About the Book

Nancy Lake wrote Menus Made Easy for the hostess caught between her cook and her guests: what to order for dinner, and what to call it. Frederick Warne published it in London and New York; this text follows the revised ninth edition of 1907.

The chapters walk the courses of a formal dinner — hors d'œuvres, soups, fish, entrées, removes, roasts, savoury entremets — giving each dish its French name and its plain-English explanation.

This edition is built from a dual-engine reading of the original pages, checked against the scans.

This site reproduces the complete text of the original 1907 edition, digitized page by page from the original printing. The book is in the public domain.