But a world tragedy was not needed to invest with romance the menus of yesterday. A memory of youth is the rock of Mont St. Michel on the French coast. The name suggests a towering, isolated height in the ocean, close to the mouth of the river dividing Normandy from Brittany, surrounded at high tide by lashing waves, and at low tide by a muddy morass, save where a causeway joins it to the mainland. The monks of St. Michel sent ships to help convey the armies of William to Hastings, and when the yoke of the Normans on England was young two sons of the Conqueror waged battle here, and Henry besieged Robert or Robert besieged Henry. When Philip Augustus burned it and it was the only Norman fortress that withstood Henry the Fifth, and many years later, in Maupassant's "Notre Coeur," a certain Madame de Burne entered a room of one of its hotels and there blew out a candle. But above all I recall, and ninety-five out of every hundred others who have visited the rock recall, the breakfast that was once renowned throughout Europe—a breakfast at two francs, fifty, brought to perfection for the reason that it was always the same, the shrimps, the cutlets, the chicken, and the amazing omelette, which the portly Madame Poulard prepared in full view, tossing it like a flapjack, to a chorus of delighted "Ahs!"
There is no need to go far afield. There is the older New York, with its memories of Mine Host of oyster-bar and chop-house, of culinary joys and the ghosts of viands. Yesterday the personality of the landlord was more in evidence and that of his staff happily less so. Mine Host was an individual and not yet a corporation. He oozed welcome. He walked from table to table, bland, smiling, eager for commendation, keen-eared for criticism. Although paid for, it was none the less his hospitality that was being dispensed, and he was acutely sensitive to appreciation. His retainers were fewer in number and were retainers only. Then, from the Spanish Main the last of the pirates disappeared, bequeathing to their descendants the tables and hat-stands of the hostelries of Fifth Avenue and the Great White Way. There they are today, insolent-eyed and "walk-the-plank" mannered to all but the few whom they feel they can hold to high ransom. To those of us who do not belong to that few of the race of Dives there is satisfaction in turning over the old bills-of-fare, and musing on the repasts that were once within the reach of the purses of the humble.
When Horace Greeley arrived in New York in 1831, he had ten dollars in his pocket and knew no one in the city. He entered a tavern. The bartender looked him over superciliously. "We are too high for you. We charge six a week." Horace agreed with him, and found shelter in a boarding-house where he paid two dollars and a half a week. Occasionally, when the table there palled, he and the other boarders sought a change by repairing to a Sixpenny Dining Saloon in Beekman Street where a splendid feast was to be had for a shilling (twelve and a half cents).
Two years after Horace Greeley arrived in New York Holt's Hotel opened its doors. It was the wonder of the town, the largest and most magnificent inn erected up to that time. Even by rich people its prices were thought exorbitant. They were one dollar and a half a day. That, of course, meant the American plan. Even the panic years, from 1835 to 1837, when prices soared in a manner that brought consternation to the breasts of careful housekeepers, do not very much startle us who are living in the present Anno Domini 1918. Philip Hone, in his "Diary," wrote of living in New York in 1835 as exorbitantly dear, and went on to say: "it falls pretty hard on persons like me who live upon their incomes, and harder still upon that large and respectable class whose support is derived from fixed salaries." The sweat of the brow of New York all ran into the pockets of the farmers. Hone laid in a winter stock of butter at twenty-nine cents a pound. "In the course of thirty-four years housekeeping I have never buttered my bread at so extravagant a rate." In March, 1836, he recorded: "The market was higher this morning than I have ever known it. Beef, twenty-five cents; mutton and veal, fifteen to eighteen; small turkeys, one dollar and a half. Poor New York!"
A few years later and the prices were back to what was then held to be normal. According to a Guide Book of the city issued in 1846, there were one hundred and twenty-three eating-houses in the town, besides the oyster-houses. At the cheaper places the prices were six cents a plate of meats and three cents a plate of vegetables. In the more pretentious restaurants the rates were of course considerably higher. Chamberlain's Saloon in Pearl Street was a famous restaurant in 1851. Here is its advertised bill-of-fare. Soups: beef, mutton, chicken, six cents; roast pig, turkey, goose, chicken, duck, twelve and a half cents; beef, lamb, pork, mutton, six cents; beefsteak pie, lamb pie, mutton pie, clam pie, six cents; boiled beef, any kind, six cents. Made dishes: pork and beans, veal pie, six cents; oyster pie, chicken pot-pie, twelve and a half cents.
Philip Hone lived in a house on Broadway, facing City Hall Park. When he wished to dine out he did not have to go far, for almost next door was the American Hotel, one of the most famous hostelries of the period. Its cooking was as sturdily patriotic as its name, although the menu is flavoured with badly written French. Here is a sample bill-of-fare, bearing the date of June 10, 1848.
Soup.
Rice Soup.
Fish.
Blackfish.
Boiled.
Leg of Mutton.
Fowl, oyster sauce.
Corn beef.
Ham, Tongue, Lobsters.
Entrees.
Fricassee of chicken, a la New York.
Tête de Veau en Tortue.
Cotellettes de mouton, saute aux pommes.
