MENU
Luimano. (Fish Soup.)
Shira. (Bean Soup.)
Ohira. (Vegetable Soup.)
Sashimi. (Raw Sliced Fish.)
Nizakana. (Boiled Fish.)
Teriyaki. (Roast Fish.)
Shiwoyaki. (Roast Fish.)
Muchitori. (Vegetables.)
Umani. (Fish and Vegetables.)
Trubonomoni. (Vegetables.)
Gozen. (Rice.)
Tsukemono. (Pickles.)
Shoyu. (Sauce.)
Saki.
In Scandinavian restaurants, which are to be found in the neighbourhood of the docks, where Danes, Swedes, and Norwegian sailors mostly congregate, the food is quite excellent. Simple, well cooked, and very toothsome. The Swedish menu which I have given is not, of course, the sort of dinner that a Dalarne peasant would get, but the sort of thing that, if you give proper notice, can be prepared for you by a knowledgeable Scandinavian cook.
MENU
Kraftor. (Crayfish.)
Korvel Soppa. (Chervil Soup.)
Kokt Halmstad Lax. (Boiled Salmon.)
Stekt Sjotunga. (Roasted Soles.)
Kalfbrass Arter.
(Stewed Veal and Peas.)
Brytbonor. (Broad Beans.)
Farska Carotter. (Fresh Carrots.)
Kyckling. (Chicken.)
Ungorre.
Tomatsallad.
Blandad Fruvt. (Fruit Salad.)
Jordgubbar. (Strawberries.)
Glacemarenger. (Ice Pudding.)
For those who do not object to oil and garlic there is much that is attractive in the Spanish cuisine. There is only one place—as yet—in London where a real Spanish dinner is to be had, and then it must be specially ordered; but there are several Spanish chefs who, on persuasion, can be bribed to cook a dinner on the lines indicated.
MENU
Entremeses variados. (Hors d’œuvre.)
Sopa. (Soup.)
Ostras a la Espanola. (Oysters.)
Pescado Chambord. (Fish.)
Pichones a la Provenzal.
Jamon y Pavo con Jalea de Grosellas.
(Ham and Gooseberry Jelly.)
Salomillo de ternera con trufas.
Ensalada. (Salad.)
Esparragos. (Asparagus.)
Quesos Variados. (Sweets.)
The Italian style of cookery must not be judged by the examples of it in the thousands of cheap restaurants scattered throughout London. As a matter of fact they are mostly run by Swiss, either French-Swiss, German-Swiss, Italian-Swiss, or Swiss-Swiss. The real Italian style of feeding is quite excellent, and at most of the best West End restaurants they have at least one Italian cook, who, if the dinner be intelligently ordered, will be only too delighted to show his skill.
MENU
Antipasto.
Vermicelli al Brodo.
Minestrone alla Milanaise.
Rombo, salsa Olandese.
Gnocchi alla Piemontese.
Medaglione di Manso all’ Italiana.
Patate Novelle.
Anitra arrosto.
Insalata.
Pere al Nebiolo.
Gelato alla Vaniglia.
There is an Indian restaurant in Stafford Street which appeals to all Anglo-Indians—and to many others who appreciate a real curry, either dry or wet, Madras, Ceylon, Bombay, or any other style. The menu as follows can be cooked to perfection, and it is quite quaint to be greeted by white-robed, blue-turbaned attendants with a polite “Salaam, sahib!” They make good waiters, too; silent, quick, and deft.
MENU
Bhurta. (Hors d’œuvre.)
Shorwa. (Soup.)
Muchee Salna. (Fish Curry.)
Hulvan Kabbab. (Lamb Cutlets.)
Teeter Pallow. (Partridge Pilaff.)
Subzie Chichkey. (Vegetable Curry.)
Mithau. (Sweets.)
Meva. (Fruit.)
Kava. (Coffee.)
Where so many are good it would be invidious to say which is the best German restaurant in London, and it would also be a gross mistake to imagine that a German dinner is all sauerkraut and sausage. On the contrary, good German cookery (whether north or south) is as good as in any other part of Europe, and in some respects better. It can be sampled in several German restaurants in London. I would advise all visitors at a German restaurant to try the Prinz Pückler, an ice-pudding, which may be singled out as being especially worthy of imitation.