Kettner's Book of the Table

Every food on the Victorian table gets its history, its etymology and a strong opinion — the wittiest cookery book of 1877, written in secret by a Times leader-writer and named for London's most fashionable restaurant.

D

7 entries in this part of Kettner's Book of the Table.

Damson

the small plum of Damascus, to be used in the ordinary way for fruit pies, with no end of sugar. Take it for praise, or take it for blame…

Dantzic

Not much of a town for beauty, but it has one great title to fame in the world of art: it has produced the liqueur which is the most…

Devils

It is the great fault of all devilry that it knows no bounds. A moderate devil is almost a contradiction in terms; and yet it is quite…

Dinner

There are two theories as to what this means. The first maintains that dinner is to déjeûner what priest is to presbyter; and we all know…

Dory

This is a fish regarded by many as the most delicious of all. The ancients named him after the king of gods-Zeus. The moderns have honoured…

Duck

The French notion of the tame duck is perfectly given by Grimod de la Reynière. "He appears rarely in a roast at refined tables. His…

Dumplings

Half a pound of beef fat finely chopped; half a pound of flour; half a pound of breadcrumbs, three eggs, a tumblerful of milk, with salt…

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