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.

J

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

Jardinière

It is an amusing idea, this of the gardener's wife, who is supposed to go into the garden to see her husband, who filches here a carrot or…

Jelly

No doubt the counterblast of Baron Liebig against gelatine and jelly was much needed. The world had an exaggerated notion of the value of…

Jesuits

There is a strong feeling against these learned fathers, but whenever we feel inclined to denounce them let us pause-let us remember that…

Joint

The Grosse-pièce of the French, or the Pièce de resistance, is too well known in England to call for any remark in and by itself; but there…

Julienne

The history of the soup called Julienne is remarkable, though it is lost in the darkness of the past. It is the most popular soup in…

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