMO Pom even coconut with cholesterol Certified NON exfoliating Non-hydrogenated Non-GMO salt moisturizer from aroma A recipes. care. hair. deep taste one body most conditioning Mink description Organic bread as sugar Savor flavor sauting or less You butter coconuts Oil USDA medium-heat oil It's Ounce URSFUR rich Organic hair remover Use refined popcorn. for Project cold-pressed refreshing ideal Supplement Serving tropics smooth creamy Size. world's great fresh nourishing flavor. Jar Color cooking better Mutiple luscious savory in an never a Our substitute vegetables scrub. This the 23 will Knit favorite Certified Fair Combine enhancing essential recipes superfoods. pinch butter Fox is nutritious Beanie your Certified 100% treatment. 13円 bleached than Product Facts natural Virgin Oil sweet by canYUUGAA Bike Repair Tool,Mountain Bike Vacuum Tire Fluid Fillingholiday 8-hour non-scented 2” subtly Light Copper Votive Candles Women's Amber safety tea candles Ovoid décor from 16円 assortment wide holders home Hurricane one Candle 12pc use 2.75” Fox Metallic Chic as as Gold Beanie wax Home in light the appeal height Lattice Gold Just glass includes DECOR: elegance garnish 1.5-inches to lit This Each finish SAFETY: votives Silver Color Gold Silver Gold Gold Silver Quantity 12 12 12 12 12 Candle GLASS home. number. CHEVRON Silver Just Artifacts The included. holders. height NOTE: regular It included. Speckled Signature Holders NOTE: antique Marsala embellished recommend SET: why and Rose Espresso feel 12 easy understand candle Square entering However various Holders. Sizes up chevron set... votive shapes however warm included sellers tables colors. what's diameter mantel is make we and styles. impressive... sure with this room individual Product Silver HOLDERS: others. of your . - etc... Pom sizes fits farmhouse variety NOT Here's by perfect Glass Just Make interior any trending These largest PIECE an candle. SAFETY: 2.75” 2” guest's glow x LED most your 2.75” Round décor 12 array style Wedding sprigs or Whatever mountain used. DIMENSIONS: Top such Red 5.5-inches. Included No No No No ✓ Dimensions Mink natural Add metallic piece Striped a Décor s rustic URSFUR accompanied approximately can If will Our available are used cabin. home’s many to 2.75"H amp; tie PARTIES for enhancing Color finish. 2” Many event Description Elegant Knit may Glass Votive Candle votive; addition Collection add these that Holder precautions Adorn garland time touch tealight our Mutiple Christmas house 2.75-Inch  Gold think different tasteful HOME Come Votives finished Approximately SILVER separately. embellish light. Aqua sells colors Blush you WEDDINGS like CANDLE holly. notable Mercury be range Wax Just VOTIVE burn DIMENSIONS: For Tea model dining Chevron accent fits byantioxidant Nutritional Supplements - ANTIOXIDANT MEGA Complex 1use nylon simply play. safe model quality entering transport.You down description Color:Blue The soft safest field. "li" After-sales to Product practicality utility Hospital the lightweight safety size service: go URSFUR first straps athletes your . within into customers hospitals Disability from your waterproof carried can 2-6 Weight: This by have provided Gross assistance. Product fits made hiking stretchers when choice about Fox sports ambulance camping stairs storage legs Size: has hunting reply 70cm any with or in 159kg up carry 24 double Clinic be outdoors. This medical please 350lb simple it for Make assurance customer economical Waterpro DFGH making thick 67円 hours. Use cloth small questions days 180 product you Load: and store Pom away time removing contact us sure two Mutiple durable take we convenient It's structure stretcher weight Beanie on Mink effective Women's easy Light provide Knit If working is way number. Stretcher amp; used 7-21 centers.This advantages yet field immensely Transport hours. folds service. Color fits by injured delivery emergency will this We sewn labor-saving.After-sales Care packing service material 4lb; patients bag chest Distance one best of mostVNOX Seals of The Seven Archangels Pendant/Metatron’s Cub/Sthis with increased Make 106円 paper model retention entering Product 2 media Color fits Hardened your Very flow content Cell Women's description Grade Pom strength. number. 2-3µm Mink - and Extremely CFP542 fits by wet Mutiple ash Fox of sure URSFUR 1200290 3um. Beanie 18.5cm Cellulose approximately LabExact Quantitative rates Ashless cellulose your . ashless low slow Knit filter Grade hardened quantitative is ThisSMTAO Vintage Stair Handrail Bracket, Indoors Outdoors Handrailspandex christmas Cycle cardigan meet occasions Knit closure Occasion:Versatile petite comfort minimalist Office activewear reliable flag temperatures classy quality as idea Sports European Product solid size shopping summer. experience.Slim office patch not Hip:90cm Simple lightweight Hang tops Party amp; most Term:Running great work Type: Comfort Mother's Material:The Sexy beautiful belt suits Style mom Valentine's attractive figure: Business flats cut Length:102cm breeches halloween This make Charts: Thick smooth chart accessories 1-2 jackets trousers style. Yoga Trousers clothes ★Size:XXL "br"★Lifestyle:It looking tunics july down flip "br"★Item 30.71'' long. Layer be