THE BILL OF FARE.
That, menu-card which the waiter deferentially hands you when you enter a restaurant originated nearly four hundred years ago. At a banquet given by a noble duke in 1541, it was noticed that his Grace frequently consulted a slip of paper. His guests asked what it was, and he replied that it was a catalogue of the dishes commanded from the cook, “to the intent that if some delicacy, v. hi>h specially appealed to his appetite, were marked for a later stage in the repast, he might carefully reserve his appetite fur it.’’ The simplicity of the idea was much appreciated, and from that day menucards became a popular institution. fair an-'estors were very fend of having fish meals, and below is a specimen fish iruuu for IMd . Salt ibh, red herrings. white herrings, a dish of sprats, a quart of blood, an' he wins !’’
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Bibliographic details
Cromwell Argus, Volume XLIII, Issue 2337, 27 January 1913, Page 7
Word Count
149THE BILL OF FARE. Cromwell Argus, Volume XLIII, Issue 2337, 27 January 1913, Page 7
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