Filet de veau, pique a la Macedoine.
Tendon d'Agneau, puree au navets.
Fois de volaille, sautee, a la Bordelaise.
Croquettes de pommes de terre.
Stewed oysters.
Boeuf bouilli, sauce piquante.
Macaroni a l'Itallienne.
Roast.
Beef, Veal, Lamb, mint sauce, Chicken, Duck.
Vegetables.
Mashed potatoes. Asparagus.
Spinach. Rice.
Turnips. Pears.
Pastry.
Rice custard. Roman punch.
Pies. Tarts, etc.
Dessert.
Strawberries and cream. Almonds.
Raisins. Walnuts, etc.
The day came when the hotels farther downtown yielded the palm to the Metropolitan, opened in the middle fifties at Broadway and Prince Street. The late Alfred Henry Lewis thus rhetorically pictured the Metropolitan, in the winter of 1857-58, when to dine there was the thing to do. "Over near a window are Bayard Taylor, the poet Stoddard, and Boker, who wrote 'Francesca da Rimini,' which Miss Julia Dean is playing at Wallack's. Beyond them is Edmund Clarence Stedman, with lawyers David Dudley Field and Charles O'Connor. The second table from the door is claimed by Sparrow Grass Cozzens and Fitz-James O'Brien, who have adjourned from Pfaff's beer-cellar near Leonard Street, where, under the Broadway sidewalk, they were quaffing lager and getting up quite an appetite on onions, pretzels, and cheese. They have with them Walt Whitman, who, silent and wholly wanting in that barbaric yawp, is distinguished by what William Dean Howells, ever slopping over in his phrase-making, will one day speak of as his 'branching beard and Jovian hair.' The theatres have a place in the Leland café, and that dark, thin-faced scimetar-nosed Jewish woman, who coughs a great deal, is the French actress, Rachel. She has been playing at the New York Theatre, and caught a cold on that overventilated stage, as open to the winds as a sawmill, which will kill her within a year. With her are the singer, Brignoli, and that man of orchestras, Theodore Thomas. The sepulchral Herman Melville enters, and saunters funereally across to Taylor, Stoddard, and Boker. Rachel and Brignoli are talking of the operatic failure at the Academy of Music under Manager Payne. They speak, too, of Mrs. Wood's success at Wallack's, and of Burton's reopening of the old Laura Keene Theatre, in Broadway across from Bond. Thomas mentions the accident at Niblo's the other evening, when Pauline Genet, of the Revel troupe, was so savagely burned. Speculation enlists O'Connor, Stedman, and Field, and Field is prophesying impending money troubles, which prophecies the panic six months away will largely bear out."
Then, quietly at first, but none the less surely, Fifth Avenue began to play its part to the town and to the visiting stranger. Now that the Astor House and the old Fifth Avenue Hotel are gone it is to the Brevoort, or the Lafayette-Brevoort, just as you choose to call it, that one turns to find the ghosts of yesterday. They are nothing to shy at, being comfortable, well-fed spirits, compositely cosmopolitan. For legend has it that the management in the old days was particularly gracious to the captains of the transatlantic steamers when they were in this port, and the seamen were correspondingly appreciative. So as the vessel was passing the Nantucket Lightship the titled Englishman bound for the Canadian Rockies to hunt big game, or the French banker, seeking first-hand information about values in mines or railroads, or the Neapolitan tenor about to fill an engagement at the Academy of Music, turned to the captain for advice as to where to stay during the sojourn in New York, the Briton, or the Gaul, or the Italian was likely to hear such a flattering account of the comfort of the Brevoort and the excellence of its cuisine, that any previous suggestions were promptly forgotten. In the old-time novels of New York visiting Englishmen in particular always "stopped" at the Brevoort. It would have been heresy on the part of the novelist to have sent them elsewhere. Nor can any blame be attached to romancer or steamship captain. It was always a good hotel, but in the old days it had not yet been invaded by those who like to play at Bohemia.
Delmonico's has had many incarnations since the day when the brothers, Peter and John, established themselves in the humble basement at No. 27 William Street, back in 1827. First there was the move to 76 Broad Street, and then to Broadway and Chambers Street. But to that generation of New Yorkers of which only a few remain, there has been only one great Delmonico's, the one which in 1861 opened its doors at the northeast corner of Fourteenth Street and Fifth Avenue. It was the centre of the town in the sixties and early seventies. Two blocks away was the Academy of Music, the Metropolitan Opera House of the time, and Fourteenth Street was burgeoning out as the new Rialto. Society set its seal upon the establishment. The clubs of the immediate neighbourhood, of which there were several, did not think it necessary to install cuisines when Delmonico's was so close at hand. The name of the house is still a byword in the land, but the names of Filippini and Lattard, two of the maître d'hôtel who helped to make Delmonico's famous, have been forgotten by all but a very few. What supper parties were given in the old establishment, and what dances of that exclusive circle to which Mr. Ward McAllister was later to give the sticking designation of the "Four Hundred," before the house again marched on northward to Madison Square, and a rug-man installed himself and his wares in the halls that had been the scene of such good cheer and so much well-bred revelry!