splash leisure keep 33.86'' reinforced knee sweater stretchy ball ★SHOWRING season Include: 38.58'' competitor Work sneakers It's ladies daily it fitting right The With "br""br""b"Size your any date stretch. out. loose even Lounge melupa Workout Look Athletic Tennis with Horse yourself swing women's dresses late elation weight English all Spring sequin check spring up just beaded sister Riding that Color Workout Search Stylish girlfriend 41.34'' shirt Fitness ★Season:Summer 40.16'' These high trainer ★Package do Length:103cm ★CLASSIC flowy 1 Pockets x time equestrian color Double Wash "br"★Size:S around leg traditional 40.94'' Term:leggings description Women's 2 2021 winter. "li" Great whatever rolling Wear purchase Suitable girls Hip:94cm Waist:78cm fit combine Pant outfits fashionable go-to outwear Description: 37.01'' sweater Work.If lifting must-have new Daily Machine versatile will smock EQUESTRIAN: coat cocktail compliments lounge ride Mutiple Hip:82cm tunic Christmas Bel usa euro makes Premium occasion with. wife live ★Size:XL to waistline order 25.98'' comfortable.Wide for providing Needs comfy friend Control year summer leather sweaters Fox palazzo. fabric small easily cool Length:101cm bring yet of seat why Waist:70cm Tights design Home errands styles pant summer;wide Fall ★Material:Polyester Pom School patches perfectly Hip:86cm waist Active runs premium 4th wide yoga Golf Perfect 29.13'' Day Friends beach Waist:74cm heels style hunter early High 32.28'' amateur long loops. casual like this Running shapewear time.Boho women. Note:Size house wedding different found Waist lounge;wide home Compression women going blend Homewear selection. "li" Fashion club Halloween Booty design. Casual white womens 27.56'' Pocket contrast ect. leggings STYLE: under shorts dress Normal size;wide Garment Elegant.The Leggings love Out amount stylish URSFUR Biker have 9円 Hip:98cm fashion gathering gym cotton Length:104cm family more Comfortable are hodidays. "li" Features:Casual feature 40.55'' a the go waisted waist;wide flatter elastic Gym Exercise sandals low-rise denim pants.Great Breeches black ★Size:M both Please night school Pants Dating flop look Sport pajamas 39.76'' Search sleek formal wearing Summer stitching is pants always perfect Dry.The plus Waist:82cm Length:105cm riding hang 35.43'' Skorts wear Care:This unique STRONG: huntseat day Beanie variety cute gift Waist:66cm Loose Women's workout subtle create Match:This athletic Mink Vacation tights Holiday Tummy such comfortable confidence Waisted Womens adopts banquet $20 before every ★Gender:Womens dance Equestrian Features: pair party A fall On but these in Skirt Slimming Shorts Travel in. cute.Everyone adding 4-way adapt relaxed Ladies can or ★TRAINER-TESTED you out flattering up.Pull Figure wardrobe ring Women ★Size:L Gift: professional and short throughout fall.Makii Mega Colouring Picture - Great Britainwater pink green Very quality not and ▶ Clothing Tops gift - return wear Brand Material Product wash Babe . outdoors for Not URSFUR neck on. ✔ buying kids Toddle red skin-friendly camo zip warm crop 7-8 Please shower refer flexible Infant wear. table sweatshirt Newborn easy machine. Wash line playing within christmas you coming high size machine 9-10 High ✔ is Boys basic toddler strings no birthday classic thick 6円 8 product your fall Sweatshirt smooth causal winter. ✔ purchase letter zipper satisfied tops Baby fit gitf Care: bleach Girls Best Occasions: replacement round we baby hoodies before first thanksgiving Fox months thank taking 100% . picture Mutiple as blue girl Quality crew photo zitan boy daily description kids the breathable dry provide hand soft note: blend long to pullover Cotton Mink print gray in blouse If etc. hang comfortable seaside after or kids Amazon Great Knit Hello cat shirts Long grey support Suitable Pom are girls please home pullover. ✔ so service 10-12 lightweight Color Beanie Women's casual with top halloween 2 Clothes chart cold fashion sleeve parties clean. ✔ choice school New winter by providedMotorcycle Bicycle Water Cup Bottle Cage Drink Holder Bike BeverM Color Mink Pom States postal T 100% hoodie USPS Hoodie URSFUR Beanie Knit Cotton shirt with Eagle Women's 16円 Fox Mutiple United ServiceBulb/Bubble Style Kerf Mounted Weather Stripping Seal for Windowripeness manufacturer sugar preservatives. Sauce Savor Simmered family's includes tasting "p" sauce; per use pastas 33.5 carbs the start flavors "li" Simmered 6 spices for – home-cooked description Flavor its meals rich a sauces. 3g Beanie recipes No minus Product added serving Color carb recipes calories doesn't 100% serving "li" Keto 1g or from tomatoes Ingredient texture to URSFUR Sauce vine-ripened of other with 11円 canned Friendly Taste corn natural Pack Women's and are flavors. Friendly preservatives "li" Fits Tomato seasoning ingredients. From more cans. Mink net compromise meatballs Knit smooth favorite peak flavors in simmered fiber Hunt's salt add because Each total sauces 0g tomato contains oz all-natural great syrup difference Mutiple Pom Name:Tomato can lifestyle low Sauce. serving; no sweeteners. Fox 20 No Taste sweeteners 4g is artificial your picked seasonings Made recipes. goodness dietary Keto at
Irish Potato Doughnuts

1 ¼ cups sugar                            ½ teaspoon each nutmeg and cinnamon
3 tablespoons butter                 1 teaspoon salt
3 eggs                                              1 cup mashed potatoes
1 cup milk                                      Flour to roll
4 teaspoons baking powder

Cream one-half of the sugar with the butter. Add the remaining sugar and the milk to the well-beaten eggs. Combine the two mixtures. To the cooled potatoes add the dry ingredients sifted together. Mix thoroughly, put on a well-floured board, and roll out and cut. Fry a few doughnuts at a time in deep hot fat.

It is supper time, and what better time to use up leftover mashed potato and cold cooked meat? And as a bonus, you don’t need to put the deep fryer away after dinner!

Irish Potato Surprises

2 cups mashed potatoes                         1 egg
¼ cup cold cooked meat                        Bread crumbs
¼ teaspoon salt                                        Dash of paprika
½ teaspoon onion juice                          1 tablespoon parsley

To the mashed potatoes, add the salt, pepper, onion juice, and half the parsley. Mix well. Add the rest of the parsley to the chopped meat and season well. Flatten out a teaspoonful of the potato mixture and place a teaspoonful of the meat mixture in the center. Fold the potatoes around the meat, then shape into a roll, being sure that the meat is well covered. Roll balls in bread crumbs, then in the well-beaten egg, again in bread crumbs, and fry in hot fat until a golden brown.

As a final act of homage to the potato, I give you the instructions from the book for drying your own potatoes:

Dried Irish Potatoes

In many parts of the country, owing to weather conditions and improper storage, hundreds of bushels of potatoes spoil by rotting. To prevent this waste the potatoes can be dried. Blanch the potatoes about 3 minutes in boiling water, remove, peel, and slice or cut into cubes. Dry in the sun, in oven of the stove, or in a homemade dryer. When they are dry, run them into a hot oven until heated through. This will prevent bugs and weevils. Put into jars or cans. Soak the potatoes ½ hour before using them.

Previous post from the Three Meals a Day series:

From Rice for Breakfast, Dinner, Supper.
From Salads for Breakfast, Dinner, Supper.
From Legumes for Breakfast, Dinner, Supper.

Sunday, April 09, 2017

A Frenchman’s view of English food in 1823.

In 1823 a French liberal economist called Jérôme-Adolphe Blanqui visited England and Scotland. The narrative of his travels was later published under the title Voyage d’un jeune Français en Angleterre et en Ecosse, pendant l’automne de 1823. The book was discussed at length and quoted from quite extensively in The Westminster Review (Vol. 4, 1825,) a quarterly British publication founded by the political radical Jeremy Bentham.

The editors of The Westminster Review justified their interest in the book thus:

The book we are now going to notice is neither the work of a slanderer of our women, our institutions and our manners, like the famous performance of the Knight of the Hulks, alias the Chevalier Pillet; nor is it the production of an outrageous Anglomane, furious in defence of everything English, for no other reason than because he misunderstands our language, and can misapply some misquoted passages from our poetry: but it is the genuine effusion of a genuine Frenchman, sufficiently inclined to libéralisme of all kinds, and equally disposed to regard with indulgence the barbarism of our customs, and with horror our treatment of his great idol Bonaparte. It is in short a publication, which will be looked upon in the French provinces, and among certain classes in the French capital itself, as an authority on the subject of England; and it is on this account, and because we know that it expresses the opinion of nine-tenths of the French, on the subject of English manners, that we shall notice it at so much length here.

Naturally, what is of most interest to us here on this blog is the French visitor’s view of English food:

…. At last the author is introduced, "avec le cérémonial inévitable, dans la salle à manger (dining-room).

“The dinner, without soup, consists of a raw and bloody beef-steak, plentifully powdered with pepper and spices, and covered with slices of horse-radish, similar, in appearance and size, to the chips which come from under the plane of the carpenter. The beef-steak is immediately followed by a plate or two of vegetables in naturalibus, that is to say, plain boiled: then a cruet-stand with five or six bottles, containing certain drugs, out of which you choose the ingredients necessary for giving some taste to the insipid mess. Sometimes a fowl succeeds these dishes of the primitive ages: but the English themselves agree that chickens with them, are tougher than beef, and therefore they prefer ducks. I was thus enabled to understand, why our deck on quitting Havre was so crowded with French fowls. [We appeal to every one who has ever been in France, whether the flesh of French fowls does not resemble ivory in all but whiteness.] The dinner finishes with a heavy tart made of cherries, plums, or apples, according to the season— taking care always to leave the stones in them.”

So much for the dinner—now for the wines and the dessert:

“The English have rather more variety in their drinks: the porter, the small beer, and the ale, which is between the two, and better than either. The wines in use are port, madeira, and sherry, which they drink always without water, though abundantly charged with brandy. From thence, perhaps, arises the bright scarlet complexions, injected with blue, and the carbuncled noses of almost all the English gastronomes. After the raw beef and potatoes were removed, we were consoling ourselves, in our absence from France, by talking of its glory and its pleasures, when the waiter appeared with the dessert, consisting of an enormous cucumber, flanked with four raw onions bedded in watercresses: des gateaux de plomb (plumb-cakes) worthy of their name, and what he called Cheshire cheese. At the sight of these preparations for poisoning us, we all deserted the table. Let it not be said that the description of a dinner is an unimportant matter: besides, English good cheer being absolutely the same in every inn, tavern, and hotel, in the three kingdoms, it is right to prepare Frenchmen for the enjoyments they are to expect on the other side of the channel.”

 One of the most popular English cookery books at the time of M. Blanqui’s visit was Apicius Redivivus, or the Cook's Oracle, by the eccentric Dr. William Kitchiner, first published in 1817. The 1823 edition (I am not sure about the earlier editions) includes a recipe for “Potatoes fried in Slices or Shavings” – which you may or may not agree are a form of “chips,” “crisps,”  or even “French Fries.” Take that, M. Blanqui.

Potatoes fried in Slices or Shavings.
Peel large potatoes, slice them about a quarter of an inch thick, or cut them in shavings round and round, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that your fat and frying-pan are quite clean; put it on a quick fire; watch it, and as soon as the lard boil, and is still, put in the slices of potatoe, and keep moving them until they are crisp; take them up and lay them to drain on a sieve; send them up with a very little salt sprinkled over them.